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Grandma Maronis Meatballs 100 Year Old Recipe

Grandma Maronis Meatballs 100 Year Old Recipe

Recipe courtesy Mike Maroni

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (255)

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Average Rating:

Total Reviews: 255

Showing 11-20 of 255

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  • on June 19, 2012

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    I saw this recipe,and had to give it a try.I thought"Oh Well Just Another Meatball Recipe"

    BOY WAS I WRONG!!!!

    THIS IS THE GREATEST MEATBALL RECIPE EVER!!! BAR NONE!

    The meatballs were juicy and full of flavor.I made a huge pot of sauce and simmered them for appox 1/2 hr.
    They flavored the sauce,nicely,and made this meal a huge sucess.
    The only modification i made,was to add 2 eggs instead of 4.
    This was a mistake.I would go with at least 1 more egg the next time i make the meatballs.

    They were light,but the addition of the xtra egg would have only improved the texture.

    NO PORK NO VEAL.I used 80/20% Ground chuck,ONLY.

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  • 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.

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  • on May 10, 2012

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    These meatballs were so moist and smelled so GOOD!

    The most moist meatballs I ever had!

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  • 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!

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  • 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.

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  • on February 16, 2012

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    My favorite meatball recipe ever! Super tender and flavorful!

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  • 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.

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  • on December 29, 2011

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    I concur, BEST MEATBALL RECIPE, EvEr!!!!!

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  • on December 15, 2011

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    Best meatball recipe ever :-

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  • 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.

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