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These are some of the most tasty meatballs I have ever had or made. They are full of flavour and moist. I suggest doubling the recipe and adding the milk contrary to the other review it does moisten the bread crumbs which adds to the texture of these delightful morsels. The fresh herbs are also essential to the overall success of this recipe. Stay the course and follow this recipe to the "T" and you'll be cooking the most authentic Italian meatballs you've every tasted

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Chef Saskatchewan Bound November 28, 2009

These are the real deal meatballs! You are so right that meatballs have to be made with a combination of beef, pork, and veal. Like you I also include some sausage just for the something extra factor. This recipe is very similar to the "handed down" one my family uses. The exception is the addition of milk. I didn't notice much of a difference by adding it. In an effort to cut calories I also have started broiling mine till they are browned on all sides rather than frying them. As far as taste and appearance goes there is not much difference in the end result. Thank you for posting your recipe and saving me from having to try and actually measure things out and post mine.

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JPsBarbie June 13, 2009

Great recipe. I use sausage too. Not a fan of the oregano in a meatball though. Save that for your pizza. And never never in the gravy.

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andy.sedor November 08, 2013

Absolutely the best recipe for anyone Italian:)

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katrinepa2 January 06, 2011
Italian Meatballs