Anonymous wrote:Ina Garten's recipe is the best.

I second this. LOVE LOVE LOVE this recipe. Her sauce is pretty unique too.

Mario Batali's is easy and simple. You can skip the pine nuts.

http://www.foodnetwork.com/recipes/mario-batali/neapolitan-meatballs-polpette-alla-napoletana-recipe.html

My Sicilian dad always said that only Irish people put milk in meatballs. I have no idea if that's true, but thought it was funny!

2 pieces of white sandwich bread, crusts removed
2 Tb milk
2 eggs
1 lb ground beef
1 lb ground pork
Salt & pepper
Italian seasoning - about 2 tsp
Minced garlic - about 2 tsp
Grated Parmesan - about 1/4 cup

Combine the bread and milk, soak about 5 min until soft. Add the eggs and mix with a fork. Mix in the seasonings - these are all approximate, I never measure. Once it's all combined, add the meat. Mix lightly with a fork - don't overmix or they'll get tough. Let it sit for about 5-10 min, then form into balls.

Like a PP, I don't have an exact recipe, but here's what I do.

1 egg
1/4 cup whole milk
a few shakes of worcestershire sauce
fresh ground black pepper
salt (not too much--worcestershire sauce is salty, as is parm)
1 lb ground beef
1/4 lb Whole Foods mild pork italian sausage (this is the secret ingredient--great flavor)
1/4-1/2 cup breadcrumbs
1/4 cup grated parm

I beat the egg, milk, sauce, and seasonings together, then add the meats, breadcrumbs, and cheese. Form into 1.5" balls, bake on a cookie sheet for about 20 minutes at 375.

Ina Garten's recipe is the best.

These are a far cry from typical pasta and meatball meatballs, but they freeze amazingly and are so so good :

http://theclothesmakethegirl.com/2014/03/27/gyoza-meatballs/

FWIW, all the recipes for meatball madness are tasty- the gyoza ones are just my favorite.

The Rao's meatball recipe is the best I've ever made/had. Adding the water is the trick - makes for a light meatball.

http://cooking.nytimes.com/recipes/1015971-raos-meatballs-with-marinara-sauce

Here it is -- I never make it from a recipe, so I don't have any exact measurements:
-- About a pound of ground beef
-- a couple big spoonfuls of minced garlic from a jar (don't be shy with the garlic -- I've never had a meatball with too much garlic)
-- sprinkling of pepper and a few good shakes of salt
-- one to two eggs (depending on whether you're over or under a pound of meat -- if you're more like a pound and a half, use 2 eggs)
-- shake dried oregano so it lightly covers the mound of meat
-- lots of fresh grated (smallest grate) parmegiana cheese. I usually do about 40-50 grates down the box grater for a pound of meat.
-- enough Italian style bread crumbs to make it like a dough consistency
I make the meatballs on the small side -- like a golf ball or a little bigger, and fry in olive oil. I think its the parmegiana and the olive oil that are really key to a tasty meatball.
I think you could mix in a little ground pork or ground veal instead of just using ground beef. (Or use a mix of all three, which may be what my grandmother used to do.)

I have made like 10-15 different recipes this past year with beef, pork, turkey and chicken and all are just meh. I really love meatballs and my family does as well but I can't seem to find any recipes that turn out really good! Please share if you have a no fail recipe for meatballs that is delicious!