This recipe is quite easy to make and one of my personal favorites. The sauce and the meatballs can also be made ahead of time and assembled in less than 30 minutes.

This recipe makes use of this cherry tomato salsa. I recommend adding a bit more broth than the original recipe recommends (either during the process of making the salsa or after) in order to get the right consistency to coat the meatballs.

I made these in a well-seasoned cast iron pan, but some cast iron and carbon steel (especially if it's not well-seasoned) can react negatively with a highly acidic tomato sauce like this one. If you're unsure, use a stainless steel pan.

This post is for subscribers only

Sign up now to read the post and get access to the full library of posts for subscribers only.

Sign up now Already have an account? Sign in