The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 3, 2009
This is a great recipe. I made more than the original recipe, using 1.5 lbs. ground chuck, .75 lbs. ground veal and .75 lbs. ground pork, 3 eggs, 3 garlic cloves, 3 T. parsley, 1.5 cups of freshly grated romano and 3 cups of a combination of fresh bread crumbs and Progresso Italian bread crumbs. I only needed 1 1/2 cups of water/whole milk. I baked the 2 inch meatballs on parchment paper in the oven for 45 minutes at 350 degrees, turning them after 25 minutes. I then threw them into a saucepan with Marinara sauce for 15 minutes. The only issue I experienced was "oozing" cheeze while baking. While it didn't affect the overal flavor, it made a little bit of a mess to clean up. Overall a very tasty recipe.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 30, 2009
Whenever I try an Italian restaurant for the first time, I always test out their spaghetti and meatballs. There is nothing better than a classic dish, perfected... So I tried this recipe hoping I could perfect it at home! These meatballs were tasty, but there are some things I'd definitely change next time. I parbaked them for 10 minutes like another reviewer suggested, and finished cooking in a homemade marinara sauce until done (160*F internal temp). Unfortunately, the meatballs rendered a lot of grease and leached parmesan into the sauce, clouding it. Definitely cook them fully before adding to any sauce or gravy! The only other thing I would change is to cut down the proportion of cheese in the recipe... it was a big overwhelming for my taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 28, 2009
my wife and i love these meatballs! My wife doesnt like the meatballs to cook in the sauce so insted i lightly fry them to make them crispy and bake them for about 25 minutes after that , they come out perfect in my book!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 19, 2009
Made these meatballs last night and because we love spaghetti and meatballs, I made a double batch. I had company over for dinner last night (not spaghetti and meatballs) and I still had them on the counter cooling. Each one of them had a meatball and said they were delicious. Coming from an Italian community where most of the restaurants are Italian, I would have to say they are "The Best Meatballs" or darn close to it that we have had. Thanks for the recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 18, 2009
These are excellent and made me think of Sunday dinner at Nanni's house! One caveat ... start with just 1/4 tsp of salt. Add more if needed, but the Romano cheese is very salty so go easy. Excellent recipe and very easy. Thanks, Geanine!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 18, 2009
i made these as per the recipe... pulled them out my meat sauce after 15 - 20 min. then put 2 on a toasted club roll added sauce then provalone a quick run under the broiler and i fed lunch to 20 family members on a weekend getaway,,,,,, very good and easy worth the time it took.....dont rush the fry time brown them well
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 12, 2009
I thought they turned out pretty good. Everyone seemed to really like them. I didn't fry them, as most of the reviews recommended, but otherwise I followed the recipe pretty exactly. I think next time I'll add more garlic, but otherwise they came out really well.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 12, 2009
There is nothing I hate more than to get a mediocre or worse review from people who do not follow the recipe as written, and then judge YOU on it. I followed this to a "T" even though my experience as a chef was telling me not to. Too much cheese. Not enough garlic. And "salt and pepper to taste" is a personal pet peeve. If you are going to post a recipe, include all the measurements, or be prepared to take your lumps. This recipe is good enough to avoid disaster, but DO NOT FRY. They stick to the pan and melt away when you add them to the gravy(tomato sauce). Instead, bake them for about 35 minutes at 350. Then, put them in the gravy for the last hour or two. Replace half the cheese with more breadcrumbs. Less mess, healthier and easier.
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Cooking Level: Expert

Living In: Belleville, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 11, 2009
I have to say these were great. I added the olive oil to the mix, misreading, but added less. That and the water made the difference. Incredibly moist and delicious.Will have to apply this technique to turkey meatballs and burger patties.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 9, 2009
Just finished making these for dinner.I had to test one! & they are great! I did use (ground white meat only) turkey.Subed out the water for low soduim beef broth & egg beaters for the egg.Used Italain seasoned bread crumb's,& added 1/4 cup dried minced onion.Used the beef broth to try and mask the turkey flavor and it worked out great! If i did not know it was ground turkey i would not have guessed it was tasted like beef!All in all a great simple recipe.With my changes i got the calories down to 335 per serving,Cholesterol 11.46! Which was what i was aiming for a healthier meatball with great taste! Thanks i will be making this again :)
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Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 6, 2009
Oh my goodness - these were good. I have never made meatballs from scratch - to be honest, it never occured to me to do it. These were so easy. I bought the beef/veal/pork mixture at Whole Foods and went from there. I think mine were a bit too wet because I struggled to keep them together when I was cooking. But I have to say they were so tender, I am not sure I'd do them differently.
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Cooking Level: Intermediate

Home Town: Fairborn, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 5, 2009
Wicked good. Me and my boyfriend ate them for every meal (even breakfast) for the past 3 days. The meat ratios were perfect.
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Cooking Level: Intermediate

Home Town: Hampton, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 4, 2009
Very Very tasty its a regular now
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 4, 2009
My husband, who is Italian and loves his mother's meatballs, raved about these. The first time I made them I fried them. The second time I cooked them in a crock pot. Placed the meatballs right into the sauce raw and 6 hours later (on a low setting) they were cooked to perfection. If you're pressed for time or just don't like to fry, this was an excellent alternative.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 29, 2009
These are the best meatballs I have ever had and I am 100% Italian and grew up eating meatballs!! Thanks for sharing, I have made these so many times and my family loves them.
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Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 26, 2009
I never made meatballs but this recipe worked so well. I used 1/2 lb each lean ground beef and Italian flavored sausage. I also used Italian flavored breadcrumbs that come in a canister. This made quite a bit so I froze about 3/4 after frying them...hopefully they'll be as good when we eat them next!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 26, 2009
I didn't really care for these meatballs. I found them too cheesy and kind of bland.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 12, 2009
The best thing I have ever made
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 11, 2009
I made these for the first time tonight - and they were absolutely wonderful. I substituted sweet sausage for the veal, and they came out beautifully. The best news is that my husband, who has sworn for 25 years that he does not like meatballs, LOVED them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 5, 2009
These are the same my mother made,love it.
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