Which Fat Ground Beef for Meatballs
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05/28/2008
They ARE the best meatballs, even though I utilise all beef most of the time. I don't fry, b/c I am too impatient, and the meatballs intermission upwards more that way. I scoop them out with a spoon, roll them in my hands, and broil on a cake rack in the oven over a foil-lined cookie sheet. This way, they dark-brown nicely, excess fat is drained off, and they can go right into sauce, or, in our family, meatball hoagies, along with sauteed onions and peppers. They too freeze very well when baked this manner. When I take these to parties, I always go requests for the recipe.
10/12/2009
In that location is zilch I hate more than than to go a mediocre or worse review from people who do not follow the recipe as written, and then gauge YOU on information technology. I followed this to a "T" fifty-fifty though my feel as a chef was telling me not to. Too much cheese. Non plenty garlic. And "salt and pepper to taste" is a personal pet peeve. If you lot are going to post a recipe, include all the measurements, or be prepared to take your lumps. This recipe is expert enough to avoid disaster, but DO NOT FRY. They stick to the pan and cook away when you add them to the gravy(tomato sauce). Instead, bake them for well-nigh 35 minutes at 350. Then, put them in the gravy for the terminal hour or two. Replace half the cheese with more breadcrumbs. Less mess, healthier and easier.
01/05/2003
Honestly, I was skeptical using water in a meatball recipe, just it was really great! I scaled to 4 servings, used merely beef, 85%, 1/two cup italian style breadcrumbs and Kraft parmesan cheese, equally my young children do not however appreciate the stronger flavor of "real" cheese, and they both said they were the all-time meatballs ever. Also, I did not fry them, to cutting down on fat and clean-upward, and they kept their shape just fine. I just put them in the gravy and cooked them on simmer for thirty minutes. The sauce was a elementary marinara, just sautee 2 cloves of garlic, add together 3 cans of crushed tomatoes, 1 can paste, 3/four c. h2o and simmer. Add 1T oregano, 1t. basil, 1t. onion powder, salt and pepper and voila! Geanine and I teamed up to make an crawly dinner! Thanks Geanine!
02/17/2003
This IS the best Italian Meatball recipe ever. My ex-mother in law gave me this recipe more than 25 years ago. Nosotros use italian style breadcrumbs and much less liquid (about 1/4 loving cup milk). What makes it so good is the ratio of meats. You can adjust the flavorings to suit your family'south sense of taste. Once browned, the meatballs can finish cooking in the frypan or by blistering, or fifty-fifty add them to the sauce. I would recommend this basic recipe to anyone. Excellent addition to Allrecipes.com.
04/01/2003
Thanks Geanine! My husband told me that these were absolutely the best meatballs he had ever tried! I didn't pan fry them in olive oil - I merely dropped them into a crockpot full of bootleg spaghetti sauce and allow them cook with the sauce all afternoon. Also, I used italian style staff of life crumbs instead of making my own - just used a third cup less. My husband absconded with the leftovers to take to piece of work this morn, and three people from his office called me today to get the recipe! Volition E'er use this recipe for spaghetti and meatballs!
03/05/2003
Wow, This is the way that I make my meatballs (recipe from my Mom, not some cookbook), but instead of using h2o, we use milk, and soak the bread in it, and also skip the olive oil browning, as the meat produces enough fat for the browning proceedure. Thanks Geanine!
05/28/2008
Exactly the style I make them, except I don't use quite as much water and I don't fry them. I drib them in the sauce to melt. Makes the sauce gustatory modality awesome.
05/09/2008
Good, standard recipe. For a variation, try using ground italian sausage in identify of the pork, forth with some minced onion. I likewise add anise seed to both the meatballs and my sauce. The anise seed really makes it.
04/05/2011
These definitely are some of "The Best Meatballs"! Using iii types of meat actually makes a difference and a good rule of thumb to ensure moistness is one egg for every one pound of meat. These were succulent - then good you lot almost could eat them by themselves, merely even ameliorate when accompanied by an equally good spaghetti sauce. I used a compination of Parmesan and Romano cheeses. I put the Italian bread into my mini food processor and gave it a whirl to produce bread crumbs. Instead of water I used milk and but plenty for the meatballs to hold their shape. You don't desire these to be mushy or falling autonomously. I didn't use the olive oil to fry them in a pan simply instead I put these into a baking dish and baked at 350 for 20-25 minutes. These were very moist and full of flavor -excellent recipe!
09/26/2011
I have my ain "best meatballs" but every now and then I like to endeavour something different. What I particularly liked about this recipe was the combination of 3 meats, the addition of Romano cheese (Parmesan would work every bit as well), and the fact that it's not loaded up with commercial "Italian Seasoning." But I did back off on the cheese to 1/2 cup and added twice every bit much garlic - I think the amount of cheese called for is far too much. I besides used milk rather than water, just plenty for the bread to absorb, then squeezed it dry. I didn't want the mess of frying, so I took the easy way out and baked them on a big cookie sheet at 400 degrees for near 20-25 minutes. At that point I tossed them in the Crock-pot with some of my homemade love apple sauce and let it all marry for several hours. This fabricated a LOT of meatballs for Hubs and me, and was merely what I had in listen for easy meals for the side by side couple of nights while nosotros have intendance of last minute packing and preparations for our return to Italy! At that place was even enough to requite a good corporeality to Mom! While I'll always be fractional to "my ain" manner of making meatballs (really Grandma's and Mom's meatballs I grew up on), this was a pretty darned good meatball (backing off on the cheese), with just a few simple ingredients.
x/31/2010
I don't rate the recipes from this site. I brand them, like them or don't like them, and move on. This volition be my start review. Hither it goes: I've been through lots and lots of meatball recipes. This is THEE Best ane. E'er. Easily down. Lock up shop!
12/28/2011
I first reviewed this in Dec. of 2011. I don't mind people posting recipes that belong to someone else but come on, give them credit. I'm certain Rao's Restaurant in Harlem could intendance less, but I've read every post since and then and you never did give the proper credit. In my volume, that kind of makes you a thief!! Live with it.
02/28/2008
For the last 25 yrs I have used my Italian mother in law'southward meatball recipe (and they are good) but these are cracking!! I told her about them and will bring some over Sun for her to try. A footling tip; I fry a tiny meatball to taste for seasoning earlier I cook the whole batch. And then y'all tin add more cheese, salt, garlic, etc. Smashing recipe!!
03/15/2009
Like others, I baked my meatballs. I made mine a little smaller than a tennis ball. I baked them on a cookie rake with a foil-lined cookie sheet underneath for 25 minutes at 375 degrees. Instead of the called for h2o, I used 1/2 c. water, and 1/2 loving cup milk and substituted 1 c italian staff of life crumbs. My family LOVED these!!
04/27/2012
I only gave this iv stars because I feel the olive oil and the water are so unnecessary. If y'all are using ground pork in your meatballs, trust me, there will be enough of grease to keep them moist and delicious. No need whatsoever to add additional oils. And the water? That I truly don't sympathize at all. I make these without either the oil or h2o and they are super moist and extremely succulent!! Without those two unnecessary ingredients, and the improver of basil this hands goes to five stars and higher up!! Oh, I besides do not fry my meatballs. I use a cookie scoop to make them a uniform size and drib them onto a cookie canvass lined with no stick foil (for super easy cleanup and easy removal from thee pan). I bake them for 40 minutes at 350 degrees F. And then I add some to my sauce and freeze the residual for another day, some other meal. These are Corking for meatball sandwiches!!
12/20/2011
This meatball recipe is great! I just made them this evening for dinner and they came out great...I changed a couple of things, just it however came out great! I used ground beef only. I substituted italian manner breadcrumbs for the staff of life as Michelle suggested in her review, and I added some italian seasoning too as parsley and basil to the meat mixture, I plant no need for the water and the oil, so I omitted the water and the oil. I find that blistering meatballs is so much improve and healthier than frying, and they seem to keep their shape better also. The trick to this is, not to over bake them because they can dry out quickly if yous don't keep an eye on them and so I just use my timer on the oven and it works bang-up, merely don't cook them for more than xxx mins in the over. I put a very light coat of oil on a drinking glass pan, you lot tin as well employ cooking spray equally well. I cooked the meatballs on 350 for xx minutes while I was preparing the sauce then added a few actress minutes to complete the sauce. As soon every bit, I got the sauce started I put the meatballs in right away and simmered them with the sauce for about an hour, every thing came out smashing! Maybe it depends on the size of the meatballs besides, just I made mine the size of golf assurance, if they melt for simply 30 mins they're more than probable non going to be cooked all the mode through, but they will finish cooking with the sauce simmering for about an hour, plus some of the fat from the meat will give the sauce lots of flavor!
10/25/2011
This recipe is from Rao's Eating place in Harlem NY. But divergence is less water and more garlic; Google it for yourself. How tin you lot take credit for someone else's recipe?
03/30/2008
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 identify of water, takes information technology to a different level, enjoy!
08/fourteen/2011
OMG!!! These are the BEST meatballs I have ever had! And we brand meatballs on a regular basis since my family is from Europe! But these are better than ever! I used Parmesan cheese instead (I had that in the freeze) since I have kids, and followed the recipe to the dot!!!! Hubby and kids just devour them too quickly! I made 2 batches, and froze 1 batch! Oh and I baked them in the oven instead of frying them: 45 min. on 450 F. Heavenly! Thanks for the recipe!!! Information technology'southward a keeper!!! ;)
01/14/2011
I used beefiness and pork. Delicious. Thank you
02/15/2011
I cut this recipe past half. I totally agree with the recipe submitter. Using fresh breadstuff crumbs and fresh cheese is totally central. I did add together well-nigh a teaspoon of homemade italian seasoning and at present that I think almost it, I totally spaced the egg but you know, I didn't even find it was gone. I did not fry mine, I used a cookie scoop to make even balls and lined them up in my biggest blistering dish and broiled them at 350* for 30 minutes. The upshot was wonderful, I could just pour off the grease and add to my marinara. One of the tenderest, flavorful meatballs I've always had made even amend when paired with a homemade marinara. Thanks for a wonderful recipe, Geanine!
07/eighteen/2012
Frying is time consuming, but it's great to know I could likewise bake them at 400 degrees for xx-25 minutes if I find myself without the time to fry, roll, fry, roll, fry, roll, drain... The cheese and seasoned bread crumbs taste bang-up. I couldn't find basis veal or pork at my supermarket, so I used a pound of Italian sausage in its identify... tasted great!
01/31/2013
Take been preparing meatballs this way for years, only exception is, I add basil, oregano, 1 egg per pound of meat and milk for the liquid. I use to fry, but have changed over to baking them first before adding to my sauce.......they likewise freeze well after blistering for use at a afterward time without losing their flavor......ME
08/01/2011
I followed this recipe to a T and it came out perfect. It tastes exactly like my mothers recipe. My married man goes nuts for this. Definitely a keeper.
03/23/2013
This was my commencement endeavour at meatballs and they came out nifty! I only had about 1 1/2 lb of 80/xx ground beef, so I tweaked the recipe accordingly. I nevertheless used 2 cloves of garlic, ii eggs, regular dried parsley, and equal parts salt and pepper. I kind of tossed in effectually 1/2-3/4 loving cup grated cheese, around 1 cup of Italian bread crumbs, and about 1/ii cup olive oil. I didn't add any water to the mix since it was perfect as is and I fried the meatballs in olive oil until browned. I and then added them to my sauce and let them simmer for near an hour. They were some of the best meatballs I've ever had! This is definitely a slap-up base meatball recipe!
06/05/2011
I made some minor changes simply this recipe is a smashing start! I used ground turkey and italian sausage in place of beef, pork and veal. I used skim milk in place of the water and probably only used almost i/2 loving cup. I grilled the meatballs on foil pans, about 8-10 minutes before turning. Yummy!
04/23/2012
To reduce the fat significantly, I bake the meatballs at 400F until a meat thermometer comes out to 145-150F (about thirty minutes, depending on your oven). This makes less mess, less fat, and they taste yummy. I and then put the cooked meatballs into the marinara sauce and simmer in a irksome cooker. Besides, instead of water in the meatballs, attempt milk instead. Concluding, I e'er use basis beef, no pork nor veal. They still come out delicious and accept a bit less fat.
01/08/2012
I love these meatballs - they are so tasty. I use all iii meats, and asiago cheese instead of Romano (what I had in the house). I also microplane an onion and add it to the mix, cutting back the h2o by about a 1/ii cut (since the microplaned onion is pretty watery. Adds a overnice flavor. I also apply dried parsley flakes as I hate buying a huge agglomeration for 1 1/ii tablespoons. I utilise a big cookie scoop to make my meatballs a nice even size. Similar others, I broil my meatballs in the oven on cookie sheets at 375 for most 25 mins and at 350 for another 15 minutes. I freeze one-half of the meatballs and continue the other one-half available in the frig. Effort 'em, yous'll similar 'em!
04/24/2012
This is the typical Italian meatball recipe - best to employ Italian bread crumbs (I freeze left-over staff of life and take out as much as I demand). I soak it in water - milk is also OK - clasp the liquid out and add together the crumbs to the meat with the other ingredients - frying was what was ever used, but most of us want to eat more healthfully and broil them. I add them to tomato sauce and permit it simmer for a long fourth dimension - 1-ii hours commonly - the meatballs really get the flavor of the sauce. Dropping raw meatballs in sauce does not appeal to me (my preference) - I experience the fat in the meatballs adds upward in the sauce - frying or baking does release some of the fat. My opinion only. But am happy to see that so many people are going back to so many original recipes.
07/sixteen/2004
This recipe is very similar to mine. Y'all don't need to add water. Just soak your staff of life in milk for about 10 minutes, then squeeze the bread and add to your meat mixture. Likewise ane loving cup of olive oil is way also much!
01/xi/2013
Existence Italian I accept spent a proficient part of 53 years trying dissimilar recipes.....this is now my Meatball recipe. You accept to have the fresh Romano and I used Panko breadcrumbs, a little less water and put them correct in the sauce. So then good. I e'er put onions, peppers and garlic in the skillful processor so you cant even run across them in the sauce but you lot become the wonderful flavor. Add some sparse boned porkchops like my nana taught me and you are feasting. Give thanks you lot.
04/28/2011
I'd requite it ten *s if I could. ***Yous tin sneak (add) pureed veggies with mixture for kids, they'll never know!*** just reduce the water. I will say that I didn't do the veal, however, I but upped the pork & basis beefiness ratio, information technology was enough flavor. Def. agree westward/ Fresh Romano & parsley, there'south the cloak-and-dagger! BAKE THEM! On the cookie rack on the baking pan, don't fry! Lay on paper towels to draw fat. They turned out incredible, we served them with my fresh marinara, side w/ penne in pesto. Of form, there'due south more than enough, then I froze the adjacent dozen and we had some again sliced on homemade pizza, so once more subsequently, with more marinara on sub rolls topped with shredded Italian cheeses. I'll make them again for sure!!
09/08/2008
The last time I made meatballs, they were too dry out. Non this time! These were moist and delicious. The beefiness/pork/veal is a great combination. I used 93% lean beef, but after I bought information technology, I was agape I should have gone with a higher fatty content to forestall drying out. But no, they were perfect. I cooked them in a slow cooker for 10 hours in the sauce. Neat with spaghetti and made yummy subs the next day!
01/31/2013
This is how Ive always made my meatballs except Ive never used water and I dont pan fry them I brown them in the oven then add them to my sauce. This is the but way to make meatballs!
08/05/2010
Not "the best" only good. I can't figure out why anyone would fry meatballs? I form them into balls and freeze them on a cookie sheet, transfer to freezer bags and cook a few in sauce as needed. So I used none of the olive oil. I used basil instead of parsley as I find parsley banal. I added the water slowly, and didn't use the full 1.5 cups. Chop the garlic very fine and then it gets evenly distributed in the mixture as well.
04/24/2012
Similar to why my Italian grandmother and mother make. I apply Italian Bread Crumbs and instead of water, I use milk. Information technology binds improve. I exercise non fry my meatballs but I practice bake them "semi done" in the oven on a rack for 17-19 minutes, depending on how large they are. I employ some immediately and freeze the rest. Always have meatballs ready this way.
04/23/2012
this verbal recipie has been past down in my Italian family for generations!!! The merely difference is that instead of adding water to the mixture, we soak the dried bread in milk before adding information technology to the mixture. These are sooo good!
10/12/2010
This is how I've been making my meatballs for years..the only matter I practice differently is cut back some on the h2o& add ane/4 cup of bootleg gravy/sauce before rolling. So Good!
04/23/2012
OMG - soooo succulent!!! I followed the recipe exactly, except I used italian breadstuff crumbs (vs. the homemade kind)...and I broiled the meatballs for 40-45 mins on 350. This was probably the best meal I've ever fabricated! I saved the remaining one/2 pound of veal and pork for another repast (wrapped it in plastic wrap and placed information technology in the freezer). I am not a very confident cook, but these were quick, easy, and very exercise-able for anyone who wants to make a delicious meal. I made a bootleg lycopersicon esculentum sauce to go with it and added some linguini. YUMMMMM!!!
04/24/2012
Now THAT'S A REAL ITALIAN MEATBALL RECIPE!! VERY similar to my family unit'south recipe!
01/25/2013
Sad to do this but I did change the recipe a bit. I used 1# of gr. beef and one/ii# of mild Italian sausage. Used an Italian herb mix, parsley, garlic and dried red onion. To that I added ane/2 c. bread crumbs (made from several-day onetime sturdy white bread) which I mixed with 1/4 c. of milk. Let the staff of life crumb/milk mixture sit long enough to let the crumbs absorb the milk earlier adding to the meat mixture. Added one/2 c. grated parmesan and ii eggs, a teaspoon each of table salt and pepper. Mixed everything upwardly well and used my cookie scoop to brand perfect size meatballs. Broiled in the oven (350 degrees) for thirty minutes. This fabricated 23 meatballs (a little smaller than golf ball size). Perfect! Thank you, Geanine, for submitting this recipe, without it I wouldn't have had skilful meatballs.
06/30/2012
i used beef broth instead of water. I too baked them at 400 for 30 minutes.
03/sixteen/2003
I used ane/2 beefiness, one/two pork. Also used store-bought bread crumbs and much less liquid. Very proficient recipe! Excellent flavors, overnice texture.
07/24/2011
I used half beef and half pork, no veal. But I followed the rest of the recipe exactly and my family unit loved them! They are very tender and tasty.
01/12/2014
I spent 17 summers in Italia and have had amazing meatballs and never could find a recipe that I loved until now! I use Italian seasoned breadcrumbs & broil the meatballs first. I have tried it with the 3 meat combinations and I've also washed it with just beefiness. The three meat combo is the best, but don't hesitate to endeavor this with merely beefiness if that'due south all yous have. I do bake mine for 17 minutes at 400 degrees on a cookie sheet. I used to bake at 350, but the within juice will all come out of the meatball. you desire to melt at higher temp and then it tramps in the ingredients/flavor! As far as the amount of water, I utilise the amount directed. You know information technology'due south the right consistency if, after the ingredients are all fully mixed, it doesn't stick to the bowl....the full meat mixture adheres together, if meat sticks to your fingers in clumps, it's too moist. (I did utilise too much water once and the meatballs fell autonomously). A mistake I can see many making is non using enough sea salt. Yous need a considerable amount. I but used 6 lbs of ground meat and used a handful of salt. If you follow the recipe given yous would probably need ii heaping tablespoons of ocean table salt. You cannot just sprinke some salt and think that's enough. you demand a decent amount. Finally, what really will requite your meatballs five stars is the sauce y'all put them in!
xi/18/2014
THIS is coming from an Italian who has made her meatballs similar this recipe for years just like my mom made. Only difference is I soak my Italian bread in water and clasp out the liquid and crumble information technology into the meat and apply milk instead of h2o for more wet. So glad the video emphasized using FRESH ITALIAN PARSLEY and non the curly stuff. Besides the fresh garlic and the proficient grated cheese are what makes these over the top. Please, PLEASE NEVER COOK THE MEATBALLS IN THE SAUCE. Y'all won't go that crispy outside, just boiled meat. Some people roll their meatballs in staff of life crumb before frying. Y'all could put them in the oven, but I like frying all-time.
07/xiii/2010
I followed another review'southward proffer and baked for 30 minutes at 350 instead of frying. they came out PERFECT. Fabricated for 24 golf ball sized meatballs. 12 for now and froze 12 uncooked for after employ. I fabricated a few adjustments. I used ane teaspoon dried italian seasoning in place of the fresh parsley. I also used simply ii/three cup of bread and moistened with milk instead of water. Authentic italian meatballs that will now exist in my family unit for years to come!
05/28/2008
This recipe is a good Italian recipe simply try using milk instead of the water. Plainly unflavored breadcrumbs in a can work just besides and you can moisten them alee of time with the milk to brand it easier to mix in. ane cup of olive oil for frying is a bit much. Save yourself all the grease and line a cookie sheet with foil and identify the meatballs close together and bake in a 375 caste oven for 20 minutes or till done. They come slap-up!
02/07/2007
Actually fantastic! This recipe is very similar to my Italian neighbor who owned an Italian eating house. They are delicious and I e'er employ tri-color meat~~~beef/pork/veal. It makes a much tastier and tender meatball than just beefiness lonely.
02/15/2013
Bang-up recipe! I would recommend that you DON'T fry or broil the meatballs before putting them in the sauce. I've been making meatballs for 50 years and have realized that just putting them in the sauce for 20 minutes (no more than 20 minutes) allows for the tenderist, moistest, most delicious meatballs ever.
12/30/2009
Great meatball recipe! Just like grandma used to brand!
01/14/2009
Accept made these fourth dimension and time again equally stated and altering slightly with what I take on mitt. I prefer using the day quondam bread but have used italian breadcrumbs(2 cups not needed-more like 1 1/ii cups) and have even used both stale bread and italian breadcrumbs. All good variations. I add water until I get the softness I like. Usually 1 cup-if you dont like soft balls you can tell when mixing wether they will be softer or harder. I practise broil mine v-viii minutes then flip and broil for another five minutes and toss in my sauce. Whatever is left I freeze. Merely wonderful. Meatballs are suppose to be simple and delicious-with but a few seasonings to make them grand- please dont let the person who rated them as BLAND..stop you from trying these(maybe they should try meatloaf-hehe) These are the bomb.
01/xix/2012
ok I am italian and really took crime to this recipe- until, based on all the positive reviews, i tried it!!! It is AWESOME- the meatballs come out everytime and Anybody loves them!!! Thanks Geanine- I don't know if yous are italian or not but I am prepared to make yous an honorary member of the clan!
eleven/04/2006
These were delicious. I was cooking for my husband and myself, so I cut the recipe in one-half. Also, I only had basis turkey on hand, and used that instead of the trio of meats. I added 1 teaspoon of italian seasoning, and I mixed in some parmesan cheese with the romano. I didn't have any fresh parsley on hand, and so I used 1 teaspoon of dried parsley. Too, instead of calculation all h2o to the mixture, I used 1/iv cup of milk and ane/four cup of water. Magnificent. This recipe is a keeper.
04/23/2012
adept recipe, but if your cooking spaghetti and meatballs cook the meatballs in the sauce. Cookingthe meatballs before hand in a pan or the oven robs them of the rich flavor that can only exist had past slow cooking them in your sauce.
04/23/2012
This is a tasty meatball. I, besides, used milk instead of water. I have made a very like recipe and used beef and pork because basis veal is hard to find. My mother either baked the meatballs commencement, OR she carefully dropped the raw meatball ane at a fourth dimension in the gentle boiling sauce, and did not stir until the meatball was gear up (about thirty minutes) The outside of the meatball is just as tender equally the within. Either mode, this is a saver.
04/24/2012
I made this with 1lb extra lean footing turkey breast and 1lb 93% ground beefiness, used near 3/4 c dry red vino instead of h2o. Baked ten-15 min at 350 F. I added no salt because of salt in Romano cheese. They turned out awesome! I too made Best Marinara Sauce All the same, served with whole wheat spaghetti and these meatballs, plus leftover szchuan greenish beans from takeout Chinese! I froze remaining sauce and meatballs for neat lunchbox meals. I will definitely make this over again.
01/21/2012
I fabricated these meatballs for a family dinner. Since it'due south my first time making any type of meatballs, I followed the recipe exactly. They really were terrific, moist and flavorful. I did get a lot of comments on the size, so I probably over did it there. Information technology would exist proficient for the recipe to state the approx. size to make them. Mine were most tennis brawl size...I remember too big, but made great conversation!
07/02/2003
I am not a great fan of meatballs in spaghetti but my married man is. He idea they were absolutely wonderful and I really enjoyed them too. Very simple to brand. No need to use oil in the pan when you brown the meatballs. I volition definitely brand these again.
04/27/2011
Crawly!! Anybody in my family loved these, even the 11 yr old who doesn't like meatballs. I only used ground beef & ground turkey. They still turned out amazing. I will be making them again & again. BTW: they freeze beautifully, so make a double or triple batch & be ready for a quick dinner another nighttime!
12/xiii/2011
bully recipe -- I don't utilize veal b/c its not available. 50/fifty pork & beef works great. I made huge batch and frozen them. I did make them kinda modest then I an use they for quick meat brawl sub dinner. :)
09/30/2003
I'd have to say these meatballs were succulent! I didn't add the veal though...information technology was a little expensive. And so, I added a little more pork and beef and it worked out only great. I also added chopped onion for a footling extra flavor then added them to a baked mostaccioli....Mmmmm, Mmmmm...Good!
01/31/2013
I fabricated these this past weekend. The mixture is the same as my Italian Nana's. Information technology only needs i/2 cup of water, and you need to let the mixture rest for about 30 min. before you make the balls. Heat olive oil to med. high, gently whorl them,under melt, and bleed, earlier you add together and so to your "gravy" sauce. I usually build my sauce in the aforementioned pot as I saute the meatballs in so I tin take up all the tasty little bits.
01/31/2011
FANTASTIC!!! I (and family) loved this recipe...but modify was that i did not have dry dried bread to crumble and so I used ii cups Italian seasoned bread crumbs. I too used a couple more cloves of garlic since we similar garlic.. I fried in merely a couple teaspoons of olive oil, that's all you really need, a loving cup seems much. Olive oil is actually salubrious so I did non heed. I also added a couple tablespoons of worcheshire to half the mix to run into if they would taste different...it added a tiny fleck more flavor, but w/o is just as skillful. I too broiled at 350 for 20 more minutes just to brand certain they cooked all the style. This is my new meatball recipe for life! p.s. MAKE Certain TO Apply ROMANO CHEESE like recipe calls for AND Non PARMESAN, tastes better.
06/16/2011
WOW thank y'all... This IS the best Italian Meatball... I made some changes according to reviews... used milk instead of h2o, didnt fry them dropped them in sauce to cook and chopped up a bunch of spinach instead of parsley... married man almost licked the plate... :-)
02/21/2012
I beloved these meatballs. I used 1 1/4 c of Italian bread crumbs instead of Italian staff of life. I used fresh grated parmesan cheese. I also baked instead of frying them. Put em on a cookie sail and bake at 350 degrees for thirty minutes. Yum!
04/29/2010
These meatballs are so lite and tasty! I used but pork and beef, only followed the recipe other than that. I fried them until they were crisp but they weren't cooked through, and so froze them on a cookie sheet and popped them all in a freezer purse. I grab as many as I need whenever I want and put them correct into my sauce to thaw and cook through. Yum!
04/23/2008
This is certainly the all-time meatball I have fabricated as far as consistency goes. The flavour could be amped up a bit...but it'south keen but equally information technology is with a nice sauce. I did non fry them either. I placed in fridge to firm upward a scrap and and then baked for twenty mins before placing in crock pot of sauce. Very good.
03/08/2008
I had horrible luck with these meatballs. I recall they would take been okay if I hadn't added the h2o, but they just barbarous autonomously on me... I recall I'll stick with my regular recipe from at present on... :/
07/07/2009
This was absolutely amazing! I changed a few ingredients only this is the recipe I will use from now on. Get-go, I substituted milk for the h2o, then I used progresso bread crumbs instead, and I used sweet italian sausage instead of the pork and veal. Yous HAVE to try information technology this way, it's delicious.
04/24/2012
I added milk instead of the h2o and cut liquid in one-half. yummy recipie
x/01/2011
I honestly couldn't sense of taste the divergence using 3 types of ground meat. Its a great recipe but I'1000 non sure if the iii different meats are worth your spent money. I'thou giving this 5 stars because they tasted excellent. If you use the 3 different ground meats... just know it was expensive.
07/27/2011
I just fabricated the best meatballs ever! (shhhhh...Just don't tell the fam it's not my recipe)
05/28/2008
Its a great recipe, to make it better, I advise milk instead of h2o, use staff of life cubes instead of crumbs,and broil meatballs, turning to brownish evenly, and so cook in sause. Now you've got meatballs!
03/30/2011
These were VERY GOOD! In fact, the best homemade meatballs I've had. I added a touch of oregano. Used 1lb pork, 1lb beefiness. Based on reviews I used 3/4 c milk instead of ane 1/ii c h2o and broiled for 40 mins at 350 rather than fry. Perfect!
x/08/2011
I simply establish this recipe on here and compared it to my own that I take used for many years. I NEVER add water to my recipe. The eggs in the mix go on the meatballs moist! Also I utilise seasoned breadcrumbs & add more italian seasoning to the mix as well every bit onion powder. Bake in oven @ 425 for ten minutes and then lower temp to 325 and cook for 10 more minutes and transfer them to your sauce to finish cooking. It gives the sauce the most wonderful season! Add pepperoni & braised brasciole for a existent italian sauce.
02/xviii/2015
Love these. I bake for thirty mins at 350 instead of frying. Place a cooling rack in a cookie sheet (bake meatballs on rack)and then grease drips off. I as well use milk instead of h2o. Very, very good!
07/15/2011
Absolutely wonderful, I used merely 1 cup water and would lessen the romano a chip next fourth dimension, and then I baked them in the oven for 40 minutes @ 350. They were tender, moist, and very flavorful! Will definitely make again!
02/03/2013
Too much breadstuff - and - calculation water to a meatball recipe is something I never heard of in my Italian family. Cut down the bread and get rid of the water.
07/01/2011
My family and i loved these meatballs just i made some changes.. I simply used 1lb of Italian sausage and 1lb of footing beef. I used dry parsley and Panko parmigiana breadstuff crumbs. I used 2cups of olive oil by blow and 1 cup of warm h2o. I remember it made around 38-xl meatballs. They were admittedly astonishing......
07/12/2011
I fabricated these minor,added them to a homemade marinara sauce, they were GREAT!
04/24/2012
These meatballs are really slap-up!! I use a tip from a testify years ago, use milk instead of water, information technology makes a good recipe fifty-fifty amend.
05/24/2011
Everyone is correct....they're the best! I think its the large corporeality of cheese that really adds to the flavor. Plus calculation the water keeps them from turning into hard golf balls. I've been using panko breadstuff crumbs and it works just as good.
04/24/2012
I used equal parts of meat, and substituted the pork for italian sausage. I removed the casings start. I soaked my bread in milk instead of water and so squeezed most of it out. Yous can fry the meatballs or bake at 350 for 30 minutes. This is easier. I also utilise a nice handful of fresh parsley. I then add together the meatballs to the home made sauce which has already been simmering for 30-45 minutes, and simmer for an additional four hours.
04/06/2003
These meatballs were Succulent!!!!! My family loved them and I will definately make them over again. I substituted milk for the water and used a little less of the liquid than the recipe chosen for. This recipe is a keeper!
11/14/2009
The all-time meatballs EVAAAA!
04/24/2012
This is the best meatball recipe I accept used bar none!!! Nosotros have been to all-time restaurants in New York, and take made meatballs for over forty years. I made this three times, but never had a copy of recipe. We had used all the same ingredients for years except the warm water. That made the consistency tender and terrific!!!
08/21/2008
Delicious!!! These were simple to make only tasted similar they took all twenty-four hour period. The only matter I did different was I used half parsley and half italian seasoning for personal preference.
09/05/2011
I honey this recipe! I had a visitor 10 people and everybody loved it. I did everything like ot said in recipe and I fried them on each side about 2-three minutes and after all of them put in aluminum tin and put to the oven for nigh 30 minutes on 375 and they came out so soft and delicious!
09/20/2010
These are very similar to the meatballs I've made for years and years - same every bit what my mother and grandmother made! I employ dry out seasoned breadcrumbs - about 1 cup for this recipe and I add a small grated onion, about ane T. Italian herbs and about 1 cup milk instead of the water. I bake these to salvage on the fatty from the oil. These are always a hit!
04/10/2003
I make a lot of meatballs and wasn't impressed with this recipe...I never mixed different meats before and was excited to try it, but I couldn't taste the deviation and it was much more expensive. I as well prefer to bake them on a baking sheet instead of fry them in so much oil.
04/24/2012
Very, very practiced. Probably the best recipe I've tried for meatballs in a longtime.
04/24/2012
Soooo funny! When I received this recipe via email, I thought "it tin't exist as good as my grandma'southward" recipe that my entire family has used forever. Well I had to express mirth, IT IS THE SAME RECIPE! It is the best! Enjoy!
03/02/2011
Definetly a staple in my recipe box. I didn't utilise all the water chosen for. I went past texture and I didn't use fresh bread crumbs. I broiled these in a 350 degree oven for about 45 minutes (I fabricated them quite large)until light chocolate-brown and added them to the "Best Marinara Sauce" to go along cooking.
01/23/2011
Every bit was mentioned in other comments I baked in the oven for 45 minutes. Information technology was the best meatballs I e'er tried.
02/12/2006
As a Bailiwick of jersey girl with millions of great meatballs all around....kudos to you for providing a great recipe here! But put, there is no better combo of meat for meatballs. It's sold in the grocery store as 'meatloaf mix' for the same price as lower fat ground beef- and then it's non more expensive than what I would normally buy. I skip the whole frying/baking process and put these meatballs right into my sauce. I've used all combination of bread crumbs and cheese and discover that all piece of work well. These are just good meatballs! This was my biggest peckish when I was pregnant and information technology still hasn't gone away yet fifty-fifty though my daughter is 2! I brand these all the time and even Miss Picky (the aforementioned infant) loves them!! Don't bother with any other recipes!
07/26/2011
Skillful flavor, but needed the addition of 5-ten minutes under a stand-mixer to make the meatballs tender.
04/02/2009
Very proficient, but I think I'd utilise finer breadstuff crumbs adjacent fourth dimension for less meatloafy texture. Also, I think I'd broil them rather than fry them. Frying adds nothing to this recipe, except a tougher exterior and fat. Possibly mist them in olive oil and put nether broiler a couple minutes, then plow down the oven to 325 until done.
08/13/2012
Thank you lot, Geanine! I had to make some adjustments and according to my family unit, they're still 5-star quality: ane) doubled the recipe - as long equally your taking the time to fry these, make information technology worth your while, 2) no veal at my grocery store, so replaced with ground chuck (80/xx%) - thus, it's 3 pounds ground chuck and ane pound ground pork; three) cost of fresh grated Romano was out of my budget, so i, 8 oz. plastic shaker of a 50/50% Romano/Parmesan alloy; 4) no stale Italian bread on hand, so 1 1/iv cup of Italian bread crumbs for a double recipe. While I concord with Geanine that freshly grated cheese and breadstuff crumbs may be more than flavorful, the prepared cheese and bread crumbs are much more time-efficient and price-effective.
Source: https://www.allrecipes.com/recipe/40399/the-best-meatballs/
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