The Best Meatballs

The Best Meatballs

782
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 servings 613 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • 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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  • Prep

  • Cook

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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.)

Reviews

782
  1. 1019 Ratings

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Most helpful

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 ...

Most helpful critical

There is nothing I hate more than to get a mediocre or worse review from people who do not follow the recipe as written, and then judge YOU on it. I followed this to a "T" even though my experie...

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...

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...

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 ...

There is nothing I hate more than to get a mediocre or worse review from people who do not follow the recipe as written, and then judge YOU on it. I followed this to a "T" even though my experie...

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 homema...

Exactly the way I make them, except I don't use quite as much water and I don't fry them. I drop them in the sauce to cook. Makes the sauce taste awesome.

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...