Video: The Best Meatballs - Allrecipes.com

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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Comments

 
 
metoo 
Feb. 18, 2013 6:53 am
I use beef,pork and veal for Swedish meatballs, not for Italian meatballs. The resulting taste is very different.
 
barry 
Feb. 1, 2013 4:46 pm
Talk about tasteless meatballs...that's what I experienced. What was missing was some heat, some flavor, and more important was a lot more garlic..and what about some onion. I rate this recipe a #2 out of #10.
 
Lucy 
Feb. 1, 2013 8:39 am
I also only use beef, and the cheaper the better. It tastes better.
 
Lucy 
Feb. 1, 2013 8:37 am
I was taught by my grandmother and mother to soak the old french or italian bread in cool water, and gently squeeze out. Then add it to the meat, instead of adding water. No need for a food processsor that way either. You can remove the bottoms of the bread if you like after it is soaked. We had an Italian bread bakery right across the street growing up in our italian neighborhood in Norwalk CT. Everyone knew what to do with their stail bread.
 
Feb. 1, 2013 5:36 am
This recipe is verey much like the one I got from my Mom wiht one exepton.....She alsoadded a handful of raisins to the mix. AND, it is INCREDIBLE. I used to put them in just half of the metballs but they dsapeared first, so I now put raisins in ALL the meatballs. They disappear in the blink of an ey!
 
Jan. 31, 2013 4:27 pm
I have never used veal or pork in my meatball recipe---I prefer ground round with some ground chuck. I use home made seasoned bread crumbs (ala Buddy Valastro, the Cake Boss), egg, half and half , fresh garlic , parsely, salt and pepper. I do fry them in a thin layer of olive oil and then finish them in my marinara. Never had anything but raves for them. There are so many recipes for meatballs I really think it is a personal preference regarding the meat issue.
 
Dee 
Jan. 31, 2013 3:29 pm
I'm with Joanne. I poach mine as well in the sauce. You need to let them simmer for about 30 min before you stir them. Doing it this way the flavors if the meat and spices permeate the sauce that adds another depth of flavor. If you let them cook like this for a couple if hours you will have the best sauce and the best meatballs. I recommend a little extra garlic and a little extra cheese ;) they way my mom used to make them !
 
Joanne 
Jan. 31, 2013 3:24 pm
I use milk instead of water, soaking breadcrumbs first, then adding to meat mixture. You can grate the garlic, cut parsley, chop breadcrumbs in one step in the food processor at the same time. I sometimes add some grated onion so it is more like a liquidy pulp (no pieces to 'feel' while eating the meatball), adds moisture and flavor. I never fry or bake the meatballs, even Lidia says not necessary as long as you don't crowd them--place them gently in an adequate amt of HOT sauce in a pot. Frying creates a 'crust' which hardens the meatball to my mind. You can avoid the oil and the splatter this way too while saving a lot of time in the bargain.
 
Liz 
Jan. 31, 2013 2:58 pm
Who wrote this recipe? What olive oil company do you belong to? A cup of olive or any other oil is enough for 3 months! Recipe is OK.
 
Jack 
Jan. 31, 2013 2:32 pm
I use ground turkey or chicken instead of veal and cook the meatballs on a half sheet in the oven for 30 to 45 minutes at 350.
 
 
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