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This recipe is a great base for making it your own.
Rachel Askinasi/Insider
As someone who typically will look at a recipe for guidance and then riff on my own, I think this recipe is perfect for that.
Next time I make this for a cozy Italian night, I’ll probably add the grated cheese into the meatball mixture rather than using it as a dish topper only. I’d also add oregano, parsley, and maybe even red pepper flakes to the mixture.
Another thought that went through my head was turning these into more of a Middle Eastern kofta, leaving out the cheese, adding fresh parsley, and mixing in spices like cumin, coriander, cinnamon, cloves, and black pepper. Even though kofta is typically made with beef, lamb, or chicken, changing up the additional seasonings would allow me to eat these meatballs in a totally different way — rather than pasta and sauce, I’d serve them with hummus, tabbouleh, beets, and probably some pita.
Overall, I enjoyed the meatballs when I broke them up and cooked them submerged in the sauce to soak in the extra flavor. And whether you add spices or make it as-is, these can be eaten on their own in sauce or with pasta for a comforting, crowd-pleasing meal.
