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03-22-2019 06:30 AM
I have tried so many Italian meatball recipes and they come out either to dry or just tasteless and I do put in seasonings.Anyone have a recipe they would like to share? Thanks.
03-22-2019 06:43 AM
Kirkland brand, frozen food isle at Costco. I gave up making meatballs years ago. Only buy frozen now.
03-22-2019 06:57 AM - edited 03-22-2019 07:32 AM
Here's mine, but I won't put in any ratios. These are always tender and very good!
Ground chuck
salt, pepper, red pepper flakes, sweet basil, minced garlic
chopped onion & celery
fresh chopped flat-leaf parsley
1 egg
parmesan cheese
sprinkle of bread crumbs -- Italian or Panko -- (if you use too much, the meatballs get tough)
heavy cream (which helps to hold together & mellows everything out)
Don't overmix. And don't brown beforehand.
These are the "secrets."
03-22-2019 07:03 AM
I am vegetarian, but I make Rocco Dispirto Mama's Meatball recipe for my Italian husband. He claims they are better than meatballs made by his Italian mother and grandmother.
I throw the ingredient (ALL EXCEPT THE MEAT) in a food processor for easy prep. Do not overmix when you add the liquid to the meat. I use homemade chicken stock in a more concentrated form and add a bit extra red pepper. Also, I omit the veal and use 1/3 pork and 2/3 beef. A handy ice cream style scoop, will make all the meatballs the same size. Cook (saute) in EVOO.
Usually, I double the recipe and freeze the meatballs in freezer containers, make homemade sauce, (an easy one is Carla Snyder's marinara sauce) and I cook up rigatoni (do not overcook) placing in freezer bags with a little EVOO (toss around to coat the pasta). All freeze well and it makes for many easy instant meals for my spouse.
03-22-2019 07:28 AM
meatball mix . which is 3 different meats beef pork lamb . usually
tastes different
i use bread crumbs, some italian seasoning not too much, egg , some parm cheese
03-22-2019 07:46 AM
Harpa, so you drop them into pot of sauce to cook? How long does that take? TIA, Mary
03-22-2019 08:11 AM
@cuddlesmama I don't have a written down recipe but this is pretty much what my grandmother from Italy and my mother did. They used beef, veal and pork but I don't use the veal. I use half a pound of ground pork - could be sausage for each pound of beef and about 30 slices of ground pepperoni. To that I add 1 large egg for about each pound of meat. I use a lot of Italian seasoning and garlic salt then add about a cup of spaghetti sauce. Then I add enough seasoned bread crumbs to make the mixture firm but still moist. I usually bake mine (400 for about 25 minutes) but you can pan cook them also. I often add some fresh grated parmisan cheese for added flavor.
I always make a lot and freeze the meatballs after baking.
03-22-2019 08:17 AM
I use Fabio Viviani "Moms Meatballs" recipe. The only different thing I do is add a second egg white or whole egg as I cook them in sauce in my slow cooker and they seem to hold together a bit more. (and the leanest ground beef I can find)
1 lb. ground beef
4 oz. whole milk ricotta cheese
1 cup Parmigiano-Reggiano cheese, grated
1 cup panko breadcrumbs
1 egg
2 cloves garlic, minced
2 shallots, minced
1 tbsp. olive oil
Salt and pepper
03-22-2019 09:45 AM
Welsley Farms Italian meatballs at BJ’s. I used to make my own with ground pork and veal until I came across these. They’re not quite as good as my homemade meatballs, but they’re fully cooked and you just have to drop them into a pot of simmering spaghetti sauce. The convenience is worth it, especially when I was working.
03-22-2019 10:03 AM
@cuddlesmama : regardless of what recipe you use, you must not skimp on the quality and quantity of the cheese.
I like recipes by Tony Danza and Lidia B. I cook the meatballs as Lidia does- right in the simmering sauce. No frying or baking beforehand. I like meatballs tender, not firm or crisp on the outside.
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