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These remind me of Nigella Lawson-my first food network love. I would love to see longer videos from you-but these are awesome ❤

I love this recipe! I have trouble getting the brown specs out of the bottom of the pan. What kind of pan do you use?

Pop for high quality butter. It makes a difference.

Oh yes! So perfect! Also, just follow the directions, they work!!

Why you are not sifting the dry ingredients?

Made these today, they are fantastic!!

This looks great, going to try it! However, you Americans use soooo much salt. I think it will be fine without the salt, there's lots of salt in cheese.

😂 I just noticed I've left a comment before! I'm just more passionate now ❤

I cannot begin to tell you how much I absolutely adore your everyday meatballs, they are divine! A constant in my rotation since the first time I made them 2 or so years ago. I've considered myself somewhat of a meatball snob for most of my adult 75 years, trying many recipes from very legit chefs and home cooks but always deciding they'd be better if I did this or eliminated that and ultimately falling back to my own recipe which made me happiest until I made your Everyday Meatballs! I followed your recipe exactly, as I always do on first cook, and they were so easy I admit I was skeptical. I put my ear to the lid a few times during the cook to make sure I had just the right simmer going girl just the perfect amount of time, 28 minutes. When I removed the lid the aroma just knocked me over! I thought this could be something special here. So, I had my plate and fork out and got the test ball & a dab of sauce, cut it in half and blew it to cool slightly before it plopped in my mouth sending a shiver of joy down to my toes. It was so dang good I couldn't believe it! The sauce was delicious and other than toasted ciabatta with garlic butter there was nothing more needed for dinner main. Delicious! To this day I have never served these meatballs with pasta. They are too good. They do not need pasta! I have never subbed an ingredient but I have added an ingredient to the tomatoes, 2T sugar which is simply my personal taste. Leaving the sugar out is delicious too but being raised by Southern cooks it's literally in my DNA. I am very adamant about serving these meatballs at least twice a month. Mandatory. So much so that four months ago I had total knee replacement and my husband is a wonderful, wonderful man but does not cook, so before surgery I was stocking all my favorites in the freezer because he can heat well and I wanted to eat well! I made a batch of Everyday Meatballs & Sauce, divided it in half because it's 2 dinners for us and they freeze excellently. Thawed before heating in the oven and they were just as if I'd been able to stand & make them that day! Thank you Deb, I'm such a fan and have never found one of your recipes to be less than delicious. Tonight I'm trying your Zucchini Butter Spaghetti for the first time, can't wait! Sharon Doone

Deb! You're adorable!

Olá! Do you have the book in Portuguese?

Cool ❤

These are my go to treats recipe - and I add a splash of vanilla ❤

Too much salt! Wanting to cook healthy but your not

You’re very beautiful I love your energy ❤ love from Sydney

Thank you! I came across this after hearing your podcast with Kenji. I’ve made cacio e pepe and handful of times, but the sauce has always come out clumpy no matter what I tried. I made this tonight with a few tweaks (I did toast the peppercorns and crush them in a mortar and pestle), and the sauce was creamy and delicious.

Im so excited. I tracked you down through Ballerini Farms. I was determined to find this recipe! Ill get back to you how i did. It looks great. Yum!!❤

How can I make these keto, that is without any bread crumbs or parade of crackers…?

This looks fantastic! Thanks for the great tips.

“Things you can cook while chilling and drinking wine” 😊

Too many ads

Even with the sugar topping, these needed more sugar. Would be fine for just me, but I don’t like serving stingy sweets to guests. The relatively low sugar also presented a browning issue for mine I think. I had to finish mine under the broiler to get a properly golden crust.

I love your video. Your fun, concise and so easy to understand. Ty for this pie dough recipe.

Made them, they came out great. Thanks Deb.

You are so pretty Deb!

I remember you a great chocolate chip cookie from long ago.

More videos please

Love the recipe. It's been a couple years so you might have corrected it, but the teaspoon of oregano looked like a quarter. I trained myself to eyeball it by measuring a tsp of a seasoning, usually salt, into my hand every time I needed one for a recipe, and I still do it every now and then to give myself a refresher. I feel like I need the reminder because it really looks like a lot once it starts piling up in the hand and it can make you start using less and less.

Onion goggles!! My go-to anytime I don't feel like just soldiering on. They work over my glasses... you know how to find.

do you ever make a bechamel sauce ? I like the sound of the ricotta version, but in the uk I think it would cost a lot of money to get enough, where the sauce is fairly cheap. Maybe theres a way to mix them? thank you for this, excellent!

Just found your channel! I love it! Thank you!

when I do stove top mac n cheese, I just eat it out of the pot.

Genius! Can’t wait to try

My husband and I was at this new little restaurant just looking at the menu so we could friday. They had Individually wrapped treats and they had these so my husband got me one I loved it. So I had to find a recipe, and I found yours. So I'm definitely going to make them.

Have you tried setting a wet paper towel on your cutting board? It absolutely works like a charm to soak up the onion fumes. Sometimes you have to wet again half-way through if you are doing a large onion.

Does anyone think you could add whey protein powder to these and it be stable? Would you need to refrigerate them if you added it?

It looks so delicious, Deb! I love how dark the batter is.

thank you - I love Smitten Kitchen!you inspired me to make Cacio e Pepe tonight....I am eating it right now!! I did use the Ottolenghi method that another commenter mentioned BECAUSE I dont have a food processor. It is also a great and easy method - worth a try for those without a processor. : )

Looks so delicious! You’re adorable!

Just made these, commenting so I can come back to this recipe

Also great with some grated nutmeg!

please make more videos, Deb

Wow Deb, this looks tasty and hearty too! I just might try it although my patience for my rolling skills isn't great 😬.

The China Study...The Hippocrates Health Institute The Physicians Committee Chef AJ Dr McDouagl The Physicians Committee Dr. Neal Bernard. No eggs 🥚 no dairy no meat and any any animal by-products. Everything is leading to HBP, inflammation asthma pain and cancer. Animals are not 🚫 human food. We have a GI tract of herbivores. The Real Truth About Health Hippocrates Health Institute The Physicians Committee Chef AJ Dr McDouagl The China Study

Amazing song choice! And good, hearty meal! It looks like it could feed the whole family

It looks so gopd! I'm gonna try it with sundried tomatoes and a drizzle of balsamic vineger!

That looks sooo good 😋🍳🥬

❤ Wow does this look good, and maybe even easy! New subscriber!

Recipe: smittenkitchen.com/2023/12/rolled-spinach-omelet/

Ohhhhhhhhhh my gosh ……….so yummy!