86 | May 2019
OUR SECRETS
FOR CRISPY,
TENDER-
ON-THE-INSIDE
MEATBALLS,
PLUS A SHEET-
PAN TOMATO
SAUCE, WILL
REVAMP
SPAGHETTI
NIGHT.
DO YOUR FUTURE
SELF A FAVOR:
MAKE THEN
FREEZE THESE
MEATBALLS UP TO
6 MONTHS.
FOR MEATBALLS
THAT WOULD
MAKE AN ITALIAN
GRANDMOTHER
PROUD,
use 80-percent-lean
beef (superlean
meat = a dry meatball)
and add a few
spoonfuls of whole
milk ricotta. Use
your fi ngertips and
a light touch when
forming meatballs.
(Squeezing and
overhandling can
make them tough.)
Finally, save your
bread crumbs for the
outside. Roll each
meatball in panko
before pan-frying for
a crisp crust that
traps moisture inside.RECIPES
BEGIN ON
PAGE 12 2.
DINNER
IN
AMERICA
A typical homemade sauce simmers for hours on thestove top to meld flavors. Roasting a mixture of fresh
and canned tomatoes, chopped garlic, and freshherbs on a sheet pan gets you there in only 20 minutes.