- Most Helpful
- Highest Rating
Oh yes, it was a messy kitchen, probably too ambitious a project for a work night, but SO worth it. I doubled the recipe because I had gotten 1 lb. each of ground pork and veal in the market. It made SO many meatballs, I have two more packs in my freezer. Like Bergy said, I'll just defrost them and make the sauce again, which is easy enough. SO SO GOOD! I served them over noodles, with fresh green beans as a veg. Thanks Beth T!!
Hey! It wasn't the recipe that nearly destroyed my kitchen it was the stampede to get at them. Excellent recipe. I used fresh crumbs and the only thing I did differently was to pan fry (brown) the meatballs after poaching them it gave them a nice color and sealed in the flavors.I will make another batch to freeze and will freeze them after poaching,- to serve - thaw and make the sauce. The stock can be frozen too then just thaw the stock and continue to make the sauce. Thanks Beth a winner
I am surprised no one had issues with there being SO much liquid in the recipe. I had to add another 3/4 cup of bread crumbs and 2 more ponds of hamburger to salvage this recipe. I didn't destroy my kitchen, but it destroyed ground beef supply. They turned out decent, though and at least I have some ready to go in the freezer.
Delicious recipe, with no one overpowering flavor, simply a great combination. I made the meatballs using pork and veal. Served over egg noodles, but would be great with roasted potatoes, too, I think. Thanks for posting!