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.

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Country

Cooking Level: Intermediate

Home Town: Stigler, Oklahoma, USA

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Reviewed: Apr. 23, 2008

easy to make and tastes great!

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k2legacy

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Reviewed: Apr. 23, 2008

This is certainly the best meatball I have made as far as consistency goes. The flavor could be amped up a bit...but it's great just as it is with a nice sauce. I did not fry them either. I placed in fridge to firm up a bit and then baked for 20 mins before placing in crock pot of sauce. Very good.

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Reviewed: Mar. 30, 2008

I tried this recipe the first time 3 weeks ago when I had compny over and I loved it. So did everybody else, so much so I was asked to bring them to a dinner party. Again they were a hit. I use Merlot in place of water, takes it to a different level, enjoy!

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methanine

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Reviewed: Mar. 27, 2008

I have been looking for a great recipe for meatballs as my husband is not a fan of mine. These were very good and my husband says it was a big improvement. I used ground veal and beef only. Next time I will try with veal, pork and beef. Good. Thanks.

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Kim

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Reviewed: Mar. 22, 2008

I have a similar receipe using all 3 meats (only 1/2 lb of beef), but use 5 cloves garlic and instead of water, add fresh parley and 1/2 an onion to 3/4 c chicken broth in a food processor - then mix with everything else. This was decent, but I prefer the flavor of the broth and onion (i tried it thinking i would barely be able to notice). But all in all - my changes are just a personal preference and this does deserve at least 4 stars.

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jojo13

Cooking Level: Intermediate

Home Town: Deposit, New York, USA

Living In: Endicott, New York, USA

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Reviewed: Mar. 8, 2008

I had horrible luck with these meatballs. I think they would have been okay if I hadn't added the water, but they just fell apart on me... I think I'll stick with my regular recipe from now on... :/

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Jami P.

Cooking Level: Intermediate

Home Town: Keene, New Hampshire, USA

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Reviewed: Mar. 7, 2008

These are better than my mom's recipe. I used lamb mince instead of the veal and sharp cheddar instead of Romano- I live in New Zealand and it is easier to come by. They really are fantastic.

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Tiffany

Cooking Level: Intermediate

Home Town: Devon, Pennsylvania, USA

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Reviewed: Feb. 28, 2008

For the last 25 yrs I have used my Italian mother-in-law's meatball recipe (and they are good) but these are great!! I told her about them and will bring some over Sunday for her to try. A little tip; I fry a tiny meatball to taste for seasoning before I cook the whole batch. Then you can add more cheese, salt, garlic, etc. Great recipe!!

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Sue M.

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2008

We LOVE these meatballs! I made them exactly as stated, only sustituting milk for the water. Well worth effort - excellent with "Best Marinara Sauce Yet"! Will be a family staple for years to come!

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~MOMMY~

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2008

yum

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Stephanie

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Feb. 23, 2008

Not as great as my moms, but I'm a tough one to please. I added a couple tablespoons of minced onions. Next time I'll probably add a couple more and sauté with garlic before mixing it in. Browned and cooked on high in the crock pot for two hours with hot sausage and gravy.

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FIVELETTE

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2008

These are wonderful! I used just beef, but I think these would be outstanding with the mix of meats. I just used kraft parmesan and dried herbs because I was unable to get to the store. Even so, these are wonderful meatballs! I made them large (used 1/4 cup each), browned them per the recipe and place dthem in a crockpot of spaghetti sauce. They were wonderful to make ahead for a party and were a big hit. Everyone loved them!

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SCRAPPIN

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2008

I have made this recipe three times now. This has now became my standard recipe. These are the best I have every made and I always get compliments! I will say for those of you that have not used the beef AND pork AND veal, you are not making the same meatballs so reviewing this recipe is really useless. The three meats are really a classic. The pork gives you flavor and the veal adds tenderness. I also use a cup of FRESH Romano cheese, its the cheese that I think sends the meat balls over the top with flavor. I would suggest again to use the real cheese and make it fresh. normally do not put all the water in at once as sometimes it does not take the full amount. Its always my goal to put some of these in the freezer however the left overs normally end up on a sandwich which is fabulous!

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INDYVEGI

Cooking Level: Expert

Home Town: Linton, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Feb. 13, 2008

Great Meatballs, very moist and the kids "loved them", maybe some red pepper flakes next time for a bit more spice

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SLOIZEAUX

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Reviewed: Feb. 7, 2008

I made the meatballs exactly to recipe and impressed every member of my family. They were awesome!

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NickiCan'tCook

Cooking Level: Intermediate

Home Town: Elyria, Ohio, USA

Living In: Saline, Michigan, USA

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Reviewed: Jan. 15, 2008

These meatballs were fantastic! My market doesn't sell the three meats individually so I lucked out with a ground beef, veal, and pork meatloaf. I also used dry Italian bread crumbs. They worked wonderfully. After sauteeing the meatballs I added them to my marinara to simmer all day. Day three I made the best lasagna we've ever had with the leftover meatballs and sauce. Mmmmm. Thanks for the wonderful recipe.

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Corkybird

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Reviewed: Jan. 14, 2008

These were awesome! I only used ground beef *inadvertently*... put a couple slices of wheat bread in the blender to make crumbs, added italian seasoning and it was very delicious! Served it with Safeway brand marinara sauce (Really good from a jar sauce) and spaghetti noodles. Made 26 meatballs. Can't wait to make again!

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Lindsay M.

Cooking Level: Intermediate

Home Town: Sequim, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Jan. 14, 2008

This recipe is AWESOME!! I've been looking for a good meatball recipe for years that has the right consistency and great taste; this one is definetly it! I made a few changes out of necessity mostly....I used 2lbs. of ground beef (80/20), 1 1/2 cups of dried italian bread crumbs, 1 1/2 tbsp of fresh basil and chives (I didnt' have parsley), and 1 cup of water. They turned out great; thanks for the recipe!!

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Dance5585

Cooking Level: Intermediate

Home Town: Elgin, Illinois, USA

Living In: Sycamore, Illinois, USA

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Reviewed: Jan. 9, 2008

I have been making these meatballs for a few years now and cannot begin to tell you how GOOD they are. I get compliments on them every time I serve them and even have a contractor who insists I call him whenever I make them so he can come over and have a few. I usually subsitute ground turkey breast for the veal, just to lighten them up a bit, and I bake mine in the oven at 350 for 20 minutes, but other than that, I make them as is. I cannot recommend these enough. YUM!

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CATHYANDASIA

Cooking Level: Expert

Home Town: Astoria, Oregon, USA

Living In: Spokane, Washington, USA

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The Best Meatballs

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