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These are so yummy! I use ground turkey instead of beef and pork and they still turn out super delicious. I have made them three times now. I love this recipe.
Definitely will make these again!!!
I’m so glad you like them Kim!
apparently I’ve been making them “wrong” my whole life, LOL: thank you for making available such a great recipe.
I loved this recipe! Now that I’ve made them, I would definitely decrease the amount of salt. It may be because I used Romano cheese, but they were definitely too salty. It also took way more time than the recipe states. I don’t think it took into consideration the prep time. I will be making them again though
This has been my go to recipe for years! But now I’m on the Keto Diet and the only thing I can put in this is the milk and bread mixture. Do you have any suggestions on how I can substitute that?
Hi, Wanda! You’re looking for substitutes for the milk and the bread, correct? Gelatin is ok on the keto diet, correct?! If so, I’m pulling a tip from a Nom Nom Paleo meatball recipe that I like (in her Ready or Not Cookbook) and would suggest mixing 2 teaspoons of powdered gelatin with 1/4 cup water and let it stand for a few minutes until the gelatin absorbs the water. Then mix this into the meatball mixture. Obviously, I haven’t tried this trick with this recipe, so I’m not 100% sure it will work, but I think it’s worth a shot! Let us know how it turns out?
That is correct, no bread or milk. Milk is ok in small quantities.
I will definitely try it! Thank you!
This is the best recipe I came across. Ive made it quite a few times and everyone loves it！Thank you!
Yummy!! I made it this evening and it was really good. I’ll make it again.
definitely the best meatballs
The only thing I did different was I did not add eggs so it was very very tender. Will be making them again also made them into sandwiches
So delicious. Whole family loved them!
I used sweet Italian sausage instead of ground pork and doubled the sauce so we could make subs with the leftovers. It was delicious! I also added a bit more of the ricotta, maybe 2 tablespoons. And I added about 2 tablespoons of dried Italian seasoning, tomato paste and 1 teaspoon sugar to my sauce. The fresh meatballs had the most flavor. I was surprised because sometimes pasta dishes are better the second day. We had enough for two meals and have half of the batch in the freezer for future subs or pasta. I will definitely make this for years to come.
I made these tonight and they were great! It was a bit of a last minute decision and I didn’t have any ricotta so I increased the bread a bit. & I may increase the sauce next time. The amount of sauce was good and there was enough to cook the meatballs in, but it would be nice to have a little extra for leftovers. I also decreased the amount of salt called for the meatballs and was happy with the taste. I learned a few new tips while following this recipe (flouring the meatballs & not over mixing them).Can’t wait to make these again with the ricotta!
The sauce for this was so flavorful! I really enjoyed eating it.
Please elaborate, if you would, about why you dust the meatballs with flour. My guess is it’s to facilitate browning — but does the flour really make a difference? Also, I’ve been chasing a technique to produce a crispy crust on the meatballs without compromising tenderness and juiciness. I tried adding a little cornstarch to the dusting flour, but I’m not sure it helped much. My concern about the dusting flour is that it runs the risk of introducing bitterness as well as unpleasant texture. Your thoughts?
Hi Paul, dusting with flour is actually a classic way of cooking meatballs. It does help with the browning. I’ve never noticed any bitterness from it.
I put the meatballs on a cookie sheet and brown them under the broiler rather than fry them. Much faster and just as good.
I followed this recipe exactly! THere was definitely not enough sauce. Plus the meatballs were very salty. That was with 2 teaspoons of kosher salt.
I’d love to make these a day ahead for a large family dinner. How would you recommend doing so? Make them up to cooking then cook the day of? Of make them all the way then reheat?
These are amazing! I have been making them for a couple of years. Is it possible to bake these instead of frying? If so how long should I bake for covered/uncovered?
Hello Wanda, I haven’t tried baking them, but if you do experiment with baking them please let us know how they turn out for you.
I did bake them at 350 for about a half hour before adding sauce. They were more tender than when I fry them. I will definitely be baking them from now on. Thanks again for this great recipe. I get compliments from everyone!
I’ve always loved meatballs and will buy a bag of it at the store if it’s on sale. I have no idea why because it always taste like cardboard. I made this recipe this past weekend and again tonight. I like making the meatballs super huge. So good. The first time I made it, I followed the recipe to a T. This time, I tweaked a few things. I added some crushed red pepper and basil. Instead of making the sauce from scratch, I cheated with a good jar of tomato sauce. Heaven. Will never buy another bag of frozen meatballs.
Hi Sophie, I’m so glad you like the meatballs!
I would love to know exactly what brand of sauce you purchased….being a senior, it would make cooking easier. Thank you so much. Ann
I use Victoria marinara, it’s pretty good!
I also used Victoria Marinara and it was perfect for these meatballs! These have quickly become a fav in our house!
Look for a sauce that starts the ingredients with tomatoes, rather than tomato puree.I like Cucina antica or Rao’s. They’re more expensive than say a Prego, but way better.
These were the BEST meatballs I had in my life.
I’m Italian and we don’t make it with ricotta so decide to try this receipe.
Awesome family loves it!!
I was so excited to find this recipe. I was thrilled that it had cheese in it. I go light on the garlic. This is now my favorite dinner to make. It feels so nice to spend the later part of Saturday afternoon making these for my family. They are a big meatball and 2 is definitely a serving plus. Thank you for sharing this recipe!!!
Just finished eating these for supper and wow were they good. I didn’t have ground pork so I used only ground beef and I must say these were the most tender meatballs I have ever eaten. Made the sauce as well and it was yummy. Will definitely make again. Thanks for the recipe!
I Did not like these! Hated the sweetness of the carrots in the sauce meatballs tasteless AND the recipe took much longer than it said it would! Won’t be making again.
This was my first time making meatballs and they were delicious! I followed the recipe almost exactly… for those wondering, 85% lean ground beef was the perfect amount of fat (hard to find less than 85%), especially if using whole milk ricotta. I can’t say exactly how many it made because I rolled varying sizes. THE BIG DIFFERENCE: I used a meat thermometer to make sure they were done instead of finishing cooking in the sauce. Just preference. I rolled them in whole wheat flour. And THEY FREEZE/THAW WELL :-) Very happy.