154 Reviews of Authentic Italian Meatballs

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!

From: Fran6

On Jan 23, 2008

These meatballs are absolutely the best! I'm not usually a fan of meatballs, preferring a meat sauce, but I'm already making another double batch so I have some in the freezer. I did bake them at 400°F on a wire rack for about 1/2 hour rather than cook them in sauce because I, like a few others have mentioned, like them browned.

From: Rhonda003

On Jun 23, 2004

Made exactly, except I used Italian Bread Crumbs. Who'd of ever thought of dropping them in raw? I was amazed that this worked...but it did! They held together nicely and were very moist. They worked perfectly with your sauce recipe. Thanks.

From: Mark H.

On Jun 14, 2004

These were excellent. I made the meatballs exactly as instructed, though I doubled the recipe (some went to mother-in-law, about 1/3 was frozen for use during the week). So simple to make and the flavor and texture are perfect. I cooked them in your sauce recipe and served over spaghetti. A great Sunday meal that will be repeated many times, I'm sure. Thanks for sharing, Allie.

From: LeahG

On Jun 7, 2004

i was also a little aprehensive about the milk, the only change i made was i used 1 cup of parmesan and i added a bunch of chopped garlic instead of the garlic powder. it was excellent. thanks i would have never thought to add milk.

From: Bev

On Jun 29, 2004

These meatballs were excellent, Allie! I made them to go along with your sauce and the combination made a delicious supper! I changed nothing about the recipe and used Parmesan. Thanks, Allie!

From: Joslyn H

On Jul 1, 2004

I usually bake my meatballs on a rack but thought I'd save some time and try this method. BIG MISTAKE! I followed the recipe exactly, while these meatballs had a good flavor, the texture was mushy. I did learn a valuable lesson though; if you want good meatballs, with a nice texture, don't try to rush them. Take the extra time to bake them before adding them to your sauce.

From: Finders Keepers

On Jun 27, 2004

My meatball recipe is close to this and uses bread instead of breadcrumbs, but most of the rest of the ingredients are the same, except mine are browned in olive oil. I was skeptical about not browning them, but so many people liked them thought I would try them this way with the crumbs. The family didn't like them that much. They liked them when I brown them better. I'm sorry, but they didn't go over that well here.

From: JacquelinePA

On Jun 21, 2004

While these meatballs weren't bad, they just weren't anything spectacular. I was disappointed.