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Italian-American Classics

Slide 3 of 16

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.”

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