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May 19, 2010 07:01 AM

I want to make GREAT meatballs!

OK, I make a good meatball but not a great meatball. I want to make a melt in your mouth,oh my god this is so good meatball. So far, I prefer a baked meatball. I like there texture a little better. But I've tried frying first , baking first cooking in the sauce, not cooking in sauce, only beef, a mix of pork and beef blah blah blah. Anyway, whats your secret to a really great meatball.

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  1. are you talking about dinner meatballs, to go with rice and pasta? Or small little cocktail meatballs on frilly sticks?

    1 Reply
    1. I love Alton Brown's Good Eats episode about meatballs, and that's what I use as a my guide when making meatballs. I'm sure you could find it online.

      The blog Lucullian Delights also has a recipe for mixing pesto into the balls, which sounds delicious.


      1. I make the Cooks Country version of BIG Italian meatballs, and get raves everytime.

        Use italian sausage and ground beef. Lots of chopped onion and garlic, sauteed, until translucent. Add dried oregano and red pepper flakes. Put into a bowl and add a couple pieces of torn bread and a little bit of milk. Combine, that's your panade. Then add the meats, lots of chopped fresh parsley and grated fresh parmesan. Roll into balls, can be any size, but the size of these are about 2" around, and makes about 16, for about 1.5 lbs of meat. Then place into a 475* oven for 20 minutes, or until browned. Obviously wouldn't need that long if you make them smaller.

        Very tender and flavorful.

        3 Replies
        1. re: Phurstluv

          Looks good. I think the $30 for Cooks Country cookbook and DVD set is a steal. At the time of this writing, the recipe can be found here:

          1. re: Phurstluv

            I love this recipe....I make mine in bulk and freeze them for later use.

            1. re: attran99

              Me too. I just did another batch yesterday.

          2. My husband just made the meatballs found in the rsvp (?) section of the June 2010 Bon Appetie--it's provided by a restaurant in Dorchester, MA, I think, but it doesn't appear to be online. Anyway, they're delicious, very tender meatballs w/ lots of fennel and leeks in the base. We ultimately had them in sauce but also froze many plain and look forward to all kinds of future fun w/ them.

            1. I like "JFood's" Meatball Recipe which is adapted from Rao's Restaurant of New York :


              Rao's Meatball Recipe:


              4 Replies
              1. re: Norm Man

                Ditto this. These are the best meatballs I've ever had.

                1. re: Norm Man

                  I made JFood's meatball recipe last night, very doubtfully. I've tried plenty of recipes and this just seemed too easy. I used out of the can breadcrumbs, did not add the egg whites and used half milk-half water. I also used the Cooks Illustrated method of oven browning the meatballs in a 450 degree oven for 20 minuts. Fabulous - tender - moist! I will use homemade breadcrumbs next time because I think it would improve an already very good outcome. Thanks JFood!

                  1. re: Siobhan

                    Siobhan, if you like JFood's Meatball Recipe, you will also like JFood's Braised Short Rib Recipe:


                    I reduce the amount of sugar JFood uses in his marinade though.

                    Jfood can really cook!!!

                    1. re: Norm Man

                      FYI - there are other, much easier and less time intensive short rib recipes out there.