I make my meatballs much differently than Sue and I wanted to see if I still liked them after tasting hers at our Italian pot luck dinner. Beef and veal are part of the mix but I add loose sweet Italian pork sausage and ricotta cheese. It’s just something I came up with one day and ended up liking it. I’ll confess though, the night I made these I was feeling lazy and didn’t make my sauce — I used two different kinds of Prego: meat and basil flavored. Do I still like my version? Yes! Do I still like Sue’s version? Yes! As Sue says: “variety is the spice of life”.
…and a “Diva Dishes”.
Sacrilege! Mimi used tomato sauce from a jar AND told everyone! I can’t believe she took a shortcut. Anyway, I can’t imagine using sauce from a jar. I’ve also never heard of mixing ricotta cheese in with the meat. Maybe I’ll try that … nah probably not. I’ll stick with the way the original Mimi (my husband’s grandmother) taught me to make them. It’s been a hit for 40+ years.