By YnkyGrlDwndr on January 07, 2009
"From Tyler Florence's program, Tyler's Ultimate. This looks so good I just had to write it down so I can make it! Key points, he uses milk soaked fresh white bread. Dried breadcrumbs just don't make a nice meatball because they soak up moisture. He specifies San Marzano Plum/Italian Tomatoes for the sauce and uses a food mill to puree the tomatoes and seive the seeds out at the same time."
Serving Size: 1 (571 g)
Servings Per Recipe: 8
"An excellent spaghetti and meatball recipe (as are most of Tyler's recipes!!); I have made this one. Takes time but worth the effort. Didn't change a thing."