Meatballs with Tomato Sauce
Master cook Jacques Pépin may not be Italian or American, but he does know his way around classics like this one. “When I have leftover cooked meat from a roast or a stew, or even leftover steak,” he says, “I often chop it and use it to make stuffing, chili or meatballs like these.”
Go to recipe (1 of 10)
Sign up for the Dish, our free twice-weekly newsletter, for more great recipes, pairings and tips!
MARKETPLACE
