thedailygourmet

I reduced this by half, and got 30 meatballs. I recommend adding about a Tablespoon of milk to the mixture, otherwise the meatballs will end up being tougher than necessary. I also recommend using a 75/15 beef. I used 80/20 and it was still a bit tougher than expected.

I would suggest swapping the olive oil for butter. I do like tilapia, but keep in mind it’s a delicate fish, and will fall apart if you’re not careful with the preparation. I think snapper would also work.

The dish is comforting, but the tangy tomato sauce overpowers the dish. I think the dish needs garlic and Italian seasoning.

This is not the traditional alfredo sauce. The egg yolk imparts a richness, but the butter and cream are already a decadent feel on the palette. I didn’t care for this recipe. I personally prefer the Italian version of fettuccine alfredo which is just cooked fettuccine, butter, freshly shredded parmesan and pasta water which is tossed until a creamy sauce is formed.

I made this for a quick Saturday meal. My dad and sister thoroughly enjoyed it, and our dachshunds were whining with jealousy, until we gave them a bite. The pups gave it five barks up, and the family gave it ten stars. Amazing flavors! I will be making this again!

I’m impressed by how easy this was to make! It’s cheaper than ordering out and faster!