Meatballs

Remember to throw in some red chili flakes so you can say, "datsa spicy meatball!"

For the juiciest meatballs, skip browning the meatballs in the oven or the pan and put them raw into a boiling pan of sauce. Best ever!

As an Italian American I had to look at this recipe. 2 things I saw as "missing", when I make meat balls I use 1 1/2 lbs 85/15 ground beef & 1/2 lb pork or if pork is prohibited for guests use lamb - use individual spices & add in some Fulvi Pecorino Romano. I weigh mine 2 oz = approx 24 meat balls while 3 oz approx 15. Then on to a broiler pan & in the oven for 40 min. at 325 degree, no standing over the stove - while that's happening make your sauce, straight from the oven into the sauce.

Finally a meatball recipe that calls for milk, which gives them a deliciously soft mouth-feel. Consider adding 1/4 cup of grated parmesan for a nice, subtle sharpness to the meatballs.

My Nana would be ashamed to read this. No good Italian cook would use panko breadcrumbs and they must be cooked in the gravy. PS-never cover the pot when cooking sauce, it turns bitter.

This is a good basic recipe but for something faster, try Julia Davison’s speedy meatballs made with a pound and a half of ground meat (beef, pork, turkey, combination) and 7 oz of refrigerated pesto from the supermarket. Add an egg and breadcrumbs and you’ve got perfectly seasoned, flavorful meatballs that take less than five minutes to assemble.

This is a close riff on our “family” recipe. Agree on adding some red pepper flakes. Agree on not using panko: I use Italian-seasoned bread crumbs. I use oregano in mine and tons of garlic. I add in some grated parmesan cheese - again, don’t use the expensive stuff. A good “shaky-cheese” parm works ok here. Add more milk if the mixture is dry. It should be just this side of goopy - like moistened Playdo. Please brown these: oven or pan or they’ll fall apart in the sauce.

I made these tonight, following the recipe exactly. They turned out perfectly and I would make again. The recipe made 14, not 12, but that’s fine. Served over pasta with marinara sauce.

My Italian mother's version of this used homemade coarse breadcrumbs and lots of chopped Italian parsley and grated Parmigiano reggiano along with the milk and egg. She fried some for eating separately but otherwise put them straight into the sauce already simmering with Italian sausage and pieces of pork and simmered another 45 minutes or so until the meatballs were done. The ultimate comfort food.

Reads like a meat loaf recipe with Italian seasoning. Gives me ideas to upgrade the old meat loaf recipe, since I often reheat leftover meat loaf in tomato sauce anyway. I tell the family we are having square meatballs.

My go to meatball recipe is similar to this with one add on. Ricotta. About half a cup would work with this recipe, as a substitute for the milk. Really moist.

I have used panko in meatballs and I hate it. Panko crumbs have the wrong texture for meatballs. You need to use crunchy fresh or day old Italian bread. Panko makes the texture like sand in your mouth. Not good.

This is a good quick evening meal. Very satisfying for a family along with from frozen garlic bread. Not going for $50 gourmet plate, I don't understand the Maldon Salt comment, completely unnecessary. Panko is a thing we all keep around for many things and works just fine. I do like some ground pork and Romano/Pecorino as usually have a hunk. Leftovers are great in lunches for all. Simple pleasure.

I always add fennel seeds to my meatballs. Not too much, as a small amount goes a long way. I've also used fresh fennel. Either really compliments the other herbs.

What has been helpful for me when making meatballs that can’t include dairy is adding some vegetables; like blanched and squeezed spinach, or grated cooked zucchini, plus an egg, and herbs. Turns out very light and moist, even without milk in the mix.