Authentic Italian Meatballs

From: Kat in MA USA

On Jul 5, 2009

I made these by the directions except I baked in the oven on 350 for 25 minutes, and made about 22 large meatballs out of it. They were good and tender, I liked that. Not sure about the flavor. I don't know that I like that much parm, or maybe its the parsley. Not bad. I should mention I'm only used to Tempre mix.

From: Chef #1307825

On Jun 27, 2009

This was great, I have tried a few other versions on this website and this was the best one. The meatballs were very moist. I only used garlic salt, pepper and salt since I did not have the other spices but they came out great. It was pretty easy also.

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!