Excellent Meatballs

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These are now my new favorite meatballs! Hands down! And I have had many an Italian Momma's meatballs!!

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Only made the meatballs and they were awesome. This will be my go-to recipe with minor tweaks as needed. Loved the addition of the sautéed onions and garlic and what a great idea to add water to keep them moist. I did use Italian breadcrumbs because that is all that I had. Will try the sauce, but with crushed tomatoes since I don't own a food mill. Yum!

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Please don't yell at me, Anne, but I have to admit I cheated a bit. I used all beef, as that's what we had, and added 1 1/2 tsp of black pepper, and 1 tsp white pepper, and a tbsp of dried Italian seasoning. I would have used crushed red pepper, but ran out. I also used 1/2 cup sweet red wine and 1/2 cup milk instead of the water. I used about 2 tsp of salt. We actually put less salt and pepper in initially, and the test patty was good, but not great, so we tweaked with a bit more and the next one was excellent.

I really love Anne's common sensical attitude with regards to making a "test patty" and tasting it. Why don't other Chef's suggest good cooking tips like that? Anyway, with this recipe and the test patty idea, your odds of getting meatballs you'll love are dramatically improved.

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Yummy! I purchase all meat directly from the farmer and used ground beef, pork and chicken- no veal (I know how it is raised. Doubled the recipe, formed the balls, placed them on trays and froze them so that I could take out and cook as needed. Great recipe!

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This is really so delicious! The best I have ever had for sure and will be my only recipe for meatballs and marinara from now on.I could not believe the flavor the sauce had with so very little ingredients. Don't be tempted to jazz it up with herbs, the pancetta gives it a great flavor. Love this recipe as is.

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Really great meatballs. Don't forget the water. The veal makes all the difference in texture and taste.

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Incredible!

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We loved this recipe! However, due to lack of exact ingredients, I had to modify the recipe. I used two (2 pounds of ground beef, one (1 pound of ground pork. I didn't have bread crumbs, so I toasted three pieces of white bread (one crust in the oven and crumbled them in the food processor while I sauteed the onions/garlic. I used about 1/4 cup of Panko I had in the cupboard. I used curly leaf parsley instead of Italian parsley. I used a jar of marinara sauce I already had, but before I put the marinara sauce in a sauce pan to heat up and put meatballs into, I deglazed the pan with a good Cabernet Sauvignon.

I didn't use the water because the meat was already very moist.

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Thoughts About & Minor Change to an Excellent Recipe!
This recipe takes a lot longer than the time I noticed in the first directions. It says about 40 - 50 minutes, but that only applies to the meatballs. Then I see the Marinara Sauce takes 2 - 3 hours. We didn't really notice that until we were well underway, and the recipe didn't suffer because of the lesser amount of time for the sauce. We cooked it in less than 1 hour. One change that we made was that we used thick bacon instead of pancetta. It was wonderful with a rich smoky flavor to the sauce...but what can I say, we're Southern! Excellent best ever meatballs & spaghetti.

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These meatballs with Anne's marinara sauce is probably the best I have ever had. I have so many people hooked on this recipe.