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 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 😉.
its also my secret that is no longer a secret lol. I used fresh here because I had some on their way out, but really like the sweet/tanginess they bring. that said, I make these with 100% canned all the time and they're still fantastic, can't really go wrong.
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 😉.
its also my secret that is no longer a secret lol. I used fresh here because I had some on their way out, but really like the sweet/tanginess they bring. that said, I make these with 100% canned all the time and they're still fantastic, can't really go wrong.