Authentic Italian Meatballs

From: secretcook

On Oct 28, 2009

I loved these and so did everyone else. I followed the recipe except I pan fried then first and then finished them in my sauce. I will be making these again.

From: Chef #1376400

On Oct 23, 2009

I followed the recipe except using dried parsley instead of the fresh one. May be that's what distinguishes the good from the outstanding.

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!

From: Jules127

On Jul 15, 2004

I baked mine in a 400 degree oven instead of adding to the sauce because I didnt have time, but they were still fantastic and still melt in your mouth. I will continue to make them this way!