Reviewed: Sep. 14, 2008

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...

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yummy

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Reviewed: Sep. 12, 2008

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!

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Cindy

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: East Northport, New York, USA

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Reviewed: Sep. 8, 2008

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!

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GOLDFLY

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Reviewed: Aug. 21, 2008

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.

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SHANESMOMMY

Cooking Level: Intermediate

Living In: Punxsutawney, Pennsylvania, USA

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Reviewed: Aug. 17, 2008

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.

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Iudita

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Reviewed: Aug. 11, 2008

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.

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chefjen

Cooking Level: Professional

Living In: Lincoln, California, USA

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Reviewed: Aug. 10, 2008

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

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Jeanne C

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

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Reviewed: Aug. 1, 2008

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!

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ljn

Cooking Level: Intermediate

Home Town: Cumberland, Maryland, USA

Living In: San Antonio, Texas, USA

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Reviewed: Aug. 1, 2008

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

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MerryMemaw

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Reviewed: Jul. 30, 2008

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!

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heidird

Cooking Level: Expert

Home Town: Waterford, Connecticut, USA

Living In: Framingham, Massachusetts, USA

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Reviewed: Jul. 23, 2008

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.

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Sparklemurphy

Cooking Level: Expert

Living In: Black Diamond, Washington, USA

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Reviewed: Jul. 18, 2008

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.

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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jul. 12, 2008

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...

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Katie1217

Cooking Level: Intermediate

Home Town: Sea Girt, New Jersey, USA

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Reviewed: Jul. 9, 2008

I used all ground beef and prepackaged breadcrumbs (about a half cup less). It made SO MANY meatballs, great for a big family dinner. However, it was just me and my boyfriend eating them... he loved them as much as I did!

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smallwhiteshoes

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2008

great recipe the meatballs were so tender.i followed the directions used fresh cheese and bread crumbs. the butcher at publix ground up stew veal they had pork i doubled the recipe and made about 80 small meatballs for an appitizer and along with a small meat loaf i just stuffed sme shredded cheese in the center i baked the large meatballs and froze the rest .thanks for a great recipe

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supernan

Cooking Level: Expert

Home Town: Clinton, Connecticut, USA

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Reviewed: Jun. 22, 2008

I used all lean ground turkey and this was great. I used 1/2 cup of regular parsley as well as cilantro. I think next time I will make a 'spicy' batch and add sweet and sour chili sauce. This is for sure a keeper!

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Regina

Cooking Level: Expert

Living In: Mountain View, California, USA

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Reviewed: Jun. 21, 2008

Finally I have found the recipe for great meatballs. The best I have ever tasted. My sons loved them. I followed the recipe to the letter, although I was a little apprehensive about using water, but they were delicious. This is certainly a recipe I will prepare many times in the future. Thanks!

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Glenn

Cooking Level: Intermediate

Living In: Aiken, South Carolina, USA

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Reviewed: Jun. 18, 2008

I thought the flavor was good, but I used a reduced amount of italian bread crumbs instead of fresh bread crumbs and my husband thought it tasted like cardboard. Maybe the bread crumbs really do make the recipe. It makes a ton - so I froze quite a few and will serve again later.

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Workin' cookin' mom

Cooking Level: Intermediate

Home Town: Escondido, California, USA

Living In: Joseph, Oregon, USA

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Reviewed: Jun. 17, 2008

I made these per the recipe but used only ground beef and pork (I couldn't find ground veal at my store)and omitted the water. I also used gluten free bread crumbs since I'm intolerent to gluten. I was afraid that the meatballs would fall apart but they held together very well. The taste was great. They were easy to make and I will definitely make them again. I will try to find the ground veal for next time.

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Deb9799

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Reviewed: Jun. 16, 2008

Really Really Good. Followed recipe as is.

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mnash

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