The Best Meatballs

The Best Meatballs

776
Geanine 9

"I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference."

Ingredients

50 m {{adjustedServings}} servings 613 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 613 kcal
  • 31%
  • Fat:
  • 53.2 g
  • 82%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
  2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
  3. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
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Reviews

776
  1. 1005 Ratings

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They ARE the best meatballs, even though I use all beef most of the time. I don't fry, b/c I am too impatient, and the meatballs break up more that way. I scoop them out with a spoon, roll them ...

This is soooo close to my Nonna's authentic Italian recipe! I am telling you, these meatballs ROCK! Uh oh, the word is out!!! How funny! 3 meats, the breadcrumbs, plus 1 egg. You can also use fr...

I use beef, pork, and veal, as it is readily available in my supermarket. Also, I bake mine instead of frying them, use parchment paper, 350 degrees for 45 minutes. Then, if I have sauce simme...