How to Make Meatballs Magnifico

Where's the spices???????????????????/

i make the best. m balls

Brown the meatballs in olive oil, garlic, and chopped onions. Scoop browned meat balls out and drop into sauce. Oh yes, use, Italian bread crumbs, egg, and cheece (parmigiana or parmesan cheese and ground meat for meatball

Brown the meatballs in olive oil, garlic, and chopped onions. Scoop browned meat balls out and drop into sauce. Oh yes, use, Italian bread crumbs, egg, and cheece (parmigiana or parmesan cheese and ground meat for meatball

molto benne

Everyone has their own way of making meatballs. If there's one thing that I'm taking from this article, it is that I am now starving!

Just tried these meatballs tonight- Delicious! All the kids and husband loved them just as the recipe was written. Tasted "not too bad for an Irish girl"!

my family loves meatballs w/ raisins! the first time I heard this I said yuk!!! but they do make the meatballs taste good and kids like them.

I also use sirloin, pork, and veal. But you HAVE to have onions and Italian parsley. Brown them in olive oil, drain them on a paper towel after, then put them in a pan with the sauce and cover it. Cook slowly for about 1/2 hour, and they come out delicious. I also make them a little larger, like my Sicilian grandmother did.

as soon as I saw he added bread crumbs I knew his meatballs suck. he should try bread soaked in milk, it keep the meatballs moist. that is what is done in most italian kitchens, but not in restaurants. but what do you expect he's from milan, my blood is from Abruzzi, Calitri, and Sciliy. try the bread soaked in milk, it's better

Love the writer's style and humor:D

Zodiac - if you use sirloin like he does, it won't be as greasy. That said, I was wondering where all the spices are - no galic or onions, fresh basil, oregano? I am willing to try this way for a change but coming from a family where my father was and Italian chef who's parent come from Italy and were also chefs...I am not too sure about this.

Zodiac - if you use sirloin like he does, it won't be as greasy. That said, I was wondering where all the spices are - no galic or onions, fresh basil, oregano? I am willing to try this way for a change but coming from a family where my father was and Italian chef who's parent come from Italy and were also chefs...I am not too sure about this.

My mothers tip - using dried italian flavored bread crumb soaks up alot of moisture from the meat. If you find the meatballs a bit dry, add ice cold water to the meat mixture.

You don't need eggs,you don't need bread crumbs. Use a good cheese, grated and toast pine nuts,smash um.Saute onion garlic and fresh Basil then add to meat.2/3 85/15 Beef,and 1/3 pork. Bake
and brown in oven...remove from Fat add to San Marzano tomato sauce on low ,and cook for 2 1/2 -3 hrs stirring every 15 mi. with your favorite wooden spoon. Your house will smell wonderful and your family and guest will understand the meaning of life ! Salute from Pietro Antonio Paulo Tannura..........

PS Golf Ball size ? If you can't 2 seam a fastball with one ...Don't even step up to the Plate. A meatball
should be the main course,be proud and show it .

yes sugar brown to be exact it cuts the acid taste in the sauce only 2 tbs.also i like some chopped onion in my meatballs...meat,egg,bread crumbs,garlic,onion,basil,salt roll in flour fry in olive oil i do not put mine in the sauce i bake my spaghettee layer my ingreidents once i have cooked everything on the stove top it comes out great by putting it in the oven for about 30 minutes i don't care for mushy meatballs we like ours more solid.

Recipe is good, but do add a good amount of garlic to own taste, and, bake the meatballs for 20 mins, at 350, before adding to sauce, which will not dry out the meatballs, but will eliminate some of the unwanted fat. Let meatballs simmer in sauce, for about an hour, before serving over pasta, or on torpedo rolls. Bon Appetite!

I am so glad this article was posted! My grandmother's best friend was off the boat from Sicily, and this is the way she taught my grandmother to maker her meatballs, which, of course, was passed down to the family. They are so much more tender and flavorful this way, and it does not make the sauce greasy unless you are using low quality meat! You have to use at least 80/20, 90/10, etc. My brother and I even do it now with ground turkey and it is delicious!!!

This recipe sounds good to me, however my Mother has been doing it this way al her life, when you cook the meatballs in the sauce it Sicilanni, You can always put the meatball into a fryiny pan , olive oil and garic and fry for a few minutes then put into sauce. Charles Vespa