Grandma Maronis Meatballs 100 Year Old Recipe

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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.

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This is a great meatball. The keys are using pecorino romano for it's saltiness, and fresh basil and parsley. I use half panko/half italian breadcrumbs and add hot water if necessary for moistness.

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I have made this several times...the first time with store bought grated romano. The second time with romano / parmesan i grated myself from a block of authentic italian cheese. Both were really great. The one with fresh grated cheese definitely showcased the cheese a bit more in the recipe and added a different element of flavor. I would recommend this to anyone. I will never make another meatball thats not a maroni.

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I followed the recipe exactly and the results was tremendous. My family enjoyed it so, I did it again at a family gathering and they loved the meatballs more than the first time I made them. They were moist and juicy. My wife wanted some without the sauce. This is a wonderful recipe to have. Thanks for the Video.

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Nobody liked it, I followed the recipe exactly. It is not good at all, and too many eggs, with all the eggs.... I wasn't trying to make an omelets.

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This is my go-to meatball recipe. It is very versatile. I've made it many, many times with various meat combinations, Turkey/pork, chuck/veal, ground beef/pork, etc. All are fabulous. I now don't even need to measure since I've made it so many times. I cook mine at 375 degrees for 35min b/c we like the crunch on the bottom. Then I let them simmer a little in some sauce just to incorporate the flavor. Oh, and I add a little red pepper flakes for a kick. It's a spicy meat-a-ball! DO NOT ADD SALT - I know some people thought it needed it, but if you use a good parmesan or romano cheese, it should add all the saltiness you need.

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I added ground pork to this recipe and it was the best meatball recipe I have used. Melt in your mouth. The baking keeps them from drying out. I made the meatballs iice cream scoop size and it was fun. The sauce is easy and delicious. Having 14 people over for dinner tonight with this recipe!

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@pzpy49 - Not sure why you got the result you did. It's only 2oz of each and that isn't very much. Maybe you used dried herbs instead of fresh? Dried herbs are much more potent than fresh. There is a big difference between 2oz of dried and 2oz of fresh.

@disdshepherd2_1 - The only time you wuld use volume ounces is if the recipe is calling for liquid. Otherwise it's always weight. I suppose there could be an exception, but it would be noted in the recipe because it's so against the norm.

All in all, it's a decent recipe. Pretty simple and simple is usually best. It's not overloaded with "italian seasoning" and salt, so it's better than many. Give it a try.

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I must have done something wrong after reading the other reviews. I am Italian and grew up with homemade meatballs. These are awful, almost unedible. All I can taste is the parsley and or basil, and I only used half the recipe portion because it just looked like too much in the bowl. The only good thing that came out of this experiment is that my dogs are happy.

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These meatballs were yummy - very light and seasoned so well. I assumed the amounts were in weight, not volume; glad I had my digital scale. I used parchment paper intead of PAM, and the cleanup was easy. Can't wait to make meatball hoagies with the leftovers.