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BEST MEATBALLS RECIPE [Moved from South board]

Sallieb190 Jul 11, 2007 11:54 AM

Does anyone have a good recipe for really good Italian meatballs? I make mine with ground chuck & pork. Thanks so much!

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    laurendlewis RE: Sallieb190 Jul 11, 2007 05:38 PM

    I've been using this Wolfgang Puck recipe using ground veal - they are excellent:

    1. grampart RE: Sallieb190 Jul 11, 2007 05:48 PM

      This is the one I've used for the last couple of years along with the Sunday "Gravy" recipe.

      1. jinet12 RE: Sallieb190 Jul 11, 2007 07:16 PM

        Oprah has a really good one...check it out on www.oprah.com

        1. mschow RE: Sallieb190 Jul 11, 2007 07:33 PM

          I've made the meatballs and sauce from this recipe which was in Bon Apetit a few years ago. I think the meatballs are really excellent. You might try baking them to keep them tender; mine tend to get hard if I fry them in a frying pan before putting them in the sauce.

          4 Replies
          1. re: mschow
            itryalot RE: mschow Jul 12, 2007 04:21 AM

            I like that recipe too. I fry but not on high and with very little EVOO. If you use good oil and fry slowly, the sauce is much tastier when you add the tomatoes.

            1. re: itryalot
              mschow RE: itryalot Jul 12, 2007 06:28 AM

              Yes, I am thinking that I fry them on too high heat, which is why they get hard. An Italian chef told me to bake them with a little chicken broth on a baking sheet. That way they stay tender. I'm going to give it a try next time I make them.

              1. re: mschow
                itryalot RE: mschow Jul 12, 2007 10:28 AM

                I have done them that way, but sometimes I don't want to heat up my whole kitchen for 8 meatballs, so I do them stove top with a lid on and they are just as good.

                1. re: itryalot
                  macca RE: itryalot Jul 12, 2007 10:30 AM

                  I have actually added them to the cooked sauce without baking or frying. Once the sauce is done, I add the meatballs- and they cook in the tomato suace. So good and so easy.

          2. thunderbug84 RE: Sallieb190 Jul 12, 2007 10:41 AM

            I honestly think that the best thing that you can do is experiement. Every time I make meatballs, its different. For example, last time I made them I wanted them to be a little healthier so I made them with Ostrich and Ground turkey. I had some grilled portabellos and zucchinis from grilling the night before, so I put those in a food processor with some garlic, fresh herbs, onion and buttermilk (to keep everything moist b/c of the low fat content). Pour that mixture in with the meat, then add bread crumbs, 1 egg, s&p and plenty of parm. Mix it all up, form the balls, and lightly fry. When they are brown on all sides, plop them into a pan of heated red sauce so they can continue cooking. Thats it! They were a huge hit and its really fun to just use what you have handy. Have fun with it!

            1. s
              Sallie RE: Sallieb190 Jul 12, 2007 10:55 AM

              Hi Sallie-with-the-same-spelling! I use this one from epicurious.com:


              I make them small (just under an inch) and make a double batch with half turkey and half veal and freeze them to use in soups and pastas when I'm rushed. They defrost quicker when they're smaller.

              1. b
                Bostonbob3 RE: Sallieb190 Jul 12, 2007 01:26 PM

                This guy's from my neighborhood (Boston's North End).

                The meatball recipe is at the bottom of the page, but the story ahead of it is pretty interesting too.


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