How to Make Meatballs With Meatball Mix Beef
Sort by: Most Helpful
Most Helpful Most Positive Least Positive Newest
04/06/2012
I made Chef John's meatloaf a week or so ago and it was quite tasty which made me excited to try his meatball recipe. The bread crumbs I used in this recipe were made from homemade garlic-butter croutons and I cut back on the salt just a bit. To make uniform meat balls, I used my small cookie scoop. After baking my meatballs, I drained the fat off of them and added them to a homemade marinara and let them sit in the sauce for 20 minutes or so before I served them on pasta. The family really thought these were quite good. They held up well (to both cooking in the oven and sitting in the marinara) and had a nice flavor. Next time, I'd double the italian seasoning but that's really just personal to our family.
04/21/2012
These meatballs were awesome! I added more breadcrumbs than the recipe called for, left out the red pepper, and used beef broth instead of milk. They were a big hit and I even posted a picture! Thanks Chef John!
04/25/2012
CJ's Italian Meatballs Haiku: "I can't believe it. These beat 'Meatball Nirvana' And they held up too!" So my biggest praise for these meatballs is that after I made a double-batch, w/o changing the recipe, I froze them into weekly portions, but after thawing a handful of them in sauce last night, I couldn't have been more delighted that they held their meatball shape and didn't fall apart! So I don't know what of CJ's method, or ingredients, resulted in a firm (oh yes, and scrumptious!) meatball, but I think this recipe has replaced AR's 'Meatball Nirvana' in our house from now on.
06/27/2016
These meatballs were excellent! I followed the recipe as is. No problems with it whatsoever. Thanks Chef John! Fellow members, please refrain from changing the recipe to suit yourself and rate it as if its the exact recipe that is posted. If you make changes, any changes to the recipe, you're rating your own recipe..Doesn't make sense.
01/08/2013
Excellent meatballs! They are perfectly seasoned! I prefer to mix the bread crumbs with milk in a large bowl and allow it to rest for 20 minutes then mix in the eggs, parsley, parmesan cheese, the sautéed onions with garlic and all of the dry seasonings into this bowl. In a separate large bowl, I mix the beef and pork together then mix the contents of the previous bowl into the bowl of meat and place it into the fridge for an hour or so before forming the meatballs. I think that by doing so – everything mixes together more evenly. I find it impossible to mix the beef and pork together without using your hands, same goes for mixing the meat with the remaining ingredients. I didn't notice any toughness in the meatballs by doing it my way. I've heard numerous times to not work ground beef too much otherwise the meat will turn tough. I don't believe that myth. I use an ice cream scoop to form the meatballs and pack them into balls with wet hands. I added half of the cooked meatballs to a simmering pot of marina sauce and finished simmering them in the sauce for an hour. The remaining meatballs were put in a freezer bag and frozen for later use.
04/27/2012
These are FANTASTIC meatballs! I used meatloaf mix, b/c it was cheaper (believe it or not) than buying the beef and pork seperately. I also used seasoned breadcrumbs instead of plain and dried parsley in place of the fresh. Followed the recipe exactly otherwise and would not change a thing next time. I was scared b/c the mixture was so soft (even after refrigeration), but I proceeded on, and I am so glad I didn't add extra breadcrumbs like I wanted to...these held their shape and were so moist, tender, flavorful and delicious...one of the best I've made/eaten! I used my large cookie scoop and got 26 out of this recipe. My family RAVED over these...even my 10 month old twins couldn't get enough, lol. Seriously, these are sooooo good! I will def be using this recipe over and over~YUM! Thanks for sharing. :)
01/06/2013
I just took these out of the oven and they were swimming in liquid!! They weren't browned or even close - the flavor of the meat is good but the consistency of the cooked meatballs is wrong - won't make again!
01/10/2013
These tasted really good and were super easy to make. Just a couple of things: I think next time I'll use maybe a 1/3 cup of milk as they were almost too juicy to form into balls. Also, next time I will try baking them with a rack in the pan as they really did make a lot of grease and I think they would taste better without sitting in it. Third, I wish they would have browned up a little better. I even kept them in the oven for a few more mintutes at 450 and that didn't help. But, again, the best tasting meatballs I've ever made. Nothing wrong with the recipe as written, just personal preference, a five star recipe for sure!
08/04/2012
Wow. This recipe is a keeper. I followed the recipe to a T and I wasn't disappointed. These meatballs were intended for sub sandwiches with marinara, but after tasting them fresh out of the oven, I felt like I was doing an injustice to this fine specimen of meat by slopping marinara over it. Thanks for the great recipe. I will be using this for years.
07/09/2012
I made these mostly as written though I halved the recipe for my small family. They were the tastiest meatball I've ever tried! I chose to use all ground beef instead of with pork, and used 93% lean for a healthier choice. I loved that this didn't require the pan browning first. We ate these plain without a sauce with herb roasted potatoes and a salad, and it was such a tasty meal. The meatballs were very moist with a perfect texture. I'll make these from now on, and will also add these to my spaghetti sauce!
10/06/2012
Amazing!! Made these to add to my spaghetti sauce and they were delicious exactly as written! We froze half of them and I can't wait to use them for meatball subs!
10/28/2012
Ok I have already reviewed the Recipe, but I had to add this one too. I came home from work and we were having Spaghetti with Meat Sauce. After a couple of bites, I said this was a terrific sauce and asked where my bride had gotten the recipe. She smiled a little then told me how she was a little distracted when making the meatballs and how she just added the meat to the sauce pan with the onions, and when she realized what she had done it was too late. Very Funny, so I think we stumbled on another Recipe "Chef John's Meat Sauce".
02/23/2014
This was my first time ever making meatballs. I thought they were a bit of a pain and did not add anything to a recipe. But my husband specifically asked for meatballs with his spaghetti so I decided to try this one since it did not call for them to be cooked twice like every other meatball recipe I have ever read. I could not be happier than if I had not had to make them at all! This recipe was super easy and super tasty! These were as easy as making meat loaf and tasted better! I cut the recipe in half for just the two of us and put the full recipe amount of the herbs as my husband likes things spicy. Even the red pepper flakes. They were not too hot even for me and I cannot tolerate a lot of hot. I would cut them in half for children though. I was worried about the salt because I don't care for a lot of salt but I left it alone this first time except for cutting it in half thinking if it was too salty I would cut it next time. It was just right. We both loved this recipe. If you try only one meatball recipe make it this one you will not be sorry! Thank you Chef John for sharing this super good and super easy meatball recipe!
08/08/2012
These meatballs were awesome! Like most other people, I did change a few things, but only because I didn't have the exact ingredients listed. I had 93/7% ground beef so I used 1 1/2 lbs of that and I was going to use 1/2 lb Jenni-O Sweet Italian Sausage with casings removed. But by accident I had bought Turkey Bratwurst. So I used 2 of them and mashed them thoroughly into the ground beef. I also used about 1tablespoon of dried parsley instead of fresh, only 1/4 teaspoon red pepper flakes. And when the onion was about finished cooking, I added the chopped garlic to bring out the flavor. For me, it made 28 meatballs and each was 2 Weight Watcher points plus. Since it's just my husband and myself, we have 2 more meals now in the freezer already in the sauce that I made and 16 more meatballs (without sauce) bagged in the freezer as well. Now we can have these delicious meatballs any time we want.
04/29/2012
Best meatballs ever! These were delicious and hit the spot for the hubs who was craving spaghetti & meatballs. Instead of using plain ground pork I used groung italian sausage (mild). After baking them I let them simmer in marinara with sliced italian sausage to meld the flavors. We had leftover meatballs so made meatball subs for lunch the next day. Even better the second day. Will definitely make this recipe again!
05/14/2012
This recipe is perfect!! The meatballs held together very well, perfectly spiced!! I scooped with a cookie scoop to make sure all meatballs were even sized.
01/03/2013
Huge hit w/the boys here! Easy & quick to make. I didn't precook the onions, just chopped them fine in my mini chopper & threw them in. Decreased the salt & pepper by 1/2 as a personal preference.
09/15/2012
Delicious meatballs. I have always baked my meatballs. It gives them a great flavor and makes it easier to cook and to cleanup. The only change I made was to use only ground beef instead of beef and pork mixture, its just a personal preference. Thanks for the recipe Chef John.
04/13/2012
My husband hates italian food, but he will eat it occasionally for me and the kids. He LOVED these meatballs!! He actually went back for 2nds and 3rds!! Thank you Chef John!!!
05/24/2012
Fantastic recipe - made GREAT meatballs sandwiches! I love the red pepper flakes, they gives the meatballs a little added punch!
08/14/2012
O so delish. Loved them. I did add more Italian seasoning, about TBL. Also added more garlic, about 4 gloves. Served them on steak Italian rolls. Put provolone cheese on rolls then put under broiler until melted. Um Um good. Thanks Chef John for the recipe.
02/26/2017
I've made big batch meatballs this way for the freezer for years, and I use all the ingredients here except for the olive oil and salt. I never make less than 5 lb meat at a time, and this makes about 6 quart size freezer bags of 30 meatballs each. I don't really measure seasonings anymore, I just eyeball them. I do have a rule of 1 egg to 1 lb meat, and no more than 1 C of filler to 5 lb meat. The rest I wing to taste, as many of the 600+ reviewers also do. I mix the fillers, seasonings, liquids, and eggs in a big mixing bowl, then add the meat and mix thoroughly. I don't precook anything, and it all comes out of the oven very tender. I use cookie scoops, small for spaghetti and large for subs, to scoop out a half sheet pan of balls, then go back and roll them. I bake at 400 degrees for about 20 minutes, pull out the tray, drain grease, then use a spatula to loosen the balls and shake them around at bit. Back in the oven until well browned (sometimes need to broil a bit), and drain again before cooling and packing in freezer bags. My husband likes meatballs, and this is the most painless way for me to satisfy his craving. I think this recipe is more about process and less about amounts as everyone's taste is a bit different.
04/28/2014
I tried these meatballs for the first time today. I made them exactly according to the recipe like I always do when I try something for the first time. Whenever I am looking for a particular recipe I always try Chef John's first so this was a little disappointing. I'd like to make a few comments that others can use or take with a grain of salt (excuse the pun): 1.The red pepper didn't make the meatballs spicy or hot so I wouldn't hesitate to use it again. 2.The meatballs were not "Italian" enough for me so I, like others, would increase the Italian spices or use fresh & 4 cloves of garlic would have been better than three. 3.The onions only took about 10 minutes to become transparent. You don't want them to brown and taste like "fried" onions so watch carefully. 4. The recipe had too much onion and made them taste like meatloaf. I would cut back or eliminate next time. 5. I felt 40 smaller meatballs would be better in the sauce. I made thirty but they seemed big. 6. Mine browned only slightly but I didn't keep them in longer as I didn't want them to dry out. May try 450 degrees & decrease the time if I decrease size. 7. I used at least 1/2 cup of parsley, pressed down, and it was fine. Question: Any tips on how to keep them from going flat on the bottom? All in all a pretty good recipe I will try again. Video shows good instructions for forming and mixing. Thanks Chef John.
01/21/2013
This is honestly the best meatball recipe around! If you use the suggested ingredients and assemble the meatballs as Chef John suggests you will have tasty, juicy, flavorful meatballs every time! They also freeze well and are just as good reheated.
12/27/2012
I made this recipe for appetizers, so I made the balls about 1". I baked the meatballs on a cookie cooling rack on the baking sheet so the grease drains off, plus the heat circulates around the meatballs (350 for 12 minutes). They are perfect! Very tasty! I plan to reheat the meatballs in marinara sauce on New Years.
07/15/2013
This recipe is super and easy. It is the homemade taste I have been looking for. I made a few changes due to what I had on hand. I used 2 lbs. beef and 1 lb. Italian sausage. instead of fresh parsley and garlic I substituted with 3 teaspoons garlic salt with parsley in it and held the salt as well. The rest of the ingredients were increased by 50% to accommodate the extra beef. I got 60 meatballs out of my batch!
02/24/2013
Quite good. This recipe makes a lot. If you're not feeding a crowd, I recommend using the leftover meat in "Chef John's Stuffed Peppers", which are super good
08/06/2012
These were some of the better meatballs I've had.
08/01/2012
Followed this to the letter; makes fabulous meatballs! Family loved them! Thanks!
03/11/2013
These meatballs were the BOMB! I have never made meatballs before that were very good. I have tried with similar ingredients but never had a good result. These would also be great in meatball sandwiches, because they were so flavorful. FWIW, I did not chill the meatballs because my ingredients were already cold and I was hungry! I made them about 2" in size. And I did use fresh parsley. Love this recipe!
03/01/2015
My Sicilian husband said these were the best meatballs he ever tasted - even better than his mother's - and in 10 years of marriage, I've never heard him say that about anything! I pretty much stuck to the recipe, but did add a pound of mild Italian sausage and a package of chopped Prosciutto (and increased the rest of the ingredients 1 1/2 times to make up for the increase in protein). Sorry John, but I think that made a big difference in the flavor! I would strongly recommend at least adding the sausage - it makes a big impact!
12/02/2013
My boyfriend made these meatballs. He stunk of garlic for 2 days. My dog loved it because it was coming out his pores!
11/23/2014
I've made these twice now, and I don't think I'll ever bother to look for another recipe. For years -- well, decades -- I've gotten frustrated trying to fry meatballs without them falling apart, and they always turn out a bit tough if you get them dry enough to hold together. With these, the mixture is a bit wet, but it doesn't matter at all because they're baked, like miniature meat loaves, which is what good meatballs should be anyway. They're easy to make, turn out terrific -- tender and flavorful -- and cleanup is a snap as long as you use wide, heavy-duty foil so it completely covers the pan and doesn't tear. These will be a new standard in our house.
04/30/2018
I have made this recipe three times and got great reviews each time. The first time I followed the recipe exactly. The second time I used bulk hot Italian sausage for the ground pork.
02/12/2014
These were the best! We used 2 lbs of beef and 1 lb pork, everything else the same. They were awesome. We freeze ours into smaller portions with our foodsaver, and just pop them into the crock pot around noon in sauce for them to be ready for dinner! We use grass fed beef and local pork from a local farm too. I feel much better about eating these than store bought!
08/13/2013
This was delicious! I will definitely be making these again. I halved the recipe, using 1 lb ground beef (I didn't have any pork on hand) and got 18 meatballs. I added the garlic to the onions about halfway through the cooking time, and used Italian breadcrumbs. Thank you, CJ!
02/08/2015
I had to add more bread crumbs ( the good Italian ones that we all use.) I did not have parm cheese on hand ( oops.) I did his cooking method. I wanted to just throw them in the sauce uncooked. I only made 20 balls . wife loves big balls.......so I saved half the balls for another noodle journey. excellent balls!
12/21/2014
I MADE THE 1/3 BEEF , 1/3 SAUSAGE ,1/3 VEAL !!! They came out fantastic !! I used my mother~in~laws family sauce recipe . It was a great compliment to sauce . I will use this "meat ball' recipe from now on thank you for making it so easy for me !!!!
09/24/2014
I am a meatball fanatic. These are the BEST meatballs I have ever tasted in my life! If you follow the directions, they are to perfection!!!!!
02/10/2014
Best meatballs I've ever had. I made without he onion, and parsley after trying them with and liked them better without. Make them every time I make spaghetti now. The entire family loves them.
06/21/2013
These are EXCELLENT as is! I think that next time I will try doubling the spices to add more flavor. The taste and the texture were so good that we want more of that taste!
07/08/2013
BEST MEATBALLS EVER!!! My 6-yr-old hates meatballs, but I made her try one of these anyway. She went back & attempted to load her plate down with as many as she could get! I did make one major change to this recipe: Spinach. Instead of the ground pork, I used a 10-oz pkg of chopped spinach (squeeze all the water out after thawing). I had to stop myself from eating these before dinnertime! YUMMY!!!!!
12/28/2013
theae are the bomb. Hubby got up in the night and ate another plate. Made very few changes due to personal taste( no black pepper or pepper flakes, more parmesan and added minced green pepper). Cooked the meatballs and cut up italian sausage in cheap canned sauce in the oven, let it cool and skimmed the fat, awsome.
02/09/2014
I made this tonight and they were really good. Quick and easy to make!!
09/02/2012
WOW! These are the best Italian meatballs I've ever had. Left out the parsley because I didn't have, and decreased the red pepper flakes because my family doesn't like. Still, just pure yumminess!
03/18/2014
These were amazing meatballs. My daughter considers herself a meatball connoisseur and she rates these a 5 as well. I too used more beef to pork ratio; approx 60/40 due to personal taste. Used convection bake setting and turned the meatballs halfway through baking. It gave them beautiful brown colour. Using extra lean ground beef and lean ground pork resulted in very little meatball shrinkage or greasy run-off.
05/27/2012
I made half this recipe to try it out. I used hot Italian sausage that I took out of the casing, along with the ground beef. I didn't sauté the onions, but rather diced them very finely and just added them to the mixture. After refrigerating for an hour, the meat mixture was still quite loose and I wondered if the meatballs would hold their shape. Well, they did and were done in 15 minutes in my oven. I liked the softer texture of these, but I may try a different ground sausage next time. Thanks for the recipe, Chef John.
09/28/2013
This is now my homemade Italian meatball recipe; I will never use another recipe. I had no issues with the meatballs being too "liquidy", and there was hardly any grease at the bottom of the baking pan once they were done cooking. I love that he has us cook the onion before adding it to the mix - I don't like crunchy chunks of onion in my meatballs, which is how my mother's were (sorry Mom). This is a great base recipe - add different spices and amounts to your liking. As a side note, I always know I've found a good recipe when my husband asks, "Hey, how'd you make that?!" He even says the recipe is a keeper, and so it shall be. Thanks for sharing it.
03/29/2013
This recipe is WONDERFUL! Don't even bother trying to find a better recipe. It is so simple..the meatballs also freeze well. Just make, freeze and bake them later. Thank you, Chef John!
07/27/2012
Best meatballs I've made.
05/10/2016
Absolutely delicious! I knew this would be probably awesome because I had previously saved/made other Chef John's recipes, too, so I knew that creating this one would be worthwhile the effort :-))
11/11/2014
This is a great recipe. Very similar to something that I've comeup with myself, without the parsley and cheese. The recipe I mad, I used hot italian sausage rather than pork sausage (which I've used in the past), I didn't have milk so I used buttermilk powder and water, and I didn't have straight Parmesan so I used an Italian blend. My end result was fantastic, but really the choice of a pork sausage rather than my choice of a hot Italian sausage (what the recipe called for) would have been much better. Milk vs. Buttermilk and Parmesean verses my Italian man x (good quality) were not important. The texture, moistness and general flavor (ignoring the hot Italian sausage) was absolutely FABULOUS....I will absolutely make this again withwhat the recipe calls for....ground pork, not my substitution of hot Italian sausage. This is a fabulous recipe, only flawed by my on substitution.
07/03/2012
Delicious! Meatballs held their shape nicely and stood up to slow cooking in my pot of gravy. I used home made breadcrumbs, subbed my own broth for the milk and used fresh herbs in place of the dry. I did add a considerable amount more of crushed red pepper and skipped the salt due to dietary restrictions. I used soy Parmesan cheese as well. Great recipe and it easily amended to my needs.
03/24/2015
I made these meatballs for dinner this evening, and they were absolutely fantastic. I used ground beef and ground turkey but otherwise followed the recipe. My husband loved them, also. I will definitely make these again.
09/07/2015
These are by far the BEST meatballs! Everyone raves over them. I like to make a big batch, cook them and freeze. They are my go to. Cook them all the time! Great for meatball grinders too.
05/18/2014
Phenominal! This is comfort food at its best! Only made slight adjustments...used gluten free bread crumbs & 1/2 cup ground parmagiano reggiano cheese (cuz I bought it and was bound to use it!). I also blended all dry ingredients together (including garlic & cheese) & separately blended lightly beaten eggs to the milk/bread crumb mixture before adding each to the meat mixture. (This was so I would have to handle the meat less.) Also, I made a test burger to check taste & consistency... it just needed a little more bread crumbs. It melted in my mouth! After baking 'til browned, into the simmering marinara sauce they went...heart be still...Loved it!
03/14/2015
Best meatballs I ever made. I added more garlic.
01/17/2014
My family went crazy over these meatballs! I was able to make 18 with this recipe-I like a nice size meatball! The only ingredients I changed was the meat. I used 1lb ground beef and 1lb ground Sweet Italian sausage. Will be making these is batches and freezing them.
02/18/2015
These meatballs are fantastic! I make a double recipe and then freeze them - they make a great, easy weeknight meal because they defrost quickly or just throw them in some sauce to simmer. I use half the salt, italian breadcrumbs and Jimmy Dean Sage sausage. YUM! Another trick is to use a small fruit/cookie scoop (mini ice cream scoop) to make the meatballs instead of using your hands - much neater and quick!
07/17/2017
Delicious. Will make again. Substitutions / Additions: (1) subbed panko for regular breadcrumbs (worked great); (2) added 3-4 TBSP extra Panko; (3) added 1 TBSP extra italian seasoning; and (4) used 1/2 Vidalia onion instead of whole onion. Cooking Notes: Made 2" meatballs, so they took a little longer to cook. Would use parchment instead of foil next time. Turned once halfway through cooking to brown both sides. Ran under the broiler for a minute to give a little extra browning at the end. Simmered in marinara and served over a little chickpea pasta. Hearty and filling meal.
04/02/2013
The meatballs are FANTASTIC! I have always had trouble making meatballs but no more with Chef John's recipe! The meatballs are so moist and filled with such wonderful flavor - and they're great for meatball sandwiches,too - Thank You, Chef John!
02/09/2014
These meatballs are delicious. I used 2# ground beef and no pork and left out pepper flakes. Baked them as directed and cooled. Served them on a long loaf of French bread which I had removed some bread so the meatballs would nestle in the loaf. Before adding meatballs spread a light coating of pesto on top and bottom, added meatballs and topped with provolone. Added another very light coating of pesto to top of loaf. Wrapped in foil and baked for 30 -40 minutes at 350. This sandwich was a huge hit with my family. Served with hot broccoli cauliflower beer cheese soup and tossed salad.
12/30/2013
I did tweak this recipe a bit. I didn't saute the onion, put it in the food processor (after I made my bread crumbs), and then added all of the wet ingredients with the bread crumbs and let it sit. I added the meat and mixed all together by hand. The meat mixture was a bit loose (wet) and I thought it would be a mess, but they were great!!! I'm sure the flavor would have been even better had I sauteed the onion. This will be my go-to recipe for meatballs!
10/18/2012
Recipe yield was 31 meatballs for me. Used a small ice cream scoop so they were uniform size. Although not seared on the outside like pan fried they were very good and stayed together well in the sauce. Were going to do meatball subs, add some mozzerella with the left overs. Keep hands wet when shaping, makes them smooth and stay together. Will definately make them again.
10/01/2013
I didn't have onion powder on hand, so I used a large onion sautéed in the olive oil. I usually make my meatballs using the boxed onion soup mix, so these were a little bland for me! I'm not sure I like baking the meatballs vs. frying them, I used a rack on the cookie sheet, but still had to rest the meatballs on paper towels afterwards to soak up the grease. Not sure how much that saves on fat calories, hopefully it does, because it's just as much work and clean up. I would probably make these again, just make sure I have all the ingredients.
06/02/2014
I started to make this recipe exactly as the recipe states but had tremendous issues after adding the eggs. It produced a rather loose mixture that I could not roll up. I did use eggs from my chickens so the sizing may have been off but the recipe does not mention egg size. I used 2 large eggs and I shall change that to 2 medium eggs next time. I ended up having to add a lot more breadcrumbs to make up for the wetness of the mixture. As others had mentioned I regret not cooking these on a tray that would drain the grease. Also something I will do next time. Overall great flavour. After my adjustment they held together and held their shape. I did cook the meatballs for a little longer than specified but more to time with the rest of the meal. I wish I had taken them out at the right time (tasted and they were perfect) as they ended up a little chewy leaving them in for a little longer. Thanks for sharing. I will be making again.
04/28/2012
My Son chose this recipe for one of his cooking course categories, so he had to follow the recipe to a tee. First of all it was fun to watch him do this all by himself. But he did a great job and the meatballs turned out amazing! Would not change the recipe one bit. But we did used the basic ideas of this recipe to make burgers. Whoa, loved it!!!!
12/24/2014
We have allergies at our house (corn, dairy, and tree nuts) so I am always looking for recipes that I can adapt. These meatballs were perfect even adapted to our needs! I left out the parm cheese and used slightly ground oatmeal (instead of bread crumbs) soaked in hemp milk. Otherwise, I used the same seasonings. Meatballs still held up in the sauce and taste so great!!
03/21/2013
First time making meat balls. Lets just say I have only sucessfully made meatloaf once where it did NOT fall apart lol. These meatballs stayed in form! I did not have any breadcrumbs so I googled and used oatmeal instead and added 3 eggs in place of two. I used all hamburger no pork. I also used almond milk in place of cow's milk and added Chicago Steak & Chop cracked pepper and garlic blend to the mix as well. Def will be making these again, my 7yr old is always upset I do not make meatballs in our speghetti so now I have a recipe that doesn't crumble on me.
05/13/2012
Very tasty -- only slightly rich
06/09/2013
I left a review saying I did not like these when they came out of the oven. Said to much Italian season. UPDATE: I put these in my home made sauce and cooked for an hour. Excellent! The Italian seasoning didn't overpower the meatball, they were tender and juicy. Even got a UMMM from Hubby! Will without a doubt make these again!
04/01/2013
We had to make a few diet modifications but this recipe is AMAZING!! One of my sons is gluten-free & another is dairy-free so I had to use gf 'bread' crumbs and unsweetened almond milk. I had 2 lbs ground beef, no ground pork, but this recipe is so solid that even with all of these changes it still ROCKED. I have made it twice and it was perfect both times. Thank you Chef John!! It's a crowd-pleaser, even for my hubby & oldest son who have no dietary restrictions.
01/14/2015
Yet another great recipe from Chef John!! Made these for meatball bombers. I left out the red pepper flakes and doubled the batch. Definitely use foil as these are messy while baking. They were gone in 2 days with 4 of us eating them.
07/17/2013
Hmmmm, delicious! I used this recipe to make a meatloaf. It was so tasty and everyone like it. Can't wait to try it as meatballs. The only thing I HAD to change was I to use all beef, (allergy). I really liked the flavor of all the right on spices, and I also liked the moistness of the meatloaf, it was not dense but held nicely. Out with my old recipe and in with this one. Thank you Chef John!
04/01/2014
I've been looking for the right meatball recipe ever since the cooking duties fell to me when I became a stay at home dad. This one nails it perfectly for me. No more frozen meatballs for this family!
01/15/2013
Very easy and fast to make. I baked the meatballs and tossed them in to simmer with sauce for subs. They held their shape very nicely, and were perfect on our meatball subs. My kids didn't love the occasional spice from the red pepper but ate the whole pan of meatballs anyway. This one is a keeper!
02/03/2014
The combination of great texture and taste makes this a standout winner. With countless reminders over the years, it's no secret most Italian Americans believe their grandmother makes the best Italian meatballs. Chef John somehow figured out which one was the real deal, and pried it away from her. Great job, Chef John.
10/01/2013
I just made these...and like another reviewer said I used a small ice cream scoop (actually the small pampered chef cookie scoop) to make the balls...made it soooo easy. Saved a ton of time. They had great flavor. I've tried several different meatball recipes and this one is by far my favorite. They have a little bite from the pepper flakes (might want to omit for kids) other than that I wouldn't change a thing...thanks for sharing this wonderful recipe Chef John!
03/13/2015
Very good! Didn't refrigerate the meatballs before cooking....other than that followed exactly. They held up well when added to sauce. Oh and i didn't use foil on the pan either. I don't think it's necessary, they did not stick
04/13/2014
Very good tasting. The only thing is that if you bake them like we always do, they flatten out.
03/30/2014
Excellent! I used Italian breadcrumbs, added two table spoons of worcestershire sauce to the milk, and used lean ground beef so they weren't swimming in liquid like another reviewer said. Thank you!
09/21/2015
I made these last night and I did not change a thing. I always like to follow a recipe to the letter when making it for the first time. I can tell you that these are the best meatballs I have ever made! Turned out absolutely wonderful. Now there is no need to search for any other meatball recipe. Thank you Chef John!!
12/16/2014
OMG! These are the best meatballs! My niece and I made them and they were to die for. I later modified the recipe and made a meatloaf. It was equally fantastic!
03/14/2015
These were really good. Only thing was the meatballs lost half their size while cooking. Next time I'll use a leaner meat or make them bigger and put them on a cake rack or broil pan so they're not sitting in so much liquid at the end.
01/18/2015
I made this last night and it was unbelievable!!! I added more garlic and the same amount of parsley. Used venison, beef,pork and veal. Used or homemade sauce made from heirloom tomatoes we grow. Flavor! Flavor! Flavor!
11/12/2013
Excellent!
12/25/2014
The most flavorful meatballs I have ever had! I just had to leave out the cheese due to allergies., otherwise made them per the recipe. Big hit!
05/03/2016
I didn't make any changes at all and they came out perfectly. This is now my go to recipe for meatballs!
09/21/2013
Good flavor. Waaaaay too much onion. Very loose, too. Meat did not hold well together. Will make again, but will make my own adjustments.
04/20/2015
Everyone in my family loved these meatballs! I followed the directions for the most part but deviated slightly with the seasonings- I took the advice of another reviewer and increased the Italian seasonings to 1/2 tsp of basil, 1/2 tsp of oregano, and 1/4 tsp of thyme. I used fresh parsley and garlic and. Tsp of sugar. Wow! These were the best recipe I have followed on AR and will make these again and again. I will cut back on the amount of salt used- they were a tiny bit too salty for our tastes.
09/25/2014
These turned out super tasty and moist. I baked on parchment paper and it wasn't a soggy mess. Make sure to give yourself the time to let the mixture sit in the fridge for and hour, really helps the mixture hold together. Thanks!
05/10/2014
So delicious!!!!! I used a meatloaf mix for the meat, and left out the fresh parsley and red pepper flakes. I baked them for 15 minutes and they were perfect. I used a disher and it made 27 meatballs. Next time I will cut out a little of the salt, but other than that, I wouldn't change a thing!
02/06/2014
I grind my own pork, chicken or turkey meats. I used 1.5 lbs (1/3 each) ground chicken, pork and 85% grnd beef. I use ground pork rinds or coconut flour for a binder with heavy cream as I am doing Keto. I upped the seasonings a bit and instead of salt I used beef bouillon granules. I skipped cooking onions; used 2 t dried minced onions instead. I adjusted some ingredients due to using 3/4 of meat called for (24 oz). Oh yes, I make the mixture a day in advance to allow all flavors to develop. I baked at 375 for 12 mins, flipped, turned oven off and let em ride for 15 more with oven off I shape mine a bit larger then golf ball size. Great stuff CJ! I wet my hands a few times while rolling raw meat s so none of that sticks to my hands. If your making extra: let cool completely b4 freezing. Otherwise for some reason they turn out dry and dense.
11/07/2014
This is my first time writing a review. My husband and I loved these meatballs. I made 19 meatballs using and ice cream scoop measuring 2 1/4 inches. I also used panko crumbs instead of pain bread crumbs. Instead of regular milk I used up my half & half. I put the meatballs that were left over (fully cooked) on a cookie sheet and put them in the freezer and then placed them in a zip lock bag. This recipe is a five star. These are the best meatballs. Judy4 11-7-14
01/22/2015
I followed this recipe to the T and these meatballs came out with the texture of hamburger balls.
02/06/2017
Made with veal, pork and beef as mentioned in the option. No other changes. These were delicious, not too spicy but full of flavor. I may have made them a bit small because they were a little dry but think that was my error. They keep well in the freezer. Am going to try them again, making them a little bigger. A keeper for sure.
11/07/2014
Hi Chef. I didn't have fresh parsley on hand so I guesstimated a heaping Tbls of dried, and while I had nice freshly ground beef in the freezer the only pork I had was sweet Italian sausage, otherwise I followed your recipe. I love the bread crumb soaked in the milk Method you showed me. Thank you for a superb recipe, these meatballs are amazing!
07/04/2014
best meatballs i have ever made! I used half pork sausage and half 80% lean beef
05/08/2012
This recipe is the BEST recipe for meatballs I've ever used. I couple the meatballs with Vhef John's Roasted Tomato (pasta) sauce and it's a '10'!!!
Source: https://www.allrecipes.com/recipe/220854/chef-johns-italian-meatballs/
Post a Comment for "How to Make Meatballs With Meatball Mix Beef"