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This Italian meatball recipe is very easy to make, and since we skip the messy step of pan-frying the meatballs, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. Once the meatballs are baked, add them to your favorite prepared tomato sauce and simmer for 1 to 2 hours.
Chef John?s Italian meatballs are tender, juicy, and oh-so flavorful. They?re baked instead of fried, so cleanup is breeze.?
How to Make Italian Meatballs
You'll find a detailed ingredient list and step-by-step instructions in the Italian meatball recipe below, but let's go over the basics:
Italian Meatball Ingredients
These are the ingredients you?ll need to make this Italian meatball recipe:?
- Bread crumbs: Use store-bought bread crumbs or make your own at home.
- Milk: Milk adds moisture, ensuring the meatballs don?t dry out during the cooking process.
- Onion: An onion lends bold flavor.
- Meat: You?ll need a pound of ground beef and a pound of ground pork.
- Egg: An egg adds moisture and helps bind the meatballs together.
- Cheese: For the most delicious results, grate your own Parmesan cheese.
- Seasonings: The meatballs are seasoned with fresh parsley, garlic, salt, black pepper, dried Italian herb seasoning, and red pepper flakes.
Notes from Chef John:?
- Some recipes use equal portions of beef, veal, and pork, which is also nice, yet more expensive. These days you can find all sorts of lean-to-fat ratios for ground beef. Most stores sell 90% lean, 10% fat, but I prefer the 80% lean, 20% fat ratio for this recipe.
- You can substitute water or beef broth for the milk if preferred.
How Do You Make Italian Meatballs?
Here?s a brief overview of what you can expect when you make homemade Italian meatballs:?
- Cook the onion.?
- Mix all the ingredients together. Cove and chill.?
- Form the mixture into balls.?
- Bake the meatballs in the preheated oven.
What to Serve With Italian Meatballs
Chef John suggests serving the Italian meatballs with homemade tomato sauce and polenta. They also work well as an appetizer, in a sandwich, or served over mashed potatoes, rice, or egg noodles.
How to Store Italian Meatballs
Store your leftover Italian meatballs in a shallow, airtight container in the refrigerator for up to four days.
Can You Freeze Italian Meatballs?
Yes, Italian meatballs freeze well. Flash freeze the cooked meatballs on a baking sheet for a few hours or up to overnight, then transfer the frozen meatballs to a freezer-safe container. Freeze for up to three months.
If you prefer, you can also freeze the meatballs before cooking. You can easily cook them from-frozen on the stove whenever you want to whip up a quick dish.
Cookdap Community Tips and Praise
?The meatballs are wonderful,? raves Andrea Wojack. ?We are kicking ourselves that we didn?t make a double batch! But how could we know they?d be so full of flavor, so juicy, so tender??
?This is my go-to meatball recipe,? says one Cookdap community member. ?The meatballs come out perfectly each and every time that I make them. They bake perfectly and I believe that refrigerating the mixed ingredients is the key. The texture is perfect and the flavor is delicious.?
?These meatballs are the best I ever made,? according to Kay. ?My husband loved them. I used an ice cream scoop to make them and they were a perfect size. The texture was very moist and they had great flavor.?
Ingredients
- 1/3 cup plain bread crumbs
- ½ cup milk
- 2 tablespoons olive oil
- 1 onion, diced
- 1 pound ground beef
- 1 pound ground pork
- 2 eggs
- 2 tablespoons grated Parmesan cheese
- ¼ bunch fresh parsley, chopped
- 3 cloves garlic, crushed
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried Italian herb seasoning
- ½ teaspoon red pepper flakes
Directions
Step 1
Cover a baking sheet with foil and spray lightly with cooking spray. Soak bread crumbs in milk in a small bowl for 20 minutes.
Step 2
Meanwhile, heat olive oil in a skillet over medium heat. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender, about 15 minutes more.
Step 3
Gently stir beef and pork together in a large bowl. Add onions, bread crumb mixture, eggs, Parmesan cheese, parsley, garlic, salt, black pepper, Italian herb seasoning, and red pepper flakes; mix together using a rubber spatula until combined. Cover and refrigerate for about one hour.
Step 4
Preheat the oven to 425 degrees F (220 degrees C).
Step 5
Form mixture into balls about 1 1/2 inches in diameter; arrange in a single layer on the prepared baking sheet.
Step 6
Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.
Cook’s Notes:
Some recipes use equal portions of beef, veal, and pork, which is also nice, yet more expensive. These days you can find all sorts of lean-to-fat ratios for ground beef. Most stores sell 90% lean, 10% fat, but I prefer the 80% lean, 20% fat ratio for this recipe.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 390 | |
| % Daily Value * | |
| Total Fat31g | 40% |
| Saturated Fat12g | 58% |
| Cholesterol91mg | 30% |
| Sodium617mg | 27% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber1g | 2% |
| Protein21g | |
| Vitamin C4mg | 18% |
| Calcium62mg | 5% |
| Iron2mg | 11% |
| Potassium349mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I made Chef John’s meatloaf a week or so ago and it was quite tasty which made me excited to try his meatball recipe. The bread crumbs I used in this recipe were made from homemade garlic-butter croutons and I cut back on the salt just a bit. To make uniform meat balls, I used my small cookie scoop. After baking my meatballs, I drained the fat off of them and added them to a homemade marinara and let them sit in the sauce for 20 minutes or so before I served them on pasta. The family really thought these were quite good. They held up well (to both cooking in the oven and sitting in the marinara) and had a nice flavor. Next time, I’d double the italian seasoning but that’s really just personal to our family.
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My husband hates italian food, but he will eat it occasionally for me and the kids. He LOVED these meatballs!! He actually went back for 2nds and 3rds!! Thank you Chef John!!!
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My husband hates italian food, but he will eat it occasionally for me and the kids. He LOVED these meatballs!! He actually went back for 2nds and 3rds!! Thank you Chef John!!!
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These meatballs were awesome! I added more breadcrumbs than the recipe called for, left out the red pepper, and used beef broth instead of milk. They were a big hit and I even posted a picture! Thanks Chef John!
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These meatballs were awesome! I added more breadcrumbs than the recipe called for, left out the red pepper, and used beef broth instead of milk. They were a big hit and I even posted a picture! Thanks Chef John!
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CJ’s Italian Meatballs Haiku: “I can’t believe it. These beat ‘Meatball Nirvana’ And they held up too!” So my biggest praise for these meatballs is that after I made a double-batch, w/o changing the recipe, I froze them into weekly portions, but after thawing a handful of them in sauce last night, I couldn’t have been more delighted that they held their meatball shape and didn’t fall apart! So I don’t know what of CJ’s method, or ingredients, resulted in a firm (oh yes, and scrumptious!) meatball, but I think this recipe has replaced AR’s ‘Meatball Nirvana’ in our house from now on.
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CJ’s Italian Meatballs Haiku: “I can’t believe it. These beat ‘Meatball Nirvana’ And they held up too!” So my biggest praise for these meatballs is that after I made a double-batch, w/o changing the recipe, I froze them into weekly portions, but after thawing a handful of them in sauce last night, I couldn’t have been more delighted that they held their meatball shape and didn’t fall apart! So I don’t know what of CJ’s method, or ingredients, resulted in a firm (oh yes, and scrumptious!) meatball, but I think this recipe has replaced AR’s ‘Meatball Nirvana’ in our house from now on.
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These are FANTASTIC meatballs! I used meatloaf mix, b/c it was cheaper (believe it or not) than buying the beef and pork seperately. I also used seasoned breadcrumbs instead of plain and dried parsley in place of the fresh. Followed the recipe exactly otherwise and would not change a thing next time. I was scared b/c the mixture was so soft (even after refrigeration), but I proceeded on, and I am so glad I didn’t add extra breadcrumbs like I wanted to…these held their shape and were so moist, tender, flavorful and delicious…one of the best I’ve made/eaten! I used my large cookie scoop and got 26 out of this recipe. My family RAVED over these…even my 10 month old twins couldn’t get enough, lol. Seriously, these are sooooo good! I will def be using this recipe over and over~YUM! Thanks for sharing. 🙂
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My Son chose this recipe for one of his cooking course categories, so he had to follow the recipe to a tee. First of all it was fun to watch him do this all by himself. But he did a great job and the meatballs turned out amazing! Would not change the recipe one bit. But we did used the basic ideas of this recipe to make burgers. Whoa, loved it!!!!
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My Son chose this recipe for one of his cooking course categories, so he had to follow the recipe to a tee. First of all it was fun to watch him do this all by himself. But he did a great job and the meatballs turned out amazing! Would not change the recipe one bit. But we did used the basic ideas of this recipe to make burgers. Whoa, loved it!!!!
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Best meatballs ever! These were delicious and hit the spot for the hubs who was craving spaghetti & meatballs. Instead of using plain ground pork I used groung italian sausage (mild). After baking them I let them simmer in marinara with sliced italian sausage to meld the flavors. We had leftover meatballs so made meatball subs for lunch the next day. Even better the second day. Will definitely make this recipe again!
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Best meatballs ever! These were delicious and hit the spot for the hubs who was craving spaghetti & meatballs. Instead of using plain ground pork I used groung italian sausage (mild). After baking them I let them simmer in marinara with sliced italian sausage to meld the flavors. We had leftover meatballs so made meatball subs for lunch the next day. Even better the second day. Will definitely make this recipe again!
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This recipe is the BEST recipe for meatballs I’ve ever used. I couple the meatballs with Vhef John’s Roasted Tomato (pasta) sauce and it’s a ’10’!!!
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This recipe is the BEST recipe for meatballs I’ve ever used. I couple the meatballs with Vhef John’s Roasted Tomato (pasta) sauce and it’s a ’10’!!!
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Very tasty — only slightly rich
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Very tasty — only slightly rich
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This recipe is perfect!! The meatballs held together very well, perfectly spiced!! I scooped with a cookie scoop to make sure all meatballs were even sized.
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This recipe is perfect!! The meatballs held together very well, perfectly spiced!! I scooped with a cookie scoop to make sure all meatballs were even sized.
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Fantastic recipe – made GREAT meatballs sandwiches! I love the red pepper flakes, they gives the meatballs a little added punch!
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Fantastic recipe – made GREAT meatballs sandwiches! I love the red pepper flakes, they gives the meatballs a little added punch!
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I made half this recipe to try it out. I used hot Italian sausage that I took out of the casing, along with the ground beef. I didn?t saut? the onions, but rather diced them very finely and just added them to the mixture. After refrigerating for an hour, the meat mixture was still quite loose and I wondered if the meatballs would hold their shape. Well, they did and were done in 15 minutes in my oven. I liked the softer texture of these, but I may try a different ground sausage next time. Thanks for the recipe, Chef John.
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I made half this recipe to try it out. I used hot Italian sausage that I took out of the casing, along with the ground beef. I didn?t saut? the onions, but rather diced them very finely and just added them to the mixture. After refrigerating for an hour, the meat mixture was still quite loose and I wondered if the meatballs would hold their shape. Well, they did and were done in 15 minutes in my oven. I liked the softer texture of these, but I may try a different ground sausage next time. Thanks for the recipe, Chef John.
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Delicious! Meatballs held their shape nicely and stood up to slow cooking in my pot of gravy. I used home made breadcrumbs, subbed my own broth for the milk and used fresh herbs in place of the dry. I did add a considerable amount more of crushed red pepper and skipped the salt due to dietary restrictions. I used soy Parmesan cheese as well. Great recipe and it easily amended to my needs.
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Thanks again Chef John! I can’t ever seem to make enough! These little meatballs are a huge hit with my family.
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Thanks again Chef John! I can’t ever seem to make enough! These little meatballs are a huge hit with my family.
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I made these mostly as written though I halved the recipe for my small family. They were the tastiest meatball I’ve ever tried! I chose to use all ground beef instead of with pork, and used 93% lean for a healthier choice. I loved that this didn’t require the pan browning first. We ate these plain without a sauce with herb roasted potatoes and a salad, and it was such a tasty meal. The meatballs were very moist with a perfect texture. I’ll make these from now on, and will also add these to my spaghetti sauce!
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I made these mostly as written though I halved the recipe for my small family. They were the tastiest meatball I’ve ever tried! I chose to use all ground beef instead of with pork, and used 93% lean for a healthier choice. I loved that this didn’t require the pan browning first. We ate these plain without a sauce with herb roasted potatoes and a salad, and it was such a tasty meal. The meatballs were very moist with a perfect texture. I’ll make these from now on, and will also add these to my spaghetti sauce!
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Sensational….. my husband polished them off in 2 days. Very favorful
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Sensational….. my husband polished them off in 2 days. Very favorful
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Amazing meatballs! I i add additional parsley as I love this herb in my dishes. I will make these again and again.
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Amazing meatballs! I i add additional parsley as I love this herb in my dishes. I will make these again and again.
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Best meatballs I’ve made.
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Best meatballs I’ve made.
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Followed this to the letter; makes fabulous meatballs! Family loved them! Thanks!
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Followed this to the letter; makes fabulous meatballs! Family loved them! Thanks!
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Wow. This recipe is a keeper. I followed the recipe to a T and I wasn’t disappointed. These meatballs were intended for sub sandwiches with marinara, but after tasting them fresh out of the oven, I felt like I was doing an injustice to this fine specimen of meat by slopping marinara over it. Thanks for the great recipe. I will be using this for years.
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Wow. This recipe is a keeper. I followed the recipe to a T and I wasn’t disappointed. These meatballs were intended for sub sandwiches with marinara, but after tasting them fresh out of the oven, I felt like I was doing an injustice to this fine specimen of meat by slopping marinara over it. Thanks for the great recipe. I will be using this for years.
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These were some of the better meatballs I’ve had.
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These meatballs were awesome! Like most other people, I did change a few things, but only because I didn’t have the exact ingredients listed. I had 93/7% ground beef so I used 1 1/2 lbs of that and I was going to use 1/2 lb Jenni-O Sweet Italian Sausage with casings removed. But by accident I had bought Turkey Bratwurst. So I used 2 of them and mashed them thoroughly into the ground beef. I also used about 1tablespoon of dried parsley instead of fresh, only 1/4 teaspoon red pepper flakes. And when the onion was about finished cooking, I added the chopped garlic to bring out the flavor. For me, it made 28 meatballs and each was 2 Weight Watcher points plus. Since it’s just my husband and myself, we have 2 more meals now in the freezer already in the sauce that I made and 16 more meatballs (without sauce) bagged in the freezer as well. Now we can have these delicious meatballs any time we want.
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These meatballs were awesome! Like most other people, I did change a few things, but only because I didn’t have the exact ingredients listed. I had 93/7% ground beef so I used 1 1/2 lbs of that and I was going to use 1/2 lb Jenni-O Sweet Italian Sausage with casings removed. But by accident I had bought Turkey Bratwurst. So I used 2 of them and mashed them thoroughly into the ground beef. I also used about 1tablespoon of dried parsley instead of fresh, only 1/4 teaspoon red pepper flakes. And when the onion was about finished cooking, I added the chopped garlic to bring out the flavor. For me, it made 28 meatballs and each was 2 Weight Watcher points plus. Since it’s just my husband and myself, we have 2 more meals now in the freezer already in the sauce that I made and 16 more meatballs (without sauce) bagged in the freezer as well. Now we can have these delicious meatballs any time we want.
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O so delish. Loved them. I did add more Italian seasoning, about TBL. Also added more garlic, about 4 gloves. Served them on steak Italian rolls. Put provolone cheese on rolls then put under broiler until melted. Um Um good. Thanks Chef John for the recipe.
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O so delish. Loved them. I did add more Italian seasoning, about TBL. Also added more garlic, about 4 gloves. Served them on steak Italian rolls. Put provolone cheese on rolls then put under broiler until melted. Um Um good. Thanks Chef John for the recipe.
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These were really good. We ate them with the“ Best Marinara Sauce“ recipe on this site.
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These were really good. We ate them with the“ Best Marinara Sauce“ recipe on this site.
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I made these this week. They are easy and delicious! Very tender. The best ones I’ve ever made and my husband loved them. There are some in the freezer for another day.
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I made these this week. They are easy and delicious! Very tender. The best ones I’ve ever made and my husband loved them. There are some in the freezer for another day.
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These were GREAT! I cut the recipe in half as I was only making enough for two people, but I followed the recipe exactly and they were the best meatballs I’ve ever had. Had enough for leftovers for the next night. Will make again, thanks!!
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These were GREAT! I cut the recipe in half as I was only making enough for two people, but I followed the recipe exactly and they were the best meatballs I’ve ever had. Had enough for leftovers for the next night. Will make again, thanks!!
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WOW! These are the best Italian meatballs I’ve ever had. Left out the parsley because I didn’t have, and decreased the red pepper flakes because my family doesn’t like. Still, just pure yumminess!
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WOW! These are the best Italian meatballs I’ve ever had. Left out the parsley because I didn’t have, and decreased the red pepper flakes because my family doesn’t like. Still, just pure yumminess!
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This recipe is AWESOME!! I didn’t use the pork and onions and the meatballs were GREAT. My first time making meatballs and this recipe is definitely a keeper.
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This recipe is AWESOME!! I didn’t use the pork and onions and the meatballs were GREAT. My first time making meatballs and this recipe is definitely a keeper.
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This recipe is a keeper! I don’t really like meatballs but since my husband does and requested spaghetti & meatballs for dinner, I needed to find a good, simple recipe.
I stuck fairly closely to the recipe, using only 90% lean ground beef, omitting the onions, using Italian-seasoned breadcrumbs, and using extra Parmesan and red pepper. I found it easier to use my hands to incorporate the ingredients rather than using a spoon or spatula. I refrigerated the meat for just about 30 minutes and it was very easy to work with. Since there are just two of us, I halved the recipe and yielded 32 1.5″ meatballs.
Thanks for sharing this recipe – I’ll definitely use it again!
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This recipe is a keeper! I don’t really like meatballs but since my husband does and requested spaghetti & meatballs for dinner, I needed to find a good, simple recipe.
I stuck fairly closely to the recipe, using only 90% lean ground beef, omitting the onions, using Italian-seasoned breadcrumbs, and using extra Parmesan and red pepper. I found it easier to use my hands to incorporate the ingredients rather than using a spoon or spatula. I refrigerated the meat for just about 30 minutes and it was very easy to work with. Since there are just two of us, I halved the recipe and yielded 32 1.5″ meatballs.
Thanks for sharing this recipe – I’ll definitely use it again!
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Delicious meatballs. I have always baked my meatballs. It gives them a great flavor and makes it easier to cook and to cleanup. The only change I made was to use only ground beef instead of beef and pork mixture, its just a personal preference. Thanks for the recipe Chef John.
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Delicious meatballs. I have always baked my meatballs. It gives them a great flavor and makes it easier to cook and to cleanup. The only change I made was to use only ground beef instead of beef and pork mixture, its just a personal preference. Thanks for the recipe Chef John.
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Delicious, most, family favorite! Made with sauce and pasta.
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Delicious, most, family favorite! Made with sauce and pasta.
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These meatballs are great! I love the added kick of the red pepper flakes, they hold their shape well and baking them in the oven eliminates all that grease splatter. I doubled the recipe and made 46 meatballs (we like them larger) cooked for 21 minutes. I did add more parmesan cheese to the mixture and next time would add more Italian herb seasoning because I really didn’t notice it. After taking them out of the oven I then put them in the crock-pot with sauce to let all the flavors combine for a few hours on high. I am going to freeze half of the cooked meatballs so I can just toss them in the crock-pot with sauce for an easy meal. I will keep this in my meatball rotation along with some of my other favorites that use feta cheese and worcestershire sauce. Thanks Chef John!
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These meatballs are great! I love the added kick of the red pepper flakes, they hold their shape well and baking them in the oven eliminates all that grease splatter. I doubled the recipe and made 46 meatballs (we like them larger) cooked for 21 minutes. I did add more parmesan cheese to the mixture and next time would add more Italian herb seasoning because I really didn’t notice it. After taking them out of the oven I then put them in the crock-pot with sauce to let all the flavors combine for a few hours on high. I am going to freeze half of the cooked meatballs so I can just toss them in the crock-pot with sauce for an easy meal. I will keep this in my meatball rotation along with some of my other favorites that use feta cheese and worcestershire sauce. Thanks Chef John!
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Now this is a meatball! These meatballs have a wonderful flavor and are moist, tender, and hold together well. Baking is so much easier than pan-frying meatballs and just as delicious. I skipped the red pepper flakes because I thought that the daughter for whom I prepared these might object and they were still very flavorful. This is a perfect recipe!
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Now this is a meatball! These meatballs have a wonderful flavor and are moist, tender, and hold together well. Baking is so much easier than pan-frying meatballs and just as delicious. I skipped the red pepper flakes because I thought that the daughter for whom I prepared these might object and they were still very flavorful. This is a perfect recipe!
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These are the best meatballs I have ever had, and I didn’t even make them correctly. I only had hamburger, so that is what I used. I also did not have in fresh parsley, so I used dried instead. If they taste this good with my changes, I can’t wait to make them again with the proper ingredients. As to the quantity, I cut the recipe in half thinking I would make 15 servings (I assumed they meant 1 meatball to equal 1 serving), but I ended up with 26 meatballs. I guess that just means more for later. 🙂
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These are the best meatballs I have ever had, and I didn’t even make them correctly. I only had hamburger, so that is what I used. I also did not have in fresh parsley, so I used dried instead. If they taste this good with my changes, I can’t wait to make them again with the proper ingredients. As to the quantity, I cut the recipe in half thinking I would make 15 servings (I assumed they meant 1 meatball to equal 1 serving), but I ended up with 26 meatballs. I guess that just means more for later. 🙂
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Amazing!! Made these to add to my spaghetti sauce and they were delicious exactly as written! We froze half of them and I can’t wait to use them for meatball subs!
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Amazing!! Made these to add to my spaghetti sauce and they were delicious exactly as written! We froze half of them and I can’t wait to use them for meatball subs!
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This meatball recipe is just wonderful! I used what I ingredients I had so I substituted Turkey Italian Sausage for the pork and Italian Seasoned Bread Crumbs for plain. My daughter ate 3 helpings! I am going to make this recipe for now on!
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This meatball recipe is just wonderful! I used what I ingredients I had so I substituted Turkey Italian Sausage for the pork and Italian Seasoned Bread Crumbs for plain. My daughter ate 3 helpings! I am going to make this recipe for now on!
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Recipe yield was 31 meatballs for me. Used a small ice cream scoop so they were uniform size. Although not seared on the outside like pan fried they were very good and stayed together well in the sauce. Were going to do meatball subs, add some mozzerella with the left overs. Keep hands wet when shaping, makes them smooth and stay together. Will definately make them again.
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Recipe yield was 31 meatballs for me. Used a small ice cream scoop so they were uniform size. Although not seared on the outside like pan fried they were very good and stayed together well in the sauce. Were going to do meatball subs, add some mozzerella with the left overs. Keep hands wet when shaping, makes them smooth and stay together. Will definately make them again.
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Great meatballs! I didn’t soak my breadcrumbs in milk. I just added the specified amount of breadcrumbs and then poured in a bit of milk, and they turned out just fine! My wife absolutely loved them. Perfect for spaghetti and meatballs with any red sauce.
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Great meatballs! I didn’t soak my breadcrumbs in milk. I just added the specified amount of breadcrumbs and then poured in a bit of milk, and they turned out just fine! My wife absolutely loved them. Perfect for spaghetti and meatballs with any red sauce.
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I made these tonight for my husband’s birthday dinner tomorrow evening. I plan on popping them into the crockpot with my sauce tomorrow afternoon just before dinner. I, of course, had to try them, and these are absolutely 100% the BEST meatballs I have ever had – EVER. They’re full of flavor – not at all dry or heavy. I’m hoping that my double batch leaves us with lots of leftovers after the in laws leave because I definitely want to pop some in the freezer for a quick and easy meal on a busy weeknight. I did use the beef broth in place of the milk, and will probably continue to prepare these the same way. Out of this world delicious! MINOR CHANGES: We aren’t really a fan of heat with our spaghetti & meatballs, so I left out the red pepper flakes. To make up for the lack of the additional layer of flavoring, I did double the Italian Seasoning.
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I made these tonight for my husband’s birthday dinner tomorrow evening. I plan on popping them into the crockpot with my sauce tomorrow afternoon just before dinner. I, of course, had to try them, and these are absolutely 100% the BEST meatballs I have ever had – EVER. They’re full of flavor – not at all dry or heavy. I’m hoping that my double batch leaves us with lots of leftovers after the in laws leave because I definitely want to pop some in the freezer for a quick and easy meal on a busy weeknight. I did use the beef broth in place of the milk, and will probably continue to prepare these the same way. Out of this world delicious! MINOR CHANGES: We aren’t really a fan of heat with our spaghetti & meatballs, so I left out the red pepper flakes. To make up for the lack of the additional layer of flavoring, I did double the Italian Seasoning.
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too salty, otherwise great.
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Ok I have already reviewed the Recipe, but I had to add this one too. I came home from work and we were having Spaghetti with Meat Sauce. After a couple of bites, I said this was a terrific sauce and asked where my bride had gotten the recipe. She smiled a little then told me how she was a little distracted when making the meatballs and how she just added the meat to the sauce pan with the onions, and when she realized what she had done it was too late. Very Funny, so I think we stumbled on another Recipe “Chef John’s Meat Sauce”.
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These meatballs are to die for! As my family likes a little kick to their meals, I used spicy Italian sausage then rolled a chunk of fresh mozzarella cheese inside before baking. We love them in the sauce or just by themselves.
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These meatballs are to die for! As my family likes a little kick to their meals, I used spicy Italian sausage then rolled a chunk of fresh mozzarella cheese inside before baking. We love them in the sauce or just by themselves.
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it is very delicious, this is my first time to cook something well seasoned & very tasty, your the best. it is some how hard but it worse. waiting for new recipes.
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it is very delicious, this is my first time to cook something well seasoned & very tasty, your the best. it is some how hard but it worse. waiting for new recipes.
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Hmmm. I followed this recipe to a T but was not as enthusiastic as other reviewers. I’m definitely the odd woman out. Don’t get me wrong, it’s a good recipe, but lacked some flavor for my personal taste. I’d try again, but would use italian breadcrumbs for more flavor. Thanks Chef John 🙂
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Hmmm. I followed this recipe to a T but was not as enthusiastic as other reviewers. I’m definitely the odd woman out. Don’t get me wrong, it’s a good recipe, but lacked some flavor for my personal taste. I’d try again, but would use italian breadcrumbs for more flavor. Thanks Chef John 🙂
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My apartment smelled so good before the meatballs were even in the oven! This is the first time I have ever made meatballs, and with what I had, they were still very successful. I used ground beef only, dried parsley rather than fresh, and more shredded Parmesan than called for. I also did 1/4 the recipe (since I was cooking for 1) and came up with 9 meatballs from half a pound of beef. They hold well in the oven and sauce and then split tenderly with an hungry college student’s incoming fork. In my own preference, next time I will add more garlic, Parmesan cheese, and bread crumbs. YUMMY!
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My apartment smelled so good before the meatballs were even in the oven! This is the first time I have ever made meatballs, and with what I had, they were still very successful. I used ground beef only, dried parsley rather than fresh, and more shredded Parmesan than called for. I also did 1/4 the recipe (since I was cooking for 1) and came up with 9 meatballs from half a pound of beef. They hold well in the oven and sauce and then split tenderly with an hungry college student’s incoming fork. In my own preference, next time I will add more garlic, Parmesan cheese, and bread crumbs. YUMMY!
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I made these during “no carb” week (which lasted all of one day) and they were delicious! I was tempted to pan fry first, but I didn’t and they didn’t need it either. The flavor was very good. I did use 93% lean beef and non-fat milk and they still turned out great!
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I made these during “no carb” week (which lasted all of one day) and they were delicious! I was tempted to pan fry first, but I didn’t and they didn’t need it either. The flavor was very good. I did use 93% lean beef and non-fat milk and they still turned out great!
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I made these meatballs and was very impressed! They tasted amazing and I definitely will always be using this recipe.
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I made these meatballs and was very impressed! They tasted amazing and I definitely will always be using this recipe.
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John, no need for the onions. I added a total of a 1/2 cup bread crumbs with a blend of..1/4 cup half/half and 1/4 cup water.also..no pepper flakes. I added another pinch of salt too..im italian and highly recommend this recipe. May I add a twist ….bake for 10 minutes then throw some in the simmering sauce for an hour. ALSO, throw a handful of raisins in the mix,,,an added dimension..trust me.
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John, no need for the onions. I added a total of a 1/2 cup bread crumbs with a blend of..1/4 cup half/half and 1/4 cup water.also..no pepper flakes. I added another pinch of salt too..im italian and highly recommend this recipe. May I add a twist ….bake for 10 minutes then throw some in the simmering sauce for an hour. ALSO, throw a handful of raisins in the mix,,,an added dimension..trust me.
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I never attempted to make meatballs because my mother set the bar “way to high”. I’ve made Chef John’s meatballs twice, and like all of his recipes so far, they were easy and delicious. The first batch were devoured in two days!
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I never attempted to make meatballs because my mother set the bar “way to high”. I’ve made Chef John’s meatballs twice, and like all of his recipes so far, they were easy and delicious. The first batch were devoured in two days!
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Very nice meat-a-ball! Good texture, I was worried at first. I wanted to add more bread crumbs. I did all beef, cut the salt and black pepper in half, and used soy milk. I don’t have cow’s milk on hand. I used 1/2 cup fresh parsley. I cooked them for 20 minutes in the oven then they simmered for two hours in my sauce. Delicious! Will be making again. I am curious to know how they hold up in the freezer, as in the past all other meatballs I’ve made turn into sloppy joe…
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Very nice meat-a-ball! Good texture, I was worried at first. I wanted to add more bread crumbs. I did all beef, cut the salt and black pepper in half, and used soy milk. I don’t have cow’s milk on hand. I used 1/2 cup fresh parsley. I cooked them for 20 minutes in the oven then they simmered for two hours in my sauce. Delicious! Will be making again. I am curious to know how they hold up in the freezer, as in the past all other meatballs I’ve made turn into sloppy joe…
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These were amazing. I used only lean ground beef 93/7 and didn’t have any Parsley. It was STILL the best I have ever made.
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These were amazing. I used only lean ground beef 93/7 and didn’t have any Parsley. It was STILL the best I have ever made.
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No one else in my family eats spicy food so I had to leave out the red pepper flakes. I made this with a tweaked version of the Seven Ingredient Tomato Sauce from this website. I thought this recipe was delicious but my family said it was “good”. This recipe is rather involved for a “good” recipe. Might make it again for a special occasion with company but I won’t be pulling it out on a regular basis.
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No one else in my family eats spicy food so I had to leave out the red pepper flakes. I made this with a tweaked version of the Seven Ingredient Tomato Sauce from this website. I thought this recipe was delicious but my family said it was “good”. This recipe is rather involved for a “good” recipe. Might make it again for a special occasion with company but I won’t be pulling it out on a regular basis.
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These are amazing. I decided to go a gluten-free route and used crushed up gluten free pretzels as breadcrumbs. Absolutely delish!
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These are amazing. I decided to go a gluten-free route and used crushed up gluten free pretzels as breadcrumbs. Absolutely delish!
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Wonderful tender, juicy meatballs
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Wonderful tender, juicy meatballs
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Fantastic recipe. Guests raved about these meatballs. We doubled the recipe for a larger group, mixed the meat together the night before and refrigerated it overnight. We followed the recipe very closely. We formed the meatballs the next morning and baked them hours before the guests arrived so that we could carefully assure that the internal temperature of the meatballs reached 165-170F, which is recommended for pork. We refrigerated them again until the guests came. The meatballs were very easy to reheat in the oven before serving and very forgiving. One batch got 30-40 minutes of extra reheating because we forgot about them and they were fine. We served them simply with a tomato sauce, not pasta, although they would be great with pasta too. Highly recommend.
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Fantastic recipe. Guests raved about these meatballs. We doubled the recipe for a larger group, mixed the meat together the night before and refrigerated it overnight. We followed the recipe very closely. We formed the meatballs the next morning and baked them hours before the guests arrived so that we could carefully assure that the internal temperature of the meatballs reached 165-170F, which is recommended for pork. We refrigerated them again until the guests came. The meatballs were very easy to reheat in the oven before serving and very forgiving. One batch got 30-40 minutes of extra reheating because we forgot about them and they were fine. We served them simply with a tomato sauce, not pasta, although they would be great with pasta too. Highly recommend.
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Awesome!
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Awesome!
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I made CJ meatballs for a family spaghetti dinner and everyone loved them my brother-in-law said they were the best meatballs he ever had (trust me this says a lot he is hard to impress)! Followed the recipe to a T and they were perfect held really well in my Marinara sauce. I will be making these again today for Christmas Eve!
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I made CJ meatballs for a family spaghetti dinner and everyone loved them my brother-in-law said they were the best meatballs he ever had (trust me this says a lot he is hard to impress)! Followed the recipe to a T and they were perfect held really well in my Marinara sauce. I will be making these again today for Christmas Eve!
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I made this recipe for appetizers, so I made the balls about 1″. I baked the meatballs on a cookie cooling rack on the baking sheet so the grease drains off, plus the heat circulates around the meatballs (350 for 12 minutes). They are perfect! Very tasty! I plan to reheat the meatballs in marinara sauce on New Years.
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I made this recipe for appetizers, so I made the balls about 1″. I baked the meatballs on a cookie cooling rack on the baking sheet so the grease drains off, plus the heat circulates around the meatballs (350 for 12 minutes). They are perfect! Very tasty! I plan to reheat the meatballs in marinara sauce on New Years.
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I tried this recipe tonight and it was delicious. I cooked cheese ravioli and put the meatballs and spaghetti sauce on top. Yummy! The only thing I changed in the recipe is I used ITALIAN bread crumbs, otherwise followed the recipe to a T.
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I tried this recipe tonight and it was delicious. I cooked cheese ravioli and put the meatballs and spaghetti sauce on top. Yummy! The only thing I changed in the recipe is I used ITALIAN bread crumbs, otherwise followed the recipe to a T.
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Yum! These meatballs are amazing!
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Yum! These meatballs are amazing!
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Huge hit w/the boys here! Easy & quick to make. I didn’t precook the onions, just chopped them fine in my mini chopper & threw them in. Decreased the salt & pepper by 1/2 as a personal preference.
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Huge hit w/the boys here! Easy & quick to make. I didn’t precook the onions, just chopped them fine in my mini chopper & threw them in. Decreased the salt & pepper by 1/2 as a personal preference.
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These are THE go-to recipe for meatballs. Served in a red sauce on linguine tonight; will serve again with toothpicks with beer, on fettucini alfredo, with spaghetti aioli, in red sauce in a sub bun… thanks John.
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These are THE go-to recipe for meatballs. Served in a red sauce on linguine tonight; will serve again with toothpicks with beer, on fettucini alfredo, with spaghetti aioli, in red sauce in a sub bun… thanks John.
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i used tomato sauce to soak the bread crumbs & cooked the meatballs in a crock pot with sauce for 5 hours on low. Delicious meatballs Chef John!
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i used tomato sauce to soak the bread crumbs & cooked the meatballs in a crock pot with sauce for 5 hours on low. Delicious meatballs Chef John!
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These were awesome and very easy to make. I left out the red pepper and added a bit more parmesan. They were incredibly tasty!! This recipe is a keeper!!
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These were awesome and very easy to make. I left out the red pepper and added a bit more parmesan. They were incredibly tasty!! This recipe is a keeper!!
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I just took these out of the oven and they were swimming in liquid!! They weren’t browned or even close – the flavor of the meat is good but the consistency of the cooked meatballs is wrong – won’t make again!
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I just took these out of the oven and they were swimming in liquid!! They weren’t browned or even close – the flavor of the meat is good but the consistency of the cooked meatballs is wrong – won’t make again!
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This is a wonderful recipe. I even forgot to refrigerate the mixture prior to shaping the meatballs. My spouse who is very judgmental and honest loved them. Chef John’s recipes are the best.
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This is a wonderful recipe. I even forgot to refrigerate the mixture prior to shaping the meatballs. My spouse who is very judgmental and honest loved them. Chef John’s recipes are the best.
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I thought these were some pretty good meatballs. I so wish Chef John didn’t use so much salt sometimes in his recipes though, although they didn’t taste overly salty. I really liked the concept of cooking the onions first. I didn’t end up with over-cooked meat hoping the onions would be done like most recipes. I also liked how fast they are to make in the high heat. I made 1/2 recipe. I didn’t have pork and just used lean beef. I also didn’t have fresh parsley and just used 1 Tblsp. of dry for half the recipe. Being as I liked most everything else about them, I may actually try them again exactly as is with the pork and fresh parsley and report back. Good recipe though, either way.
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I thought these were some pretty good meatballs. I so wish Chef John didn’t use so much salt sometimes in his recipes though, although they didn’t taste overly salty. I really liked the concept of cooking the onions first. I didn’t end up with over-cooked meat hoping the onions would be done like most recipes. I also liked how fast they are to make in the high heat. I made 1/2 recipe. I didn’t have pork and just used lean beef. I also didn’t have fresh parsley and just used 1 Tblsp. of dry for half the recipe. Being as I liked most everything else about them, I may actually try them again exactly as is with the pork and fresh parsley and report back. Good recipe though, either way.
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Excellent meatballs! They are perfectly seasoned! I prefer to mix the bread crumbs with milk in a large bowl and allow it to rest for 20 minutes then mix in the eggs, parsley, parmesan cheese, the saut?ed onions with garlic and all of the dry seasonings into this bowl. In a separate large bowl, I mix the beef and pork together then mix the contents of the previous bowl into the bowl of meat and place it into the fridge for an hour or so before forming the meatballs. I think that by doing so ? everything mixes together more evenly. I find it impossible to mix the beef and pork together without using your hands, same goes for mixing the meat with the remaining ingredients. I didn?t notice any toughness in the meatballs by doing it my way. I?ve heard numerous times to not work ground beef too much otherwise the meat will turn tough. I don?t believe that myth. I use an ice cream scoop to form the meatballs and pack them into balls with wet hands. I added half of the cooked meatballs to a simmering pot of marina sauce and finished simmering them in the sauce for an hour. The remaining meatballs were put in a freezer bag and frozen for later use.
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Excellent meatballs! They are perfectly seasoned! I prefer to mix the bread crumbs with milk in a large bowl and allow it to rest for 20 minutes then mix in the eggs, parsley, parmesan cheese, the saut?ed onions with garlic and all of the dry seasonings into this bowl. In a separate large bowl, I mix the beef and pork together then mix the contents of the previous bowl into the bowl of meat and place it into the fridge for an hour or so before forming the meatballs. I think that by doing so ? everything mixes together more evenly. I find it impossible to mix the beef and pork together without using your hands, same goes for mixing the meat with the remaining ingredients. I didn?t notice any toughness in the meatballs by doing it my way. I?ve heard numerous times to not work ground beef too much otherwise the meat will turn tough. I don?t believe that myth. I use an ice cream scoop to form the meatballs and pack them into balls with wet hands. I added half of the cooked meatballs to a simmering pot of marina sauce and finished simmering them in the sauce for an hour. The remaining meatballs were put in a freezer bag and frozen for later use.
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These tasted really good and were super easy to make. Just a couple of things: I think next time I’ll use maybe a 1/3 cup of milk as they were almost too juicy to form into balls. Also, next time I will try baking them with a rack in the pan as they really did make a lot of grease and I think they would taste better without sitting in it. Third, I wish they would have browned up a little better. I even kept them in the oven for a few more mintutes at 450 and that didn’t help. But, again, the best tasting meatballs I’ve ever made. Nothing wrong with the recipe as written, just personal preference, a five star recipe for sure!
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These tasted really good and were super easy to make. Just a couple of things: I think next time I’ll use maybe a 1/3 cup of milk as they were almost too juicy to form into balls. Also, next time I will try baking them with a rack in the pan as they really did make a lot of grease and I think they would taste better without sitting in it. Third, I wish they would have browned up a little better. I even kept them in the oven for a few more mintutes at 450 and that didn’t help. But, again, the best tasting meatballs I’ve ever made. Nothing wrong with the recipe as written, just personal preference, a five star recipe for sure!
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these were the best meatballs! i made them large, baked them a little longer, and threw them in a homemade sauce. it was hard to stop eating!
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these were the best meatballs! i made them large, baked them a little longer, and threw them in a homemade sauce. it was hard to stop eating!
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Very easy and fast to make. I baked the meatballs and tossed them in to simmer with sauce for subs. They held their shape very nicely, and were perfect on our meatball subs. My kids didn’t love the occasional spice from the red pepper but ate the whole pan of meatballs anyway. This one is a keeper!
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Very easy and fast to make. I baked the meatballs and tossed them in to simmer with sauce for subs. They held their shape very nicely, and were perfect on our meatball subs. My kids didn’t love the occasional spice from the red pepper but ate the whole pan of meatballs anyway. This one is a keeper!
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works great with ground turkey!
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works great with ground turkey!
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Second time these turned out perfect. Increased red pepper flakes to a whole teaspoon & added 1/4 teaspoon crushed fennel seeds.
Now they taste exactly like the ones in our favorite meatball sandwich!
Only have to find perfect roll recipe and we won’t miss the passing of our 50 yr. plus eaterie! -
Second time these turned out perfect. Increased red pepper flakes to a whole teaspoon & added 1/4 teaspoon crushed fennel seeds.
Now they taste exactly like the ones in our favorite meatball sandwich!
Only have to find perfect roll recipe and we won’t miss the passing of our 50 yr. plus eaterie! -
This is honestly the best meatball recipe around! If you use the suggested ingredients and assemble the meatballs as Chef John suggests you will have tasty, juicy, flavorful meatballs every time! They also freeze well and are just as good reheated.
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This is honestly the best meatball recipe around! If you use the suggested ingredients and assemble the meatballs as Chef John suggests you will have tasty, juicy, flavorful meatballs every time! They also freeze well and are just as good reheated.
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Very good…I used 1lb. ground round and 1lb. Italian sausage. They turned out perfect. I usually add some fresh ground parmagan cheese to my meatballs but didn’t add to this recipe, next time I will try adding it. They browned nicely, but it took about an hour…may have been my oven…didn’t matter, they were delish! Will definitely make again.
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Very good…I used 1lb. ground round and 1lb. Italian sausage. They turned out perfect. I usually add some fresh ground parmagan cheese to my meatballs but didn’t add to this recipe, next time I will try adding it. They browned nicely, but it took about an hour…may have been my oven…didn’t matter, they were delish! Will definitely make again.
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Easy and delicious. These are the family’s favorite meatballs to date. Even the picky 4-yr old asked for seconds. I followed the recipe exactly minus cooking so many onions…just lazily through some dehydrated ones in the mix (sorry, Chef John!). Tasty enough to eat with mashed potatoes and gravy. We’ll try it next time with marinara sauce and pasta.
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Easy and delicious. These are the family’s favorite meatballs to date. Even the picky 4-yr old asked for seconds. I followed the recipe exactly minus cooking so many onions…just lazily through some dehydrated ones in the mix (sorry, Chef John!). Tasty enough to eat with mashed potatoes and gravy. We’ll try it next time with marinara sauce and pasta.
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Well, I must say this is a top notch recipe, made these for the Super Bowl and my girlfriend really loved it. We used almond milk and panko (lactose intolerant)instead of milk and regular breadcrumbs and it worked out just fine.
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Well, I must say this is a top notch recipe, made these for the Super Bowl and my girlfriend really loved it. We used almond milk and panko (lactose intolerant)instead of milk and regular breadcrumbs and it worked out just fine.
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I made the meatballs last night and served them with spaghetti & sauce tonight. My family LOVED these! It’s the first time in a really long time that there has been absolutely NO leftovers 🙂 I made a batch & 1/2 so I have plenty to use for meatball subs, or other meals in the future.
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I made the meatballs last night and served them with spaghetti & sauce tonight. My family LOVED these! It’s the first time in a really long time that there has been absolutely NO leftovers 🙂 I made a batch & 1/2 so I have plenty to use for meatball subs, or other meals in the future.
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I made these for dinner tonight following the recipe exactly. They are great meatballs! I will look forward to having meatball sandwiches tomorrow night using some of the leftovers. The rest will go to my extended family, and will they ever love these! Thanks once again, Chef!
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This recipe is my new go to meatball recipe! It pairs very well with Lara’s Cocktail Meatball sauce!! The only thing I would recommend differently is mix all your ingredients and add the meat last! This ensures a thorough mixture.
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This recipe is my new go to meatball recipe! It pairs very well with Lara’s Cocktail Meatball sauce!! The only thing I would recommend differently is mix all your ingredients and add the meat last! This ensures a thorough mixture.
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They didn’t brown, but they tasted great and had a good texture. Next time I will add more pepper flakes – maybe 3/4 t. I didn’t taste them at all.
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They didn’t brown, but they tasted great and had a good texture. Next time I will add more pepper flakes – maybe 3/4 t. I didn’t taste them at all.
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OMG, these meatballs are sooo good. I made these and Chef John’s tomato sauce (both exactly as written) and my husband said they were better than our favorite Italian restaurant. The key here is not over mixing the meats; the more you mix the tougher the finished meatballs will be.
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OMG, these meatballs are sooo good. I made these and Chef John’s tomato sauce (both exactly as written) and my husband said they were better than our favorite Italian restaurant. The key here is not over mixing the meats; the more you mix the tougher the finished meatballs will be.
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double the garlic, parsley & parmesian
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double the garlic, parsley & parmesian
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Quite good. This recipe makes a lot. If you’re not feeding a crowd, I recommend using the leftover meat in “Chef John’s Stuffed Peppers”, which are super good
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Quite good. This recipe makes a lot. If you’re not feeding a crowd, I recommend using the leftover meat in “Chef John’s Stuffed Peppers”, which are super good
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First time I ever made meatballs and we very happy the result. Thanks for the recipe and I thought the video was a big help for people like myself. We sure will be having this on a regular basis.
Michael
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First time I ever made meatballs and we very happy the result. Thanks for the recipe and I thought the video was a big help for people like myself. We sure will be having this on a regular basis.
Michael
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I mixed the egg with the milk and breadcrumbs,while I mixed all the dry seasonings. mixed it all up and didn’t wait to make the meatballs. Turned out yummy!
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I mixed the egg with the milk and breadcrumbs,while I mixed all the dry seasonings. mixed it all up and didn’t wait to make the meatballs. Turned out yummy!
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Delish!! I have never made meatball before… and I loved these. However, I did brown them in a pan first because I was nervous. Wouldn’t change a thing. Now to find an equally delish spaghetti sauce!
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Delish!! I have never made meatball before… and I loved these. However, I did brown them in a pan first because I was nervous. Wouldn’t change a thing. Now to find an equally delish spaghetti sauce!
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Thiswas awesome! Thanks so much Chef John, a big hit with my family. The only thing I did different was in the cooking process. After baking them through, I added them to my sauce for about 30 min. so they could moisten up even more and soak up the marinara flavor. Yummo!
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Thiswas awesome! Thanks so much Chef John, a big hit with my family. The only thing I did different was in the cooking process. After baking them through, I added them to my sauce for about 30 min. so they could moisten up even more and soak up the marinara flavor. Yummo!
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After trying too many recipes to count over a lifetime of cooking, my family and I has pronounced these the best! True Italian favor and they hold up well in my sauce.
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After trying too many recipes to count over a lifetime of cooking, my family and I has pronounced these the best! True Italian favor and they hold up well in my sauce.
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For my taste I added 2tsp Italian seasoning and substited ground venison for the beef, followed rest of recipe exactly, pretty yummy! Good recipe for freezing mb
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For my taste I added 2tsp Italian seasoning and substited ground venison for the beef, followed rest of recipe exactly, pretty yummy! Good recipe for freezing mb
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Cooked these last night to go with some spaghetti~ They were so GREAT!!! WOW, everyone loved, loved, loved them!!Thanks
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Cooked these last night to go with some spaghetti~ They were so GREAT!!! WOW, everyone loved, loved, loved them!!Thanks
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This is my new meatball recipe!!
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This is my new meatball recipe!!
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These meatballs were the BOMB! I have never made meatballs before that were very good. I have tried with similar ingredients but never had a good result. These would also be great in meatball sandwiches, because they were so flavorful. FWIW, I did not chill the meatballs because my ingredients were already cold and I was hungry! I made them about 2″ in size. And I did use fresh parsley. Love this recipe!
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These meatballs were the BOMB! I have never made meatballs before that were very good. I have tried with similar ingredients but never had a good result. These would also be great in meatball sandwiches, because they were so flavorful. FWIW, I did not chill the meatballs because my ingredients were already cold and I was hungry! I made them about 2″ in size. And I did use fresh parsley. Love this recipe!
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Awesome meatballs. Thanks !
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Awesome meatballs. Thanks !
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These were good, but if I make again, I will use 1 1/2 pounds ground beef and only 1/2 pound sausage. Some people might like a little more bread crumb too.
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These were good, but if I make again, I will use 1 1/2 pounds ground beef and only 1/2 pound sausage. Some people might like a little more bread crumb too.
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This is a great recipe. First time I baked instead of fried them. They came out browned, but still very juicy. Close to my own, except I use fresh bread instead of breadcrumbs and I add Worcester Sauce and Tabasco.
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This is a great recipe. First time I baked instead of fried them. They came out browned, but still very juicy. Close to my own, except I use fresh bread instead of breadcrumbs and I add Worcester Sauce and Tabasco.
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First time making meat balls. Lets just say I have only sucessfully made meatloaf once where it did NOT fall apart lol. These meatballs stayed in form! I did not have any breadcrumbs so I googled and used oatmeal instead and added 3 eggs in place of two. I used all hamburger no pork. I also used almond milk in place of cow’s milk and added Chicago Steak & Chop cracked pepper and garlic blend to the mix as well. Def will be making these again, my 7yr old is always upset I do not make meatballs in our speghetti so now I have a recipe that doesn’t crumble on me.
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First time making meat balls. Lets just say I have only sucessfully made meatloaf once where it did NOT fall apart lol. These meatballs stayed in form! I did not have any breadcrumbs so I googled and used oatmeal instead and added 3 eggs in place of two. I used all hamburger no pork. I also used almond milk in place of cow’s milk and added Chicago Steak & Chop cracked pepper and garlic blend to the mix as well. Def will be making these again, my 7yr old is always upset I do not make meatballs in our speghetti so now I have a recipe that doesn’t crumble on me.
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Yum! These meatballs were moist and had a great flavor. Next time I will use a rack to put them on so they don’t cook in their own grease. Thanks, Chef John!
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Yum! These meatballs were moist and had a great flavor. Next time I will use a rack to put them on so they don’t cook in their own grease. Thanks, Chef John!
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Love these meatballs. Don’t change a thing.
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Love these meatballs. Don’t change a thing.
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This recipe is WONDERFUL! Don’t even bother trying to find a better recipe. It is so simple..the meatballs also freeze well. Just make, freeze and bake them later. Thank you, Chef John!
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This recipe is WONDERFUL! Don’t even bother trying to find a better recipe. It is so simple..the meatballs also freeze well. Just make, freeze and bake them later. Thank you, Chef John!
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