Who doesn’t love a big pile of spaghetti and meatballs? It’s always been a favorite in our home, and for good reason. It’s a comfort food meal that can be prepared in less than an hour, and there’s usually always leftovers which make for great submarine sandwiches later in the week. It’s pretty much your standard meatball recipe…well, except for the addition of powdered gelatin.

I know what you’re probably thinking – gelatin? In ground beef? No thanks! But, hear me out. I don’t like using ground pork or veal in my meatballs, and that’s where the gelatin comes in. It mimics the natural gelatinous goodness that is usually found in veal; giving it that smooth, velvety quality – without, you know, eating infant cows. I use it in my meatloaf too. A tip I picked up from Cook’s Illustrated years ago. Just love them!

4 Comments

  1. Posted March 28, 2012 at 9:11 AM | Permalink

    I use gelatin when I make boneless short ribs, so I always have some on hand. I never thought to try it in meatballs, but it seems like a smart idea. Thanks for sharing!

  2. Posted March 28, 2012 at 11:11 PM | Permalink

    Basil and tomatoes really go well perfectly. My kids will enjoy every inch of this dish…

  3. Posted March 29, 2012 at 12:30 AM | Permalink

    I love spaghetti and meatballs..there’s something so satisfying about them that you can’t get from any other dish. I’d like to wrap some of the meatballs in the pita bread you made and eat it like a gyro!

  4. Posted March 31, 2012 at 9:29 AM | Permalink

    I love love love CI meatloaf, and I’m with you on eating baby cows. I’ll definitely try this version soon – it’s been a long time since we’ve had spaghetti and meatballs!

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