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Nancy Silverton had traditional Italian cuisine on the mind when writing menus for Osteria Mozza but when it came to Pizzeria Mozza she made one Italian-American exception on the menu for meatballs. And it was a happy exception: these Meatballs al Forno adapted from The Mozza Cookbook ended up being the most popular antipasto on the menu.
To build layers of meatball flavor into this classic, we cooked meatball mixture into it. The result is spaghetti with meatballs where there’s guaranteed meatball in every bite.
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