Video: The Best Meatballs -

Video: The Best Meatballs

See how to make amazing meatballs with ground beef, veal, and pork.

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In this video, you’ll see how to make 5-star meatballs with ground beef, veal, and pork. This traditional trio of meats makes the meatballs unbelievably delicious. For the best results, use fresh bread crumbs and freshly grated Romano cheese. See how it’s done! Watch the video, then get Geanine’s top-rated recipe for The Best Meatballs. Finish them in your favorite tomato sauce for a spaghetti-and-meatballs dinner the family will love. See more meatball videos >>

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Nov. 19, 2014 9:59 am
I love the videos - sometimes (often) they show something helpful that isn't in the actual recipe. I especially enjoy Chef John's.
Nov. 18, 2014 6:15 pm
Truly appreciate the videos. Please don't stop them. Thank you
Captain Ron 
Nov. 18, 2014 4:49 pm
I like the videos Chef John's in particular! Some good tips on technique. PLEASE don't stop the videos!!!
Nov. 18, 2014 3:48 pm
I agree with the video's, ship it.
Nov. 18, 2014 1:43 pm
My Italian mother-in-law used to tell me Italians cook with Basil, Greeks cook with Oregano! So, we only use Basil!
Nov. 18, 2014 1:39 pm
This is the way Italians have been making their meatballs for hundreds of years! This is how a meatball should taste ... the missing heat should come from the sauce. I use the same recipe for Sweet & Sour (only Beef), Swedish Meatballs, Greek Meatballs (but add Lamb instead of Pork), etc.
Nov. 18, 2014 12:08 pm
Nope,this recipe was very bland and oily. I always bake mine just until lightly browned then pop them in the sauce I've made to continue cooking for a few hours on very low heat. These needed spices not water.!!
Nov. 18, 2014 11:09 am
to much water. at least for me.
Nov. 18, 2014 7:46 am
Weirdest thing – I just made these this morning and dug the printed copy out of my “go to cookbook” – and suddenly I get an e-mail from Allrecipes with this being the headliner. I’ve done these meatballs plenty of times and they are FANTASTIC. I like the recipe how it is with few exceptions – I substitute milk for the water and I bake min in the oven for 20 min., turning between time before I pop them into the sauce. I do not normally pan fry them. That’s all – the recipe is a great one – try it and you won’t be disappointed.
Nov. 18, 2014 6:12 am
Interesting varity of opinions. Here's one more. I change my recipes according to what's in my pantry. I use amore fresh herbs from our garden in the balls and as a garnish on top...I too often use Panko crumbs (great pantry item) I don't fry or bake the meat balls ever. Kids especially don't like the hard texture... I like to use lamb or veal, pork and lean ground beef. I always use beer and never as much fluid as I see here. I make a variety of different sauces and when the grandkids are coming, I make very small bite size 3/4 if a teaspoon.
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