meat balls

last year I heard an old chef friend talking on the radio about making meat balls.  this woman, Sally, was saying that she always makes meat balls with some ricotta. I do that now and I think it adds great flavor and texture.  just beef, garlic, salt, oregano, parsley, eggs, minced onion, ricotta, bread crumbs. I don’t cook them first and I just plop them in the sauce.

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About cheflaury

food writer, recipe developer, animal rescuer, cook, baker, View all posts by cheflaury

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