Authentic Italian Meatballs

Too greasy ( used ground round) Meat TOO tender. Balls too bland. First attempt. Will use review recommendations and a few ideas of my own. I know I will find the perfect meatball, but it isn't this one

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These were the most flavorful meatballs I've ever had! I didn't put them in sauce, but baked them in the oven at 375 for ~25 minutes turning every few minutes to get them good and crusty. They were delish!

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I made these up as written, and we really enjoyed them! Just dropped them into the sauce and let them simmer for 3 hours. My guests really enjoyed them! Thanks for the posting

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Apparently, these were fantastic. I wouldn't know, because they were devoured by a hoard of Marines before I got to have any. I'll be sure to make them again, as that was obviously a good sign. :)

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So tender and great flavors. I did use half beef and half pork and sauteed for a couple min. on both sides then put into my sauce. Served with homemade ravioli, french bread and Maggiano's salad.

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I just made these per the instructions, and after reading many of the reviews, came to the conclusion that one person's mushy meatballs are another person's extremely tender meatballs.(chuckle) These were very tasty, but, .....well, soft, even after they were thoroughly cooked. Next time I will lightly brown them first, either in a skillet or in the oven. That's the way I've always made my meatballs before, and using my very similar recipe, have always been satisfied. I thought I'd try this technique to save a step. Anyway, thanks for posting this recipe, and as stated before, they're very good. Up-date: made these again, but lightly seared them off first in a skillet. Liked them better seared, but still delicious.

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I have made these meatballs 4 times now , and have tried browning them first before putting in the sauce and they were good , but following this recipe as written is better. Cooking the meatballs in the sauce is the way I liked the best, but it does make the sauce greasier. I just used a paper towel to skim the grease off the top and and it worked great. Thank you for sharing such a wonderful recipe..

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Great recipe. The whole family loved them! I added Italian seasoning and used seasoned bread crumbs.

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This is by far the best meatball recipe I have ever made and the best meatballs I have ever eaten. I was hesitant to cook them in the sauce based on some of the other reviewers but im glad I did they came out perfect and not mushy at all. Cooking them in the sauce really enhanced all the flavors! I made an extra batch for meatball grinders. I am so happy I tried this recipe it was perfect. The only thing that i did different was cook them for less time. I had the cover on the pain while they were cooking and used a jar sauce but they cooked in about 2 hours instead of 3. Thank you sooo much for sharing this recipe!

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These meatballs are DELICIOUS!! My husband and I eat them on subs with mozzerella cheese! I recently went to TGI Fridays and ordered their new meatball appetizer and did not enjoy them at all.. theses are WAY better! Super yummy

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The entire family enjoyed these! They are easy to make and wonderfully tasty. Thanks so much for posting this recipe - it is fantastic! :)

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I aslo like Italian food very much, and I used to find a restaurant in UK that serves Italian food on the internet and thanks to the website http://restaau.co.uk/Restaurant/Detail/Show/4551, I found one called Melanie Italian Restaurant on 4-6 Old Compton Street, London, W1D 4TB. it serves the similar Italian meatballs as yours and they tasted really deliciuos. now I know the recipe to cook them. many thanks for your post.

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Simply the best. I have made these meatballs many times and every one is just shocked at the ease of the recipe. Use her sauce, OMG it really is authentic.<br/><br/>I used my dutch oven and put it together in the morning and the house smelled SO GOOD.

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I have been looking for a perfect authentic meatball recipe for 20 years now. I love Italian food! This is IT!. I did make a few minor changes. I doubled the meat and used 1 lb of pork and 1 lb of ground beef. Doubled the rest of the ingredients and did use homemade 2 day old french bread crumbs. Used 1 tsp of fennel seed-yes it does make a difference. It gives Italian red sauce dishes that indescribable 'something' that makes Southern Italian dishes authentic in taste, and a small pinch of grated fresh nutmeg. Not sure why some reviewers had a tough time town the meatballs being mushy or falling apart. They cook in the sauce, so if cooked for the required time, it works to perfection. I do not cook my meatballs except in sauce anymore because they just come out tender and succulent in sauce only. Try this recipe and do not cook the meatballs ahead of time. Thanks for a wonderful recipe!

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I was in search for a recipe and stumbled on this one and what results. It was by far the best meatball recipe I have ever used. The only change I made as I ran out of beef was I mixed in some pork and veal and used fresh garlic and I dont use garlic powder. Thanks very much for posting this.

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I baked the meatballs at 350 degrees for 20 minutes due to time constrictions. The authentic Italian Meatballs had nice texture and flavor. It is worth mentioning that the egg and bread crumbs have a vital role in retaining moisture and binding ingredients.

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These were awesome - people raved! Served at a bridal shower with http://www.food.com/recipe/grape-jelly-meatballs-72826?scaleto=24&mode=null&st=true sauce recipe. HUGE HIT! Thanks :)<br/><br/>Baked the meatballs 10-15 mins at 400. Froze them until the day before I was ready to serve them. Put them thawed in the crock pot with the sauce. 2 hours on high, 2 hours on low.

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Two tiny changes, used Italian flavored breadcrumbs and no parsley they did not get mushy. We loved them.

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Made these today and they were PERFECT and AMAZING!! I cooked them exactly like the recipe said. It was easy and they were yummy! I did add some Cavenders Greek seasoning since I add that to everything I cook. It was great!!!

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These are soooo good -- a great flavor and consistency. And they're super easy!! I couldn't cook them in the sauce because of a tomato allergy. So, I took one reviewer's suggestion to bake them in the oven at 400 for 20 minutes, and they turned out perfectly. We froze the extras, and by leaving them out of the sauce, we have flexibility in how to use them for future meals (i.e. we can do meatballs and gravy over mashed potatoes).

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