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!

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