Reviewed: Jun. 26, 2007

Im not a big meatball fan because no one can seem to make them right, but these were great. The only meat I chose to use was the beef and replaced the stale bread with Italian style bread crumbs then added extra garlic...delicious!

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Reviewed: Jun. 17, 2007

Very good recipe. I used 3/4 cup Italian bread crumbs because I was short of time. I also cooked for 25 minutes at 350 instead of frying them; flipped them half way. Came out great & made them for dad on Father's Day. Very pleased!

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Jamie Lyn

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2007

I always keep these in the freezer for my husband's cravings! They are great.

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Wallyfish

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Reviewed: Jun. 13, 2007

These are super. I did make some changes...I cut the recipe in half and just used 1 lb ground beef. I didn't use french bread, but used 1/4 cup of Italian bread crumbs. I cut the water down to 1/2 cup instead of 3/4. Oh, I didn't have fresh romano cheese, so I used the dried Parmesan/Romano blend and I only used 1/4 cup. I didn't have fresh parsley either, so I used fresh basil. Honestly, I kind of made my own meatball, but they were super good. Thanks for the base!

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HEIDI

Cooking Level: Intermediate

Living In: Bountiful, Utah, USA

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Reviewed: Jun. 12, 2007

I made this recipe and thought it was very good. My 5 yr old picky son enjoyed it as well as my teenage dtr. My husband thought it was like his grandmother's recipe. The only thing I would change is the time it took a little longer to make/cook than usual. It made plenty, enough to freeze for later!

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karen

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Reviewed: May 23, 2007

These were very easy to make and came out delicious. The only substitution I made was to use regular breadcrumbs instead of making my own. They came out a little too dense for my taste, so I think next time I will add a bit more breadcrumbs. The flavor was awesome.

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Gillian

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Reviewed: May 17, 2007

Very good. I am still searching for the perfect recipe. I would like a smoother texture.

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MIDWIFE23

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Reviewed: May 8, 2007

Fantastic! I made these exactly as the recipe asked (aside from using 1 tsp. of dried parsley instead of fresh, and despite the fact that my combination of meat was a third of each- no more beef than veal or pork) and they were absolutely delicious. As my boyfriend said, "This one's going in the vault." I wouldn't change a thing.

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Kris

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Reviewed: Apr. 30, 2007

This was very good. The only substitutions I made were using dried parsley for the fresh (1t dried to 1T fresh) and used Italian Seasoned Breadcrumbs instead of making my own. Be careful not to overcook the meatballs, which can happen if some are smaller than others. And remember, they continue to cook when you put them in the sauce.

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Luv2Cook501

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Reviewed: Apr. 30, 2007

We really loved this recipe! I made it with another recipe... Kay's Spaghetti and Lasagna Sauce. It was a great combination.

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bdlewis1122

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Reviewed: Apr. 4, 2007

The name of these meatballs is perfect, as they are the best meatballs ever. The only change I made was to use only hamburger, and they were delicious.

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gladdinardi

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Reviewed: Mar. 22, 2007

very good, but i also add 1tea of basil

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wayne

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Bloomingdale, Illinois, USA

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Reviewed: Mar. 20, 2007

This is a great recipe. I use beef, turkey, and ground italian sausage. I double the recipe and baked the meatballs, then freeze them in freezer bags for quick meals. I use them in everything and it is easy to pop out a few for a quick meal. My kids love them in BBQ sauce.

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juliamom42

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Fort Campbell, Kentucky, USA

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Reviewed: Mar. 16, 2007

My husband and 9 yr old son loved these. I didn't use the meat mix, but instead used the Italian sausage I had on hand (that I can't eat due to the additives). I did fry them in a skillet due to time constraints, but next time will bake them in the oven.

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JulieCC

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Decatur, Illinois, USA

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Reviewed: Mar. 7, 2007

We enjoyed these last night for dinner. I had hamburger thawed and wasn't sure what to do with it so I thought I'd give these a try. They were wonderfully moist and had great flavor. Personally I hate when people rate recipes and don't follow the recipe exactly because you can't give a fair review, but the only changes I made were I did not add the veal (family won't eat it) and I only added half of the pork - like I said, I didn't know what I was making for dinner. I will be making these again and next time add all of the pork and maybe sneak some veal in as well! Thanks for sharing!

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gigi

Cooking Level: Expert

Home Town: Geneseo, Illinois, USA

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Reviewed: Feb. 20, 2007

Definitely a good meatball recipe. I was trying to match a recipe from my favorite Italian rest. and this was close but not quite the same. Very good though!

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Jen S.

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2007

Really fantastic! This recipe is very similar to my Italian neighbor who owned an Italian restaurant. They are delicious and I always use tri-color meat~~~beef/pork/veal. It makes a much tastier and tender meatball than just beef alone.

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KIMBACUB

Cooking Level: Expert

Home Town: Rochelle Park, New Jersey, USA

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Reviewed: Jan. 31, 2007

These Meatballs are unbelievable! I made adjustments based on what I had on hand but it's the fresh parm and the water that make these so moist and delicious. MMMMMMMMMMMMMMM

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Mike

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Reviewed: Jan. 10, 2007

These truly are the BEST meatballs! My Italian Grandma always made delicious meatballs but as with all good Italian cooks, never used a recipe. I have tried for years to duplicate her recipe and this one is as good (or maybe even a little better) than what I remember. I cook them all day in sauce, along with Italian sausage. Leftovers are great as hot or cold sandwiches!

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Linda

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

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Reviewed: Jan. 5, 2007

I finally found a traditional style Italian meatball recipe that taste wonderful. I normally would throw together nonspecific amounts of ingredients to make my meatballs thus making them taste a little different each time I made them. This one is a keeper. I used ground beef only and substituted ½ cup of milk instead of water. I make these often!

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