Divide the mixture into approximately 24 round balls. Cover the meatballs and refrigerate until required. Meanwhile, make the tomato sauce. Heat the oil in a stainless steel saucepan. Add the ...
Add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Craig Lee for The New York Times Add marinara sauce to the pan and bring to a simmer ...
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