Love this recipe. The texture of the meatballs was perfect, in my opinion, and I believe it was the water that made it so nice and light. I made my own breadcrumbs out of old french bread and used only a cup of water. Add more if they seem dry after mixing - maybe because my bread still had a little moisture left in it, I needed less. I only needed half the salt. Same with the sauce - started with half the salt and then seasoned up just a little bit at the end. I made my meatballs smaller, maybe 3oz, instead, browned them in the frying pan with a couple tablespoons of oil, then finished them in a 400 degree oven for ten minutes on a parchment lined sheet pan. A lot less oil used this way and less mess to clean up after frying. My dinner guests were very impressed and loved the dish, and I loved it too. I have made it many times since.
This is the absolute best recipe, my husband loved it ! I followed the directions to a T except I had 2 lbs of meat, so I had seasoned just a little extra...the marinara was excellent I kept stirring the pot to prevent splatter then reduced the heat to a simmer for an hour..I think that is key for good sauce...the meatballs were awsome...Im keeping this one ....the reviews that say otherwise screwed it up themselves.....Great flavor!!!!
These are, hands down, the best meatballs I have ever had. Even my friends with Italian grandmothers say these meatballs rival their 'nana's'. These are now a staple in my house, and I am always asked for the recipe when I serve them to friends. The only changes I recommend is use about half the water and salt that is called for. I found them to be too salty and mushy when I followed the recipe precisely.
I also added less water and salt. I used ground turkey instead of the other meats and the meatballs came out great!
This was good but not great..sauce did not support 12 meatballs. Next time I will cut the meatball portions in half.
While the meatballs were quite tasty, I added way less water and cheese, and fried them in half the oil. However, the marinara sauce is way too light to accomodate the heaviness of the meatballs, which need a saucier base. Definitely a mismatch.
I don't know that I will ever try this... Sodium (mg): 4260 per serving. I hope this is a typo otherwise this is a heart attack in waiting.
These are great! I made a double batch and froze one batch - they hold up great. I did not have the problems with water that other people mentioned. My breadcrumbs were quite fine though so that's probably what's required to work right. Don't expect these to be like burger patties.
These meatballs are very tender, moist and flavorful. They stay very brown even after being in sauce for 30 minutes. Try them as a sandwich too - great. Tasty!
These meatballs are a staple in our home. For a party, I often make a double batch of smaller sized meatballs & freeze them and then add them to the sauce on the day of the party. I think good quality tomatoes and good quality meat make a big difference. I usually buy the meat from our local butcher, and the quality was much better than the supermarket "mix". I also use homemade breadcrumbs and, like others, add less water (I find that a cup is plenty) and less salt. Whenever I serve these at a party people rave about them, many saying they are the best meatballs they've ever had.
These were very tasty meatballs, but I definitely had to readjust the ingredients. I did not add as much water, parmesan and breadcrumbs as directed and skipped the tablespoon of salt. I fried them in at most two tbls. of oil and can't understand why you would need anywhere near a cup. I also made the meatballs about 2 ounces a piece. Next time I would add some red pepper flakes for a bit more bite.
I made this for a big group of people, and they loved it! My sister-in-law said it was the best spaghetti and meatballs she'd ever had! My husband had two big servings. This makes at least 8 servings, not the 4-6 the recipe says. Also, next time I might make the meatballs a bit smaller and more of them, or try baking them as other reviewers suggested. If you want to impress people, try this spaghetti!
1 1/2 cups of water? You better recheck your recipe. My meatballs didn't resemble meatballs after (or during) frying. What a mushy mess.
This is by far my favorite meatball recipe for spaghetti. They are moist and actually taste "light". The sauce is perfect as well and really simple. This dish tastes very fresh.
Found the sauce too oily but like the meatballs....
These are great! They are now a regular item at my house. My kids love them and they are an easy item for casual entertaining. I make the meatballs golfball size (personal preference) and cook them in the oven (saves oil and just as good IMHO). I also make a big batch and freeze some after baking - so I have an easy quick dinner at the ready when I need an easy night (turns out great).
Incredible flavor. Cooking in a frying pan is a pain -- so we have been finishing off in the oven on a broiler pan. Less mess and a bit less oil & fat. Doesn't seem to affect the end result.
This is my absolute favorite meatball recipe. They are so light and flavorful...the water really makes a difference in the texture. I will never make another meatball recipe again!
I love this meatball recipe. The meatballs are moist and flavorful. And the recipe for the sauce is so simple and tasty. This is the closest I've ever come to making meatballs and sauce like my 88 year old italian grandmother inlaw. I think even she would be impressed.