The tasty meatball juices drips into the sauce and they brown beautifully all over.
Oh and they stay nice and round!
Its Monday morning here in Sydney and I almost got sent to the naughty corner again.
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IfJo Cookshadnt prodded me, you would be reading a stir fry recipe instead of meatballs today!
Because we both love ball-shaped-food and think there can never be too many meatballs.
Just making our contribution to make this world a better place!
So today I have something a little different for you BAKED meatballs.
This is the first meatball recipe Ive shared thats made entirely in the oven.
And the sauce is made entirely from scratch, using canned tomatoes.
Not a store bought pasta sauce.
The juices from the meatballs drips into the sauce (extra flavour!
And the clincher for me is that the meatballs stay nice and round!!
I used to scrape the drippings off the baking tray and tip it into the sauce.
Then finally, I figured out this rack method.
I know Ive said that before.
Nagi xx
PS Forgot to mention I make these meatballs using my fresh bread method soaked in grated onion.
Hands down the best way to get max flavour and soft, juicy meatballs.
Reviews and logic can be scoured in myClassic Italian Meatballsrecipe which uses the same meatball mixture!
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Theres just NO RESPECT!!!!
!
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