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Great recipe, I substituted ground chicken for the pork. Really good!
Great recipe, children love them thanks for sharing Elise
Wonderful David, I’m so glad you and your children like them!
they were the best, everyone loved them very moist and had them on pasta and on a fresh roll with a little sauce and mozzarella, wonderful taste.
Great recipe as all your recipes are as your a good cook and all recipes are cooked by you i always follow you.
Sometimes add to my taste
I’ve tried other meatball recipes & this one is the best thus far. I never even knew about the breadcrumb & milk paste nor dusting the meatballs with flour coating before frying. The flour coating gave them a “crispy” outside texture. I didn’t have ricotta cheese on hand, but meatballs still turned out DELICIOUS! A definite make again “keeper” recipe.Thanks, Elise
You are welcome Elaine, I’m so glad you liked the meatballs!
Thought I would give it a go. What a result, plenty to go around. Made them for Sunday lunch and they taste great. My first try, will not be the last. Will be making them at the weekend. Many thanks
Great Robert, I’m so glad you liked the meatballs!
I made this recipe for my Sunday family bi-monthly dinner at grandma’s house(I am the grandma). I thought it would make enough for my guests that showed up. This bi-monthly dinner has really grown. So here I am cooking and everyone who walked through the door was saying how good the house smelled! I usually will have enough leftovers for my lunch the next day. . but not this time! I made 14 meatballs so they were good sized but everyone kept going back for more and when the meatballs were all gone they still wanted MORE. This recipe is easy enough for even a beginner cook and I will be making it again but will make a double batch so I have lunch the next day. Delicious but be sure to mix the mixture enough to really hold together. . I went back in to mix it more after a few were formed. Thanks so much for sharing this recipe and it will definitely go into the rotation of our family dinners. Good stuff!
I made them giant because I was craving the giant ones served at our local Italian restaurant. There’s nothing like a pandemic to test your cooking skills! I’ve never been successful with meatballs but this recipe rocks! They were soft and fluffy and so flavorful. I made focaccia to go with them. What a fabulous meal. My husband thinks they’re the best meatballs he’s ever had. I think I have to agree with him.
Fabulous, Irene! Now you can make excellent meatballs. And focaccia, how splendid. Be safe, and thank you for sharing your success with us.
Tried this today – son said he’d finally found his happy place. No review better than that. Perfecto.
This reminds me of meatballs from an Italian restaurant I used to go to in San Francisco years ago. This recipe is so delicious. Large, soft, flavorful meatballs. It will be our go to meatball recipe from now on.
The beat meatball receipt I’ve tasted, I was looking for something that matched a Italian restaurant in Miami and this was it, delicious
I’ve been using this meatball recipe for years. My family absolutely loves them and will not have any other kind of meatballs. Today is national meatball day so guess what the kids asked for…meatballs!
Wonderful Brenda, I’m so glad you and your family like the meatballs. Happy national meatball day!
My kids were still talking about these meatballs the next day which they never do, this is THE meatball recipe! I skipped the ricotta because I’m slightly lactose intolerant so I added extra parm instead. I did also find the mix to be a bit wet, I’m guessing my bread was more moist than what the recipe was created with so I’ll try it again with a little less milk.
Great Colleen! Yes, the bread can make a difference when it comes to the wetness of the mixture. You can either add less milk or more bread.
I made a double batch of these meatballs to can a large batch of classic Italian Meatball Soup, 16 cans of delicious, convenient, and meaty soup. Thanks for the great recipe!
DELICIOUS! My only changes were that I only had 12 grain bread so I had to use an extra piece to get the pasty consistency and I used full fat cottage cheese instead of ricotta. These were so pillowy and crazy delicious. I think I’ve found my forever Italian meatball recipe. THANK YOU~
Wonderful Laura! Good to know it worked for you with your adjustments. Full fat cottage cheese is a great stand-in for ricotta.
Made the meatballs using Venison burger (pork added). Used Classico Basil & tomato sauce. Easy and excellent!
What a wonderful idea to use venison meat Harvey! So glad you liked the meatballs.
Waste of money and time. Made exactly as written and tasted terrible. Husband actually asked for fried bologna sandwich instead. Never again.
We’re sorry this recipe disappointed you. May we ask what about them was not good–were they bland, or dense? Or just too involved?
I followed the recipe for the sauce to a T and by far the worst tasting sauce I ever had, sorry
We’re sorry to hear you didn’t like the sauce. Try our classic marinara recipe instead–it’s not as chunky with veggies–or check out our ratings of jarred tomato sauce if you’d like a shortcut. Thanks for reading!
For serious meatball lovers only….The recipe is great and probably didn’t need any tweaks, but the butcher was a little heavy-handed with the ground beef and pork, so rather than 2lbs combined, I ended up with nearly 3…I didn’t want to deal with the extra lb laying around. So i compensated with minor increases in all other components. The only substitutes were goat milk because the ricotta that I used needed some authenticity. And the addition of fine bread crumbs to the flour (50/50), so that the finished meatball has a better-tasting coating, rather than simply flour. All in all, the Sicilians around the table asked for more and left me with only dirty dishes.
These tasted fantastic but were super wet and hard to shape. I think I tore my bread super small. Any suggestions to get them less wet for shaping?
Hi, Heather! I’m Summer, an editor here at Simply Recipes. I use two tricks when making meatballs. Keep your hands wet (water works just fine you don’t need oil) to roll them. You can also use a large cookie scoop. It works like a charm.