Grandma’s Italian meatball recipe is the ultimate comfort food to share with the family! Tender and juicy meatballs simmered in a simple yet rich tomato sauce and placed over spaghetti noodles or the pasta of your liking.
On our wedding day, I made a very special vow to my husband… “I promise to nurture, listen, comfort, and feed you, making sure to cook your grandmother’s famous meatballs at least once a month.”
It may seem like a silly promise. However, my husband Jason’s love for his Grandma’s Italian meatball recipe always brings him a sense of comfort and happiness. For me to be able to recreate a dish that he loves is important. His big smile is priceless when he walks through the door at the end of a long day and smells fresh tomato sauce simmering on the stove and meatballs broiling in the oven.
Like most Italian recipes there were no specific measurements. Grandma Rose just had a simple list of ingredients and method for the sauce and meatballs, the rest was intuition. I’ve made beef and pork meatballs many times over the years. Some turned out good, some not so much, I never actually wrote a recipe down myself, so it was different every time. I was on a mission to get as close to Grandma’s Italian meatball recipe with a tough critic to please, the hubby.
The secret to tender meat
For this recipe, a Panade is used to make ground meat extra moist and tender. A panade is a mixture of starch and liquid; any combination of starch (bread, panko, crackers) and liquids (milk, buttermilk, yogurt, stock, water) can be used. Varying the combination of ingredients can add more or less flavor depending on your taste preference.
However, for this meatball recipe, I don’t soak the breadcrumbs in additional liquid before adding it to the meat mixture like I normally would for a panade. That’s because the size of the breadcrumbs are so fine, that the moisture from the eggs and ground beef are enough to be absorbed by the bread and activate the natural starches. During the simmering process, the starches further bind to the liquid and swell to lock in the juices.
Grandma’s Rose advised to always broil the meatballs before simmering them in the sauce. This was an integral step to enhancing the flavor and texture of the meatballs. Grandma sure is a smart woman! Without realizing it, she was telling me to make sure the Maillard reaction is done and executed just right. It’s the process of creating hundreds of new flavor and aromas in the dish.
Meat-to-Bread Ratio
The texture is the most critical part of nailing the recipe. The right ratio of meat-to-breadcrumb and fat for flavor is crucial. If there are too little or too many breadcrumbs, the texture is off (tough or spongy). On this attempt, my husband told me these were the best meatballs I’ve ever made, not too shabby for ten years of experimenting!
I found that a ratio of 1 pound beef, 1/2 cup breadcrumbs, and 1 large egg is perfect. I prefer using an 80% lean beef to 20% fat for my meat. This ratio gives a nice rich flavor and meaty texture without being too tough. The consistency is easy to cut through and remains fork tender.
The Sauce takes time
To enhance the meaty flavor of the sauce, the ingredients are carefully selected. Foods that are rich in glutamates like onions, garlic and tomatoes serve to boost the savory flavors of the meatballs. The minced garlic and onion are sauteed with tomato paste to add a hint of sweetness and depth to the sauce. This builds layers of flavor!
High quality crushed tomatoes are stirred in to create just the right sauce consistency. Slowly simmering the meatballs in the sauce for a long period of time allows the sauce to coax the appetizing browned flavors from the meat. The braising process also helps to soften the tougher connective tissue in the beef, so that each bite breaks down with little resistance. Let’s face it, nobody like tough, chewy, and flavorless meatballs. Good thing we know how to cook them right.
Jason never forgets to remind me that the sauce needs to be thick so that it can cling to the noodles. I like to please, so the sauce gets concentrated over the long cooking period. It’s easy to adjust the consistency with a little water or beef stock to your liking at the end of cooking.
Of course, we can’t forget to boil some pasta to serve with the meatballs. Jason has an uncanny instinct to tell when spaghetti is cooked perfectly and al dente. My husband is a meatball and sauce connoisseur, the supreme judge to ensure anything Italian is prepared just right in our kitchen! Good thing this recipe makes for generous leftovers, and I swear the meatballs taste better the next day!
More meatball recipes
- Chicken Florentine Meatballs
- Slow Cooker Meatballs with Vegetable Noodles
- Coconut Curry Meatballs with Vegetable Noodles
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
How to prevent meatballs from shrinking
When the muscle fibers of meat proteins are ground into smaller pieces, sticky soluble proteins are released when cut and strongly hold the meat together. After the meat is mixed and then cooked, the proteins tighten and contract which causes large amounts of moisture to be squeezed out. This often results in meatballs reducing in size and becoming dry or tough if breadcrumbs or a panade is not added to the mixture.
Grandma's Italian Meatball Recipe
Ingredients
Tomato Sauce-
- 1/4 cup olive oil, (60ml)
- 1/2 cup yellow onions, (66g) minced
- 4 garlic cloves, (2 teaspoons, 6 g) minced
- 7 cups crushed canned tomatoes, (56 ounces) Cento Brand or San Marzano tomatoes
- 6 ounces tomato paste, use less if a thinner consistency is desired
- 2 teaspoons kosher salt, add more to taste
Grandma’s Meatballs-
- 2 pounds ground beef, (908g) 80% lean meat to 20% fat
- 2 large eggs
- 2 cloves garlic, (1 teaspoon, 3g) finely minced
- 1/2 cup yellow onion, (72g) finely minced
- 1 teaspoon ground pepper
- 2 teaspoons kosher salt, (16g)
- 1/2 cup Parmesan cheese, (20g) freshly grated
- 1 cup breadcrumbs, (127g) grandma recommends Italian style, but plain okay
- fresh basil, (for garnish if desired)
Instructions
Tomato Sauce-
- Heat olive oil over medium-low heat and sauté onion and garlic until onions are translucent, 3 minutes.
- Add tomato paste and stir well. Add tomatoes and simmer 30 minutes.
- Season tomato sauce with salt to taste.
Grandma’s Meatballs-
- Combine all ingredients in a large bowl and mix using your hand.
- Cook a small test piece, taste for the correct seasoning level, correct seasoning if needed.
- Roll meatballs to the size of a large egg, about 3 ounces in weight.
- Line a baking sheet with foil, evenly space the meatballs on the sheet.
- Set the oven rack to the lower-middle position.
- Broil on high and cook the meatballs until browned about 10 minutes.
- Turn over and cook for an additional 2 to 3 minutes.
- Add meatballs to the tomato sauce.
- Simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed.
- Remove the meatballs from the sauce and place into a separate bowl, cover to keep warm.
- Mix the sauce; adjust consistency with small amounts of water if too thick.
- Taste sauce and adjust with salt and pepper as desired.
- Garnish with fresh basil and Parmesan cheese.
Recipe Video
Notes
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Madeleine says
August 24, 2013 at 1:11 pmThis looks fantastic! So if I wanted to incorporate the panade, would I simply soak the breadcrumbs in whole milk beforehand?
Jessica Gavin says
August 27, 2013 at 12:33 pmHi Madeline, thank you for checking out the recipe! Yes, soak the bread crumbs in the milk until the liquid has been absorbed. Start by adding a small amount of the panade to your meat mixture, I used the ratio of 1 pound beef, 1/2 cup breadcrumbs and 1 egg. However since you are adding more moisture with a panade instead of just dried breadcurmbs, maybe start off with 1/4 cup of panade, adding more if needed to get the right texture. The meat mixture should not stick to your hands when you roll into balls, and you don’t want it to be too mushy. You can always add a little bit of dried bread brumbs if the mixture feels too mushy and won’t hold together. I always do a test piece by pan frying a small teaspoon to tablespoon of the mixture to see if the texture and flavor is how I like it, then adjust with more panade/breadcrumbs/seasonings as needed. Let me know if you have any more questions, I would love to help!
Madeleine says
January 10, 2014 at 8:01 amAlmost five months later, and I finally tried my hand at meatballs with panade. They turned out wonderfully thanks to all your help and expertise! Growing up, my mom always used dried breadcrumbs in her meatball recipe, and I definitely noticed a difference with using the panade…so THANK YOU for expanding my culinary horizons and sharing this great little tip. The meatballs I made were good, though I think I’ll try your recipe next time as the inclusion of bacon (had to jump on the bandwagon, I guess!) in mine made them just a bit too fatty for my taste.
Thanks again, and I look forward to trying more of your recipes!
Jessica Gavin says
January 10, 2015 at 1:34 pmYay! I’m so glad that you tried the meatballs and saw that the panade helped! I don’t blame you on adding bacon, I LOVE it, and it’s hard not wanting to add it where ever you can. Please let me know if you have any more questions in the future, I’m here to help!
dc moore says
April 21, 2016 at 5:40 amall this about the panade and your meatball recipe has breadcrumbs and NO liquid????
Jessica Gavin says
April 21, 2016 at 3:07 pmThank you for your comment! For this particular recipe, since I use dried breadcrumbs that are dried and very fine, the moisture from the eggs was enough to create a panade like effect. However, you can absolutely substitute 1/4 to 1/2 cup panade (fresh bread soaked in milk) to see if you enjoy the texture better with the fresh vs. dried breaad crumbs.
Justin says
November 26, 2014 at 3:30 pmtHANK YOU FOR THE GREAT RECIPE! do you suggest broiling the meatballs on low or high for 10 minutes? Thanks again!
Jessica Gavin says
November 28, 2014 at 8:45 pmHi Justin- I broil on high, but check after 5 minutes. If the tops of the meatballs are a nice golden brown, then I flip them over to cook the other side. Please let me know if you have any other questions. Thanks!
Frances Scaglione says
March 28, 2015 at 1:22 pmI thought you used a panade in your meatballs? I was anxious to see your ratio of liquid to bread crumbs because I add water to the bread crumbs but am never sure how much to use.
Jessica Gavin says
March 28, 2015 at 9:38 pmHi Frances- For this particular recipe I didn’t soak the breadcrumbs, but if you wanted to I would recommend the following: Soak the bread crumbs in whole milk (add a small amount of milk and stir, adding more as needed until the breadcrumbs are moist). Without the panade I use a ratio of 1 pound beef, 1/2 cup breadcrumbs and 1 egg. Since you are adding more moisture with a panade instead of just dried breadcurmbs, start off with 1/4 cup of panade, adding more if needed to get the right texture. The meat mixture should not stick to your hands when you roll into balls, and you don’t want it to be too mushy. You can always add a little bit of dried bread brumbs if the mixture feels too mushy and won’t hold together. I always do a test piece by pan frying a small teaspoon to tablespoon of the mixture to see if the texture and flavor is how I like it, then adjust with more panade/breadcrumbs/seasonings as needed. Let me know if you have any more questions, I would love to help!
Amanda says
May 11, 2015 at 6:15 pmThese are fantastic. I follow the recipe exactly without the panade (haven’t had the time to experiment with that yet) and they are absolutely delicious! Taste just like my dads. Thanks for the awesome recipe!
Jessica Gavin says
May 23, 2015 at 9:13 pmThank you Amanda for trying the recipe, I’m so happy to hear that you enjoyed it!
Mitzi says
October 4, 2015 at 11:59 amThank you for sharing your recipe !!! I am making this for the second time .My husband and children were so excited when they found out what was for supper!! I went exactly by your recipe except added a little more garlic and onion to the meatballs .Meatballs are simmering now and we can hardly wait !!!! Thank you Jessica !!
Jessica Gavin says
October 4, 2015 at 8:54 pmYay Mitzi! My family gets super excited too when they smell meatballs cooking in the sauce 🙂 So glad you like the recipe!
Katie says
November 30, 2015 at 11:36 pmJessica,
Wow! These meatballs were fantastic. Thanks for spending 10 years getting the recipe perfect. My Jim gives it an A+ and says it is a keeper!
Jessica Gavin says
December 1, 2015 at 7:36 amHi Katie! I’m so glad you got to try the recipe and the Jim approves 🙂
Rick says
August 4, 2016 at 8:12 amTried it and it was great. I did all about 6oz of whole regatta cheese to the meat balls and they were super moist. Making some more today by request from others that I fed before with this recipe.
Thank’s Jessica
Jessica Gavin says
August 7, 2016 at 9:00 pmYay Rick! I’m so happy to hear that you enjoyed the recipes and will be sharing more with others 🙂
Sharon says
December 8, 2016 at 2:40 pmI am cooking dinner for a lactose intolerant family member. Should i sub the cheese for anything? Or if i just don’t do anything in replacement of the cheese do you think they will turn out okay? Thank you, im so excited i stumbled on your recipe!
Jessica Gavin says
December 8, 2016 at 4:14 pmHi Sharon- Great question! The cheese adds a more savory flavor and helps to bind the meatball. I have made it without it so you could try a couple of things. Use a diary free parmesan cheese (vegan) as a replacement. Or you could make a small tester after you mix in the other ingredients. Just cook a quarter sized piece of the meat in a hot pan, then taste it. Adjust the seasoning with more salt, garlic salt, or onion powder until you get the right seasoning level.
Jane Marie Gramza says
January 13, 2017 at 6:07 amI’ve been searching for a good meatball recipe and I think I just found it! My grandparents are from Sicily but no longer with us, nor are my parents. I do remember my mom always putting a pork chop in her sauce and letting it simmer with the meatballs. Have you ever tried this? It gives the sauce a fabulous flavor! Thank you for what I’m sure will be a great Sunday dinner! Mangia!!
Jessica Gavin says
January 16, 2017 at 11:37 amYay Jane! Adding a pork chop would undeniably be amazing, I’ll have to give it a try. Can’t wait to hear what you think!
Steph says
September 21, 2017 at 8:44 amWould it be a raw pork chop? Or should I brown it first?
Anne says
July 8, 2017 at 12:19 pmHi, can I place the raw meatballs in the sauce and just cook them that way? If so, how long do you recommend cooking them in the sauce?
Thanks for your advice!
Jessica Gavin says
July 10, 2017 at 2:31 pmHi Anne! I would recommend browning the meatballs first since it adds more flavor and structure to the meatballs before they cook in the sauce. You could try to add them in raw, but they may become more mushy in texture. I would check it at the indicated time, and continue to cook as needed until no longer pink in the center.
Tony says
January 8, 2018 at 4:09 pmI was able to change the meatball quantity to adjust the seasoning for my family did you change the site?
Jessica Gavin says
January 10, 2018 at 11:33 amHi Tony, what quantity are you looking to change the recipe, half, double, etc?
Giovanni Valentine says
June 27, 2018 at 9:23 amNot once have I been dissatisfied with your food. I love it and this is the best I’ve eatin, it was hard tryna eat right and healthy but now I don’t have to worry about that anymore. Thanks to you my friend.
Jessica Gavin says
June 29, 2018 at 3:32 pmThank you so much for your feedback Giovanni! Looking forward to sharing more recipes with you!
Judy says
June 27, 2018 at 12:42 pmHi Jessica,
I printed the recipe a moment ago. I have a little time at home before I need to fly back to WA state so I’m looking through your cookbook and gathering my recipes here too. I look forward to making this recipe tomorrow. I am about to go to the freezer and get the hamburger out. Cannot wait to try this. You have the best recipes hands down!
xoxo Judy
Jessica Gavin says
June 29, 2018 at 3:31 pmThank you Judy! Let me know how your family likes the meatballs, it’s a hit over here 🙂
Judy says
June 27, 2018 at 12:44 pmOh by the way I love the videos and although I have not had much time to get on your app lately I am glad I have it. When I am in WA I have accessed it to use for my cooking there.
Jessica Gavin says
June 29, 2018 at 3:31 pmThank you Judy! I’m adding 5 new recipes to the app every week for you to check out 🙂
Ken Lew says
August 24, 2018 at 7:26 amHi Jessica!
Thank you for the recipe! Everything looks amazing. I was wondering, I don’t have an oven that broils, do you think I can get away with just searing the meatballs in a pan instead of broiling?
Thanks!
Jessica Gavin says
August 24, 2018 at 10:18 pmAbsolutely! You can heat a large skillet with 1-2 tablespoons and oil, then once hot, sear the meatballs and the simmer in the sauce.
Kimberly Gregory says
September 12, 2018 at 9:47 amCan I make the meatballs smaller, say 1.5 or 2 ounces, without affecting the flavor? I would just broil them less?
Jessica Gavin says
September 12, 2018 at 1:42 pmYes! You can reduce broiling time and check the simmering time 30 minutes sooner.
Debra says
September 21, 2018 at 3:25 pmThis recipe made the perfect meatballs – so easy and delicious! Thanks so much for the great recipe.
Jessica Gavin says
September 27, 2018 at 1:59 pmThank you for your feedback Debra!
Debbie Sheegog says
September 23, 2018 at 7:52 amThis is a perfect recipe that my 25-year old son found last night after we planned to make meatballs in a red sauce! It worked beautifully paired over both angel hair and fettuccini, since the family wanted two kinds of pasta. .
He loved the idea of larger meatballs, and this was his first attempt at cooking this sort of dish. Using your recommended ingredients down to the smallest detail we knew we would never need to make them another way again!
My past experiences with different ways of cooking meatballs have lead me to prefer your same technique using breadcrumbs and egg ingredients and the amounts of onion, garlic and spices were also perfect.
Since we ended up cooking later than expected I did a sauce starting with the same way of sautéing the aromatic things together followed by one small can of tomato sauce, one of crushed tomatoes and one, 23.5 oz. jar of Newman’s Own Common Good Organic Roasted Garlic Sauce so that we could have it ready sooner. The other change then was adding additional liquid using both water and about 1/4 cup of wine with enough time still to allow it to cook down into a fabulous red sauce that was the perfect match for the braised meatballs.
I loved watching my younger son’s face when he realized what a success this was as he had carefully created additional cooking time to be sure your grandmother’s family secret worked!
It is a joy to have made new family memories of our own together in the kitchen. Thank you for sharing this. We all loved them and the guys wanted to, but could barely, eat more than one or two meatballs!
(I actually am a vegetarian yet had to try a part of one. The taste and texture were the best I have ever had, hands down and was thrilled not to have added pork),
Jessica Gavin says
September 27, 2018 at 1:55 pmWow, I am so blown away by this lovely comment and hearing the story unfold about you and your son’s experience! You truly made my day and so happy. I hope you have more wonderful bonding moments together in the kitchen!
Shaun Day says
September 29, 2018 at 7:28 amCan you bake meatballs in dutch oven?
Jessica Gavin says
September 29, 2018 at 9:56 amHi Shaun- yes, typically most Dutch ovens can withstand the heat in the oven. Check the temperature rating with your pot. Also, I would avoid broiling in it though because the heat is very intense and more direct to prevent cracking.
Andrew Kundratic says
September 29, 2018 at 10:56 amGreat recipe! A keeper for sure. The only thing I did different I used a can of puree because I only had one can of crushed tomatoes.
Kerry says
October 8, 2018 at 1:03 pmI had to adapt the recipe because my home canned tomatoes were, well…. Let’s just say they are in the trash. I never knew tomatoes could smell like that. Plus I wasn’t going to go back to the store….So I used fire roasted diced tomatoes with green chilis and a can of tomato sauce, beggars can’t be choosy. I followed the meatball recipe exactly. They smelled so good as I put them in the sauce. I cannot wait until dinner tonight. Probably will be a little spicy, but I don’t mind it. I cut the heat with a little sugar. If I wasn’t lazy I would have gone back to the store to get the right ingredients for the sauce. I will be doing that next time!
Jessica Gavin says
October 14, 2018 at 2:00 pmWow, I bet it’s like a spicy arriabatta sauce. How did it go?
Sarah says
October 13, 2018 at 8:06 pmNever made meatballs before, just finished making this an hour ago! I’m crunched for time so I didn’t make it with the sauce, but this was a good first start.
I aired on the side of caution when I was broiling them because the neatballs weren’t done all the way (though I bet they would if I let them simmer for longer in the sauce you’re supposed to make it with).
Real tasty, real juicy even when broiled for a few extra minutes! I love the flavors and it was a lot easier to make meatballs than I thought it was. Thanks for sharing the great recipe!
Jessica Gavin says
October 14, 2018 at 2:28 pmSo happy to hear that your first meatball recipe was a success!
Sarah says
October 13, 2018 at 8:23 pmA question, Jessica!
How many servings does this recipe make?
Jessica Gavin says
October 14, 2018 at 2:34 pmHi Sarah- 14 large meatballs, so about 3 per person is always plenty.
LaRonda Kapperman says
October 15, 2018 at 8:05 amHi Jessica, Can I freeze the cooked meatballs (without the sauce) for later use?
Jessica Gavin says
October 15, 2018 at 12:19 pmYes, absolutely!
Marcela says
October 16, 2018 at 4:30 pmThe recepie is amazing! Thank you for sharing.
I’m just wondering why you take the meatballs out of the sauce and store them separate. Can I just refrigerate them all together?
Jessica Gavin says
October 17, 2018 at 9:43 pmThank you Marcela! You can refrigerate the meatballs and sauce together, just make sure they are at room temperature before closing with a lid and placing in the refrigerator to prevent spoilage.
MelT says
October 20, 2018 at 8:40 amI made this last night and it was delicious. My boys had seconds and even my picky eater made them disappear. My husband said, “Add this to the rotation!!” I need gluten free so I toasted a gluten free bagel and made fine bread crumbs and it worked out great. I had a question about seasonings…do you add Italian seasonings like oregano to this ever or is it just salt and pepper with fresh basil garnish? This is my first time making sauce so I don’t know what is traditional and what isn’t. Thank you
Jessica Gavin says
October 21, 2018 at 10:38 pmYou are a rockstar Melissa! So genius using the GF bagel and making your own breadcrumbs. You can absolutely add some fresh or dried oregano to the sauce.
Sherill says
October 30, 2018 at 8:18 pmThanks for this amazing recipe. I followed the meatball recipe you gave and the the family loved it. The meatballs were perfectly cooked and juicy.
Jessica Gavin says
October 31, 2018 at 1:02 pmThat’s awesome to hear Sherill! Thank you for making the recipe.
Blair says
October 31, 2018 at 9:03 amI used this recipe for my first attempt at making meatballs, and was not disappointed! I love making sauce from “scratch” too so the sauce recipe is fantastic as well. Hubby loved it too…no leftovers! I dont care for onions so I did omit those, however I added sliced baby bellas to the simmering sauce (about half way through).
Awesome recipe, thank you for sharing!!
Jessica Gavin says
October 31, 2018 at 1:01 pmGreat job Blair! The mushrooms added to the sauce sounds delicious.
Nikki says
November 7, 2018 at 8:57 amHi there. My sauce is already in a Crock-Pot for the day. If I wanted to make these and put them in the crock pot with my sauce for tonight would I just put them in raw and let them cook in the sauce all day?
Jessica Gavin says
November 7, 2018 at 11:20 pmHi Nikki- Make sure to broil the meatballs first and then cook them in the slow cooker on low setting for 4 to 5 hours.
Seth says
November 12, 2018 at 6:48 amThese are the best meatballs I’ve ever made. The only thing I changed was to add 3 tsp (1 Tbs) of kosher salt instead of 2. We like salty food 🙂 Thank you for the recipe!
Jessica Gavin says
November 12, 2018 at 10:35 pmWhoo hoo, you’re welcome Seth! I’ll make sure to report back to grandma 🙂
Yesenia says
November 13, 2018 at 8:19 amHi Jessica,
I came across this recipe after already buying a meatball mix (1/3 each beef, veal and pork). It’s 1.4lb total so I adjusted accordingly. My question is I only used one egg for this amount of meat. Should I add another egg or will the meat mix be enough? This is my first time making meatballs from scratch! I am really looking forward to making these :). Thanks!
Jessica Gavin says
November 13, 2018 at 9:27 pmHi Yesensia- I would stick to 1 egg so the mixture doesn’t feel too wet. Let me know how it goes!
Denise says
November 15, 2018 at 12:46 pmFantastic! I can finally make meatballs Just like my mom’s! Thank you! She cooked like your Grandma and I just couldn’t eyeball it.
Jessica Gavin says
November 16, 2018 at 2:38 pmThat is amazing Denise!
Ramah says
December 3, 2018 at 9:00 amI made these for my in-laws and everyone loved them! Even my husband who always says he didn’t like meat balls. He ate a bowl full before guests even arrived. I simmered them in the sauce for almost two hours and then kept them warm in a crock pot. Thank-you so much for sharing this delicious recipe!
Shannon says
December 11, 2018 at 7:14 pmHi Jessica,
I’ve used your recipe before for the meatballs only I added some Italian seasoning, oregano, basil and parsley as well to add more flavor. I always omit the parmesan cheese because I personally don’t care for parmesan. I used mozzarella cheese instead and they turned out awesome! I also doubled the recipe because I cook for a crowd. We ate them on subs. Everyone really loved them. Ilove making homemade food from scratch. Thank you for this wonderful recipe and I look forward to more of your recipes.
Thanks again for sharing,
Shannon
Bruce Green says
December 14, 2018 at 1:12 pmWow so delicious! I added two pieces of cooked bacon I minced and mixed in with the meatball mixture. Also I used seasoned Italian seasoned bread crumbs. I also added two bay leaves into the sauce. The broiling of the meatballs really helps (I experimented and tried it both ways). I’m tempted to add some red pepper flakes but some in our family don’t like spicy so I won’t. Thank you.
Jessica Gavin says
December 14, 2018 at 8:28 pmWow Bruce, you took the meatball game to the next level! My husband would love some bacon in the next batch of meatballs. Cheers!
Brent says
December 18, 2018 at 6:52 pmThanks for a really great recipe! This was delicious and I really enjoyed the time it took to make it. I wouldn’t change a thing…and I always change something.
Jessica Gavin says
December 18, 2018 at 9:07 pmWhat awesome feedback Brent! That’s the most important thing, enjoying the cooking process 🙂
Lover Of Your Grandma says
January 3, 2019 at 2:02 pmHey Jessica tell your grandma, your grandma’s meatballs taste gooooodd
Jessica Gavin says
January 4, 2019 at 5:12 pmWill do! She sends a virtual hive five 🙂
Jim Parcels says
January 12, 2019 at 10:03 amJessica,
At the start of this post you mentioned making beef and pork meatballs for years, but I don’t see any pork listed in the recipe. Did I miss something?
That aside, thanks for all the great info in your post!
Jessica Gavin says
January 13, 2019 at 3:15 pmHi Jim- I don’t add pork in the recipe, but you could certainly use a mixture of pork and beef.
Scott says
January 27, 2019 at 7:17 amGoing to make these again! The first time turned amazing! I have switched from my old standby to this new standby!
Thanks!
Shauna Soto says
February 17, 2019 at 6:08 pmThis recipe is a few years old, but I just found it tonight. With Washington’s recent snow storms, I needed something fun and productive to do with kids. We agreed on meatballs. And let me tell you– these are the best meatballs I have ever had. The only thing I changed was 1 lb. Beef, 1 lb mild Italian sausage. The sauce went from almost too simple, (I should have gotten better tomatoes) to an amazing depth of flavor after simmering with meatballs. So great! My 3 and 5 year old love every bit of it, too!
Jennifer says
March 21, 2019 at 3:27 pmFrom my grandma to your grandma: “Grandma’s Meatballs are perfect, finally I can stop making suggestions for making better meatballs!” And from me: the sauce is so much better than a jar (I’ve never liked jarred sauce but everyone always told me it was too much time/mess to make homemade. They were WRONG!)
Jessica Gavin says
March 21, 2019 at 10:12 pmWow, this is a HUGE compliment. Thank you for trying the recipe and having your grandma give approval. Cheers!
Elizabeth Alkire says
March 21, 2019 at 10:39 pmOh, Jessica. I normally can’t staaand meatballs but they’re my husband’s favorite so I came across your recipe with low expectations… Oh. My. God. This spaghetti and meatball recipe is orgasmic. Legitimately, this is my husband’s favorite thing I cook now (I’ve made it twice in a week – tonight a double batch while having my husband’s grandfather over for dinner and so there would be plennnty of leftovers!) and I can’t get enough of it, either.
SO GOOD. Thank you so much!
I also appreciate you explaining the actual mechanics behind what’s happening with the food… the “food science” lol. I’m a fan!
Jessica Gavin says
March 23, 2019 at 11:05 amThank you so much for the stellar review. It freezes really well too. Just form the meatballs, place them in a few resealable plastic bags, then defrost overnight. Happy cooking!