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Thatsa spicy meataball

Today on What the Fork:



Ratting out the secrets of Italian grandmothers one recipe at a time.

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Comments

pinteresque
Oct. 2nd, 2008 10:57 pm (UTC)
I usually do put a bay leaf in if there's more meat involved as it makes it less acidic; with so little beef in this and it being so lean, the bay leaf makes it vaguely...metallic-tasting.

Fennel's an interesting idea. I'll try that some day.

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