Reviewed: Jan. 10, 2007

These truly are the BEST meatballs! My Italian Grandma always made delicious meatballs but as with all good Italian cooks, never used a recipe. I have tried for years to duplicate her recipe and this one is as good (or maybe even a little better) than what I remember. I cook them all day in sauce, along with Italian sausage. Leftovers are great as hot or cold sandwiches!

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Reviewer:

Linda

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

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Reviewed: Jan. 5, 2007

I finally found a traditional style Italian meatball recipe that taste wonderful. I normally would throw together nonspecific amounts of ingredients to make my meatballs thus making them taste a little different each time I made them. This one is a keeper. I used ground beef only and substituted ½ cup of milk instead of water. I make these often!

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DANI80

Cooking Level: Expert

Living In: West Deptford, New Jersey, USA

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Reviewed: Jan. 1, 2007

Very delicious!

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GILSDORF

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 27, 2006

I used all ground beef and the meatballs were fabulous!

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JILLN

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Reviewed: Nov. 6, 2006

Great with best marinara for meatball subs!

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Amanda Alvis

Cooking Level: Intermediate

Living In: Greenwood, Indiana, USA

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Reviewed: Nov. 4, 2006

These were delicious. I was cooking for my husband and myself, so I cut the recipe in half. Also, I only had ground turkey on hand, and used that instead of the trio of meats. I added 1 teaspoon of italian seasoning, and I mixed in some parmesan cheese with the romano. I didn't have any fresh parsley on hand, so I used 1 teaspoon of dried parsley. Also, instead of adding all water to the mixture, I used 1/4 cup of milk and 1/4 cup of water. Magnificent. This recipe is a keeper.

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MRSLUSE

Cooking Level: Intermediate

Home Town: Federalsburg, Maryland, USA

Living In: Ellicott City, Maryland, USA

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Reviewed: Oct. 23, 2006

I really like these meatballs. They are very tasty! I only change one thing since my husband is allergic to eggs I use an egg replacer and they still are great. I will continue making these meatballs with my sauce.

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Alysia T.

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Reviewed: Oct. 20, 2006

Thanks for this great meatball recipe!!

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maryannejan

Cooking Level: Expert

Home Town: King Of Prussia, Pennsylvania, USA

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Reviewed: Oct. 11, 2006

Not bad. They tasted like they needed more seasoning although I couldn't quite figure out which one. Also, I baked the meatballs instead of frying them in a pan. I also added some grated parmesan.

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Misty Beth

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 6, 2006

Fabulous meatballs!

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PATRISYA815

Cooking Level: Expert

Home Town: Lawrence, Massachusetts, USA

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Reviewed: Oct. 4, 2006

i thought this was pretty good! i ended up just using the meatloaf mix from the grocer because i couldn't find ground pork OR veal alone. i also just eyeballed the seasonings, but next time will add some paprika and a pinch of red pepper. i also used less breadcrumbs than called for, no water, a TBL of olive oil in the mix and then baked for about 15 mins at 350. i promptly then moved them into the sauce that i was making. very tasty, indeed!

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susan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 13, 2006

These are the first meatballs I've ever made and they turned out good. I read the reviews first and cut down on the water, which I'm glad I did (I used about half the recommended amount). I usually like to follow recipes to the letter but I didn't have stale Italian bread or Italian flat leaf parsley so I used Italian breadcrumbs and dried parsley. They still turned out good! The only thing I'm going to do differently next time is give them some SPICE (there was no spice to them!)

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Applesauce31

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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Reviewed: Sep. 9, 2006

These were easy and tasted good too! I whipped up dinner in an hour!

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NJSC

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 14, 2006

I like this recipe. I really did. We cut this recipe in half (only because it is just my husband and I), so please note these changes are made for FOUR servings instead of eight. I made a few changes. We made it with all ground beef. Instead of stale bread, we used one cup of italian bread crumbs. We used 1/4 cup eggbeaters instead of the egg. As for the water, out of the "1/2 cup at a time" I only put about 2 TB of water altogether. It held up really, really well. I pan fried my meatballs with just about 2 TB of olive oil. Not one of my meatballs tore apart!!! I think it's all in how you roll up and ball up your meatballs if you ask me. They tasted so great. I used the pasta sauce from Wolfgang puck's website and used spaghetti rigati and it was FABULOUS (according to my husband). Enjoy everyone!!!

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MICLAWTON

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Reviewed: Aug. 14, 2006

These really are "The Best Meatballs" - everyone loved them! I confess I added some ingredients -onion soup mix, a little HP sauce: they were great!

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D

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Reviewed: Aug. 14, 2006

Delicious... I only added salt at the end.. and used Asiago cheese ... yum! Smells sooo good when baking..

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Jennifer

Cooking Level: Expert

Home Town: Washago, Ontario, Canada

Living In: Freedom, California, USA

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Reviewed: Aug. 9, 2006

I used all beef and cut the recipe in half. I also used crackers instead of bread and added more garlic and no oil but made them in a tomato sauce. Very good for a basic recipe. Will make again.

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Ohluv

Cooking Level: Expert

Home Town: Flint, Michigan, USA

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Reviewed: Jul. 26, 2006

This is OK for a basic recipe - I had to add Italian herbs.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Jun. 5, 2006

excellent - i used all beef, different cheese and canned bread crumb flakes (less) and they still turned out great!!!!!

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story'smom

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Reviewed: May 26, 2006

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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