Meatballs

Real bread for breadcrumbs is crucial and if you try to substitute with store bought Stanley Tucci feels an adjacent pain in his Calabria bone.

Has anyone tried substituting panko for the bread? If so, how much and how did you moisten it?

Strange to me. “Soft dough” texture suggests meatballs will flatten when frying, unless constantly turned. I try to keep them dry and a little sticky, and bake in a hot cast iron pan turning once.

Delicious and fairly easy/quick! I heated up some jarred sauce and cooked the meatballs in the sauce for 10-15 minutes. Very yummy!

Having grown up eating meatballs fried in bacon grease and having reduced my beef intake significantly recently, I needed a guide, preferably from an Italian. This filled the bill. But I used home-ground round steak, much less bread (4 slices for 2+ lbs of meat!), dried it a bit, about the recommended amount of egg and cheese, and more garlic (my taste). I browned them, then finished them in the oven. Am very happy with them. My suggestion: start with it and proportion items liberally.

This is exactly the way mama and all of my Italian aunts made their meatballs, passed down to all of us cousins who are still making meatballs this way for our 'Sunday Gravy'. I have seen recipes calling for milk to soak the bread but we always use water. The amount of bread varies - don't know why but it simply does, maybe depending upon the type of bread used. Good Italian bread is what we use, and we actually do not remove the crusts but I suppose that's an option.

I used these meatballs for meatball subs with homemade rolls. They were perfectly soft and were good with the crusty bread. I baked them instead of frying then put them in the sauce.

These are delicious, and so easy! I did use double the garlic, and baked them at 350° for 15 minutes (then joined them with our dinner, which was pasta with a roasted tomato/zucchini sauce). Great recipe!

Question, I plan on making these on the weekend. Sometimes between the cheese and the parsley I get somewhat "burpy" afterwards. When making meatballs with ground beef I use Chuck with a low fat content. My parsley is home grown, my parmesan is grated fresh.

So yummy. A bit labor-intensive, but the meatballs will make a few extra meals for one. I only used a few slices of slightly stale white bread from my local bakery that I toasted and soaked in milk. I think I was supposed to break up the bread more, but the meatballs tasted meaty and moist regardless. I added a shallot and a little onion powder, as well. Used marinara from a local market, but next time I'll make Samin Nosrat's recipe the day before. Better than takeout!

Tasty but came out too soft/wet/mushy I think too much bread.

this was a massive failure for me. i'm a meatball novice and it seems this recipe is too complicated.. ;(

Pretty much my Italian grandmother’s recipe. Frying, not baking, really ups the flavor when simmered in sauce.

Soakes the bread in beef broth to add more flavor. Used a meatball mix instead of ground beef which contained veal, beef, and pork. Browned them under the broiler for 4 minutes a side and cooked them in a pot of marinara sauce.