Homemade black Angus meatballs have a secret finishing trick to deliver maximum flavor.

Meatball and spaghetti season has arrived. And Atticmag’s favorite recipe chef Lisa Deyo —who lends her talents to the recipe testing and photography for this blog — makes some really mean homemade black Angus Meatballs from her Italian family recipe, which she’s sharing here. Two things about Lisa’s all-beef meatballs stand out: first is that she prefers ground black Angus beef (80% lean 20% fat ideally) for it’s excellent flavor. Second, is that instead of traditional breadcrumbs (which are perfectly fine) she likes to use dry, flaky Japanese panko breadcrumbs to keep the meatballs tender.… Continue Reading

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