home or Register


Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
more about lidia ›




Homemade Bigoli Pasta
Thick and chewy, with the nuttiness of whole wh...
 
see all
lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
see all lidia's videos ›


see all of lidia's photos ›


Frying meatballs
Frying meatballs before adding them to the sauce adds another layer of flavor and creates a crust that...
 
see previous tips ›
see next tips ›


Lidia celebrates children's books at Dr. Seuss' Birthday Bash in St. Louis and raises funds for the St. Louis Community College
Lidia will read Dr. Seuss' Green Eggs and Ham" and her own brand new children's book, Lidia’s Egg-Citing Farm Adventure...
 
Lidia on Rachel Ray
Tune in to Rachel Ray on Wednesday to see" Lidia teach Nate Berkus how to cook short pasta and talk about her new book,...
 
Lidia on Hoy in Mexico City
Lidia will be on hoy today at 10:37amCT cooking some great dishes. Be sure to check your local...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
January 10, 2015
Frying meatballs

Frying meatballs before adding them to the sauce adds another layer of flavor and creates a crust that holds the meat together so the ball doesn’t break apart in the sauce. Another way to form the crust on the meatballs is to roast them in the oven before adding them to the sauce. This it is not always essential, and un-fried/unbaked meatballs can be quite good providing they have lots of sauce to cook in. So if you choose the un-fried method, increase the sauce by a third or decrease the meatballs by a third. Either way you will have delicious flavorful meatballs to enjoy.