Grandma Maronis Meatballs 100 Year Old Recipe
Show: Throwdown With Bobby FlayEpisode: Meatballs
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- Recipe categories: Meat,
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Total Reviews: 244
Showing 1-10 of 244
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By hicarolhi_6908810
poland, OH
on May 25, 2012
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Oh my.....how good are these? I have tried so many meatball recipes and have never found one so light and airy and sooooooo tasty. I added 1/2# veal and 1/2# pork. I then doubled most of the other ingredients. Baked a little less time. Cooled then froze on cookie sheets. I now have a big bag of the best meatballs ever. I can pull out as many as I need. I think next time I make these, I may even make a larger batch to freeze. These can be used in regular spaghetti sauce, Alfredo sauce, meatball sandwiches and much more. Try them, you will enjoy.
By CrazyJamie
on May 10, 2012
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These meatballs were so moist and smelled so GOOD!
The most moist meatballs I ever had!
By FiverNY
on March 19, 2012
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The best meatballs, bar none! I do make 3 minor changes...3 eggs instead of 4; asiago cheese instead of romano; and I use a chuck/veal/pork mix instead of just chuck. A must for Sunday family dinner!
By kristyc_8832664
Sunnyvale, CA
on February 19, 2012
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These meatballs are delicate, tender and tasty...never spongy or heavy. I up the meat to 1.5 lbs (sometimes add 1/2 of ground veal and cut the eggs back to 3 if very large, otherwise, the meatballs are a bit loose and fall a bit flat in the over while you bake them. Also, found that the finely grated romano you can get from a deli (vs. grating off the block works better as do dried breadcrumbs that soak up a bit more of the eggs and milk. If its too loose, add more breadcrumbs bit by bit as the meatball mixture will firm up a bit as it sits. 35 minutes is a heck of a long time for these in the oven. Instead, I cook them for 20 then simmer them in the sauce for 15-30 minutes.
By CorieThomas
Richmond Hill, GA
on February 16, 2012
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My favorite meatball recipe ever! Super tender and flavorful!
By beechamjane
on January 28, 2012
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Best stand-alone meatballs I've ever made...there's enough salt contained in the pecorino romano cheese. I used fresh-grated cheese, fresh breadcrumbs slightly dried in oven, fresh parsley and basil. However, I suspect the meatballs would still be good if I didn't have all those fresh ingredients. Makes a large supply, half of which I froze and will use in pasta sauce.
By neharper7
Temecula, 43
on December 29, 2011
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I concur, BEST MEATBALL RECIPE, EvEr!!!!!
By ragtag333
Salisbury, MD
on December 15, 2011
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Best meatball recipe ever :-
By jsmith_12163829
Falls Church, 86
on December 14, 2011
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Absolutely delicious! Watch the amount of garlic though. And we did not need salt as we are low salt eaters.
By blowpop
sidney, Oh
on December 02, 2011
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We did our own throwdown at home. This one is the winner. IMPORTANT NOTE: salt is not in the recipe but the flavors will be muted or bland without salt. We used 2-3t of salt before blending all the ingredients. Dont think the cheese will take care of that. The sauce recipe is also a winner.