I can't believe I haven't rated this recipe yet. I've been using it for years and since finding it here, it's the only Italian meatball recipe I use. Every time I've made them, people comment on how delicious they are. Seriously people, make this recipe. You'll love it.
Yum!!! My first attempt at making meatballs and it was a success. Only two things I did differently. 1. I used italian style breadcrumbs (they were in my pantry and needed used up), but I kept your spices the same. 2. I baked them in the oven at 400 degrees for about 20 minutes. I want to freeze them for use later. When I baked them I used metal cookie cooling sheet (the one with slots) over my cookie sheet so the grease would drain.
I tripled this recipe (triple makes approximately 85 meatballs) for a football party I had on Saturday. Added them directly into a crock pot full of steaming hot spaghettie sauce and cooked for about 3 hours. By the time I had time to get myself a plate I only got one meatball. Everyone absolutely loved these, as a matter of fact, it was the first dish to be completely gone and trust me I had a lot of food here. I followed recipe to a tee. Thanks so much for sharing this great recipe.
Made these with the accompanied sauce and took to a pot luck. These were a HIT!!! "Oh yeah, I mastered old county Italian cooking too!" Wink Wink ; ) These are going in the cooking book I am making for my daughter. Thanks!
Very good meatballs. So simple yet delicious! Thanks for sharing.
Have been looking for a meatball recipe forE-V-E-R! I went out on a limb and decided to go big or go home and use the entire 7 lbs. of ground meat that I had...it wasn't a mistake. These meatballs got rave reviews from my particular stepson and I found the seasoning was just right! I would highly recommend this recipe to anyone. Thanks.
I make my meatballs the same way except I used fresh chopped garlic. My recipe comes from my Italian grandmother who immigrated to the states in the early 1900's. Meatballs will not become mushy if your gravy is hot enough before adding meatballs. Bring gravy to light boil; immediately reduce heat to simmer and add your meatballs. Do not stir gravy for least least 1/2 hour, preferably 45 minutes to one hour. Your meatballs will be firm but juicy! I've never had a mushy meatball cooking this way!
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.
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