Italian Meatballs in Caper-Tomato Sauce
Milk-soaked bread helps make chef Massimiliano Alajmo'sbeef-and-porkmeatballs incredibly light; bits of chopped olive make them extra-flavorful. The thick tomato sauce coats the meatballs nicely and doubles as an excellent pasta sauce.More Meatball Recipes
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Recipe Summary
Ingredients
Directions
Make Ahead
The uncooked meatballs and the tomato sauce can be refrigerated separately for up to 2 days. Bring the meatballs to room temperature before cooking them.
Suggested Pairing
Go with a spicy, cherry-scented Tuscan red blend.