When Making Meatballs How Much Bread Crbs Should You Use for 2 Piounds of Ground Beef
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05/28/2008
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 interruption up more than that fashion. I scoop them out with a spoon, roll them in my hands, and bake on a block rack in the oven over a foil-lined cookie canvas. This way, they brownish nicely, backlog fat is drained off, and they can go correct into sauce, or, in our family unit, meatball hoagies, along with sauteed onions and peppers. They as well freeze very well when baked this way. When I take these to parties, I always get requests for the recipe.
10/12/2009
There is zero I detest more than to go a mediocre or worse review from people who do not follow the recipe every bit written, so judge Y'all on information technology. I followed this to a "T" even though my experience as a chef was telling me not to. Also much cheese. Non enough garlic. And "salt and pepper to taste" is a personal pet peeve. If yous are going to post a recipe, include all the measurements, or be prepared to take your lumps. This recipe is good enough to avoid disaster, just DO Non FRY. They stick to the pan and melt abroad when you add them to the gravy(tomato sauce). Instead, bake them for nearly 35 minutes at 350. Then, put them in the gravy for the last hour or two. Replace one-half the cheese with more breadcrumbs. Less mess, healthier and easier.
01/05/2003
Honestly, I was skeptical using h2o in a meatball recipe, just it was really neat! I scaled to 4 servings, used merely beefiness, 85%, 1/ii cup italian fashion breadcrumbs and Kraft parmesan cheese, equally my young children practise not withal appreciate the stronger flavor of "real" cheese, and they both said they were the best meatballs ever. Also, I did non fry them, to cutting down on fat and clean-upwards, and they kept their shape simply fine. I just put them in the gravy and cooked them on simmer for thirty minutes. The sauce was a simple marinara, just sautee ii cloves of garlic, add iii cans of crushed tomatoes, 1 tin can paste, 3/4 c. water and simmer. Add together 1T oregano, 1t. basil, 1t. onion powder, salt and pepper and voila! Geanine and I teamed upwards to make an awesome dinner! Thanks Geanine!
02/17/2003
This IS the best Italian Meatball recipe ever. My ex-mother-in-law gave me this recipe more than 25 years agone. We use italian mode breadcrumbs and much less liquid (near i/4 cup milk). What makes it so good is the ratio of meats. You tin adjust the flavorings to suit your family'south gustation. One time browned, the meatballs can finish cooking in the frypan or by blistering, or even add together them to the sauce. I would recommend this bones recipe to anyone. Excellent addition to Allrecipes.com.
04/01/2003
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 bootleg spaghetti sauce and allow them cook with the sauce all afternoon. Also, I used italian style breadstuff crumbs instead of making my own - just used a 3rd cup less. My husband absconded with the leftovers to have to piece of work this morn, and 3 people from his office chosen me today to become the recipe! Will ALWAYS apply this recipe for spaghetti and meatballs!
03/05/2003
Wow, This is the way that I make my meatballs (recipe from my Mom, non some cookbook), simply instead of using water, we employ milk, and soak the bread in information technology, and likewise skip the olive oil browning, every bit the meat produces enough fatty for the browning proceedure. Thanks Geanine!
05/28/2008
Exactly the style I brand them, except I don't use quite as much h2o and I don't fry them. I drop them in the sauce to cook. Makes the sauce taste crawly.
05/09/2008
Good, standard recipe. For a variation, endeavour using footing italian sausage in place of the pork, along with some minced onion. I likewise add together anise seed to both the meatballs and my sauce. The anise seed really makes it.
04/05/2011
These definitely are some of "The Best Meatballs"! Using iii types of meat really makes a departure and a skilful rule of thumb to ensure moistness is one egg for every ane pound of meat. These were delicious - so adept you almost could eat them by themselves, but even better when accompanied past an equally good spaghetti sauce. I used a compination of Parmesan and Romano cheeses. I put the Italian staff of life into my mini food processor and gave it a whirl to produce staff of life crumbs. Instead of water I used milk and only enough for the meatballs to agree their shape. You don't want these to be mushy or falling apart. I didn't apply the olive oil to fry them in a pan merely instead I put these into a baking dish and baked at 350 for 20-25 minutes. These were very moist and full of flavor -splendid recipe!
09/26/2011
I have my own "best meatballs" but every at present and then I like to try something different. What I particularly liked about this recipe was the combination of three meats, the add-on of Romano cheese (Parmesan would work equally as well), and the fact that information technology'southward not loaded up with commercial "Italian Seasoning." Just I did back off on the cheese to i/2 loving cup and added twice as much garlic - I call back the amount of cheese called for is far too much. I besides used milk rather than water, merely plenty for the bread to absorb, so squeezed information technology dry. I didn't want the mess of frying, and so I took the easy way out and baked them on a big cookie sheet at 400 degrees for about 20-25 minutes. At that betoken I tossed them in the Crock-pot with some of my homemade tomato sauce and permit information technology all ally for several hours. This fabricated a LOT of meatballs for Hubs and me, and was just what I had in mind for like shooting fish in a barrel meals for the next couple of nights while we take care of last minute packing and preparations for our return to Italia! There was even enough to requite a practiced corporeality to Mom! While I'll always exist partial to "my own" way of making meatballs (actually Grandma's and Mom'southward meatballs I grew upwards on), this was a pretty darned good meatball (bankroll off on the cheese), with just a few elementary ingredients.
10/31/2010
I don't charge per unit the recipes from this site. I make them, similar them or don't like them, and move on. This volition be my commencement review. Here information technology goes: I've been through lots and lots of meatball recipes. This is THEE Best i. EVER. Easily down. Lock upwardly store!
12/28/2011
I commencement reviewed this in December. of 2011. I don't mind people posting recipes that belong to someone else merely come on, give them credit. I'chiliad certain Rao's Restaurant in Harlem could care less, just I've read every post since and then and you never did requite the proper credit. In my book, that kind of makes you a thief!! Live with it.
02/28/2008
For the last 25 yrs I have used my Italian mother-in-law's meatball recipe (and they are skillful) but these are great!! I told her about them and will bring some over Sunday for her to try. A lilliputian tip; I fry a tiny meatball to taste for seasoning earlier I cook the whole batch. So you tin can add more cheese, salt, garlic, etc. Great recipe!!
03/fifteen/2009
Similar others, I baked my meatballs. I made mine a little smaller than a tennis ball. I baked them on a cookie rake with a foil-lined cookie sheet underneath for 25 minutes at 375 degrees. Instead of the called for h2o, I used 1/2 c. h2o, and one/two cup milk and substituted ane c italian bread crumbs. My family LOVED these!!
04/27/2012
I only gave this four stars because I experience the olive oil and the h2o are and then unnecessary. If you are using ground pork in your meatballs, trust me, at that place will be plenty of grease to keep them moist and succulent. No need whatever to add boosted oils. And the water? That I truly don't understand at all. I make these without either the oil or h2o and they are super moist and extremely delicious!! Without those two unnecessary ingredients, and the addition of basil this easily goes to five stars and above!! Oh, I as well do not fry my meatballs. I utilize a cookie scoop to make them a uniform size and drop them onto a cookie sheet lined with no stick foil (for super like shooting fish in a barrel cleanup and easy removal from thee pan). I broil them for twoscore minutes at 350 degrees F. Then I add some to my sauce and freeze the rest for another mean solar day, another meal. These are Dandy for meatball sandwiches!!
12/20/2011
This meatball recipe is great! I just fabricated them this evening for dinner and they came out slap-up...I inverse a couple of things, merely information technology still came out great! I used ground beef only. I substituted italian way breadcrumbs for the breadstuff equally Michelle suggested in her review, and I added some italian seasoning also as parsley and basil to the meat mixture, I found no demand for the water and the oil, so I omitted the water and the oil. I observe that blistering meatballs is so much better and healthier than frying, and they seem to keep their shape better also. The play a trick on to this is, non to over broil them because they can dry out out chop-chop if yous don't go along an center on them then I just use my timer on the oven and it works great, only don't cook them for more than than xxx mins in the over. I put a very light coat of oil on a glass pan, you can also use cooking spray equally well. I cooked the meatballs on 350 for 20 minutes while I was preparing the sauce and then added a few actress minutes to complete the sauce. As presently as, I got the sauce started I put the meatballs in right abroad and simmered them with the sauce for about an 60 minutes, every thing came out great! Maybe it depends on the size of the meatballs too, just I made mine the size of golf assurance, if they cook for merely 30 mins they're more than than likely not going to be cooked all the way through, but they volition finish cooking with the sauce simmering for well-nigh an hour, plus some of the fat from the meat will give the sauce lots of flavor!
x/25/2011
This recipe is from Rao's Restaurant in Harlem NY. Only divergence is less water and more than garlic; Google it for yourself. How can you take credit for someone else'south recipe?
03/30/2008
I tried this recipe the offset time 3 weeks ago when I had compny over and I loved it. So did everybody else, so much and so I was asked to bring them to a dinner party. Once more they were a hit. I utilise Merlot in place of water, takes it to a dissimilar level, bask!
08/14/2011
OMG!!! These are the BEST meatballs I take ever had! And we make meatballs on a regular footing since my family is from Europe! But these are better than ever! I used Parmesan cheese instead (I had that in the freeze) since I have kids, and followed the recipe to the dot!!!! Married man and kids just devour them too quickly! I fabricated 2 batches, and froze 1 batch! Oh and I broiled them in the oven instead of frying them: 45 min. on 450 F. Heavenly! Give thanks YOU for the recipe!!! Information technology's a keeper!!! ;)
01/14/2011
I used beef and pork. Succulent. Thanks
02/15/2011
I cut this recipe by half. I totally agree with the recipe submitter. Using fresh staff of life crumbs and fresh cheese is totally key. I did add most a teaspoon of homemade italian seasoning and now that I call back well-nigh it, I totally spaced the egg but you know, I didn't even observe information technology was gone. I did non fry mine, I used a cookie scoop to brand even balls and lined them up in my biggest baking dish and baked them at 350* for 30 minutes. The event was wonderful, I could simply pour off the grease and add to my marinara. One of the tenderest, flavorful meatballs I've always had fabricated fifty-fifty better when paired with a homemade marinara. Thanks for a wonderful recipe, Geanine!
07/eighteen/2012
Frying is time consuming, only information technology's keen to know I could also bake them at 400 degrees for 20-25 minutes if I find myself without the time to fry, roll, fry, roll, fry, gyre, drain... The cheese and seasoned staff of life crumbs taste great. I couldn't find footing veal or pork at my supermarket, so I used a pound of Italian sausage in its place... tasted great!
01/31/2013
Have been preparing meatballs this way for years, only exception is, I add basil, oregano, 1 egg per pound of meat and milk for the liquid. I utilize to fry, but have changed over to baking them first before adding to my sauce.......they also freeze well later on baking for employ at a later fourth dimension without losing their flavor......ME
08/01/2011
I followed this recipe to a T and information technology came out perfect. It tastes exactly similar my mothers recipe. My married man goes nuts for this. Definitely a keeper.
03/23/2013
This was my first endeavor at meatballs and they came out neat! I only had about 1 1/2 lb of 80/20 ground beef, and so I tweaked the recipe accordingly. I still used ii cloves of garlic, two eggs, regular stale parsley, and equal parts salt and pepper. I kind of tossed in around 1/2-3/four loving cup grated cheese, effectually 1 loving cup of Italian breadstuff crumbs, and about 1/2 cup olive oil. I didn't add any water to the mix since it was perfect as is and I fried the meatballs in olive oil until browned. I then added them to my sauce and let them simmer for virtually an hour. They were some of the best meatballs I've ever had! This is definitely a great base meatball recipe!
06/05/2011
I made some pocket-sized changes but this recipe is a great start! I used ground turkey and italian sausage in identify of beef, pork and veal. I used skim milk in place of the water and probably only used almost 1/ii loving cup. I grilled the meatballs on foil pans, about 8-10 minutes earlier turning. Yummy!
04/23/2012
To reduce the fatty significantly, I bake the meatballs at 400F until a meat thermometer comes out to 145-150F (about 30 minutes, depending on your oven). This makes less mess, less fat, and they sense of taste yummy. I then put the cooked meatballs into the marinara sauce and simmer in a slow cooker. Besides, instead of h2o in the meatballs, attempt milk instead. Last, I always apply ground beef, no pork nor veal. They nonetheless come out delicious and have a bit less fat.
01/08/2012
I love these meatballs - they are so tasty. I employ all 3 meats, and asiago cheese instead of Romano (what I had in the house). I as well microplane an onion and add information technology to the mix, cutting back the water by about a 1/2 cut (since the microplaned onion is pretty watery. Adds a dainty flavor. I besides use stale parsley flakes as I hate buying a huge agglomeration for 1 i/ii tablespoons. I utilise a large cookie scoop to make my meatballs a nice even size. Like others, I bake my meatballs in the oven on cookie sheets at 375 for about 25 mins and at 350 for another 15 minutes. I freeze one-half of the meatballs and go along the other half available in the frig. Endeavour 'em, you'll like 'em!
04/24/2012
This is the typical Italian meatball recipe - best to use Italian bread crumbs (I freeze left-over breadstuff and take out equally much as I need). I soak information technology in water - milk is also OK - squeeze the liquid out and add together the crumbs to the meat with the other ingredients - frying was what was always used, simply almost of us want to eat more than healthfully and broil them. I add them to tomato plant sauce and let it simmer for a long fourth dimension - 1-ii hours normally - the meatballs actually get the season of the sauce. Dropping raw meatballs in sauce does non appeal to me (my preference) - I feel the fatty in the meatballs adds up in the sauce - frying or blistering does release some of the fat. My opinion only. But am happy to see that so many people are going back to so many original recipes.
07/xvi/2004
This recipe is very similar to mine. You don't need to add h2o. Just soak your bread in milk for about 10 minutes, then clasp the bread and add together to your meat mixture. As well one cup of olive oil is way likewise much!
01/11/2013
Beingness Italian I have spent a expert part of 53 years trying different recipes.....this is at present my Meatball recipe. You have to accept the fresh Romano and I used Panko breadcrumbs, a little less water and put them right in the sauce. And then so practiced. I always put onions, peppers and garlic in the good processor so you cant fifty-fifty see them in the sauce but y'all get the wonderful flavor. Add some thin boned porkchops similar my nana taught me and yous are feasting. Thank you.
04/28/2011
I'd give information technology 10 *s if I could. ***You can sneak (add) pureed veggies with mixture for kids, they'll never know!*** just reduce the water. I will say that I didn't do the veal, however, I simply upped the pork & footing beef ratio, it was plenty season. Def. concord west/ Fresh Romano & parsley, there's the secret! Bake THEM! On the cookie rack on the baking pan, don't fry! Lay on newspaper towels to draw fatty. They turned out incredible, we served them with my fresh marinara, side westward/ penne in pesto. Of form, there'due south more than plenty, so I froze the side by side dozen and we had some again sliced on bootleg pizza, and so again later, with more marinara on sub rolls topped with shredded Italian cheeses. I'll make them again for sure!!
09/08/2008
The last fourth dimension I made meatballs, they were besides dry out. Not this fourth dimension! These were moist and delicious. The beef/pork/veal is a cracking combination. I used 93% lean beef, but after I bought information technology, I was agape I should have gone with a higher fat content to prevent drying out. Merely no, they were perfect. I cooked them in a tedious cooker for ten hours in the sauce. Peachy with spaghetti and fabricated yummy subs the adjacent day!
01/31/2013
This is how Ive always made my meatballs except Ive never used water and I dont pan fry them I brownish them in the oven then add them to my sauce. This is the only mode to make meatballs!
08/05/2010
Not "the best" but good. I can't figure out why anyone would fry meatballs? I form them into balls and freeze them on a cookie canvas, transfer to freezer bags and melt a few in sauce as needed. So I used none of the olive oil. I used basil instead of parsley as I find parsley banal. I added the water slowly, and didn't utilize the full 1.v cups. Chop the garlic very fine so it gets evenly distributed in the mixture also.
04/24/2012
Like to why my Italian grandmother and female parent make. I use Italian Bread Crumbs and instead of water, I use milk. It binds better. I do not fry my meatballs but I do bake them "semi done" in the oven on a rack for 17-19 minutes, depending on how large they are. I use some immediately and freeze the rest. Always have meatballs ready this way.
04/23/2012
this exact recipie has been past down in my Italian family for generations!!! The only difference is that instead of adding water to the mixture, we soak the stale bread in milk before adding it to the mixture. These are sooo proficient!
10/12/2010
This is how I've been making my meatballs for years..the only thing I do differently is cutting back some on the water& add 1/4 cup of homemade gravy/sauce before rolling. Then Good!
04/23/2012
OMG - soooo delicious!!! I followed the recipe exactly, except I used italian staff of life crumbs (vs. the homemade kind)...and I broiled the meatballs for 40-45 mins on 350. This was probably the best repast I've always fabricated! I saved the remaining i/2 pound of veal and pork for some other meal (wrapped information technology in plastic wrap and placed it in the freezer). I am not a very confident cook, but these were quick, easy, and very do-able for anyone who wants to make a delicious meal. I made a homemade love apple sauce to go with it and added some linguini. YUMMMMM!!!
04/24/2012
Now THAT'S A REAL ITALIAN MEATBALL RECIPE!! VERY similar to my family unit'southward recipe!
01/25/2013
Sorry to practice this but I did change the recipe a chip. I used i# of gr. beef and 1/2# of mild Italian sausage. Used an Italian herb mix, parsley, garlic and stale red onion. To that I added i/two c. bread crumbs (made from several-24-hour interval old sturdy white breadstuff) which I mixed with 1/4 c. of milk. Allow the breadstuff crumb/milk mixture sit long enough to let the crumbs absorb the milk before calculation to the meat mixture. Added 1/2 c. grated parmesan and two eggs, a teaspoon each of table salt and pepper. Mixed everything up well and used my cookie scoop to brand perfect size meatballs. Baked in the oven (350 degrees) for thirty minutes. This made 23 meatballs (a little smaller than golf game ball size). Perfect! Thank you, Geanine, for submitting this recipe, without information technology I wouldn't accept had practiced meatballs.
06/xxx/2012
i used beefiness broth instead of h2o. I also broiled them at 400 for thirty minutes.
03/16/2003
I used 1/two beef, 1/2 pork. Also used store-bought bread crumbs and much less liquid. Very good recipe! First-class flavors, nice texture.
07/24/2011
I used half beef and half pork, no veal. Just I followed the residual of the recipe exactly and my family loved them! They are very tender and tasty.
11/18/2014
THIS is coming from an Italian who has fabricated her meatballs like this recipe for years just like my mom made. Only deviation is I soak my Italian bread in water and squeeze out the liquid and crumble information technology into the meat and use milk instead of water for more than moisture. And then glad the video emphasized using FRESH ITALIAN PARSLEY and not the curly stuff. Also the fresh garlic and the expert grated cheese are what makes these over the pinnacle. PLEASE, Please NEVER COOK THE MEATBALLS IN THE SAUCE. You won't get that crispy exterior, merely boiled meat. Some people curl their meatballs in bread crumb before frying. Y'all could put them in the oven, but I like frying all-time.
01/12/2014
I spent 17 summers in Italy and take had astonishing meatballs and never could observe a recipe that I loved until now! I use Italian seasoned breadcrumbs & bake the meatballs first. I have tried it with the 3 meat combinations and I've as well washed it with just beef. The three meat combo is the best, merely don't hesitate to try this with merely beef if that's all y'all have. I do bake mine for 17 minutes at 400 degrees on a cookie sheet. I used to broil at 350, merely the within juice will all come out of the meatball. you desire to melt at college temp and so information technology tramps in the ingredients/flavor! Every bit far as the amount of water, I apply the corporeality directed. You know it'due south the right consistency if, after the ingredients are all fully mixed, it doesn't stick to the bowl....the total meat mixture adheres together, if meat sticks to your fingers in clumps, it'due south too moist. (I did use as well much water once and the meatballs roughshod apart). A fault I tin meet many making is not using enough body of water table salt. You lot need a considerable corporeality. I just used 6 lbs of footing meat and used a handful of salt. If you follow the recipe given yous would probably need 2 heaping tablespoons of sea salt. You cannot just sprinke some salt and think that's enough. yous need a decent amount. Finally, what really will give your meatballs 5 stars is the sauce you put them in!
07/xiii/2010
I followed another review'south proffer and baked for thirty minutes at 350 instead of frying. they came out PERFECT. Made for 24 golf game ball sized meatballs. 12 for now and froze 12 uncooked for subsequently use. I made a few adjustments. I used 1 teaspoon dried italian seasoning in place of the fresh parsley. I also used but 2/3 cup of bread and moistened with milk instead of water. Authentic italian meatballs that volition now exist in my family for years to come!
05/28/2008
This recipe is a good Italian recipe simply try using milk instead of the water. Apparently unflavored breadcrumbs in a tin piece of work just as well and you tin moisten them ahead of time with the milk to make information technology easier to mix in. i cup of olive oil for frying is a bit much. Relieve yourself all the grease and line a cookie sheet with foil and identify the meatballs close together and bake in a 375 degree oven for 20 minutes or till washed. They come bully!
02/07/2007
Actually fantastic! This recipe is very like to my Italian neighbor who owned an Italian restaurant. They are delicious and I always use tri-colour meat~~~beefiness/pork/veal. Information technology makes a much tastier and tender meatball than merely beefiness solitary.
02/15/2013
Dandy recipe! I would recommend that y'all DON'T fry or bake the meatballs before putting them in the sauce. I've been making meatballs for 50 years and have realized that but putting them in the sauce for 20 minutes (no more 20 minutes) allows for the tenderist, moistest, well-nigh delicious meatballs ever.
12/thirty/2009
Great meatball recipe! Just similar grandma used to brand!
01/fourteen/2009
Have fabricated these fourth dimension and time again as stated and altering slightly with what I have on hand. I adopt using the twenty-four hour period sometime bread simply have used italian breadcrumbs(2 cups not needed-more than like 1 1/2 cups) and take even used both dried staff of life and italian breadcrumbs. All good variations. I add h2o until I get the softness I like. Usually 1 loving cup-if you dont similar soft balls you can tell when mixing wether they will be softer or harder. I do broil mine 5-8 minutes then flip and broil for some other 5 minutes and toss in my sauce. Any is left I freeze. Just wonderful. Meatballs are suppose to be unproblematic and delicious-with just a few seasonings to brand them grand- delight dont permit the person who rated them as Bland..stop yous from trying these(maybe they should attempt meatloaf-hehe) These are the bomb.
01/xix/2012
ok I am italian and really took offense to this recipe- until, based on all the positive reviews, i tried information technology!!! It is Awesome- the meatballs come out everytime and EVERYONE loves them!!! Thanks Geanine- I don't know if you are italian or not merely I am prepared to make you an honorary member of the association!
xi/04/2006
These were succulent. I was cooking for my husband and myself, so I cut the recipe in half. Also, I but had ground turkey on hand, and used that instead of the trio of meats. I added ane teaspoon of italian seasoning, and I mixed in some parmesan cheese with the romano. I didn't have any fresh parsley on mitt, then I used 1 teaspoon of dried parsley. Also, instead of adding all water to the mixture, I used 1/4 cup of milk and 1/4 cup of h2o. Magnificent. This recipe is a keeper.
04/23/2012
good recipe, but if your cooking spaghetti and meatballs melt the meatballs in the sauce. Cookingthe meatballs earlier hand in a pan or the oven robs them of the rich flavor that can only exist had by slow cooking them in your sauce.
04/23/2012
This is a tasty meatball. I, too, used milk instead of water. I have fabricated a very similar recipe and used beef and pork considering ground veal is hard to notice. My mother either baked the meatballs showtime, OR she carefully dropped the raw meatball one at a time in the gentle boiling sauce, and did non stir until the meatball was prepare (about 30 minutes) The outside of the meatball is just as tender as the inside. Either way, this is a saver.
04/24/2012
I fabricated this with 1lb extra lean ground turkey chest and 1lb 93% basis beef, used well-nigh 3/4 c dry out reddish wine instead of water. Baked ten-15 min at 350 F. I added no salt considering of salt in Romano cheese. They turned out awesome! I likewise made All-time Marinara Sauce Yet, served with whole wheat spaghetti and these meatballs, plus leftover szchuan green beans from takeout Chinese! I froze remaining sauce and meatballs for great lunchbox meals. I will definitely brand this once more.
01/21/2012
I made these meatballs for a family dinner. Since it's my first fourth dimension making any type of meatballs, I followed the recipe exactly. They really were terrific, moist and flavorful. I did get a lot of comments on the size, so I probably over did it in that location. It would be expert for the recipe to country the approx. size to make them. Mine were well-nigh tennis ball size...I retrieve too big, but made great conversation!
07/02/2003
I am not a great fan of meatballs in spaghetti but my husband is. He thought they were absolutely wonderful and I actually enjoyed them too. Very simple to make. No need to apply oil in the pan when yous brown the meatballs. I will definitely brand these again.
04/27/2011
AWESOME!! Everyone in my family unit loved these, fifty-fifty the 11 year old who doesn't like meatballs. I merely used basis beef & ground turkey. They still turned out amazing. I will be making them once again & again. BTW: they freeze beautifully, so make a double or triple batch & be gear up for a quick dinner another night!
12/13/2011
great recipe -- I don't apply veal b/c its not available. l/fifty pork & beefiness works cracking. I made huge batch and frozen them. I did make them kinda small so I an use they for quick meat brawl sub dinner. :)
09/xxx/2003
I'd take to say these meatballs were delicious! I didn't add the veal though...it was a little expensive. And so, I added a little more pork and beef and it worked out just great. I also added chopped onion for a niggling extra flavor and and so added them to a broiled mostaccioli....Mmmmm, Mmmmm...Proficient!
01/31/2013
I made these this by weekend. The mixture is the aforementioned equally my Italian Nana's. Information technology only needs 1/2 cup of water, and you demand to permit the mixture residual for about 30 min. earlier you make the balls. Heat olive oil to med. loftier, gently coil them,under cook, and drain, before you add so to your "gravy" sauce. I ordinarily build my sauce in the same pot as I saute the meatballs in and so I can accept up all the tasty little $.25.
01/31/2011
FANTASTIC!!! I (and family unit) loved this recipe...merely change was that i did non have dry stale bread to crumble so I used 2 cups Italian seasoned staff of life crumbs. I too used a couple more cloves of garlic since we like garlic.. I fried in only a couple teaspoons of olive oil, that's all you really need, a cup seems much. Olive oil is actually good for you and so I did not heed. I also added a couple tablespoons of worcheshire to half the mix to come across if they would taste different...it added a tiny bit more season, but due west/o is just as good. I as well baked at 350 for 20 more than minutes merely to make sure they cooked all the fashion. This is my new meatball recipe for life! p.s. Make SURE TO Use ROMANO CHEESE like recipe calls for AND Non PARMESAN, tastes meliorate.
06/16/2011
WOW give thanks y'all... This IS the best Italian Meatball... I made some changes according to reviews... used milk instead of water, didnt fry them dropped them in sauce to cook and chopped upwardly a agglomeration of spinach instead of parsley... husband almost licked the plate... :-)
02/21/2012
I honey these meatballs. I used ane one/iv c of Italian bread crumbs instead of Italian bread. I used fresh grated parmesan cheese. I also baked instead of frying them. Put em on a cookie canvas and broil at 350 degrees for xxx minutes. Yum!
04/29/2010
These meatballs are so low-cal and tasty! I used just pork and beef, but followed the recipe other than that. I fried them until they were crisp but they weren't cooked through, and then froze them on a cookie canvass and popped them all in a freezer bag. I grab as many every bit I demand whenever I want and put them right into my sauce to thaw and melt through. Yum!
04/23/2008
This is certainly the best meatball I have made as far as consistency goes. The flavor could be amped up a bit...but it's great just as it is with a nice sauce. I did not fry them either. I placed in fridge to firm upward a chip and and so baked for 20 mins before placing in crock pot of sauce. Very good.
03/08/2008
I had horrible luck with these meatballs. I think they would accept been okay if I hadn't added the water, just they but roughshod apart on me... I think I'll stick with my regular recipe from now on... :/
07/07/2009
This was absolutely astonishing! I changed a few ingredients but this is the recipe I will use from now on. First, I substituted milk for the water, then I used progresso bread crumbs instead, and I used sweetness italian sausage instead of the pork and veal. You HAVE to endeavor it this way, information technology's delicious.
04/24/2012
I added milk instead of the water and cutting liquid in one-half. yummy recipie
10/01/2011
I honestly couldn't taste the difference using three types of ground meat. Its a keen recipe but I'm non certain if the 3 different meats are worth your spent coin. I'g giving this 5 stars considering they tasted first-class. If you lot use the 3 different ground meats... just know it was expensive.
07/27/2011
I just made the best meatballs ever! (shhhhh...Just don't tell the fam information technology's not my recipe)
05/28/2008
Its a cracking recipe, to brand information technology meliorate, I suggest milk instead of water, use bread cubes instead of crumbs,and broil meatballs, turning to brown evenly, then melt in sause. Now you've got meatballs!
03/30/2011
These were VERY Good! In fact, the best bootleg meatballs I've had. I added a touch of oregano. Used 1lb pork, 1lb beef. Based on reviews I used iii/iv c milk instead of one 1/two c water and broiled for 40 mins at 350 rather than fry. Perfect!
10/08/2011
I just found this recipe on here and compared it to my own that I have used for many years. I NEVER add water to my recipe. The eggs in the mix keep the meatballs moist! Also I utilize seasoned breadcrumbs & add more italian seasoning to the mix likewise as onion powder. BAKE in oven @ 425 for ten minutes and then lower temp to 325 and cook for 10 more minutes and transfer them to your sauce to finish cooking. It gives the sauce the about wonderful flavour! Add pepperoni & braised brasciole for a existent italian sauce.
02/18/2015
Dearest these. I bake for xxx mins at 350 instead of frying. Place a cooling rack in a cookie sheet (broil meatballs on rack)and so grease drips off. I as well utilize milk instead of water. Very, very proficient!
07/15/2011
Absolutely wonderful, I used only 1 cup water and would lessen the romano a scrap next time, and then I baked them in the oven for xl minutes @ 350. They were tender, moist, and very flavorful! Will definitely make once more!
02/03/2013
Too much breadstuff - and - adding water to a meatball recipe is something I never heard of in my Italian family. Cut downwards the bread and go rid of the water.
07/01/2011
My family and i loved these meatballs but i fabricated some changes.. I only used 1lb of Italian sausage and 1lb of footing beef. I used dry parsley and Panko parmigiana bread crumbs. I used 2cups of olive oil by accident and ane cup of warm h2o. I call back it fabricated around 38-xl meatballs. They were absolutely astonishing......
07/12/2011
I made these modest,added them to a homemade marinara sauce, they were Swell!
04/24/2012
These meatballs are really great!! I use a tip from a show years ago, apply milk instead of water, information technology makes a good recipe fifty-fifty better.
05/24/2011
Anybody is right....they're the best! I recall its the large corporeality of cheese that actually adds to the flavor. Plus calculation the water keeps them from turning into hard golf game assurance. I've been using panko bread crumbs and it works just as good.
04/24/2012
I used equal parts of meat, and substituted the pork for italian sausage. I removed the casings first. I soaked my bread in milk instead of h2o and then squeezed most of it out. Y'all tin can fry the meatballs or broil at 350 for 30 minutes. This is easier. I also apply a nice scattering of fresh parsley. I so add the meatballs to the home made sauce which has already been simmering for 30-45 minutes, and simmer for an boosted iv hours.
04/06/2003
These meatballs were Succulent!!!!! My family loved them and I will definately make them once more. I substituted milk for the water and used a little less of the liquid than the recipe called for. This recipe is a keeper!
11/fourteen/2009
The all-time meatballs EVAAAA!
04/24/2012
This is the best meatball recipe I have used bar none!!! We have been to all-time restaurants in New York, and have fabricated meatballs for over xl years. I fabricated this three times, but never had a copy of recipe. We had used all the same ingredients for years except the warm h2o. That made the consistency tender and terrific!!!
08/21/2008
Delicious!!! These were simple to make but tasted like they took all day. The only thing I did different was I used half parsley and half italian seasoning for personal preference.
09/05/2011
I love this recipe! I had a visitor x people and everybody loved information technology. I did everything like ot said in recipe and I fried them on each side about 2-3 minutes and afterward all of them put in aluminum can and put to the oven for about 30 minutes on 375 and they came out so soft and delicious!
09/20/2010
These are very similar to the meatballs I've made for years and years - same every bit what my female parent and grandmother made! I use dry seasoned breadcrumbs - near 1 cup for this recipe and I add a pocket-size grated onion, most ane T. Italian herbs and nearly 1 loving cup milk instead of the h2o. I broil these to save on the fatty from the oil. These are always a hit!
04/10/2003
I make a lot of meatballs and wasn't impressed with this recipe...I never mixed unlike meats earlier and was excited to try information technology, but I couldn't sense of taste the difference and it was much more expensive. I too prefer to bake them on a blistering sheet instead of fry them in so much oil.
04/24/2012
Very, very skilful. Probably the best recipe I've tried for meatballs in a longtime.
04/24/2012
Soooo funny! When I received this recipe via electronic mail, I thought "it can't be as good equally my grandma'south" recipe that my entire family unit has used forever. Well I had to laugh, It IS THE Aforementioned RECIPE! It is the all-time! Enjoy!
03/02/2011
Definetly a staple in my recipe box. I didn't use all the water called for. I went by texture and I didn't utilise fresh breadstuff crumbs. I baked these in a 350 degree oven for about 45 minutes (I made them quite large)until calorie-free dark-brown and added them to the "All-time Marinara Sauce" to continue cooking.
01/23/2011
Equally was mentioned in other comments I baked in the oven for 45 minutes. It was the all-time meatballs I ever tried.
02/12/2006
As a Jersey girl with millions of great meatballs all around....kudos to y'all for providing a great recipe here! Merely put, there is no better combo of meat for meatballs. It'due south sold in the grocery store as 'meatloaf mix' for the same price as lower fat ground beef- so it's not more expensive than what I would normally buy. I skip the whole frying/baking process and put these meatballs right into my sauce. I've used all combination of bread crumbs and cheese and find that all work well. These are but skillful meatballs! This was my biggest peckish when I was pregnant and it still hasn't gone away withal fifty-fifty though my daughter is 2! I brand these all the fourth dimension and fifty-fifty Miss Picky (the same baby) loves them!! Don't bother with any other recipes!
07/26/2011
Skilful flavor, but needed the addition of five-ten minutes under a stand-mixer to brand the meatballs tender.
04/02/2009
Very good, merely I think I'd utilize finer bread crumbs next fourth dimension for less meatloafy texture. Also, I call back I'd broil them rather than fry them. Frying adds zilch to this recipe, except a tougher exterior and fat. Maybe mist them in olive oil and put under broiler a couple minutes, then reject the oven to 325 until done.
08/13/2012
Thanks, Geanine! I had to make some adjustments and according to my family, they're however 5-star quality: i) doubled the recipe - as long equally your taking the time to fry these, make information technology worth your while, 2) no veal at my grocery shop, so replaced with footing chuck (eighty/20%) - thus, it's 3 pounds basis chuck and 1 pound basis pork; 3) cost of fresh grated Romano was out of my upkeep, so one, 8 oz. plastic shaker of a 50/l% Romano/Parmesan blend; 4) no dried Italian breadstuff on hand, so i 1/4 cup of Italian breadstuff crumbs for a double recipe. While I concord with Geanine that freshly grated cheese and bread crumbs may be more flavorful, the prepared cheese and bread crumbs are much more time-efficient and cost-constructive.
Source: https://www.allrecipes.com/recipe/40399/the-best-meatballs/
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