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  • Virginia Arnegard Simmons

    Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook." I made this recipe once so far and I would add more tomato sauce (1 cup) and season it - perhaps with Italian Seasoning, garlic, oregano, onions(?), whatever your personal taste.

  • Eleanor Rigby

    Classic Beef Meatballs - used cottage cheese, added whole zucchini diced finely, omitted parsley, fennel and used dried basil in place of oregano. Taste great by themselves but I simmered for 30 mins in homemade sauce (use tomatoes, vinegar, all natural maple syrup, garlic, onion powder, salt, tomato paste, dried basil - and steamed baby carrots. Whizz with handblender until smooth.) HIDDEN VEGETABLES. BOOM!

  • Katy G

    The Meatball Shop Spaghetti & Meatballs 2 tablespoons olive oil 2 pounds 80 percent lean ground beef 1 cup ricotta cheese 2 large eggs 1/2 cup dried breadcrumbs 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon chopped fresh oregano (or 1 teaspoon dried) 2 teaspoons coarse salt 1/4 teaspoon crushed red-pepper flakes 1/2 teaspoon ground fennel 4 cups Classic Tomato Sauce

  • 2Sense-Los Angeles

    Meatball Recipes: Ricotta cheese helps to make these meatballs moist and delicious in this popular recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook."#ItalianFood

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