Entrees » Spaghetti & Meatballs
A comfort food favorite, cooked to perfection. Maxwell Thompson from Tavolo restaurant shows you a technique that will deliver seriously moist, delicious, stick-to-your ribs meatballs you or your loved ones won't soon forget. Great technique, lots of spices, herbs, and traditional mirepoix updated with fennel make this a recipe you'll make over and over (and over) again.
Comments (3)
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Posted Wednesday, February 25, 2009, at 9:58 pm by Lynne:i made these last weekend and was so thrilled how awesome they came out. the recipe makes 2 dozen large meatballs so you can have some and freeze the rest. i had them once classic style with marinara and spaghetti. then i made an asian noodle soup with them. both were out of this world. thanks maxwell!
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Posted Sunday, January 18, 2009, at 3:25 pm by Mike Mai:a taste of heaven
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Posted Friday, January 16, 2009, at 2:04 pm by Brooke Toubeau:These meatballs were LARGE and IN CHARGE. Just they way I like em, sooooo tender and juicy too. Two thumbs up.
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