Excellent Meatballs

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I had to give the recipe 3 stars because it's only half good.

The meatballs are terrific. I swapped out the veal for sweet Italian sausage and was very happy with the result. I'm used to a beefy meatball and this was dominated by the pork and sausage, almost to the point of being like breakfast sausage, but the texture was excellent and they were extremely flavorful.

The marinara is a disaster. It's basically tomato soup, this will not thicken up at all. I don't have a food mill and I ended up slaving over a mesh sieve working the tomatoes through, and I was left with a nice little baseball sized wad of pulp, seeds and fibers. I presume that a food mill would have done a somewhat better job of getting more of that pulp into the sauce, but I'm sure it wouldn't have been nearly enough to properly thicken this.

The flavor of the sauce is good, if somewhat simple, and I hope to salvage it tomorrow by adding a couple cans of tomato paste and maybe some crushed tomato for body.

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The meatballs I usually make all ways came out hard a dried out.
I made these according to the recipe, I like garlic, alot, so I used 8 cloves instead of 2. These meatballs were delicious, they were moist, tender and so flavorful. They will be the only meatballs I make for now on. I started cooking late so I didn't make the sauce but, I will be making it real soon.

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I had a meatball contest with my husband, who makes an excellent "gravy," but just cannot perfect his meatballs. They taste good to me, but he is never satisfied. I made these and they are absolutely delicious!! I don't think I've ever made meatballs in my life and I cook on a daily basis!! He was a little irritated that they were so much better than his. : We will be using this recipe from now on.

They're pretty easy once you do all the prep. I make these and put some in the sauce for pasta dishes, but also freeze some and use them for meatball sandwiches.

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Amazing meatballs and marinara sauce!!!!

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These meatballs were fabulous. Mine only made 12, but I used 1 lb of beef and that's it. Plus I think they were a little bigger than Anne suggested. I didn't pan sear mine, I just put them straight into the oven. When I took them out I stuck them in my own recipe or sauce. They are so tender and freaking delicious.

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These are the best meatballs ever! My search for the ultimate meatball recipe is over! Thanks, Anne. :

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I was looking for a new meatball recipe and this is it. They are flavorful and not so difficult to make. My only problem was that my sauce was too thin. I didn't have a food mill (buying one tomorrow so I hand crushed the tomatoes. Too much liquid. The meatballs are in the freezer with the stained pancetta and onions from the sauce. I will make new sauce tomorrow and serve again. The recipe made 26 meatballs the way I rolled them.

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What a yummy meatball! The only change I made was to use mild sausage instead of veal and, since my oven is out of commission, I cooked them on the stovetop. Tender, moist, flavorful, and colorful. I will make this again and often!

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So, I have made many meatball recipes in the past and NONE have been as AWESOME as this one! Soooo glad I tried it! It will definitely be my go-to recipe from now on. The meatballs had great flavor and were so easy to make. They didn't fall apart when cooking, but had a nice light texture - not heavy and dense like some recipes end up. I am so excited to have leftover meatballs for sandwiches today.....try this recipe, you will love it! Thanks, Chef Anne, you rock!

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I left out the veal (because it's not available where I live, sadly and cut the other ingredients in half and it made just enough for my husband and I to have the BEST meatball subs of our lives. There's a reason Anne B. is my go-to chef when I'm looking for a recipe--flavor, flavor, flavor!