these meatballs were made from a finely ground blend of veal, pork, lamb and beef mixed together by hand with ricotta, grated parmesan & romano cheese and eggs. before frying they are dusted with Cup 4 Cup gluten free flour blend (a blend of cornstarch and fine rice flour can be used if you don’t have the C4C flour) they are light and flavorful with a lovely texture that freezes beautifully. a tomato butter sauce seemed the perfect complement. these are your nonna’s meatballs!
Some pictures do not have recipes? Is there a place that they are listed?
Hi Shannon, if you don’t see a recipe in a post, it means that I probably haven’t written it down yet. Am trying to go back, as I have time, and fill in some more recipes. Are there any particular posts that you’d like recipes for? Thanks for asking.