Grandma Maronis Meatballs 100 Year Old Recipe

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Comments & Reviews

• recipe Grandma Maronis Meatballs 100 Year Old Recipe
  Chris Springfield, VA 11-04-2009

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  Great Meatballs!

  Rated: 5 stars out of 5

  I used a scale to measure everything. Also added a little salt and pepper to the mix and used Pecorino Romano instead as that... was what was on hand. Grated the garlic (onion too) and did not use milk. The mixture was moist enough. Will save this recipe for another time!Read more

• recipe Grandma Maronis Meatballs 100 Year Old Recipe
  Jacqui Carol Stream, IL 11-01-2009

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  too eggy, and they fell apart!

  Rated: 3 stars out of 5

  Would have been better with maybe only 2 eggs.. it just had too much of a quiche consistency.. also, with that amount of... fresh herbs, it made the meatballs fall apart a bit in the pot of sauce.. I was able to get most of the meatballs out to serve them, but the sauce ended up with a lot of meat in it. Overall, I would make them again, but I would definitely change it up.. I don't have a food processor, but I think if the herbs where put into a food processor before being added, they wouldn't have fallen apart. Also, they needed something.. like some dry seasoning maybe. I have a VERY hard time believing that Maroni just let his family recipes be posted on the internet.. Especially considering the prices that place charges.. (I checked out the website.. if the sauce and meatballs posted on here are the ones he serves at his restaurant, he wouldn't be getting customers who pay $80 a person for his food)Read more

• recipe Grandma Maronis Meatballs 100 Year Old Recipe
  anna Dallas, TX 11-01-2009

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  Pretty good meatballs

  Rated: 4 stars out of 5

  These are pretty good meatballs, the thing is that you have to wiegh the breadcrumbs not measure and they come out tasty and... melt in your mouth...i like it!!Read more

• recipe Grandma Maronis Meatballs 100 Year Old Recipe
  Kenny Tampa, FL 10-24-2009

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  GREAT!!!!

  Rated: 5 stars out of 5

  Best meatball I ever had. Loved them!!!

• recipe Grandma Maronis Meatballs 100 Year Old Recipe
  Michelle Fredericksburg, VA 10-19-2009

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  TOTALLY AUTHENTIC!!

  Rated: 5 stars out of 5

  This recipe is great!! Totally different and more mellow and authentic than the rest of the pack. Tastes a lot like this... great italian restaurant's meatballs that I never had any idea what the recipe was!!! Thank you Grandma!! Forget any naysayers!!Read more

• recipe Grandma Maronis Meatballs 100 Year Old Recipe
  TONI Minneapolis, MN 10-16-2009

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  Components are right, proportions are off

  Rated: 3 stars out of 5

  My Mom and I watched this episode with interest - we have our own Italian family "100 Year Old Recipe" and as it started, it... looked promising. My great-grandmother's meatball recipe involved everything listed in this recipe. But man, she would never have suggested these proportions. A good rule of thumb is 1 egg per 1 lb of meat and a heaping 1/4 cup of bread crumbs to start. They are just to bind, they aren't a main taste component. 4 ounces (aka 1/2 cup) of milk for 1 lb of beef is too much - a splash is fine. As for onion - definitely grate, but a plain old yellow onion is perfect, and only use 1/2. You don't want to overwhelm your meatballs with an oniony taste. Just dice up or press anywhere from 1-3 cloves of garlic, depending upon your family's taste and the size/quality of your garlic cloves. I'll agree with a previous poster - the basil and parsley are necessary, but don't over do. Depending upon the freshness of your spices, 1 tablespoon per pound might actually be more than enough. Using clean hands to mix it all together yields the best texture, and golf-ball size is totally appropriate. American-sized meatballs are simply too large. Baking in the oven is key...but letting them perk in the sauce afterward is also key. It's a recipe with all the right concepts, just tweak your proportions to taste. Italian cooking isn't too complicated so Read more