My grandmother's recipe is:

1 lb beef
3/4 cup breadcrumbs
1 egg
About 1/4 cup parm. cheese (fresh grated)
Italian seasoning (around 1/4 tsp)
Parsley (around 1/4 tsp)
A little bit of ground pepper
Garlic powder (around 1/4 tsp)

My family always cooked them in sauce in a crockpot, but they can be pan fried or broiled or baked as well.

Anonymous wrote:Bake them in the oven in a broil pan. You do not have to broil them, just reg oven. Do not turn, flip what, just do them in and cook. Take out and use. Any of the recipe above will work. I like equal parts pork/lamb/beef combo.

I agree with the above. That's what I do and I've never had a problem with meatballs falling apart or drying out.

This is my very favorite meatball recipe
http://allrecipes.com/recipe/meatball-nirvana/

eggs and breadcrumbs (or crushed crouton or crushed crackers) hold it together...then I bake them.

once you get a recipe that works for you just make and freeze, you can always pull out of the freexer for a quick easy dinner (spaghettie) or lunch (think meatball subs)

One thing to remember is not to pack the balls too tightly, roll them very gently otherwise, they become dense and hard and the sauce doesnt make it to the middle.

I mix 3 lbs ground beef (sometimes turkey, if I have) with 2 eggs and 1/2-1 c. flavored breadcrumbs in a baking dish. Pour sauce on top (cranberry + tomato + brown sugar, for sweet/sour meatballs) COVER and bake for 2 hrs.

When I make it with marinara sauce, I do the same, except instead of baking it, I bring the sauce to boil on the stove and drop the meatballs in. Then simmer for a long time.

Something I really like doing is using 1/2 ground turkey 1/2 ground beef. The beef has a good flavor but I think the turkey makes it lighter and it just tastes a lot better to me.

Bake them in the oven in a broil pan. You do not have to broil them, just reg oven. Do not turn, flip what, just do them in and cook. Take out and use. Any of the recipe above will work. I like equal parts pork/lamb/beef combo.

Anonymous wrote:-1slice of bread [wheat or oat or multigrain] for every 1/3 lb ground beef
-soak bread in milk
-add meat
-add crushed garlic [1 per lb of meat, add more to taste]or garlic flakes
-oregano, basil, parsley
-mix it all up

make whatever size meatballs you want and place them on a baking dish. bake at 350 for about 30 minutes turning midway ...baking time depends on the size...can turn up the heat near the end to make toasties

The basic concept here, of bread and milk mashed into the meat is classic. The milk and bread are called a panade and it serves two purposes. First they help as a binder to make the meatballs tender and more stable so they won't fall apart. Second, they actually help the meat to retain moisture so that the meat doesn't get all dried out when you cook them. One thing with the panade, soak the bread first, then add meat and do not overmix. Overmixing will make the meatballs end up tougher. And you can add any combination of flavors after the panade. The selection above sounds like a good one. I also like the flavor of adding a little Heinz 57 sauce to the meat along with crushed garlic and chopped onion. and a touch of oregano and basil.

I use this meatloaf recipe as the base and then form into meatballs, sear and bake. Then throw them in the crock with a simple homemade marinara.

http://allrecipes.com/recipe/chriss-incredible-italian-turkey-meatloaf/

I use my meatloaf recipe but add Italian spices.

1/2 cup COLD water
1/3 fine bread crumbs
2 eggs beaten
Mix and let stand 5 minutes

Add:
1.5 lbs meat
1/3 cup gated Parmesan cheese
1 tsp salt
Parsley

Mix with your hands and shape into balls. Rinse hands with cold water to prevent sticking.

Spray broiler pan with cooking spray. Broil meatballs. Turn them to cook evenly. I can't remember the exact time. I just know and watch them.

Delicious and moist every time.

-1slice of bread [wheat or oat or multigrain] for every 1/3 lb ground beef
-soak bread in milk
-add meat
-add crushed garlic [1 per lb of meat, add more to taste]or garlic flakes
-oregano, basil, parsley
-mix it all up

make whatever size meatballs you want and place them on a baking dish. bake at 350 for about 30 minutes turning midway ...baking time depends on the size...can turn up the heat near the end to make toasties

I like to use a beef/pork/veal combo, an egg, grated romano cheese, parsley and some breadcrumbs. I fry some garlic in olive oil and brown the meatballs and then add to the sauce.

This is old school italian from my nana.

Eggs and breadcrumbs. You have to have the proper ratio. Eggs are the "glue" that keep the meatball together, and the bread crumbs help it hold its shape. I am too lazy to get up and look up my recipe, but perhaps I will in a bit...

Does anyone have good tips on how to make a great tasting meatball that keeps its shape and doesn't fall apart in the pan? Of a good recipe where the are baked?