Tender meatballs should begin with a traditional mixture of bread crumbs and milk known as “panade.” Form mini rounds, no bigger than large marbles, and use a light touch. Rough edges will brown nicely in the oven and help absorb the tomato sauce later. Toss spaghetti with meatballs and sauce and top each plate with torn fresh basil for color and freshness. Transform leftover sauce into hearty bowls of meatballs and veggies that have comforting tastes. Simmer gently to avoid breaking up the bite-size balls. Your weekend effort yields robust weeknight flavor.
Mini meatballs on top of spaghetti and in a hearty soup
By Karoline Boehm Goodnick| Globe Correspondent September 17, 2013
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