968 Reviews

this is my second time making this.yes, that good. This time I opted for the %100 beef simmer method. I don't think you can go wrong any way that you chose to make these meatballs. I will continue to use this recipe for the rest of my life and pass it on to my daughter and hopefully grandchildren someday. Thanks for posting Kittencal!!

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Bay Laurel July 22, 2009

Yum yum! I used 5# of ground beef and tripled the remaining ingredients for 96 perfect meatballs and six 1/4 lb. burgers. I was amazed that they stayed so round, despite oven baking them. THANK YOU!

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Chellerific July 22, 2009

These make for an incredible meatball sandwich!!! It turned out 33 meatballs and they tasted like you would get in an Italian restaurant! I used the 1 lb beef and 1/2 lb pork option and I used garlic powder. Instead of milk, I used some cream that I had leftover and I thought that it really enhanced the moistness. I used 2 (24 oz) jars of Bertolli tomato and basil sauce and I will definitely be using that sauce again, it was perfect!! Made meatball sandwich/subs with fresh mozzarella and some rustic filone bread. Had a little prosecco to wash them down!! These were easy to make and simply delizioso!! Grazie molte!!

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Chef*Lee July 22, 2009

These are fantastic!!!

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PearTree July 18, 2009

Recipe I-N-S-P-I-R-E-S, desires me to be the best I can be! Have I mentioned this is GREAT recipe? OOPS ran out of parm, made substitute for me! Made AWESOME red wine chili, galic, onion sauce, Even my kitchen is thanking me! THANKS!

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mickeydownunder July 18, 2009

These were delicious and got a thumbs up from an extra-picky little girl! I've always browned meatballs in the past, but these worked just fine without that step. The absolute key is to leave them undisturbed to simmer in the sauce. This recipe made 42 walnut-sized meatballs for me.

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mollypaul July 14, 2009

I tired these with Spaghetti and allowed the meatballs to simmer in the sauce. The meatballs were so moist and delicious.

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southernlady70052 July 12, 2009

no sauce), make great Mississippi "Poor Boy," pressed and dressed with lettuce and tomato. Chef Meurice

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mushimushimurray July 04, 2009

Well, I had thought I reviewed this... and I have made these several times! I have also made them teeny tiny and put them in my soups. They are simply delish! Try them 500 plus people can't be wrong! LOL Thanks again Kittencal.

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Marmie's July 02, 2009
Kittencal's Italian Melt-In-Your-Mouth Meatballs