Drunken Spaghetti & Meatballs with White Wine Marinara
 
  
Step 13:

You need to mix all this up. Don't overwork it, meatballs are best when you don't over-knead them, just like meatloaf. By the way, this is an intentionally sticky recipe, so if your meatball mixture feels a bit more wet than you would expect, that is part of the yumminess of this dish. The meatballs are extremely tender and fluffy in this recipe. When you're done, you should have a heaving mass like this:
   
 
Step 14:

Now then, roll these up into big honkin' meatballs. We don't do that Swedish kind in this recipe - these are manly, near-baseball sized meatballs. They really are more like mini Italian meat loaves. Put them in a shallow pan for steaming. Pour the remaining 1/2 cup of water over them thusly.

It's time to start cooking. Stir your sauce to incorporate the spices, onions and garlic, and cover. Turn on medium heat to simmer. Once simmering, you can turn it down to lower heat. Turn the meatballs to medium heat also. This water will steam them as they cook alongside your sauce for 35 minutes. Keep stirring the sauce, leave the meatballs alone.

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