Authentic Italian Meatballs

From: Kate DeMello

On Jul 18, 2008

I make this regularly now. It's a yummy simple meatball recipe. I ALWAYS use ground turkey, though...but they taste great. They disappear at parties and are great if you leave them even longer to cook in a crockpot. I always make these with the recipe for Emeril's sausage ragu. They're a hit together!

From: navy wifey

On Jul 14, 2008

Yum! These turned out soo good! I had left over evaportaed milk so I used that in place of the milk and I didn't have bread crumbs so I took some saltines and crushed those up instead and used dried parsley instead of fresh. Also I didn't have 3 hours to so I put the meatballs into the oven for 15 mins at 400 degrees and then put them in the sauce for about 30 mins. Hubby said it was the best he's ever had! Thanks for this recipe and I will continue to use this!!

From: Josofine

On Jun 15, 2008

I've tried to perfect meatballs for years but to no avail. Follow this recipe and you'll be pleased. This will be my meatball recipe for years to come.

From: Michelle S.

On Jun 22, 2004

This is almost the identical recipe to the one my Aunt got from a little old Italian lady she worked with....EXCEPT for the milk. I just had to try this to see what difference if any the milk made. And it DOES make a difference! You get a much more delicate textured meatball by adding the milk. I followed directions exactly except for doubling the recipe. One bit of advice I would offer is make the meatballs with slightly moistened hands...works SO much better. Thanks Allie-Pie for this recipe, I will always add milk to my meatballs from now on!