The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 8, 2009
This was absolutely amazing! I changed a few ingredients but this is the recipe I will use from now on. First, I substituted milk for the water, then I used progresso bread crumbs instead, and I used sweet italian sausage instead of the chicken and veal. You HAVE to try it this way, it's delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 7, 2009
These are really good. I used 1lb beef & 1lb italian sausage. Used about 1 cup water & 1 cup italian bread crumbs. Will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 2, 2009
The best meatballs. When I originally made this recipe I read it wrong and added the olive oil to the meat mixture. That is how I make the meatballs now because it is very flavorful. I add a dash of olive oil and then add the water in small batches until the meat is the right consistency (probably about 3/4 cup of water). I let the meatballs simmer in my sauce since I like them better that way instead of fried.
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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: Jun. 10, 2009
Made 1/2 recipe,using all beef. Gave DH a "taster" with sauce and he said, "OH, YEAH!" Later when it was all done and served with spaghetti, I asked if these were THE BEST MEATBALLS (I haven't eaten yet). He sincerely assured me that they are. Adding to my recipe box now. Oh, did bake in the oven.
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Cooking Level: Expert

Home Town: Goldendale, Washington, USA
Living In: The Dalles, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 21, 2009
I am SO HAPPY that I found a recipe that I have lost 5 years ago! The recipe was very similar to this one, though it called for Asiago cheese (1 cup), and 1 cup of Parmesan reggiano. For meat, I used 80/20 ground beef, pork and sausage. I love this, and I'm sure hubby will be asking me to make this more often!
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Cooking Level: Expert

Home Town: Danbury, Connecticut, USA
Living In: Suffield, Connecticut, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: May 19, 2009
I wasn't too impressed but they were okay.
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Amy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 18, 2009
This was a great recipe and the first time I had ever made homemade meatballs. I used equal parts hamburger and spicy italian sausage ( our local grocery store sells an aweseom homemade version). I also added some onion to the mixture. The water really did make a difference, b/c 2 cups of breadcrumbs is a lot! I made some in a skillet on the stove top and baked the rest in the oven at 325 for about 45 minutes. They were so delicious and had a nice kick to them. For the ones I made in the skillet I added diced italian tomatoes and a small can of italian herbed tomato paste. We used them for meatball subs. Terrific. I froze the oven baked meatballs for future dinners. I will make these again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 18, 2009
Great Meatballs. I have made them with just beef and they were still awesome! Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 12, 2009
My Daughter is a huge fan of "my meatballs" thanks to this recipe. I prepare as in the recipe but sometimes add raisins (a favorite of my daughter) to change it up.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 23, 2009
These meatballs were really yummy. I used 1 pound chuck and a 1-pound package meatloaf mix. I also used 1 cup italian bread and 1/2 cup seasoned breadcrumbs - cut down the water to probably 3/4 cup. I spread some olive oil on the cookie sheet and baked them high up in the oven then lowered them for last 5 mins. I made about 24 meatballs - 4 kids and husband ate all but 6 - will make a double next time!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 20, 2009
VERY GOOD RECIPE. I KEEP SEARCHING FOR THE 'BEST' MEATBALL RECIPE, AND SO FAR, THIS IS IN THE RUNNING.. THANKS
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 7, 2009
Very good, but I think I'd use finer bread crumbs next time for less meatloafy texture. Also, I think I'd bake them rather than fry them. Frying adds nothing to this recipe, except a tougher exterior and fat. Maybe mist them in olive oil and put under broiler a couple minutes, then turn down the oven to 325 until done.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 23, 2009
I did not care for this recipe at all. Too much breading and too spicey. Not a traditional meatball at all.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 17, 2009
I would give these 4 stars the way I made them, which was one pound each of ground beef and italian sausage...which had far too much of a sausage flavor in them to be true meatballs. Next time I will use 1.5 pounds beef and 1/4 pound sausage - and I'm sure they'd be spot on! I added these to my own homemade marinara sauce (with my home canned tomatoes), and it was the best sauce I've ever made! Thanks for the recipe!
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Cooking Level: Expert

Home Town: Eugene, Oregon, USA
Living In: Camas, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 16, 2009
I only used beef because I found this recipe after the grocery store visit, But i can't imagine it any better. Can't wait to try it with the trio of meats.
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Cooking Level: Expert

Home Town: Cedar Hill, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 16, 2009
Like others, I baked my meatballs. I made mine a little smaller than a tennis ball. I baked them on a cookie rake with a foil-lined cookie sheet underneath for 25 minutes at 375 degrees. Instead of the called for water, I used 1/2 c. water, and 1/2 cup milk and substituted 1 c italian bread crumbs. My family LOVED these!!
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Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 10, 2009
The best meatballs ever
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 10, 2009
These meatballs were great I didnt use veal I used a pound of pork and pound of ground beef but they were great! A hit!
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Cooking Level: Intermediate

Home Town: Post Falls, Idaho, USA
Living In: Juneau, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 4, 2009
Followed the original instructions exactly except that I made a triple batch so didn't fry them - put them in a deep baking dish and baked them. They turned out delicious! Yum Yum!
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Cooking Level: Expert

Home Town: Frederick, Maryland, USA
Living In: Castle Rock, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 2, 2009
Moist and delicious, full of flavor. I used half pork and half beef when I made them and they turned out great. Instead of marinara sauce, I made a brown gravy from the drippings. Excellent! Will make again!
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