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Drain 1/2 cup juice from tomatoes and mix with bread. Add meat, onion, 1 teaspoon seasoned salt, the salt and 1/8 teaspoon pepper. Mix lightly and shape into 24 balls. Dredge with flour and brown on all sides in hot margarine. Remove meatballs and pour off fat.
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Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Spring ball whisk — eliminates lumps in gravy, custard, batter
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Double-concentrated in tube — stays fresh, intense tomato umami
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Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Spring ball whisk — eliminates lumps in gravy, custard, batter
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Double-concentrated in tube — stays fresh, intense tomato umami