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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 51-60 of 255

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  • on March 15, 2011

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    These are by far the BEST meatballs I've ever made. I didn't have enough basil, but what I had was fine. Don't know if I would have used that much if I had it available. INCREDIBLE RECIPE !

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  • on March 12, 2011

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    Thought they were the best meatballs I've made/tasted. Have made several times and they're always delicious and flavorful. My husband
    loves them...I've even frozen them in food saver bags, without sauce, for months and served them with a chicken rue/cream sauce over noodles too. Delish too!Thanks for this great recipe...

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  • on March 09, 2011

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    simple yet taste so good my wife loves these guys.great recipe for the kids to help with not complicated at all.

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  • on February 22, 2011

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    made this recipe exactly as stated. 2oz. of fresh basil and parsley? really?? meatballs turned out moist but all you tasted was the basil way too overpowering never again

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  • on February 21, 2011

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    amazing meatballs! My new go to recipe.

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  • on February 07, 2011

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    My Husband and I absolutly Loved these meat balls!!!! I added some extra cheese and they are SOOOO to DIE FOR!!!!!

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  • on February 01, 2011

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    Delish! and i even left out the cheese!!!!

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  • on January 29, 2011

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    This was amazing! I was really skeptical because of the 4 eggs, but it really kept the meatball from turning into a brick. Keeping it light is what makes this meatball recipe stand out, especially if you are serving the meatballs with pasta, mashed potatoes, or bread (heavy stuff. Instead of grating onions, I just used the food processor . It really helps to have the onions chopped really fine or grated for this recipe because the texture is really light.I read so many recipes for meatballs, compared them all and this is by far the best. As it is the quiche of meatballs. As chef Maroni said, it really is the quiche of meatballs.

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  • on January 23, 2011

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    Awesome meatballs! I am a huge fan of great Italian meatballs and pasta, and these were the best I've ever had. A lot of ingredients, but very easy to put together and duplicate. Our whole family loved them! Note - you can double the recipe easily, and guarantee leftovers for meatball sandwiches later in the week!

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  • on January 14, 2011

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    I used ingredients according to volume as others stated. Look at your measuring cup, ex. 1/4 cup is 2 oz. The meatballs were wonderful. They held their shape, didn't soak up all the sauce and everything came out yummy. I will never make any other meatballs again... I made these according to the recipe except I put the onion and garlic in food processor and I did add pepper -- these were tender, moist and full of flavor. The cheese added enough salt for us. Easy and fun to make.

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