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Learn how to make meatballs with this recipe that is the best meatball recipe I have ever tried! I’ve used the combination of pork, beef, and veal but you can make them with just ground beef and they still taste great. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety… It really does make a difference!
Searching for the best meatball recipe ever? You've come to the right place. These meatballs are tender, juicy, and full of flavor.
How to Make Meatballs
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Meatball Ingredients
Here's what you'll need to make the best meatballs of your life:
· Ground meat: This meatball recipe uses a blend of ground beef, ground veal, and ground pork. You can switch it up depending on what you have on hand.· Seasonings and herbs: These meatballs are flavored with fresh garlic, fresh Italian flat-leaf parsley, and ground black pepper.· Eggs: Eggs keep the meatballs from drying out and they act as a binding agent, which means they help hold the ingredients together.· Cheese: You'll need a cup of freshly grated Romano cheese. If you can, avoid the pre-grated stuff for this recipe.· Italian bread: Slightly stale Italian bread is preferable. If your bread feels soft, try letting it sit out overnight.· Water: Slowly add water to the mixture before you roll the meatballs. It'll keep the meatballs nice and moist. Some reviewers prefer to use milk.· Olive oil: Fry the meatballs in olive oil.
How to Make Meatballs Step-By-Step
Here's a very brief overview of what you can expect when you make this top-rated meatball recipe:
1. Combine the first eight ingredients in a bowl.2. Add the bread crumbs and slowly add the water.3. Shape the mixture into meatballs.4. Fry the meatballs until they're all brown and crisp.
How Long to Cook Meatballs
Cook the meatballs in batches, making sure you don't crowd the pan. It should take about 20 minutes, give or take, for the meatballs to be perfectly crisp and cooked through. Test their temperature first to be sure they're done (an instant-read thermometer inserted into the middle of the meatball should read at least 165 degrees F).
What Goes With Meatballs?
The most obvious way to serve meatballs? With spaghetti, of course! Try our Best Marinara Sauce Yet. These meatballs also work great as an appetizer, in a sandwich, or served over mashed potatoes, rice, or egg noodles.
How to Store Meatballs
Store your leftover meatballs in a shallow, airtight container in the refrigerator for up to four days.
Can You Freeze Meatballs?
Yes! Meatballs freeze quite 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 like, 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
"Loved this recipe," says one Cookdap community member. "Used beef and pork — no veal. Added fresh basil and to one batch I added a small handful of mozzarella cheese and those were delicious!!!!!!"
“This was the BEST meatball recipe I’ve ever had,” raves Mercedeaze. “I made it for a crowd and they all LOVED it.”
“This is an amazing recipe,” according to Brian T-Bone Powers. “I was worried about adding water to the meat, but it actually turned out amazing and the meatballs were nice and moist. I cooked the meatballs in the oven on parchment paper for a healthier alternative.”
Ingredients
- 1 pound ground beef
- ½ pound ground veal
- ½ pound ground pork
- 1 cup freshly grated Romano cheese
- 2 eggs
- 2 cloves garlic, minced
- 1 ½ tablespoons chopped Italian flat leaf parsley
- salt and ground black pepper to taste
- 2 cups stale Italian bread, crumbled
- 1 ½ cups lukewarm water
- 1 cup olive oil
Directions
Step 1
Combine beef, veal, and pork in a large bowl. Mix in cheese, eggs, garlic, parsley, salt, and pepper.
Step 2
Add bread crumbs and slowly mix in water, 1/2 cup at a time, until mixture is moist but still holds its shape (I usually use about 1 1/4 cups of water); shape into meatballs.
Step 3
Heat olive oil in a large skillet; add meatballs in batches and cook until browned on all sides, slightly crisp, and cooked through, about 10 to 15 minutes. Drain on paper towels.
Recipe Tip
If your mixture is too wet, cover the meatballs while cooking to hold their shape better.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 613 | |
| % Daily Value * | |
| Total Fat53g | 68% |
| Saturated Fat15g | 75% |
| Cholesterol149mg | 50% |
| Sodium333mg | 14% |
| Total Carbohydrate7g | 2% |
| Dietary Fiber0g | 1% |
| Total Sugars0g | |
| Protein27g | |
| Vitamin C1mg | 7% |
| Calcium190mg | 15% |
| Iron2mg | 13% |
| Potassium315mg | 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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Honestly, I was skeptical using water in a meatball recipe, but it was really great! I scaled to 4 servings, used only beef, 85%, 1/2 cup italian style breadcrumbs and Kraft parmesan cheese, as my young children do not yet appreciate the stronger flavor of “real” cheese, and they both said they were the best meatballs ever. Also, I did not fry them, to cut down on fat and clean-up, and they kept their shape just fine. I just put them in the gravy and cooked them on simmer for 30 minutes. The sauce was a simple marinara, just sautee 2 cloves of garlic, add 3 cans of crushed tomatoes, 1 can paste, 3/4 c. water and simmer. Add 1T oregano, 1t. basil, 1t. onion powder, salt and pepper and voila! Geanine and I teamed up to make an awesome dinner! Thanks Geanine!
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This IS the best Italian Meatball recipe ever. My ex-mother-in-law gave me this recipe more than 25 years ago. We use italian style breadcrumbs and much less liquid (about 1/4 cup milk). What makes it so good is the ratio of meats. You can adjust the flavorings to suit your family’s taste. Once browned, the meatballs can finish cooking in the frypan or by baking, or even add them to the sauce. I would recommend this basic recipe to anyone. Excellent addition to Allrecipes.com.
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i don’t know that i’d call them the “best” but they were pretty darn good. my 11 year old son is learning to cook and this is the recipe we used, so directions were easy enough to follow. i would definitely recommend.
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Wow, This is the way that I make my meatballs (recipe from my Mom, not some cookbook), but instead of using water, 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!
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Wow, This is the way that I make my meatballs (recipe from my Mom, not some cookbook), but instead of using water, 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!
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I used 1/2 beef, 1/2 pork. Also used store-bought bread crumbs and much less liquid. Very good recipe! Excellent flavors, nice texture.
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I used 1/2 beef, 1/2 pork. Also used store-bought bread crumbs and much less liquid. Very good recipe! Excellent flavors, nice texture.
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Thank you 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 simply dropped them into a crockpot full of homemade spaghetti sauce and let them cook with the sauce all afternoon. Also, I used italian style bread crumbs instead of making my own – just used a third cup less. My husband absconded with the leftovers to take to work this morning, and three people from his office called me today to get the recipe! Will ALWAYS use this recipe for spaghetti and meatballs!
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These meatballs were DELICIOUS!!!!! My family loved them and I will definately make them again. I substituted milk for the water and used a little less of the liquid than the recipe called for. This recipe is a keeper!
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These meatballs were DELICIOUS!!!!! My family loved them and I will definately make them again. I substituted milk for the water and used a little less of the liquid than the recipe called for. This recipe is a keeper!
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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 difference and it was much more expensive. I also prefer to bake them on a baking sheet instead of fry them in so much oil.
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I am not a great fan of meatballs in spaghetti but my husband is. He thought they were absolutely wonderful and I actually enjoyed them too. Very simple to make. No need to use oil in the pan when you brown the meatballs. I will definitely make these again.
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I am not a great fan of meatballs in spaghetti but my husband is. He thought they were absolutely wonderful and I actually enjoyed them too. Very simple to make. No need to use oil in the pan when you brown the meatballs. I will definitely make these again.
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I’d have to say these meatballs were delicious! I didn’t add the veal though…it was a little expensive. So, I added a little more pork and beef and it worked out just great. I also added chopped onion for a little extra flavor and then added them to a baked mostaccioli….Mmmmm, Mmmmm…Good!
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I’d have to say these meatballs were delicious! I didn’t add the veal though…it was a little expensive. So, I added a little more pork and beef and it worked out just great. I also added chopped onion for a little extra flavor and then added them to a baked mostaccioli….Mmmmm, Mmmmm…Good!
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Very moist and delicious! My whole family loves these meatballs.
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Very moist and delicious! My whole family loves these meatballs.
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These meatballs were delicious, but they turned out a little too watery. I didn’t have fresh parsley on hand, so I substituted the parsley with italian seasoning and it worked out nicely. We really enjoyed these meatballs with our pasta. Thanks for sharing!
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These meatballs were delicious, but they turned out a little too watery. I didn’t have fresh parsley on hand, so I substituted the parsley with italian seasoning and it worked out nicely. We really enjoyed these meatballs with our pasta. Thanks for sharing!
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I never thought I could make meatballs, since I’d never tried, but these were so easy, and they turned out really good. I didn’t have the variety of meats on hand, so I just used ground beef. I would reduce the amount of water, because they were a little too moist.
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I never thought I could make meatballs, since I’d never tried, but these were so easy, and they turned out really good. I didn’t have the variety of meats on hand, so I just used ground beef. I would reduce the amount of water, because they were a little too moist.
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I tend to avoid making meatballs because I never like them but these were delicious!!!! I added chopped onion, and used store bought breadcrumbs. Also used Pam instead of Oil and they were great! Thanks for sharing!
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This recipe is so easy and freezes well. I make up a big batch and set up several containers for future meals. Although I’ve switched the veal and pork with ground turkey. I get gets raves everytime.
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This recipe is so easy and freezes well. I make up a big batch and set up several containers for future meals. Although I’ve switched the veal and pork with ground turkey. I get gets raves everytime.
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delicious! made them for a big family dinner and everyone loved them! great recipe!
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delicious! made them for a big family dinner and everyone loved them! great recipe!
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Delicious! I didn’t have Italian bread so I toasted fresh whole wheat bread and then ran it through the food processor – worked great.
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Delicious! I didn’t have Italian bread so I toasted fresh whole wheat bread and then ran it through the food processor – worked great.
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Very tasty meatballs! I didn’t have all the ingredients so I had to use Italian seasoned bread crumbs and 85% lean beef chop meat. Nonetheless, the taste was fantastic! I made a 3lb batch and only used 1/4 a cup of olive oil and it was more than enough! Can’t wait to serve them during a trip this weekend! Delish!
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Very tasty meatballs! I didn’t have all the ingredients so I had to use Italian seasoned bread crumbs and 85% lean beef chop meat. Nonetheless, the taste was fantastic! I made a 3lb batch and only used 1/4 a cup of olive oil and it was more than enough! Can’t wait to serve them during a trip this weekend! Delish!
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This recipe is very similar to mine. You don’t need to add water. Just soak your bread in milk for about 10 minutes, then squeeze the bread and add to your meat mixture. Also one cup of olive oil is way too much!
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OH MY GOODNESS!!! These are, hands down, the best meatballs ever made. I did not have any veal, so I used 1/2 ground beef and 1/2 spicy Italian sausage and then followed the rest of the recipe to the letter. I will be serving these meatballs to guests. They are out of this world.
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Excellent recipe! I used the combination of ground meats, fresh breadcrumbs and freshly grated romano cheese. I used no more than a 1/2 cup of the water though, and you really don’t need all that oil. I used about 1/4 cup. Very moist, great taste. Even better the next day!
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Excellent recipe! I used the combination of ground meats, fresh breadcrumbs and freshly grated romano cheese. I used no more than a 1/2 cup of the water though, and you really don’t need all that oil. I used about 1/4 cup. Very moist, great taste. Even better the next day!
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Came out perfect for my spaghetti supper! Definitely a keeper! I didn’t have veal but it worked great with just the beef and pork, and I will certainly make it again. Thanks!
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Came out perfect for my spaghetti supper! Definitely a keeper! I didn’t have veal but it worked great with just the beef and pork, and I will certainly make it again. Thanks!
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Wow- these turned out very well despite a number of substitutions. I used what I had on hand, which was all beef, canned Parmesean/Romano blend, packaged plain breadcrumbs, and dried parsley, plus only 1 cup of water. I also used a non-stick skillet with just a brushing of olive oil. These meatballs weren’t too difficult, and I’ll probably interchange these with my usual meat-sauce. I also like that I can prepare a big batch once and freeze some for later (a half-batch made ~40 1.5 inch meatballs). Thanks, Geanine!
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Wow- these turned out very well despite a number of substitutions. I used what I had on hand, which was all beef, canned Parmesean/Romano blend, packaged plain breadcrumbs, and dried parsley, plus only 1 cup of water. I also used a non-stick skillet with just a brushing of olive oil. These meatballs weren’t too difficult, and I’ll probably interchange these with my usual meat-sauce. I also like that I can prepare a big batch once and freeze some for later (a half-batch made ~40 1.5 inch meatballs). Thanks, Geanine!
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These turned out really well! I tweaked the recipe based on what I had around: I used half beef/half pork, substituted parmesan cheese for the romano, used store bought romano flavored breadcrumbs, and used about 1/2 cup of milk instead of the water. I also omitted the oil for browning the meat, they did fine on their own. I baked them for about 10 minutes before letting them cook in the sauce for a few minutes.
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These turned out really well! I tweaked the recipe based on what I had around: I used half beef/half pork, substituted parmesan cheese for the romano, used store bought romano flavored breadcrumbs, and used about 1/2 cup of milk instead of the water. I also omitted the oil for browning the meat, they did fine on their own. I baked them for about 10 minutes before letting them cook in the sauce for a few minutes.
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These were good, but not much different than other meatball recipes I have tried. I was hoping for a recipe that was a little more unique, more of a signature dish. I added equal parts of the three kinds of meat because it is usually sold in the grocery store packaged as a meatball mix. I did not brown them ahead of time, just threw them in the slow cooker, covered them with sauce and cooked them for 4 hours on high. Added some red pepper flakes to give them a little more flavor.
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These were good, but not much different than other meatball recipes I have tried. I was hoping for a recipe that was a little more unique, more of a signature dish. I added equal parts of the three kinds of meat because it is usually sold in the grocery store packaged as a meatball mix. I did not brown them ahead of time, just threw them in the slow cooker, covered them with sauce and cooked them for 4 hours on high. Added some red pepper flakes to give them a little more flavor.
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I’ve been trying for years to make a good meatball. I haven’t made one until I found this recipe. They were great and my whole family enjoyed them. I didn’t use veal, though. I substituted more ground beef. The consistancy and flavor were just what I was looking for.
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I’ve been trying for years to make a good meatball. I haven’t made one until I found this recipe. They were great and my whole family enjoyed them. I didn’t use veal, though. I substituted more ground beef. The consistancy and flavor were just what I was looking for.
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These were good and easy to make but not the “best” I’ve ever had.
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These were good and easy to make but not the “best” I’ve ever had.
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These are good just not the wow I am looking for. I will make again with a few changes, maybe Italian sausage instead of the pork and some fresh onion and seasoned bread crumbs.
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These are good just not the wow I am looking for. I will make again with a few changes, maybe Italian sausage instead of the pork and some fresh onion and seasoned bread crumbs.
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I added onions, used italian breadcrumbs and parm chese. I fried half the recipe and baked the other half. I found the baking easier and I didn’t lose any meatballs that way.
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I had never made meatballs before and was a little skeptical that they’d turn out. And guess what, they turned out beautifully. I used just ground beef, and used parmesan cheese instead of Romano. Very tasty! Thanks Geanine!
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Very good! My meatballs came out a little bit too soft, but it was the first time I’ve done meatballs, and I live in a humid area. Next time I will add less water. But they were very tasty, and froze well. Will definitely use again. Thanks!
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Very good! My meatballs came out a little bit too soft, but it was the first time I’ve done meatballs, and I live in a humid area. Next time I will add less water. But they were very tasty, and froze well. Will definitely use again. Thanks!
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This meatball recipe is the closest I have seen to my moms, and hers are the best. She usually uses more veal and pork and less beef. If you simmer the meatballs in the sauce for a couple of hours, they become soft and delicious.
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This meatball recipe is the closest I have seen to my moms, and hers are the best. She usually uses more veal and pork and less beef. If you simmer the meatballs in the sauce for a couple of hours, they become soft and delicious.
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Very good basic meatball recipe. I threw in more seasonings, cut way back on the water and skipped the browning step. Hubby and I feel that frying turns the meatballs into round hamburgers, so we prefer to place them right into the sauce. Really delicious and thanks!
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Quick question. If I wanted to bake these bad boys after browning them, how long and on what temp would anyone suggest? Thanks.
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This was the first time I’ve ever made meatballs and they turned out great! I used a combination of hamburger and ground pork. Also, I substituted regular white bread for the Italian bread.
The recipe was big so I set the extra uncooked meatballs on wax paper and froze them until they were hard. Then I transferred them to a Ziploc and froze them for another meal.
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This was the first time I’ve ever made meatballs and they turned out great! I used a combination of hamburger and ground pork. Also, I substituted regular white bread for the Italian bread.
The recipe was big so I set the extra uncooked meatballs on wax paper and froze them until they were hard. Then I transferred them to a Ziploc and froze them for another meal.
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These were great. They even make great leftovers.
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These were great. They even make great leftovers.
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First time I attempted meatballs; they came out pretty good! I was a little confused by the bread crumbs. Two cups of cubed bread, then whirl them through the blender? Or two cups of crumbs? I started with one cup of bread crumbs (what I had on hand) and the meatballs flattened out like crabcakes. I added another cup of crumbs and they held their shape a little better. Maybe less water next time? But they tasted great!!
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These were really good! Nice texture and good flavor. Like other people, I used less water and less oil. I followed Geanine’s advice and left the lid on the pan while cooking the meatballs – otherwise a few of them started to fall apart. I’ll make these again for sure. Thanks!
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These were really good! Nice texture and good flavor. Like other people, I used less water and less oil. I followed Geanine’s advice and left the lid on the pan while cooking the meatballs – otherwise a few of them started to fall apart. I’ll make these again for sure. Thanks!
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I have looked for years to come up with the perfect meatball and this one is it. It was very easy, very tasty and a cannot go wrong recipe
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I have looked for years to come up with the perfect meatball and this one is it. It was very easy, very tasty and a cannot go wrong recipe
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These are the first meatballs I have ever made. They where really easy. I listened to everyone else and used a little less water. Talk about a hit. They where gone before anything else.
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These are the first meatballs I have ever made. They where really easy. I listened to everyone else and used a little less water. Talk about a hit. They where gone before anything else.
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I used all beef instead of the beef/veal/pork mix, because that’s what I had. I tripled the garlic and used parmesan cheese rather than romano. Left out the parsley. I doubled the eggs. I whirled the bread in the food processor. Don’t you all love it when someone says a recipe tastes great, and then procedes to change everything about it?
I ended up baking these, and they were just wonderful. I made them for a car trip and we snacked on them the entire way.
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I used all beef instead of the beef/veal/pork mix, because that’s what I had. I tripled the garlic and used parmesan cheese rather than romano. Left out the parsley. I doubled the eggs. I whirled the bread in the food processor. Don’t you all love it when someone says a recipe tastes great, and then procedes to change everything about it?
I ended up baking these, and they were just wonderful. I made them for a car trip and we snacked on them the entire way.
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Excellent! These are so moist. Everyone in the family loved them. Made meatball subs for dinner the next day with the leftovers.
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Excellent! These are so moist. Everyone in the family loved them. Made meatball subs for dinner the next day with the leftovers.
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Excellent!! I did not use the veal. Only the ground beef and pork. Really moist and flavorful. Will definitely make again!
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Excellent!! I did not use the veal. Only the ground beef and pork. Really moist and flavorful. Will definitely make again!
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INCREDIBLE!! THE MEATBALL WERE SO FLAVORFUL AND WENT OVER REAL WELL WITH THE FAMILY
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INCREDIBLE!! THE MEATBALL WERE SO FLAVORFUL AND WENT OVER REAL WELL WITH THE FAMILY
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these are great meatballs. i made them last night & cooked them in the oven at 350 for about 15 minutes (i guess the cooking time depends on how big your meatballs are). that way it wll cut down on fat. i used ground sirloin. i’m going to add them to spaghetti sauce tonight. great for a make-ahead meal!
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this is great!! makes a ton of meat balls. I’ve also used this as a meatloaf recipie. 350 for 45 – 60 minutes. the only thing I do differently is add 1 1/2 tbsp of Italian seasoning. Also, I didn’t use 1 1/2 cups of water. I only used a little over 1/2c.
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this is great!! makes a ton of meat balls. I’ve also used this as a meatloaf recipie. 350 for 45 – 60 minutes. the only thing I do differently is add 1 1/2 tbsp of Italian seasoning. Also, I didn’t use 1 1/2 cups of water. I only used a little over 1/2c.
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These are absolutely the most delicious meatballs I have ever tasted. I made mine with a pound and a half of ground pork, 1/2 lb ground beef and 1/2 lb ground veal and they turned out very moist and yummy. This recipe is definitely a keeper!
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These are absolutely the most delicious meatballs I have ever tasted. I made mine with a pound and a half of ground pork, 1/2 lb ground beef and 1/2 lb ground veal and they turned out very moist and yummy. This recipe is definitely a keeper!
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The Best! I used ground turkey in lieu of all the other meats and had to omit the water.
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The Best! I used ground turkey in lieu of all the other meats and had to omit the water.
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I took the easy way out on this and used prepared bread crumbs and prepared shredded romano cheese because it was all I had in the house. I used beef and pork and eliminated the veal. It was still excellent. I used italian seasoning and basil. I used a little less water and less olive oil for frying. These were very tasty!
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I took the easy way out on this and used prepared bread crumbs and prepared shredded romano cheese because it was all I had in the house. I used beef and pork and eliminated the veal. It was still excellent. I used italian seasoning and basil. I used a little less water and less olive oil for frying. These were very tasty!
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I made a few changes to the recipe. The biggest was using turkey meat. I also had to use breadcrumbs and parm cheese. The meatballs were the consistency that I liked, however my husband could not get over the turkey taste. he said would be a 5 star if I used the right meat. I also put them on a cookie sheet in the oven before putting them in marinara. b/c they were turkey, there was no fat anyway. I will def try again with grounb beef!
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I made a few changes to the recipe. The biggest was using turkey meat. I also had to use breadcrumbs and parm cheese. The meatballs were the consistency that I liked, however my husband could not get over the turkey taste. he said would be a 5 star if I used the right meat. I also put them on a cookie sheet in the oven before putting them in marinara. b/c they were turkey, there was no fat anyway. I will def try again with grounb beef!
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These ARE the best meatballs I have ever made, though I did change the recipe a bit. I used all beef, and added grated mozzarella instead of romano. Plus, I omitted the olive oil and baked them. The BEST!
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These ARE the best meatballs I have ever made, though I did change the recipe a bit. I used all beef, and added grated mozzarella instead of romano. Plus, I omitted the olive oil and baked them. The BEST!
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As a Jersey girl with millions of great meatballs all around….kudos to you for providing a great recipe here! Simply 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- so it’s not 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 find that all work well. These are just good meatballs! This was my biggest craving when I was pregnant and it still hasn’t gone away yet even though my daughter is 2! I make these all the time and even Miss Picky (the same baby) loves them!! Don’t bother with any other recipes!
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As a Jersey girl with millions of great meatballs all around….kudos to you for providing a great recipe here! Simply 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- so it’s not 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 find that all work well. These are just good meatballs! This was my biggest craving when I was pregnant and it still hasn’t gone away yet even though my daughter is 2! I make these all the time and even Miss Picky (the same baby) loves them!! Don’t bother with any other recipes!
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Very good! My husband loved them as well.
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Very good! My husband loved them as well.
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The perfect meatballs…we really loved these. I made spaghetti for myself and my husband had a meatball sub. Only change I made was to add a bit of oregano along with the parsley.
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The perfect meatballs…we really loved these. I made spaghetti for myself and my husband had a meatball sub. Only change I made was to add a bit of oregano along with the parsley.
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Great meatballs. I used all beef, parmesan instead of romano, and italian seasoning instead of parsley. A+
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Excellent recipe!! Meatballs turned out very tasty. I used canned bread crumbs and still came out great.
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Excellent recipe!! Meatballs turned out very tasty. I used canned bread crumbs and still came out great.
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These were delicious! I substituted 1 LB ground pork and left out the veal. Also used 1 cup of fresh Parmesan and Italian Bread Crumbs and they still turned out great. They go well with the Best Marinara Sauce Yet on this site! Thanks for a keeper!
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These were delicious! I substituted 1 LB ground pork and left out the veal. Also used 1 cup of fresh Parmesan and Italian Bread Crumbs and they still turned out great. They go well with the Best Marinara Sauce Yet on this site! Thanks for a keeper!
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First time making meat balls. Very good! Very easy. Makes enough to freeze some. I baked some and fried some; then I added them to Meaty Spaghetti Sauce by Stacey (great combo)! Next time, I think I will try to brown the meatballs in a small amt of oil or in water; although meatballs might loose shape if browned in water, they won’t be as greasy. I will definitely be making these again!
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First time making meat balls. Very good! Very easy. Makes enough to freeze some. I baked some and fried some; then I added them to Meaty Spaghetti Sauce by Stacey (great combo)! Next time, I think I will try to brown the meatballs in a small amt of oil or in water; although meatballs might loose shape if browned in water, they won’t be as greasy. I will definitely be making these again!
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I only used beef, but these were absolutely amazing! Everyone had a fit over them. I will be fixing these every week from now on, and I sent a link to this recipe to all my family members.
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I only used beef, but these were absolutely amazing! Everyone had a fit over them. I will be fixing these every week from now on, and I sent a link to this recipe to all my family members.
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Extremely delicious recipe! Used ground beef and pork, parmesian cheese, and bread crumbs as other reviews suggested. My boyfriend and I ate these meatballs 3 times in one week! We ate them with hoagie/sub rolls and loved every bite! Great recipe!
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Extremely delicious recipe! Used ground beef and pork, parmesian cheese, and bread crumbs as other reviews suggested. My boyfriend and I ate these meatballs 3 times in one week! We ate them with hoagie/sub rolls and loved every bite! Great recipe!
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This is a wonderful recipe. My family really liked this. I could not find any veal so I used Sweet Italian Sausage. I removed the skin and worked it into the ground beef.I was a bit concerned about the addition of that much liquid. I only used 3/4 cup of warter. The meatballs came out just fine. I will be using this recipe from now on.
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This is a wonderful recipe. My family really liked this. I could not find any veal so I used Sweet Italian Sausage. I removed the skin and worked it into the ground beef.I was a bit concerned about the addition of that much liquid. I only used 3/4 cup of warter. The meatballs came out just fine. I will be using this recipe from now on.
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The best meatballs. When I originally made this recipe I read it wrong and added the olive oil to the meat mixture. That is how I make the meatballs now because it is very flavorful. I add a dash of olive oil and then add the water in small batches until the meat is the right consistency (probably about 3/4 cup of water). I let the meatballs simmer in my sauce since I like them better that way instead of fried.
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The best meatballs. When I originally made this recipe I read it wrong and added the olive oil to the meat mixture. That is how I make the meatballs now because it is very flavorful. I add a dash of olive oil and then add the water in small batches until the meat is the right consistency (probably about 3/4 cup of water). I let the meatballs simmer in my sauce since I like them better that way instead of fried.
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excellent – i used all beef, different cheese and canned bread crumb flakes (less) and they still turned out great!!!!!
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excellent – i used all beef, different cheese and canned bread crumb flakes (less) and they still turned out great!!!!!
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This is OK for a basic recipe – I had to add Italian herbs.
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This is OK for a basic recipe – I had to add Italian herbs.
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I used all beef and cut the recipe in half. I also used crackers instead of bread and added more garlic and no oil but made them in a tomato sauce. Very good for a basic recipe. Will make again.
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I used all beef and cut the recipe in half. I also used crackers instead of bread and added more garlic and no oil but made them in a tomato sauce. Very good for a basic recipe. Will make again.
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Delicious… I only added salt at the end.. and used Asiago cheese … yum!
Smells sooo good when baking.. -
Delicious… I only added salt at the end.. and used Asiago cheese … yum!
Smells sooo good when baking.. -
These really are “The Best Meatballs” –
everyone loved them!
I confess I added some ingredients -onion soup mix, a little HP sauce: they were great! -
These really are “The Best Meatballs” –
everyone loved them!
I confess I added some ingredients -onion soup mix, a little HP sauce: they were great! -
I like this recipe. I really did. We cut this recipe in half (only because it is just my husband and I), so please note these changes are made for FOUR servings instead of eight. I made a few changes. We made it with all ground beef. Instead of stale bread, we used one cup of italian bread crumbs. We used 1/4 cup eggbeaters instead of the egg. As for the water, out of the “1/2 cup at a time” I only put about 2 TB of water altogether. It held up really, really well. I pan fried my meatballs with just about 2 TB of olive oil. Not one of my meatballs tore apart!!! I think it’s all in how you roll up and ball up your meatballs if you ask me. They tasted so great. I used the pasta sauce from Wolfgang puck’s website and used spaghetti rigati and it was FABULOUS (according to my husband). Enjoy everyone!!!
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I like this recipe. I really did. We cut this recipe in half (only because it is just my husband and I), so please note these changes are made for FOUR servings instead of eight. I made a few changes. We made it with all ground beef. Instead of stale bread, we used one cup of italian bread crumbs. We used 1/4 cup eggbeaters instead of the egg. As for the water, out of the “1/2 cup at a time” I only put about 2 TB of water altogether. It held up really, really well. I pan fried my meatballs with just about 2 TB of olive oil. Not one of my meatballs tore apart!!! I think it’s all in how you roll up and ball up your meatballs if you ask me. They tasted so great. I used the pasta sauce from Wolfgang puck’s website and used spaghetti rigati and it was FABULOUS (according to my husband). Enjoy everyone!!!
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These were easy and tasted good too! I whipped up dinner in an hour!
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These were easy and tasted good too! I whipped up dinner in an hour!
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These are the first meatballs I’ve ever made and they turned out good. I read the reviews first and cut down on the water, which I’m glad I did (I used about half the recommended amount). I usually like to follow recipes to the letter but I didn’t have stale Italian bread or Italian flat leaf parsley so I used Italian breadcrumbs and dried parsley. They still turned out good!
The only thing I’m going to do differently next time is give them some SPICE (there was no spice to them!) -
These are the first meatballs I’ve ever made and they turned out good. I read the reviews first and cut down on the water, which I’m glad I did (I used about half the recommended amount). I usually like to follow recipes to the letter but I didn’t have stale Italian bread or Italian flat leaf parsley so I used Italian breadcrumbs and dried parsley. They still turned out good!
The only thing I’m going to do differently next time is give them some SPICE (there was no spice to them!) -
i thought this was pretty good! i ended up just using the meatloaf mix from the grocer because i couldn’t find ground pork OR veal alone. i also just eyeballed the seasonings, but next time will add some paprika and a pinch of red pepper. i also used less breadcrumbs than called for, no water, a TBL of olive oil in the mix and then baked for about 15 mins at 350. i promptly then moved them into the sauce that i was making. very tasty, indeed!
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i thought this was pretty good! i ended up just using the meatloaf mix from the grocer because i couldn’t find ground pork OR veal alone. i also just eyeballed the seasonings, but next time will add some paprika and a pinch of red pepper. i also used less breadcrumbs than called for, no water, a TBL of olive oil in the mix and then baked for about 15 mins at 350. i promptly then moved them into the sauce that i was making. very tasty, indeed!
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Fabulous meatballs!
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Fabulous meatballs!
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Not bad. They tasted like they needed more seasoning although I couldn’t quite figure out which one. Also, I baked the meatballs instead of frying them in a pan. I also added some grated parmesan.
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Not bad. They tasted like they needed more seasoning although I couldn’t quite figure out which one. Also, I baked the meatballs instead of frying them in a pan. I also added some grated parmesan.
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Thanks for this great meatball recipe!!
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Thanks for this great meatball recipe!!
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I really like these meatballs. They are very tasty! I only change one thing since my husband is allergic to eggs I use an egg replacer and they still are great. I will continue making these meatballs with my sauce.
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I really like these meatballs. They are very tasty! I only change one thing since my husband is allergic to eggs I use an egg replacer and they still are great. I will continue making these meatballs with my sauce.
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These were delicious. I was cooking for my husband and myself, so I cut the recipe in half. Also, I only had ground 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, so I used 1 teaspoon of dried parsley. Also, instead of adding all water to the mixture, I used 1/4 cup of milk and 1/4 cup of water. Magnificent. This recipe is a keeper.
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These were delicious. I was cooking for my husband and myself, so I cut the recipe in half. Also, I only had ground 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, so I used 1 teaspoon of dried parsley. Also, instead of adding all water to the mixture, I used 1/4 cup of milk and 1/4 cup of water. Magnificent. This recipe is a keeper.
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Great with best marinara for meatball subs!
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Great with best marinara for meatball subs!
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I used all ground beef and the meatballs were fabulous!
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I used all ground beef and the meatballs were fabulous!
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Very delicious!
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Very delicious!
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I finally found a traditional style Italian meatball recipe that taste wonderful. I normally would throw together nonspecific amounts of ingredients to make my meatballs thus making them taste a little different each time I made them. This one is a keeper. I used ground beef only and substituted ? cup of milk instead of water. I make these often!
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I finally found a traditional style Italian meatball recipe that taste wonderful. I normally would throw together nonspecific amounts of ingredients to make my meatballs thus making them taste a little different each time I made them. This one is a keeper. I used ground beef only and substituted ? cup of milk instead of water. I make these often!
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These truly are the BEST meatballs! My Italian Grandma always made delicious meatballs but as with all good Italian cooks, never used a recipe. I have tried for years to duplicate her recipe and this one is as good (or maybe even a little better) than what I remember. I cook them all day in sauce, along with Italian sausage. Leftovers are great as hot or cold sandwiches!
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These truly are the BEST meatballs! My Italian Grandma always made delicious meatballs but as with all good Italian cooks, never used a recipe. I have tried for years to duplicate her recipe and this one is as good (or maybe even a little better) than what I remember. I cook them all day in sauce, along with Italian sausage. Leftovers are great as hot or cold sandwiches!
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These Meatballs are unbelievable! I made adjustments based on what I had on hand but it’s the fresh parm and the water that make these so moist and delicious. MMMMMMMMMMMMMMM
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These Meatballs are unbelievable! I made adjustments based on what I had on hand but it’s the fresh parm and the water that make these so moist and delicious. MMMMMMMMMMMMMMM
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Really fantastic! This recipe is very similar to my Italian neighbor who owned an Italian restaurant. They are delicious and I always use tri-color meat~~~beef/pork/veal. It makes a much tastier and tender meatball than just beef alone.
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Really fantastic! This recipe is very similar to my Italian neighbor who owned an Italian restaurant. They are delicious and I always use tri-color meat~~~beef/pork/veal. It makes a much tastier and tender meatball than just beef alone.
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Definitely a good meatball recipe. I was trying to match a recipe from my favorite Italian rest. and this was close but not quite the same. Very good though!
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Definitely a good meatball recipe. I was trying to match a recipe from my favorite Italian rest. and this was close but not quite the same. Very good though!
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We enjoyed these last night for dinner. I had hamburger thawed and wasn’t sure what to do with it so I thought I’d give these a try. They were wonderfully moist and had great flavor. Personally I hate when people rate recipes and don’t follow the recipe exactly because you can’t give a fair review, but the only changes I made were I did not add the veal (family won’t eat it) and I only added half of the pork – like I said, I didn’t know what I was making for dinner. I will be making these again and next time add all of the pork and maybe sneak some veal in as well! Thanks for sharing!
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We enjoyed these last night for dinner. I had hamburger thawed and wasn’t sure what to do with it so I thought I’d give these a try. They were wonderfully moist and had great flavor. Personally I hate when people rate recipes and don’t follow the recipe exactly because you can’t give a fair review, but the only changes I made were I did not add the veal (family won’t eat it) and I only added half of the pork – like I said, I didn’t know what I was making for dinner. I will be making these again and next time add all of the pork and maybe sneak some veal in as well! Thanks for sharing!
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My husband and 9 yr old son loved these. I didn’t use the meat mix, but instead used the Italian sausage I had on hand (that I can’t eat due to the additives). I did fry them in a skillet due to time constraints, but next time will bake them in the oven.
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My husband and 9 yr old son loved these. I didn’t use the meat mix, but instead used the Italian sausage I had on hand (that I can’t eat due to the additives). I did fry them in a skillet due to time constraints, but next time will bake them in the oven.
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This is a great recipe. I use beef, turkey, and ground italian sausage. I double the recipe and baked the meatballs, then freeze them in freezer bags for quick meals. I use them in everything and it is easy to pop out a few for a quick meal. My kids love them in BBQ sauce.
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This is a great recipe. I use beef, turkey, and ground italian sausage. I double the recipe and baked the meatballs, then freeze them in freezer bags for quick meals. I use them in everything and it is easy to pop out a few for a quick meal. My kids love them in BBQ sauce.
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very good, but i also add 1tea of basil
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very good, but i also add 1tea of basil
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The name of these meatballs is perfect, as they are the best meatballs ever. The only change I made was to use only hamburger, and they were delicious.
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The name of these meatballs is perfect, as they are the best meatballs ever. The only change I made was to use only hamburger, and they were delicious.
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We really loved this recipe! I made it with another recipe… Kay’s Spaghetti and Lasagna Sauce. It was a great combination.
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We really loved this recipe! I made it with another recipe… Kay’s Spaghetti and Lasagna Sauce. It was a great combination.
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This was very good. The only substitutions I made were using dried parsley for the fresh (1t dried to 1T fresh) and used Italian Seasoned Breadcrumbs instead of making my own. Be careful not to overcook the meatballs, which can happen if some are smaller than others. And remember, they continue to cook when you put them in the sauce.
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This was very good. The only substitutions I made were using dried parsley for the fresh (1t dried to 1T fresh) and used Italian Seasoned Breadcrumbs instead of making my own. Be careful not to overcook the meatballs, which can happen if some are smaller than others. And remember, they continue to cook when you put them in the sauce.
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Fantastic! I made these exactly as the recipe asked (aside from using 1 tsp. of dried parsley instead of fresh, and despite the fact that my combination of meat was a third of each- no more beef than veal or pork) and they were absolutely delicious. As my boyfriend said, “This one’s going in the vault.” I wouldn’t change a thing.
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Fantastic! I made these exactly as the recipe asked (aside from using 1 tsp. of dried parsley instead of fresh, and despite the fact that my combination of meat was a third of each- no more beef than veal or pork) and they were absolutely delicious. As my boyfriend said, “This one’s going in the vault.” I wouldn’t change a thing.
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Very good. I am still searching for the perfect recipe. I would like a smoother texture.
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Very good. I am still searching for the perfect recipe. I would like a smoother texture.
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These were very easy to make and came out delicious. The only substitution I made was to use regular breadcrumbs instead of making my own. They came out a little too dense for my taste, so I think next time I will add a bit more breadcrumbs. The flavor was awesome.
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These were very easy to make and came out delicious. The only substitution I made was to use regular breadcrumbs instead of making my own. They came out a little too dense for my taste, so I think next time I will add a bit more breadcrumbs. The flavor was awesome.
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I made this recipe and thought it was very good. My 5 yr old picky son enjoyed it as well as my teenage dtr. My husband thought it was like his grandmother’s recipe. The only thing I would change is the time it took a little longer to make/cook than usual. It made plenty, enough to freeze for later!
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I made this recipe and thought it was very good. My 5 yr old picky son enjoyed it as well as my teenage dtr. My husband thought it was like his grandmother’s recipe. The only thing I would change is the time it took a little longer to make/cook than usual. It made plenty, enough to freeze for later!
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These are super. I did make some changes…I cut the recipe in half and just used 1 lb ground beef. I didn’t use french bread, but used 1/4 cup of Italian bread crumbs. I cut the water down to 1/2 cup instead of 3/4. Oh, I didn’t have fresh romano cheese, so I used the dried Parmesan/Romano blend and I only used 1/4 cup. I didn’t have fresh parsley either, so I used fresh basil. Honestly, I kind of made my own meatball, but they were super good. Thanks for the base!
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These are super. I did make some changes…I cut the recipe in half and just used 1 lb ground beef. I didn’t use french bread, but used 1/4 cup of Italian bread crumbs. I cut the water down to 1/2 cup instead of 3/4. Oh, I didn’t have fresh romano cheese, so I used the dried Parmesan/Romano blend and I only used 1/4 cup. I didn’t have fresh parsley either, so I used fresh basil. Honestly, I kind of made my own meatball, but they were super good. Thanks for the base!
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I always keep these in the freezer for my husband’s cravings! They are great.
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I always keep these in the freezer for my husband’s cravings! They are great.
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Very good recipe. I used 3/4 cup Italian bread crumbs because I was short of time. I also cooked for 25 minutes at 350 instead of frying them; flipped them half way. Came out great & made them for dad on Father’s Day. Very pleased!
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Very good recipe. I used 3/4 cup Italian bread crumbs because I was short of time. I also cooked for 25 minutes at 350 instead of frying them; flipped them half way. Came out great & made them for dad on Father’s Day. Very pleased!
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Im not a big meatball fan because no one can seem to make them right, but these were great. The only meat I chose to use was the beef and replaced the stale bread with Italian style bread crumbs then added extra garlic…delicious!
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Im not a big meatball fan because no one can seem to make them right, but these were great. The only meat I chose to use was the beef and replaced the stale bread with Italian style bread crumbs then added extra garlic…delicious!
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Very good…versatile…freezable too..if my family doesnt eat them first that is! I’ve used them as a kinda swedish meatball and with spaghetti…great if you work and need to just put things together the night before and microwave for dinner the next day.
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Very good…versatile…freezable too..if my family doesnt eat them first that is! I’ve used them as a kinda swedish meatball and with spaghetti…great if you work and need to just put things together the night before and microwave for dinner the next day.
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