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The Best Meatballs

The Best Meatballs

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Geanine

Geanine

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.

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Ingredients {{adjustedServings}} servings

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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:
  • 155 mg
  • 52%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  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

PatsyK
2600

PatsyK

5/28/2008

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 in my hands, and bake on a cake rack in the oven over a foil-lined cookie sheet. This way, they brown nicely, excess fat is drained off, and they can go right into sauce, or, in our family, meatball hoagies, along with sauteed onions and peppers. They also freeze very well when baked this way. When I take these to parties, I always get requests for the recipe.

RookieMom
1552

RookieMom

5/28/2008

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 fresh chopped spinach instead of parsley (or 1 pkg frozen, thawed and all water squeezed out) and pecorino romano cheese instead of parmesan. I make sure I have these on hand almost all the time, I use one lb of EACH meat, and it makes 30-40. Instead of frying, I par bake mine on a cookie sheet at 325 for about 10 minutes, then set the tray (if room allows) into the freezer for an hour or so. Pop them off the tray, into a couple of large freezer bags. Meatballs on demand!! Drop them into a sauce or steam in a glass casserole dish for about 5 minutes, they will be medium-well on the inside. Absolute crowd pleaser if you are making a big Italian dinner!!

delcar
1176

delcar

5/28/2008

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 simmering, I drop them in for the finale, or I freeze them for later use, or to give away to the children.

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