Mini Meatball Heroes

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These are fabulous!! I double this every time I make them. Provolone and parmesan are a must when serving them.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was bank ! After reading lots of recipes and reviews, this one was most appealing for what I had on hand for a delicious, comforting, cozy supper on a frigid Sunday in January . I did alter it a little, using 3 pounds of lean ground beef, using no veal or pork, and then tripled up on all other ingredients, so that we would have leftovers. I also baked them at 350 until brown, then popped them into a hot pot containing 2 jars of Ragu 7 herbs & spices. A great deal of the grated parmeasan cooked out of them, so I added about 1/3 C to the Ragu. I served it with spaghetti since I didn't have the rolls on hand. Rave reviews from my sons and husband. Next time I will make Giada's sauce and serve them on rolls.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Nice, filling meal. I also found that the metballs freeze and reheat well a month later!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The meatballs turned out so moist with an amazing flavor. I the marinara from scratch as well and pureed it which also turned out perfect. I served it for an afternoon lunch with family and friends and it was a hit! NO leftovers and I was bummed!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just made this recipe and it tastes so good. As always, Giada never disappoints me. Thanks Giada.

I tried the wedding soup too. It was good too.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Been cooking Giada's turkey meatballs for a while now with great success and lots of compliments but this time thought I venture to the meat/pork meatballs. The flavor is even better! I only used chuck and pork and my family luuuuvved them. I think GDL has the best and easiest Italian recipes among all the FoodTV network chefs.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used Turkey, chicken and ground beef because I don't like pork or veal. It was awesome. I also made her sauce. YUmmy!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I had to alter the recipe a little because I don't like veal. Great recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used 2 pounds of meat, half ground beef and half ground pork because I couldn't find veal. I approximately doubled all the other ingredients and put them under the broiler. Easy to make and great flavor!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These were delicious! The only thing that I did differently was bake the meatballs instead of frying them. I baked them at 375 for about 20 minutes and then put them in the sauce to finish them the rest of the way.