Prep Time: 50 minutesCook Time: 60 minutes
Grade: A+
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. !
2 comments:
I followed the link to Cooks Illustrated but it appears to be their 'Spaghetti and Meatballs for a crowd' recipe - I have downloaded this recipe in the past and checked it but it is for meatballs fried in a pan, and doesn't call for prosciutto. Did you mean to link to a different meatball recipe? I'd prefer baking to frying.
Thanks,
Andrew
Hi Andrew,
It is the 'Spaghetti and Meatballs for a Crowd' recipe that I am reviewing.
I just checked and realized my date was wrong on the CI recipe version. It was published in November 2010. I added the link to the recipe. I am not currently subscribed to CI online, so I can't tell for sure if the prosciutto is included in that version.
However, I think it is, because from the parts of the recipe on that page that I can read, it looks like the same one.
Did you try the recipe link for ATK TV show. That is the recipe I used. It is the same in their Pasta Revolution book, and I think the same one published in the Magazine in November 2010.
It is a very good recipe, and very nice to not have to fry the meatballs. We had more leftovers last night and they were still great.
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