TL;DW * 1/2 pound veal * 1/2 pound pork * 1/2 pound beef * 1 cup crushed saltine crackers * 3/4 cup grated parmesan cheese * 3/4 cup fresh italian parsley * 1 egg * 3/4 cup seltzer water * 1/3 tbsp salt * 1/3 tbsp pepper * 1/2 tbsp garlic ( amounts are my best guess ) * mix together * form into egg-shaped balls a bit bigger than golf balls * bake at 350 degrees for 20 * (optional) cover with fresh tomato sauce and freeze-dried basil, then and bake for another 10 minutes makes 15 meatballs
Madonn a Mia ! A trinity is best How about pan fry in oil a bit and put them in a slow cooker ? Oh yea chopped onion too. By the way I’m from Belleville n j
I'm 100% Italian born...half Siciliano, half Napolitan. I was raised on some of the best Italian food my parents made from scratch. I make some very good meatballs using most of the same ingredients used here. You can't go wrong with this recipe. I make a few changes you might want to try. I use ricotta cheese instead of milk and and a big splash of chianti wine. I cook them directly in a homemade marinara sauce for about 30 minutes...they turn out so moist, they melt in your mouth...delicioso! ! !
@@gabbyferreira4786 Perfect Italian Meatballs I’ve been making these meatballs for some time now. These are just simply delicious. Every time I serve them there are never any leftovers. It takes a little work to make the meatballs and sauce, but a nice bottle of Chianti eases much of the pain. 1 lb ground beef ½ cup, ricotta cheese 2 cloves of garlic, chopped 2 T shallots, chopped Salt/pepper to taste ½ cup parmeasan/riggiono cheese ¾ cup, Panko bread crumbs 1 egg 2 to 3 cups marinara sauce (see recipe in this book if you don’t have one of your own) Mix all ingredients (except sauce) together thoroughly and roll into balls (slightly larger than golf balls) Heat marinara sauce in a deep frying pan at medium heat and add meatballs. Sauce should cover ¾ of the meat balls. Add about ½ cup (only if sauce is too thick) of water and cook until bottoms of meatballs are nicely browned (about 15 minutes. Flip meat balls over and repeat above step. As the meatballs cook through, spoon sauce over them to add more flavor. Place on a platter, cover with marinara sauce and drizzle with olive oil. Season with chopped Italian parsley, parmesan cheese, pepper to taste. Serve immediately.
I made these last night and took them to work today, everyone lost their minds. 😁 I've never made them before this. These are freaking phenomenal. I've already subscribed to your channel. Thank you!!
I give this Italian a thumbs up and trust him. My Italian friend from N.J. invited me over to his house for dinners and this is how his mom made meatballs. Wish you showed the end results after the crock pot.
Thank you sir. I've made meatballs following this recipe on a weekly basis. My family and I are developing an addiction to these meatballs and may need rehab. Simply brilliant.
Love this recipe, it’s the second time I cook it now, thanks for this video. I always come back and watch it before start cooking to get everything right. Cheers 🥂
Making this tonight from Angela Giordano Yes; born half Polish and Italian and proud. I very much miss my father side his mother was an awesome Italian cook! Thank you for your special meatballs recipe 😋
I’m in the UK and eat meatballs as often as I can because I love them. I used Ritz crackers instead of Saltine because I can’t source them here. I followed your recipe to the letter even using Parmesan cheese. I also bake them rather than messing about frying them. Well! My son, who is my biggest critic, was allowed to try one before we put them in marinara sauce. His verdict? The best we’ve ever made! I take my hat off to you Sir! The sparkling water changed the meatball texture straight away, pure genius.
Just tried your recipe ( didn’t have crackers so I used bread) and omg!! It is terrific! The seltzer water makes them so light and tender. Two thumbs up. Thanks for sharing.
You're a doll! They look fabulous! I do mine in the oven too. I find that they get a nice brown sear but at the same time are soft and moist and tasty in the center. I also use Parmigano Reggiano instead of peccorino! XO Love your video!
I like to just brown my meatballs in an iron skillet then stick them in spaghetti sauce and let it simmer until the meatballs are done. That way the meatballs soak up that sauce and they are so moist and delicious. My favorite way to make them.
This recipe is very much like what I've been doing for the past 50 years. The only exceptions are the Romano and milk. Also, I add a little crushed pepper to the mix. Of course, I make 9 lbs of them for the family Christmas dinner. of gravy with pork & meatballs.
I made some of these tonight and it is fantastic. thank you for sharing. in stead of the fizzy water I used buttermilk though. also I could not find pork mince so i used pork bangers squeezed out of their jackets... worked well though...
You are a creative cook. Two thumbs up for you. I like trying new ideas and will do the same if I can't or don't have what the recipe calls for in the house.
I add some milk to bread crumbs to tenderize the meat, lots of real garlic, basil, parmesan, egg, S&P and mix up gently, broil briefly for color, and cook in a simple marinara (from my garden tomatoes) for an hour. These are the most tender and flavorful meatballs ever.
I thought the Chicago Italian accent was somewhat amusing, but I thought the meatball recipe was great. I really enjoyed this and will make it time and time again
Linda G.. I agree, I grew up in up-state NY. My mom is/was Sicilian and back in the day I'd watch her make the meatballs an the ingredient's would very depending on what was available. Some times crushed up corn flakes, saltines and when we could afford it Italian bread crumbs which has a lot of the flavors that you normally add. But her sauce was where the magic took place.. on a low simmer all day with meatballs in the pot.. But this was the 1st time I have ever heard of the seltzer water??
HI there! I enjoyed your video. I use all the same ingredients but I never tried seltzer. Yours looked really yummy. I used to finely chop the parsley but now I do a rough chop, much better. I use plain bread crumb. I found that baking is WAY better than frying. Frying is okay, but baking them, they come out much more moist and fluffy. Frying them can make them dense and too dry. Believe me, it took me years to even learn to work with a knife without getting cut. I had no teaching whatsoever. I had to do it from what I've seen others do and videos. The standard seems to be what you've used. I do plain beef, around a pound and change. One egg, the parsley, I use Parmegianno , Regiano (please excuse spelling!), one clove of garlic grated, and the bread crumb. I used to soak the bread crumb in warm water but I found just dump them in dry, better. I spritz the pan, (Pyrex) with a bit of olive oil, the spray kind, put in the meat balls, lightly spritz them and roll around to lightly coat. Bake at 350 degrees for 30 to 40 min. halfway through, I turn them. They came out very good and I'm EXTREMELY fussy! My husband always would say, they're good enough, you don't have to keep changing, but I was not satisfied with them. Thank you for posting, wish I could have seen the inside when you cut it with the fork!
I love how all of the "home chefs" just load up the comment section with how "they know better" or you should have done this or that" and spout off about how much better their recipe is. If you want to post your own "delicious" recipes on RU-vid then get your own damned channel and do so. If not shut the hell up. Your recipe sounds delicious Dennis.
Thank you. Everyone has their way of cooking; and I've found many lovely recipes here. For the life of me, I cannot understand how people come here to criticize. What's even more infuriating is that lots of the folks who come here to ritique can't even boil an egg without burning it. My mother, father and aunts taught me took from scratch, from bread to everything else. I still cook that way. Only thing in a box in my pantry is pasta.
I tried this recipe and it is my first time making meatballs ,and let me tell you...it tasted great! Definitely will be doing it a again. Ps I only used beef it still out came airy and delicious. Thank you.
Oh my God thank you so much you finally made it absolutely simple to do other than finding ground veal in the Midwest but once again thank you so much can't wait to try it
Dennis is a real Italian,he is funny. Whenever I am in my car I listen to him and Judy carryon Beef,pork and veal makes a good meatball. My mom never naked or Friedberg meatballs but would drop them in the sauce and cook them that way,delicious I am going to have to try Dennis's recipe
I was raised on Long Is. NY around all my Napolitan family who are long time gone. Brings back fond memories. Going to freeze a batch of these, as I love meatball subs on occasion or to drop a few in certain dishes. TY wonderful gent.
I was born in Summit, New Jersey 12-24-49 but the family moved to California in 1950. Never been back. Make so much tomato sauce with fresh garlic and fresh basil, that you need garlic bread to sop it up with! Green salad, California wine
One of the things I do to add to this recipe is I put a little piece of provolone cheese in each meatball and I use maybe a couple of tablespoons of the really nice pasta sauce maybe sausage tomato flavor in the mix; and it really comes out good. Thanks a lot for sharing and I'm not even Italian, but I am from New York and lived in New Jersey.. and now I'm in Pennsylvania. LOL I love you recipe idea sounds really really good we're making baked ziti this weekend. Yum!!
While this vid is not all about you, So, get on you tube and show us how you do it. I bet you will get others , whom need to feel superior, will critique your recipe as well. That said , cut the , who has the bigges4 dick comments, All recipes are good .
I've been many, many times in Italy and eaten in many homes and many restaurants there over several decades, and have never seen a single meatball there!
OMG these meatballs are so gooood. Love the recipe they are moist and juicy. I used Italian sausage instead of veal and crushed peppers then "forgetaboutit "
Must haves: Minced fresh onion, minced garlic, real bread soaked in milk (minus crust). I prefer pecorino romano but Parmesan works. I usually start w/ 3# of the mix. I have a local butcher that makes it due to demand. Sure they taste fine. Everyone has their own "secret" meatball recipe.
@mikedoesseo kIND OF DO IT BY EYE. I start w/ 3 lbs of mix (veal, pork, beef) and use six slices of bread cut into cubes (less the crusts). I add milk just until they're soaked. I squeeze them a little to get excess milk out. Have to admit though, if the mixture feels a little loose i'll add a little bread crumbs to firm up only
For ANYONE who'd really like know? 4 YEARS LATER, and STILL, my go to for a switch while on the Carnivore "diet"! Fantastic recipe and ESPECIALLY for beginners to meatball "BASICS"! :) The Seltzer is a GAME CHANGER! I use ground up PORK RINDS (aka, pork skins-- the Baket-It, ones)! LOVE it! :)
Thank you! Great Italian recipe . I’ve not tried the crackers or the water but plan to try it. I’ve always just used bread crumbs ! But am excited to try both. My grandmother made them similar except those two ingredients . She was from Sicily
Omg! I love your video dear sir. I've been making them for a long time, but I'm going to try your's. This is special. You are such a pleasant cook to watch. My husband is from New Jersey but has lived in NC since he was a teen and has since been mostly southernized. I have lived in VA and NC my whole life and love to cook many different cuisines. We don't have the trinity meats packaged together down here, I'm afraid, at least not anywhere around me. Thanks for sharing and God bless!
saltines are what we use instead of breadcrumbs, soaked in a little milk, love the meat mix, lots of Parsley , must have real minced garlic, looks very tasty/
I just found you and what a lovely surprise Your such a pleasure to watch and your great recipes Thank you so much for teaching us your favourite recipes 😍
great recipe, but i cannot give up bread crumbs, i did use the seltzer water and the chopped parsley taste great in the meatballs, thanks for posting this
Beef, pork, veal. Saltine crackers. 1 egg. Flat leaf Italian parsley. Selter water. Garlic ,salt, pepper Mix and roll in to ball's. Bake at 3:50 for 20 minutes. I do mine on top of the stove in a skillet. Put them in a crock pot add your favorite sauce. Add some dried basil.
The northern Italians version is a little different, which is just as amazing in my opinion, but like someone said out here, everyone has there own version of doing things, which is all good 😊
Interesting twist with the saltine crackers and seltzer. I make my meatballs with the meat trinity, fresh bread crumbs, eggs, grated parmigiano reggiano cheese, milk, finely minced fresh garlic, chopped fresh Italian parsley, and salt and pepper. I fry them then add them to my homemade sugo di pomodoro (it’s called sugo or sauce in Canadian Italian communities, NOT gravy!) Delizioso!
Dang it these are good. If you are contemplating making these don’t. Very easy. I did bake for about 45 minutes and then added the sauce and baked about 15 more minutes. So good. Thanks for the recipe.
