968 Reviews

Very good meatballs. I halved the salt and in place of milk I had heavy cream to use up. Worked great. I baked the meatballs for 25 minutes and then cooled and froze them individually on a cookie sheet and then put them into Zip style bags in the freezer. Love the fresh parsley. Next time I think I'll use a little fresh basil, too.

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luvmybge April 19, 2011

Awesome! I doubled the recipe and used 1/2 pound italian sausage, 2 1/2 pounds hamburger. I also used dried minced garlic, fresh oregano and parm/asiago cheese.

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Cheesehead September 30, 2010

My Italian husband said they were the best meatballs he had ever had! I made a double batch and used 1 lb lean ground beef and 1 lb sweet Italian sausage.

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ButterflyMom*4 July 18, 2011

Very good with jo mamas getti!

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seths February 14, 2011

Excellent recipe a juicy and tender meatball. The only change I made was to stuff them with a cube of provolone cheese. Recipe is definitely a keeper. Thanks so much for sharing.

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silverkrystal1 November 15, 2010

Really, really good! I baked the meatballs in the oven to save time. I used all ground beef and italian flavored bread crumbs. Thanks for another amazing and easy recipe!

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run for your life October 17, 2010

I froze these overnight and them put them in the crock pot with some spegetti sauce in the morning. My family said that these were the best meatballs ever!!!

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jrmomof2 September 12, 2010

I made this a couple of times before by popping these in the oven. My husband loved them and rated them 10/10. I thought they were good (I'm not a meatball and spaghetti kind of girl) and my 5 year old son wouldn't touch them after tasting (he is super picky). Tonight for the first time I did the simmer method and can I just say, my mind = BLOWN! They tasted incredible. Husband rated it 20/10 (a ten was not adequate), I rate it a 20/10 (a ten really is not adequate as it is too good) and my picky 5 year old? Well he scarfed them up!<br/><br/>A few notes/tips: I used grass-fed ground beef, Rao's marinara sauce and heavy cream in the place of milk for the meatball mixture. The recipe was followed verbatim other than the cream-for-milk substitute.<br/><br/>Tl;dr Please do the simmer method instead of the oven moethod. Oven tastes great but simmering them = out of this world! Did I mention I'm not a meatball fan but I LOVED these?

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RachelMcMurtrie July 07, 2014

Kittencal reminds me of an episode of Emeril, where Emeril tastes his dish to test for seasoning adjustments, turns to the camera and says, Might try doing this for a living, or something along that line. Any newbies reading this be aware, Kittencal means business. Personally, I did a 2/3 beef to 1/3 sausage, sweet italian, and everyone loved it!

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rodney h. July 02, 2011

Absolutely delicious! Added a little extra garlic because our family LOVES garlic and substituted masa flour for the breadcrumbs to make this gluten-free. Besides that, followed the recipe exactly and it was wonderful. Thanks for sharing.

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Crisci May 09, 2011
Kittencal's Italian Melt-In-Your-Mouth Meatballs