My Nonna's recipe. I've been eating them my whole life and every time I make them I think of her. I cook them in her sauce which is cooked long and low with pork, but you can also fry them and add to any marinara sauce you like. - Nancy Jo —Nancy Jo
If I had a nonna, this is how I'd hope her meatballs would taste. My family would happily eat these every Sunday. First off, this recipe couldn't be simpler. No exotic ingredients that I had to purchase, no soaking bread, not much to prep. I particularly liked Nancy Jo's suggestion to test for seasoning by frying up a small bit. Why have I never heard this before? I chose to brown (but not cook through), the meatballs in a frying pan and then drop them into some hot marinara sauce I had on a simmer. Everyone loved them—they're light, nicely cheesy and just tasty as can be. Now if only I had some of Nonna's pork sauce... - healthierkitchen —The Editors
See what other Food52ers are saying.