By ~In*Memory*of*Brats~ on May 28, 2004
Photo by Pam-I-Am
Photo by Pam-I-Am
"Meatball recipes are often challenged by chefs who claim, "Mine are the best!" Even though my meatballs ARE the best, I will make no such claim. Try them for yourself! This meatball recipe was given to me by my father who got it from a little old lady from Italy that he knew. It's amazing that she gave up her recipe to him, but I sure am glad she did!"
Serving Size: 1 (65 g)
Servings Per Recipe: 10
"These meatballs turned out nicely, but I only have it 4 stars for 2 reasons:
1. Cooking meatballs in the sauce alone can make them mushy. I recommend putting them under a broiler for about 5 minutes, turn over once and broil for another 5 minutes first before you add them to the sauce. Broiling adds a nice brown color and enough crisp to prevent mushiness
2. The meatballs lacked the spice kick that I normally prefer. Next time I'll add some Italian seasoning or seasoned breadcrumbs for that extra kick."
"I am a vegetarian. I needed to make dinner for SEVERAL non-veggies. I also made the sauce that this recipe gives reference to. EVERYONE one of them were blown away with the meatballs!!! No one could understand how someone who does not eat meat could cook meat this awesome.
I doubled the recipe and came out with about 50 meatballs. I was just told this morning I need to make 200 becasue 50 is not enough!! BLESS this recipe. Next time I will cook for the 3 hours and then freeze them. THANK YOU!!!!!"
"These are, without a doubt, the BEST meatballs I've ever made. My mother-in-law was Italian and I could never even come close to her meatballs. This recipe tops hers! YUM!"
"Let me start by saying I'm Italian, which I think makes a difference. My Nonna taught me to make meatballs some years ago.... you know a little of this and a little of that, but I can never get the proportions right. When I came across this recipe I was very excited because the ingredients are exactly the same as my Nonna's and the proportions are dead on! This was a fantastic recipe, extremely authentic and made me feel like I was home again. Thanks!"
"This is a great recipe, I was out of milk so I substituted sour cream in stead of milk made it awesome !"
"DeeeLISH!!! I do recommend browning them first in a pan of olive oil, and then put them in your sauce to simmer. If you don't, they will turn out mushy. Absolutely great tasting meatballs! My first too!"
"My mother-in-law, who is a gourmet cook, always cooked her meatballs right in the sauce. This is the ONLY way my husband will eat them because cooking them this way retains both the moisture and the flavor. If the meatballs are simmered in the sauce for 3 hours as in this fine recipe, they will never turn out mushy! I have tried SEVERAL recipes but this is the 1st recipe that I feel truly tastes authentic! One small change I made was to use a mix of ground beef, veal and pork. This enhanced the great flavor in this recipe. ;0) Thank you so much for sharing!! I will use it again and again.... And I am certain my family and friends will enjoy it for years to come!"
"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."
"The ingredients were similar to what I've always made, but I usually bake the meatballs and plop them into the sauce. I thought I would give this method a try. Wow, I had no idea what a difference the long simmering in the sauce would make. I followed the recipe exactly, and they could only be described as simply luscious! This is the only recipe I will use from now on. Thanks!"
"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."
"I just started cooking at age 50 these were my first attempt at making meatballs and they were the best I ever ate...AWSOME!"
"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."
"I made these last night for meatball subs and they were fantastic. I had never made meatballs before but they turned out very moist and delicious. Thanks!
Oh, and I also baked mine at 400 for 20 minutes."
"I wrote my review earlier, however forgot to rate it...I give this recipe 5 stars!"
"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."
"While these meatballs weren't bad, they just weren't anything spectacular. I was disappointed."
"I've tried many meatball recipes from quite a few of the "tv chefs". This is my favorite. I do add a little onion powder but otherwise stick to the listed ingredients. The flavor and consistency are great. I have cooked them directly in the sauce, but II prefer to bake them in the oven. I keep these meatballs on hand in the freezer for quick meals. They make highly coveted leftovers in my house. ***Update: Still making these on a regular basis, with and without the addition of the onion powder, and sometimes subbing dried parsley for fresh. The absolute best result I have had to date was the result of using fresh bread crumbs instead of dried and pan frying before dropping in sauce to cook through.Also, I use a food scoop for uniform size, and food prep gloves rather than bare hands, which not only cuts down on mess, but produces a smoother surface on the meatballs, which makes them brown beautifully and have a better bite and mouth feel. Prepared this way, they really are superb."