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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 221-230 of 255

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  • on January 24, 2008

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    Saw this on an episode of Throwdown and just had to try. I used half beef and half venison (home ground and didn't follow the recipe as written; I watched how Mike made the recipe on the show and guestimated his amounts for the ingredients. The meatballs were moist, flavorful, and the house smelled incredible. This is my new favorite meatball recipe and it would take a lot of persuasion for me to change my mind. Wouldn't change a thing.

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  • on January 23, 2008

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    After watching the show, I just knew I had to make these meatballs! My family and I were blown away at how good they actually are. As I was making them, I wasn't sure about the amounts of some of the ingredients, but knew I had to trust in the recipe. Grandma Maroni definitely knew what she was doing when she created this recipe, as they were some of the best meatballs we've ever eaten. Perfect texture and taste!

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  • on January 23, 2008

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    I made these with the sauce for family dinner last night. Everyone loved the meatballs. I used lean ground beef and followed the recipe to a T. In hindsight I would have used a smidge more breadcrumbs, but other than that, the meatballs were great. The recipe made 18 meatballs golf ball size or slightly bigger. I received rave reviews! Thank you Grandma Maroni!

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  • on January 22, 2008

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    Comparing Maroni's recipe to Bobby Flay's, any experienced cook can see why Maroni's is blatantly inaccurate. He uses 1 lb. meat to Bobby's 1? lb., 4 eggs to Bobby's 2, and then throws in 4 oz. milk; Bobby's meatball recipe has no other liquid. That's a formula for a sludge. Furthermore, Mike's recipe uses chuck, which throws a lot of liquid to begin with. Moreover, one wonders why Mike chose to provide certain quantities in "ounces." This is quizzical; how is one to calculate "ounces" of grated onion, diced garlic, or chopped herbs - or are those ounces to be taken as the ounces marked on a measuring cup, and therefore as volume rather than weight? Is it possible that Mike's 100 year old recipe was intended to remain at least partially secret?

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  • on January 21, 2008

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    Thanks Maronis for this timeless recipe. They are tender and delicious and you graciously provided all the tips necessary to make a wonderful meatball. Wish I lived closer so I could pick up a "pot" after work!!! Maronis Rocks!!

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  • on January 02, 2008

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    Best recipe ever for meatballs. If you use recipe as written using a scale the meatballs are soft but not too soft to hold shape.

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  • on January 01, 2008

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    I absolutely love this recipe and make exactly as written with no problems. I use Alton Brown's meatball baking method (suspend meatballs in a mini-muffin pan to keep them from swimming in grease. Since I'm only cooking for the three of us, I normally freeze half the batch; they reheat really well.

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  • on December 29, 2007

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    I just made these meatballs tonight. I multiplied the recipe by 1.5, and wound up having to use a lot more breadcrumbs. I used large eggs, but would reccommend using medium, and maybe not as many. Other than that, they turned out great.

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  • on December 15, 2007

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    Easy-Fast-Delicious

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  • on December 01, 2007

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    These were the best meatballs ever. I used 3 lbs of ground chuck and only doubled the recipe. I did have to add more bread crumbs, not much as they do have to stay very moist. I also added salt and pepper. I would recommend putting foil on baking sheet as they are messy. After they were done, I cooked them in my own homemade sauce and wow they were awesome. This will be my meatball recipe from now on!!

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