Don’t skimp on the sauce
If you’ve gone through all the effort of crafting an authentic meatball, don’t ruin it with a subpar sauce. “Make a really great ragu to go along with it,” says Arpaia. “I make a meat ragu with a base of tomato, celery, onion, then add sausage and pork ribs. That really flavours the sauce and enhances the taste of the meatball.”
Originally published as A Professional Chef Reveals the Only Way You Should Be Making Italian Meatballs on ReadersDigest.com.