Reviewed: Jan. 4, 2008

I tried this recipe on new years eve, we made meatball sandwiches. they were a big hit. Even better the next morning.

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Reviewed: Dec. 28, 2007

I have a recipe very similar to this that was handed down to me from a good friend's grandmother. My changes to this recipe were using ground sage sausage, minimal amount of bread crumbs (sometimes Panko), minced garlic and using no milk or water at all. I also do not fry mine in oil. I drop the meatballs in the homemade sauce and cook on stovetop or in acrockpot for 4 hours (on low setting). My family LOVES these meatballs! I make these about once a month with sauce.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 23, 2007

I made these exactly the way it was, except I added more freshI garlic. I'm 100% Italian and they were as good as my grandma's!

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EMMKOVICH

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Reviewed: Dec. 19, 2007

Best meatballs I ever tasted! Used italian breadcrumbs and skipped the salt pepper. They were moist and addicting! I usually don't like meatballs but I'm going to be making these more often.

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WOODSTCK

Cooking Level: Intermediate

Home Town: Bayside, New York, USA

Living In: Whitestone, New York, USA

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Reviewed: Dec. 10, 2007

The quintessential meatball! So good and a piece of cake to make. I didn't have the stale bread so I used bread crumbs and they were delicious.

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Kathy

Cooking Level: Expert

Home Town: Centennial, Colorado, USA

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Reviewed: Dec. 3, 2007

I made these meatballs yesterday with homemade sauce and followed the recipe and did not make any changes. This ios the BEST meatballs ever they are very tasty and moist. Everyone loved them. This made 24 meatballs and I have none left they were fighting over the last ones. And it was only 4 adults and a toddler eating. Thanks again so much for this recipe this is going to be my meatballs recipe for ever.

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ANGEL120

Cooking Level: Expert

Home Town: Levittown, New York, USA

Living In: Viera, Florida, USA

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Reviewed: Nov. 26, 2007

Just like my italian grandparents used to make. I followed this recipe exactly until the end. I cooked the meatballs in a baking dish in the oven at 350 for 30 minutes instead of frying them. Thanks.

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Pete

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Reviewed: Nov. 16, 2007

Kids love this recipe. I double the batch and save the cooked meatballs for later use.

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SACRUDDICKS

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Reviewed: Nov. 11, 2007

Yummy! My kids gobbled these down! This recipe made alot of meatballs! Instead of using the read sauce I decided to make swedish meatballs and used the white sauce! Thank You for this recipe will use again and again! Teresa

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TERESAGIRL29

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Marshfield, Missouri, USA

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Reviewed: Nov. 10, 2007

Very good recipe. I need to use up some hamburger meat so was looking for a meatball recipe. This one was the best by far. Thanks

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WILDROVER_99

Cooking Level: Intermediate

Home Town: South Portland, Maine, USA

Living In: Port Republic, Maryland, USA

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Reviewed: Nov. 8, 2007

We made these in bulk and enjoying pulling 12 or so from the freezer to add to our spaghetti. These are full of flavor - delicious!

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T. Van Voorst

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2007

I was a little skeptical at first but these turned out quite good. I would recommend using as little oil as possible since my meatballs came out a little greasy. Still really good though!

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coastalsuzz

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Reviewed: Nov. 6, 2007

First attempt at meatballs, a decent starter recipe but not the best. I'll cut the breadcrumbs in half next time since the texture was not the greatest. Will also try some extra seasoning. Also, used only a tiny bit of oil in a skillet and rolled them around to evenly cook them.

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HOBBES7895

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2007

I modified this only slightly. I left out the veal (couldn't find it in the store), added more garlic and added italian seasonoing, added mozzarella in place of the romano cheese, added only 1/4 cup of milk to the mixture, and baked them at 350 for 25 minutes. These were flavorful, moist, and hearty. I think this recipe makes the best meatballs I have ever had. I served them with marinara sauce. Excellent!

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Marialois

Cooking Level: Expert

Home Town: Saint Marys, Ohio, USA

Living In: Asheboro, North Carolina, USA

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Reviewed: Oct. 31, 2007

these really were the best meatballs I have ever had, let alone made. They were so moist, everybody kept going back for more. They have become a family favorite overnite. The only change I had to make was I used a pound of ground pork because I couldn't find any ground veal.

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mom2three

Cooking Level: Intermediate

Home Town: South Windsor, Connecticut, USA

Living In: Surprise, Arizona, USA

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Reviewed: Oct. 24, 2007

Great meatballs. Beats what I've been cooking for 20 years. I had Panko (Japanese bread flakes) so I used them instead of the Italian breadcrumbs which gave the meatballs a light texture. I also ground my meat twice using my Kitchenaid meat grinding attachment.

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DENISEP1

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Reviewed: Oct. 24, 2007

Oh wow, these were fantastic! I only had ground beef and italian sausage on hand, followed others advice of using milk instead of water. I baked instead of frying. These morsels turned out better than I had hoped! Perfect for meatball subs, yay!

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Crystal

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 15, 2007

I made these meatballs last night, and we enjoyed them. The recipe is a good starting point, but I will play around with it when I make them in the future. They weren't so heavily spiced that they would overwhelm any particular sauce, which is nice, since I froze them without any sauce so I could use them in different recipes. However, I will probably experiment with adding more seasonings in the future. I browned mine on the stove and finished them in the oven.

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Jen C.

Home Town: Arlington, Virginia, USA

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Reviewed: Sep. 19, 2007

Great!!!! - - - I used 1 pound ground bison and 1 pound ground veal. I only used 2 tablespoons cheese and increased the eggs to 3. I fried in a combo of oil and butter. Then when I was done with the meatballs - I added salt and spices to the leftover oil (and bits!) and fried some onions in it. Took those out, strained them - then put the meatballs, onions, and my homemade sauce in the slow cooker for awhile. Yummmmmm!

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