Craving some tender and juicy meatballs?? Give this recipe a try! The two secrets are the extra eggs, and cooking the meatballs in the sauce, instead of pre-baking or frying them. Ground chuck or a 50/50 mix of chuck and sirloin work best for full flavor and moistness.
I came up with this recipe after making a batch of homeade sausage. The end product is a thick, rich sauce with a little kick! This recipe can be toned up or down by adjusting the amount of red pepper used. You may also substitute sweet Italian sausage for an even milder sauce. Dont' omit the capers, they add a very nice flavor! The only other "must" for this pasta dish is to add a nice glass of red wine and some crusty bread!
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