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Brynn's avatar

I love meatballs. I’m a sucker for milk soaked breadcrumbs, but I’m excited to try the ricotta. I, personally, like the oven method for a good weeknight meatball— I cook them at 425 for 15 min and then broil for 5ish, and they get nice and brown. With that said, they’re still not quite a pan fried meatball.

I’m also really excited/intrigued by the fresh tomatoes in the tomato sauce. And I love sneaking anchovies into my sauce... I call it my Alison Roman secret 😉.

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Nikki's avatar

Subscribed to the newsletter after this one. Loved the story and the recipe. Cannot wait for the salad and bread.

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