Reviewed: Mar. 21, 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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Charlene

Cooking Level: Expert

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Reviewed: Mar. 15, 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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MommaOfThree

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 14, 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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Camas Mom

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Camas, Washington, USA

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Reviewed: Mar. 13, 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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FUNNYFARM319

Cooking Level: Expert

Home Town: Cedar Hill, Texas, USA

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Reviewed: Mar. 10, 2009

The best meatballs ever

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Charlie

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Reviewed: Mar. 7, 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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Kayleigh

Cooking Level: Intermediate

Home Town: Post Falls, Idaho, USA

Living In: Juneau, Alaska, USA

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Reviewed: Mar. 1, 2009

Too much mixing makes the balls mushy. Way too much bread crumbs and water. Cut them both back. otherwise these are tasty if you really spice em up.

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huntski1

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Reviewed: Mar. 1, 2009

I recently had dinner at a place in Toronto known as "the nose" and one of their signature dishes is an appetizer of one giant meatball swimming in sauce with shavings of asiago. It is melt-in-your mouth good. This meatball recipe comes the closest to it I have ever had. I did make some changes because I couldn't get the ground veal that day and instead used chorizo sausage and lean ground beef. Kept true to the rest of the recipe but also baked instead of frying and only because after adding the water, with the already moist sausage meat I wasn't sure it would hold up in the frying pan. Despite using no oil at all it was fantastic! It looked beautiful too but we were too hungry to stop and take a picture. Thank you for a great recipe!

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Butters

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 24, 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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VariableVeracity

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Reviewed: Feb. 23, 2009

This is the best recipe I have ever had for meatballs. Just like my mom's!

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LISABETH3

Cooking Level: Intermediate

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Reviewed: Feb. 22, 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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PIZZABOY199

Cooking Level: Expert

Home Town: Frederick, Maryland, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: Feb. 19, 2009

Made without the veal, just used more beef. They were fantastic, thanks for the great recipe!

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Nicole

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Reviewed: Feb. 8, 2009

These really are the BEST meatballs EVER!!!!!!!!!!!!!! They are soooooooooooooooooooooooooooooooooooooo GOOD AND AMAZING!!!!!!!!!: )

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ravendawn

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Reviewed: Feb. 2, 2009

These meatballs were absolutely perfect. I followed the recipe exactly, except I had to substitute ground lamb for the veal. I couldn't find ground veal. The meatballs had a great texture and flavour. After baking, I decided to simmer the meatballs in some tomato sauce. The sauce tasted better afterward.

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comicbookguy

Cooking Level: Beginning

Home Town: Quezon City, National Capital Region, Philippines

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 1, 2009

These are the best meatballs. My husband LOVED them. We will be having these again, for sure!

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Kristi

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Reviewed: Jan. 31, 2009

this recipe is almost exactly how i make mine;except try using left over hamburger rolls and using chicken broth instead of water

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vic

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Reviewed: Jan. 29, 2009

1/29/09 This is an absolutely FANTASTIC recipe. I have to admit I was skeptical about all the water, but I followed the recipe and was I ever rewarded! Didn't change a thing.

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Duke

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Reviewed: Jan. 25, 2009

Sorry, but these were nothing special. I even doubled the garlic & they were not sufficiently seasoned.

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Jeanine

Cooking Level: Intermediate

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Reviewed: Jan. 18, 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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MISSMOON

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Suffield, Connecticut, USA

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Reviewed: Jan. 14, 2009

Have made these time and time again as stated and altering slightly with what I have on hand. I prefer using the day old bread but have used italian breadcrumbs(2 cups not needed-more like 1 1/2 cups) and have even used both stale bread and italian breadcrumbs. All good variations. I add water until I get the softness I like. Usually 1 cup-if you dont like soft balls you can tell when mixing wether they will be softer or harder. I do broil mine 5-8 minutes then flip and broil for another 5 minutes and toss in my sauce. Whatever is left I freeze. Simply wonderful. Meatballs are suppose to be simple and delicious-with just a few seasonings to make them grand- please dont let the person who rated them as BLAND..stop you from trying these(maybe they should try meatloaf-hehe) These are the bomb.

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