Prep Time: 50 minutes
Cook Time: 60 minutes
Make Again: Yes
Recipe Source: Cook's Illustrated (November 2010)
Recipe Source: ATK TV (Season 12)
Recipe Source: Pasta Revolution
These are possibly the best meatballs I have ever had. They are a bit of work, but the recipe makes a huge amount of sauce and meatballs. I got 39 medium sized (less than 2") meatballs from the recipe.
I came very close to making these just ok meatballs, when I almost didn't add the proscuitto. I had to go to Trader Joe's to buy it and I didn't want to. But decided if I didn't, the salt would be off, and I didn't want to mess with the original recipe that much. I'm so glad I got it, because it really added a lot to the recipe.
My least favorite part of making these was grating the onion (1.25 cups). I might use the food processor for that next time. The tears were pouring out of me.
The meatballs are baked instead of pan-fried which is nice, because a lot of the fat renders out and it is a bit easier with so many. The sauce and meatballs are finished in the oven. They use 6 cups of tomato juice because supposedly the sauce cooks down. I only used 4 cups, and even took the cover off the last half hour, but still felt the sauce was a little thin. I would use less next time. but I like a thick sauce.
As I said, this made a lot. I have a lot of leftovers in the freezer, which makes me very happy. I will definitely use this recipe again, but not that often, since it makes so much. !