Including his Nonna’s meatballs, a recipe from his Italian grandmother. The recipe is in his debut cookbook, “Stacked: The Art of the Perfect Sandwich,” set to be released Oct. 15.
I do understand that much of it is practice and a lot of it, but my life just doesn’t lend itself to numerous, lengthy dumpling-making sessions. Instead, I’ve come up with a meatball recipe that ...
To make cooking a breeze, make the meatballs and refrigerate them ahead of time. You could even get the tomato mixture cooked and reheat it when cooking the balls. Preheat the oven to 180C.