Classic Spaghetti and Meatballs

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Appears in Cook's Illustrated January/February 1998, America's Test Kitchen TV

Buttermilk-soaked bread is the key to meatballs with a soft, creamy interior and a pleasantly rich, tangy flavor.

SERVES 4 to 6

TIME 1½ hours

Classic Spaghetti and Meatballs

WHY THIS RECIPE WORKS

For our spaghetti and meatballs recipe, we wanted nothing short of great meatballs: crusty and dark brown on the outside, soft and moist on the inside. Focusing on ingredients for our meatball recipe, we found that milk did wonderful things...

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