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“Not strictly Italian due to the panko but they are tender and delicious. There's not a lot of sauce, so if you're the "saucey" type, you may want to have some to serve with the meatballs.”
READY IN:
2hrs
SERVES:
12
YIELD:
48 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all of the ingredients in a large bowl and mix with your hands until well blended. If you have a stand mixer large enough to hold the ingredients, use it with the paddle attachment.
  2. Heat the oven to 350°F (175°C). Form the mixture into 2-inch (5 cm) balls (approximately 2 Tbsp (30 mL)) and place in 2 9 x 9-inch (22.5 x 22.5 cm) large baking dishes. Bake for 15 minutes. Remove from the oven and drain off the fat. Combine the passata with the water and pour over the meatballs. Cover and bake for 1 hour. Remove from the oven and cool. Can be made 2 days in advance and refrigerated, covered.

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