Hi there Doing your recipe tonight. I diced up garlic and onion then put them in my Lil’Oscar food processor. Then, I blended in the milk and egg with other wet ingredients. I put the breadcrumbs, Romano and Parmesano and mixed well. Added wet and dry ingredients together, mix well. Then added meats, so I don’t overwork.. The only addition I made was 1/4 tsp pepper. FYI, I use food service gloves for everything I do in the kitchen. I baked them at 375, I preheated my oven at 400 while I’m prepping. It was great, They turned out soft/juicy but stayed together. The flavor was very well balanced. I counted out 60, 1 1/4” balls for more people and children. I would make larger ones, 2 1/2” for just myself and family. It made my meal a big hit! Thanks! 1/5/23
OMG…I came here to see the answer to this exact question. No time or temp anywhere, nor is out given on direct questioning! What a complete fail with this channel/recipe. I’ll make sure to avoid her recipes in the future...🙄
My Italian Grandmother's recipe for Meatballs (the worlds bast) was very close to this recipe. The only difference was she would grind beef, veal and pork simultaneously. Thank you for this recipe.
HELLO BEAUTIFUL BLESSED FAMILY. OH MY GOODNESS YOU ARE AT IT AGAIN MAKING SOMETHING GOOD AND DELICIOUS. THANK YOU FOR SHARING ANOTHER GREAT RECIPE. HAVE A BEAUTIFUL BLESSED DAY. SMOOCHES 😘 ❤️ 💖 ♥️ 💙 😘
4th time in one month I have made these meatballs. I will never lose this Delicious recipe. After all these years just dropped in sauce to cook slowly. But, just mix and roll and let the oven do the rest! SO moist and tasty 😋 Thank you lots and so glad I found you.
I make my Panade with Left over bread and milk - and IF the meatballs are to be put into a Gravy, My italian Neighbor always put a couple or more of Tomato Paste in the mixture and that really brings out the Gravy Flavor. Real Italians call their Tomato Sauces Gravy. I too however use a food processor to grind up the Onion, mix the panade, and even add in the Garlic. In fact, I generally put ALL the ingredients except the meat in the food processor and then add them to the meat not in the processor. I found that the Ground Pork is the need here - you really cannot use all beef and get the same outcome. Hint - if you make Swedish meatballs - although the spices are different, I make the whole thing in the food processor including adding the meat - it make the little balls softer.
The trick to making good swedish meatballs is to completely use the food processor - even add the meat in so it depends on how big yours is. (Mine is 14 cups) Swedish meatballs generally have little texture so make the Panade by putting the bread in the Processor and grinding it fine - add in some milk and the eggs and mix that to a paste (It should be a little loose) - then add in the Onion into the processor and grind that in the paste until smooth, then add in your favorite flavorings, mix that a few pluses and then add in the ground Beef and Pork (I rarely use veal). AllSpice and nutmeg are what give the meatballs their "swedish" flavor but you will also add salt and pepper too. Parsley is generally optional. You really have to make this is a couple or more batches because you are adding the meat and grinding it in the Processor TOO - Then you bake the meatballs but not a lot of color and put them into Beef Gravy with added cream and let them simmer for a while. There are too many different types of Tomato Gravy to cover them all BUT the basic Tomato gravy I make came from a recipe from a old Italian neighbor - who shared hers for my Pierogi and Cruschiki recipes - I am polish). In a big pot - Finely mince a BIG yellow onion and a teaspoon of salt. and Saute in a LOT (Maybe 1/4 cup) olive oil until translucent - but no color. Add in Garlic to your taste (I use a LOT maybe 8 cloves but some prefer less). After about 30 seconds to a minute for the Garlic to bloom - make a space in the bottom of the pot and put in half a small can of tomato paste and caramelize that for about 5 minutes. Now if YOU are using dry herbs - add in two Heaping tablespoons each of Dry Oregano and Dry Basil (if you are using fresh basil - hold that until the end of cooking - but I do not like fresh oregano) and Black Pepper (Depends on how much pepper you want though). and after about a minute add in ONE large can of Plum Tomatoes (Domestic are just as good - you do not need fancy Italian ones) that have been broken up by hand - OR - Add in ONE large can of Diced Tomatoes which you can break up with a stick blender to desired size - do not worry about the color - it will go back to red. Add in One Large can of Crushed Tomatoes - and about a Tablespoon of SUGAR (depends on how sweet the tomatoes are)- mix that up, check for salt now and at the end of cooking - and simmer for an hour or so. You can add the broken up Fresh Basil and even some minced Parsely at the end. Please note - I am a tomato farmer and use my own tomatoes - and you can use fresh if you really want the work - but you have to skin the tomatoes first. It is likely you will need to add water to the pot to bring the mixture to the right thickness for you. This makes enough gravy for two pounds of pasta. Sunday Gravy gravy generally includes adding in Italian Sausage and pieces of another Pork Product (Often country ribs) and Caramelizing them as the first step then taking them out of the pot and adding them back in later. Some people like the flavor of added diced Bell peppers - but I do not for pasta. I have a big 8 quart Stock pot that I make the Sunday Gravy in - it will not fit in a 5 quart one. @@robbinhosford9341 I forgot to mention, due to medication issues - I do not have alcohol in my house. If you can use it - by all means - you could add it just before the tomato paste - let it cook out and then add the paste.
12/20/22: Hi Christina. I tried this recipe today and OMG, they came out wonderful, tasty and moist. The only thing I did different was to add green bell peppers, finely chopped in my food processor. I LOVE bell peppers in my beef so I couldn't resist. I couldn't find the veal (hard to find where I live), so I just used hot Italian sausages (nice kick) and beef. Nevertheless, thank you for this recipe. It's definitely a keeper and I intend to pass it on to those I know love to cook. Trust me, they're gonna love it too! Love your channel, I see that you've done some things, and I am newly subscribed. Happy Holidays!
Who is trying to make the meatballs in a hurry because the temperature and the time was not sad. That made it much more difficult for me. Sorry I’m a novice at using RU-vid so I don’t know where to go and I don’t want to print something out so I had to go somewhere else.
Is there any other ingredients that I can use to replace bread crumbs? I understand it would make the meat balls more soft but try to avoid carbohydrates as much as possible.
Hi, these sound and look fantastic! I wanted to try them in the air fryer, but on the website it says "here's a great tutorial"... but I couldn't find one. Do you have a link to it? Thank you so much for all you do, and I love your site. This is my first time here too by the way! I've hit the jackpot finding you
soaking the breadcrumbs isn't as good as putting them in DRy, Reason is because the meat mixture has lots of fat. If you already soaked the breadcrumbs, then there's nothing for the juicy fat to latch onto to keep the meatball moist and juicy. The fat will mostly drain from meatball. Love the recipe tried Dried and Presoaked crumbs and the dried crumbs seemed juicier.
Some people use iPads and they don’t have all the info like oven temp and how long. Since you don’t give all the info, I’m sorry to say I won’t subscribe
@@ItIsaKeeper I even looked on the recipe link and all that shows is the temperature and timing for frozen meatballs! The way you have it set up makes it too hard for the viewer to find the information they need to find. Just an fyi from an avid cooking channel viewer! Meatballs look delicious though!!
