Comments on: Italian Meatball Recipe

By: Bobby

Bobby — Thu, 19 Nov 2009 02:30:39 +0000

Anthony- thanks for the information but these are still…the best meatballs, EVER!

By: Anthony

Anthony — Wed, 18 Nov 2009 22:07:23 +0000

Ballsy statement (no pun intended) you made on your meatball recipe being “the best.” There are several ways you can improve it. First, fresh ingredients — no dried herbs and no prepackaged breadcrumbs (that stuff is like sawdust); homemade breadcrumbs are better. Second, add a little tomato sauce to the meatballs (if you are cooking it with sauce). It makes a moist, taste saturated meatball. Third, Pecorino Romano — way better than parmesan. That’s all the information I’m sharing.

By: Theresa

Theresa — Sat, 07 Nov 2009 21:01:38 +0000

Such a great recipe! Thank you!

By: Adrian

Adrian — Wed, 04 Nov 2009 01:38:27 +0000

Prolly the best meat ball ive eaten, better than my friends grandma’s, my first time cooking meat balls and they tasted great!!! simple delicious tasting recipe.

By: Bobby

Bobby — Sat, 31 Oct 2009 00:42:47 +0000

Thomas- All you need to do is click on PRINT THIS POST in the upper right hand corner (right by the post title) of each recipe.

By: Thomas

Thomas — Fri, 30 Oct 2009 23:35:47 +0000

Could you possibly NOT imbed all questions and comments in the recipe section. I printed 23 pages to get this recipe!

By: Paula

Paula — Sun, 25 Oct 2009 20:58:01 +0000

My father has been cooking Italian Sauce, meatballs, lasagna, baked ziti, you name it all my life. But when he passed away this year, we had to start figuring out for ourselves how he made all those items. This is it! the key to forming the balls, (as my mother instructed) is to keep your hands wet with water. And FRY them – not bake! Thanks for the direction on the ingredients!

By: Hillary

Hillary — Fri, 16 Oct 2009 19:02:06 +0000

This was my first time ever making meatballs, and of course it was for a surprise dinner for my boyfriend. I was terrified that they’d turn out horrible because I didn’t have half of the ingredients, so I kind of improvised.

Instead of italian breadcrumbs, I crumbled regular bread; garlic cloves, I used garlic powder; no milk, parmesan, oregano, or parsley, so I used Italian Seasoning and a little bit of water (I’ve seen water used in meatballs to substitute milk). I simmered them in Bertolli merlot & portabello mushroom sauce and poured the whole thing over angel hair spaghetti.

I got 20 meatballs out of this recipe and every single one was delicious! I’m saving this recipe so that when I DO have all the ingredients, I can try it again and taste the difference.

Either way, thanks for such a straightforward recipe and for helping my first meatball experience be such a scrumptious one!

By: Chris

Chris — Sat, 10 Oct 2009 02:44:23 +0000

All this positive feedback has inspired me to make these for my family. I’m excited to try them, thanks for sharing!

By: Della Smith

Della Smith — Fri, 09 Oct 2009 01:20:49 +0000

I couldn’t wait to try them after reading all the comments. They were easy and very yummy. I had to tell you the best compliment: my picky boyfriend ate one before I got home from work– straight out of the refrigerator, cold, no sauce, and pronounced them delicious!