Great recipe and the meatballs were delicious. The fresh cheese and crumbled, stale Italian bread instead of canned breadcrumbs really does make a difference. I had to make a few changes though as I couldn't find ground veal in any stores in my area, so I just used a half and half mixture of ground beef and pork. Nor could I find the flat Italian parsley, but I used regular parsley and it was fine. I also added minced onion to my meat mixture. Lastly, I didn't use all the water as called for. I've also used this recipe for a crockpot meatloaf - mixing in seasoned tomato sauce into the meat mixture and then serving with a side of pasta and it was delicious as well. Thanks for sharing this recipe.

I made these on Sat. night for a large family dinner that included several in-laws that are Italian. These were a hit! They were the best meatballs I've ever made. The only substitution I made was milk for the water. Fantastic!

MMmmmmmmmmmmmmmmmmmmmmmmm!!!!! I used Turkey and turkey sausage combination of meat. THat is the only thing I changed, it was flavorful, tender, juicy and delicious!! This is going in the forever file! YUM!!!

This is "the best" for sure. I've been looking for a meatball with the right texture and taste and this is the one! The fresh bread crumbs and cheese do make the difference. I used to use dried crumbs but was never happy with the taste or texture. Thanks for a great recipe. This one is a keeper :)

We are trying to watch our weight but got really sick of raw veggie diet. We decided to make something tasty but yet wouldn't jeopardize what we've lost. This was just the recipe we wanted... water and cheese in meatballs... who knew? (at least I didn't). After looking at the nutritional value, we decided to make a few changes... half the cheese and bread crumbs. In addition, we added worchestire sauce, sicilian bread dipping salt, and mustard for flavor... instead of frying, we pan fried which eliminated a lot of the fat from the meat... and of course, portion control, smaller balls. End result... YUMMY! The smell was amazing the whole process...

These are truly fabulous meatballs. I made them last night for a big family dinner, and they were devoured by everyone. I was skeptical of adding water to the meat, but it came out great. Make these, and enjoy all the compliments!

The last time I made meatballs, they were too dry. Not this time! These were moist and delicious. The beef/pork/veal is a great combination. I used 93% lean beef, but after I bought it, I was afraid I should have gone with a higher fat content to prevent drying out. But no, they were perfect. I cooked them in a slow cooker for 10 hours in the sauce. Great with spaghetti and made yummy subs the next day!

Delicious!!! These were simple to make but tasted like they took all day. The only thing I did different was I used half parsley and half italian seasoning for personal preference.

These meatballs were delicious. The combinatin of the different meats was great and they were very moist. This is the only meatball recipe I will ever use again. I baked mine on a cookie sheet in the oven to avoid the extra oil and they turned out perfect.

I didn't really care for this recipe, I think if I did try it again, I would only use ground beef and probably less parmesan cheese. The amount of parmesan was a little overwhelming. I like "Jenn's Out of this world Spaghetti and Meatballs" recipe better.

Fabulous meatballs. I only had ground beef and did not use any water, and they were terrific.

Love this recipe. Have made it many times. However, my husband and I are now making an effort to eat less beef. Today I made this recipe with ground white turkey. Gotta say I was skeptical, but they were delicious. Just sprayed a non-stick skillet with olive oil and browned them before adding to sauce. Delicious!

I couldn't rate this higher because ground veal and pork were not in my store in this small town. I substituted ground turkey for the veal, since in Israel turkey is frequently substituted. I purchased some cubed pork steaks, cut in small pieces and put them in my food processor for a few seconds to get ground pork. Very good flavor in this recipe and the texture was great, different from all beef. With my substitutions it was a 5

Delicious! I halved the recipe and didn't use veal. Used milk vs. water but will try water next time. Also, just dropped them into my simmering sauce. Yummy!

This recipe made for some FANTASTIC meatballs! Deliciousioso! I was a little hesitant to try this....I've been used to making meatballs the same way for ages. I've always started by soaking bread in liquids and seasonings first then adding meat....baking them in the oven or frying them in a skillet (relying on the fat from the ground beef only. I NEVER fried my meatballs in an inch of oil! Frying them gave them a great and wonderful exterior and such a moist interior. Make them! Couldn't find veal today....so went without.

Very very good. I used Parmesan instead of Romano & all beef because that's what I had on hand. Added minced onion & Italian seasoning. Instead of frying I simmered the meatballs in the crockpot with homemade tomato sauce. Thanks.

Great recipe. I always wondered what my meatballs were lacking!!! Warm water is key!!! We don't eat veal in our house so I used ground beef and pork. Fabulous...