Reviewed: Jun. 6, 2008

These are the best meatballs and I make them with all beef just b/c I never have the veal and pork handy when deciding to make meatballs for dinner. I also have a homemade sauce I make so after browning the balls I throw them in the sauce to heat through - then serve over pasta and garlic bread, yummy!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mbw1976

Cooking Level: Intermediate

Home Town: Saratoga Springs, New York, USA

Living In: New York, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2008

These meatball were fantastic. I used store bought bread crumbs. The meatballs were moist and delicisious. I would up the amount of garlic. I would use 4 cloves of garlic. I have always wanted a good recipe for meatballs. I usually make them with just ground beef. I have had a problem with them being too hard. These meatballs were moist and tender and just perfect. My daughter had a problem with the ground veal being in them, but I think that is what made them so good.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kelli

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2008

This was a wonderful recipe but I didn't use the water at all because I found it moist enough without it and I used store bought organic bread crumbs instead. The recipe made enough for company of eight and everyone really liked them. Thanks!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Annette

Cooking Level: Beginning

Living In: Burbank, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2008

Great meatballs. Glad we made enough to freeze and use for later. They freeze well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2008

Like others, I soaked the bread in milk not water. I also upped the amount of garlic, and used an Italian seasoning blend instead of fresh parsley. One cup of oil for frying is ridiculous - I just lightly sprayed the skillet with Pam. These weren't the best meatballs ever, but they were definitely very good. Thanks, Geanine!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2008

For health reasons I use ground turkey and bake the balls in the oven and drain off the fat. I know its not as tasty as the pork/beef/veal version but its healthier

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

hbschoolgirl

Cooking Level: Expert

Living In: Huntington Beach, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2008

i do my meatballs almost the same way....but.....you don't have to spend all that time frying them and making a mess.try placing meatballs in an oblong glass pan and cook in microwave 10 min per 15 meatballs..then place in gravy or sauce.......let them finish cooking for about 30 min. you will love this easy way.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

nancy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2008

This recipe is wonderful!! My college age children are home for the summer and this recipe is perfect for a quick spaghetti dinner, meatball subs or a great snack. I followed the recipe to the tee except I used less water and baked instead of frying. I doubled it for plenty of leftovers!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lisa H

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2008

Geanine: It doesn't get any better than these. Thanks for the great recipe, Sas

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sas

Cooking Level: Professional

Home Town: Rochester, New York, USA

Living In: Farmington, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2008

Really good recipe. I won't use veal so I doubled the ground pork and it was very good. I'll make them again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Gummy11

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2008

Its a great recipe, to make it better, I suggest milk instead of water, use bread cubes instead of crumbs,and broil meatballs, turning to brown evenly, then cook in sause. Now you've got meatballs!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

CHEF BRI

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2008

This is an excellent recipe. My twist on it was instead of dry breadcrumbs and water, is to use a few slices of bread soaked with milk and then massaged into the meat mixture. you can always add a little more bread if you got it too wet. Lightly brown meatbalss to retain shape, then transfer them to your gravy/sauce for simmering until ready to eat.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Speedycat

Cooking Level: Expert

Home Town: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2008

This recipe is a good Italian recipe but try using milk instead of the water. Plain unflavored breadcrumbs in a can work just as well and you can moisten them ahead of time with the milk to make it easier to mix in. 1 cup of olive oil for frying is a bit much. Save yourself all the grease and line a cookie sheet with foil and place the meatballs close together and bake in a 375 degree oven for 20 minutes or till done. They come great!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

BUTTERCREAM1310

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2008

This is soooo close to my Nonna's authentic Italian recipe! I am telling you, these meatballs ROCK! Uh oh, the word is out!!! How funny! 3 meats, the breadcrumbs, plus 1 egg. You can also use fresh chopped spinach instead of parsley (or 1 pkg frozen, thawed and all water squeezed out) and pecorino romano cheese instead of parmesan. I make sure I have these on hand almost all the time, I use one lb of EACH meat, and it makes 30-40. Instead of frying, I par bake mine on a cookie sheet at 325 for about 10 minutes, then set the tray (if room allows) into the freezer for an hour or so. Pop them off the tray, into a couple of large freezer bags. Meatballs on demand!! Drop them into a sauce or steam in a glass casserole dish for about 5 minutes, they will be medium-well on the inside. Absolute crowd pleaser if you are making a big Italian dinner!!

Was this review helpful? [ YES ]
157 users found this review helpful

Reviewer:

RookieMom

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Toledo, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2008

They ARE the best meatballs, even though I use all beef most of the time. I don't fry, b/c I am too impatient, and the meatballs break up more that way. I scoop them out with a spoon, roll them in my hands, and bake on a cake rack in the oven over a foil-lined cookie sheet. This way, they brown nicely, excess fat is drained off, and they can go right into sauce, or, in our family, meatball hoagies, along with sauteed onions and peppers. They also freeze very well when baked this way. When I take these to parties, I always get requests for the recipe.

Was this review helpful? [ YES ]
249 users found this review helpful

Reviewer:

PatsyK

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2008

I use beef, pork, and veal, as it is readily available in my supermarket. Also, I bake mine instead of frying them, use parchment paper, 350 degrees for 45 minutes. Then, if I have sauce simmering, I drop them in for the finale, or I freeze them for later use, or to give away to the children.

Was this review helpful? [ YES ]
58 users found this review helpful

Reviewer:

delcar

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2008

Exactly the way I make them, except I don't use quite as much water and I don't fry them. I drop them in the sauce to cook. Makes the sauce taste awesome.

Was this review helpful? [ YES ]
29 users found this review helpful

Reviewer:

Dee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 13, 2008

These turned out great, my whole family loved them! I had to use italian bread crumbs because that's all I had and I used a beef/pork combination. I also fried the meatballs in only about 1/4 cup of olive oil instead of 1 cup. This recipe is a keeper!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JESSIE_419

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 9, 2008

Good, standard recipe. For a variation, try using ground italian sausage in place of the pork, along with some minced onion. I also add anise seed to both the meatballs and my sauce. The anise seed really makes it.

Was this review helpful? [ YES ]
26 users found this review helpful

Reviewer:

Chef MongoLloyd

Cooking Level: Professional

Home Town: San Diego, California, USA

Living In: San Francisco, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 2, 2008

I really liked the this recipe. I did use italian chorizo in place of the veal. I also used crackers in place of bread crumbs. Turned out great and have made several times since the first. Make sure not to use to much chorizo because of the flavor and the amount of oil in the chorizo.

Was this review helpful? [ YES ]
1 user found this review helpful