Joe you do it pretty much the way I do.....and I mix with my hands too. I try not to buy meat with a lot of gristle in it.
All fresh ingredients, beef, pork, Italian sausage and ground veal, if you can get it. If not I just add extra beef. And I make the meatballs about 1 1/2 inches around too. I think the flavor of the sauce gets into the meatball better when you make them small.
I learned to make the meatballs and roll them into dry bread crumbs and fry them in olive oil.....but that's lots of work....much easier to bake them and then dump them into the sauce!
One difference though is that I will add about 1/2 a cup of red wine to the 3 pounds of meat instead of 1/2 a cup of the milk.

I didn't have an Italian grandmother, but rather one who befriended an Italian cook and brought him home to live for a few weeks.....and teach us all to cook like he did.

I ate leftovers for dinner....would have rather had your meatballs and sauce!
Linda C

HOLY SMOKES -- red wine instead of milk!!! What a neat idea. Next time.

I saw chicken stock in Anne's recipe and I'd never heard of putting such liquid into the mix. But wine sounds very Italian-appropriate.

With that logic, how about marsala? Maybe even beef broth or veal stock? Something fun such as frangelico?

And you're right about the sauce and the meatballs -- a good sauce makes a great meatball. That's why I like truly luscious sauces when I'm doing meatballs, not just a bit of tomato and herbs.

Joe

interesting

Joe, your recipe is very similar to how I normally make meatballs including the number of eggs. I love the combination of veal, beef and pork. I also used milk until recently. The idea for the chicken broth came from Rocco DiSpirito and his mama's recipe. Like your grandmother I prefer to fry in olive oil.

Home Cookin Chapter: Recipes From Thibeault's Table

Mama's Meatballs and Tomato Sauce
==================================

Serves 4 to 6

My own Sauce

1 tablespoon olive oil
1/4 onion, chopped
2 or 3 cloves of garlic minced
2 cans of quality tomatoes
season with basil, salt and pepper.

Rocco's Mama's Meatballs

1/2 cup chicken stock
1/2 large sweet onion, rough chopped
4 cloves garlic, rough chopped
1/2 bunch parsley, chopped
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 cup breadcrumbs
5 eggs, lightly beaten
1/2 cup grated Parmigiano Reggiano cheese
2 to 3 pinches chili flakes
2 to 3 pinches salt
Olive oil, to coat hands and for browning meatballs
Cooked spaghetti (optional)

Make the sauce: Heat oil in a large saucepan. When oil is hot, sauté onions until translucent.Add the garlic and the tomatoes. Simmer. when the meatballs have been browned add them to the sauce and simmer for at least one hour.

Make the meatballs: Place the chicken stock, onion, garlic and parsley
in a blender and purée. Set aside.

Place the meat, breadcrumbs, eggs, grated cheese, chili flakes and salt in a large bowl. Add the puréed chicken-stock mix. Using your hands, gently but thoroughly combine all ingredients, being careful not to overmix the meat.

Coat your hands with a little olive oil and form the meatballs.

Pour oil in a large skillet to a depth of about 1/2 inch and place over medium-high heat. When the oil is hot, brown the meatballs, turning once. Add as much of the tomato sauce as you desire, and bring to a simmer. Cook until meatballs are done. Serve over spaghetti, if desired.

Ooooh -- I like the chili flakes.

I noticed that Rocco had 5 eggs for a pound and a half of meat. I use 4 eggs for 3 pounds of meat.

And there's that chicken stock idea. Hmmmm? Next time, I just may experiment with half-and-half beef broth and marsala instead of milk.

This feels like "Tyler's Ultimate" happening.

Thanks Ann.

Joe

But the marsala makes it sweet....I would think with pork and sweet onions it might be awfully sweet meatballs....not that that's a bad thing....but...
Neither of you use oregano? Sometimes I do and sometimes I don't....but always oregano in the sauce unless it's a simple pomodoro with fresh tomatoes.

When you make meatballs for Italian wedding soup, do you use pretty much the same recipe? Or do youv ary it?
Linda C

Okay, so these two threads have me jonesing to try some of these delicious meatballs! As I'm now not eating any wheat, what could I sub for the breadcrumbs that the recipes call for?

Panko....isn't that rice? or crushed rice crispies....

No Linda, Panko is made from breadcrumbs without crusts.
Rice crispies? I don't think so!

Here is a link that might be useful: Panko

Compumom--yep, Rice Krispies and Panko are not gluten free.

I've toasted a slice of gluten free bread and then whirled it in the FP and that works. I've also used a gluten free waffle (Trader Joes has them) and whirled that into crumbs. Also, Chex cereal (rice and corn) is now gluten free,so you could probably crush up some of those as well.
Bread crumbs can definitely be a challenge when you aren't eating wheat!

I have heard.....to continue with the hard right turn this thread has taken...LOL !
That cooked rice can be spread on a cookie sheet, toasted in a slow oven and them whirled in a blender for a different kind of breading.
I've not tried it....thinking that possibly those rece grains might turn to tiny pebbles when toasted....
Linda C

Linda - I think it was last summer that my mom, whose eyesight isn't what it used to be, was frying up some chicken cutlets and only realized about half-way through that she had "breaded" them with rice and not panko. There won't be any intentional repeats, but we ate it and it was edible enough to where I could see that toast-and-grind method working.

As for the oregano, I'm wondering if its overuse/abuse became so stereotypical in Italian-American cooking that it's now a bit out of favor. I like to add some to my sauce, but in very small quantities. Fresh is nice.

Ellen, you can make meatballs without the bread crumbs. You won't need to add much in the way of liquid though if you don't use breadcrumbs. And you might have to simmer the meatballs a tad longer to make them tender, unless, you are one of those strange people that like them just fried or baked. LOL!

Joe, those sound great. I need to put meatballs on the menu some time in the near future with all this talk about them going on.

lindac:

You're right -- it does sound a bit sweet. And, as you said, maybe that's not bad. I'm not sure I'd like it in tomato sauce, though. But what about a mushroom-beef gravy (real "gravy", not what NJ Italians mean)?

I've never put oregano in my meatballs because grandmother never did. But I'm sure oregano -- and rosemary -- would be good in them. I've always been told that the parsley was key.

As for wedding soup, I make the meatballs simpler (less seasoning/herbs) and smaller.

Joe

Ellen, as I came to your post, waffles was the answer. It's my answer. I make a gluten free waffle. I use them as toast. In fact just had two wedges with peach preserves.

Here's the same recipe I use. I have used plain milk and a bit of vinegar or lemon..

Here is a link that might be useful: Gluten Free Waffles

Terri,
THANK YOU so much!! How did you know that I'm so bored with breakfast that I could scream! I don't eat yeast or potatoes now either, so this is a recipe that works for me!
i did pick up 3 mixes from Chebe that have manioc flour and I have to get around to baking some things from them soon. The upside is that it's not as hard to keep my weight in check anymore now that baked goods aren't part of the equation. Thank goodness for Whole Foods Gluten-Free molasses cookies and dark chocolate, w/o 'em I'd really be crying the blues!
Okay, back to meatballs and the breadcrumbs needed to make them!

No oregano here either. Also, Joe, like you, no onion in meatballs. Mine are the just the same as yours except we don't fry or brown them in any way, so no breadcrumbs on the outside. I do use the crust on my italian bread that I soak. Just drop them right into the sauce. I'm from NJ and it's Sauce here, ... not gravy. I do know some relatives [inlaws types] who call it gravy but they're Sicilians. Smiles. I too think the key is plenty of parsely and of course my fave, basil.

Ellen, like Ann said you can just leave out the bread. Personally I'd be sure to use the milk. It not only adds to moisture but it actually helps to make the meat tender.

On not frying/browning the meatballs. I don't like to brown them because while it might seal in juices it also keeps the sauce from entering. One of the things I love about my meatballs is how the flavor of the sauce penetrates the balls. They're also very tender this way and for sure not dry. Christy isn't big on "red" so I do always bake some meatballs for her to have separately. For that brown flavor I take some ground meat and brown it in the pan first before adding my tomatoes, etc. So, it's meat sauce with meatballs. Also, I do like the chicken and pork in the sauce so Ann's pork meatballs I've made too. Sometimes I'll make pork meatballs, ground beef browned and some chicken parts thrown in. Yum.

Yeah....me too...smaller and simpler wedding soup meatballs. But I always feel like I am cheating! LOL!

Hi everyone:
I just got out of bed to have a peep.

Ellen:
You can use Cooked Rice in the Meat Balls, instead of
Bread Crumbs.
If the mix is a little wet springle some Instant Potatoes.

Joe : I hope you 2 aren't making subtle remarks, knocking my Post on,
" Making Meatballs in the KA Mixer.

I appreciate your way of making them. Done it 100 times.

Lived in Little Italy, everyone did them, Basically the same way.
My Grandmother included.

Just tried to tell members another alternative way.

I've also done the Pork Meatballs using Italian Sausage.

I like to go on to different ways to Cook things and
if it is good I'll pass it on.

Wouldn't Post something that wasn't tested, to where you get the, UMMMM !!! good approval.

Sound's like Yau'll are having as good time.

I'm back to bed for a little while.
LOU

I love this post on the meatballs...i'm italian on both parents sides.I pretty much do the same as you folks do, mixing beef, pork and veal, and browning in the oven too. . I am craving meatballs now, love them.

June

Joe I have tried almost every recipe you have posted and have never been disappointed. Your Tempura recipe is the best I have tried and is now my "go to" recipe when making Halibut and Chips. Thanks

Your meatball recipe is very close to the one I use but I soak my bread in my homemade tomato sauce.

I think the secret to a great meatball is a combo of meats, lots of eggs and a soft filler like fresh bread not dried crumbs. To me parsley is a "must" ingredient.

Thanks for sharing.

Someone, blessedly I forget who, once told me that the flavor is in the fat, so when making meatballs and meatloaf, don't use 95% lean beef, but use 85% lean and about 1/3 pork, which will be perhaps even less lean.
Then to be sure that the good flavorful fat stays in the meatballs or meatloaf, use enough filler ( breadcrumbs) to soak up the fat and keep it from draining away.
When ever I do meatballs or meatloaf that way, I get raves....but I feel guilty knowing that what appears to be a lean meat ball really contains lots of delicious fat soaked bread crumbs.
For you Jewish cooks, sort of like kishke....seasoned suet and farina in a beef casing! Delicious!!
So Sharon, my idea of "the secret" is lots of eggs and freshbreadcrumbs and lots of fat and more bread crumbs to be sure it doesn't drain away!
But I only do that kind of meatloaf or meatballs once every 2 years....for family!!
But more often for funeral lunches.....I figure its' good for business!
Sorry.....bad joke!!! Not healthy food but it sure tastes good!
Linda C

Linda:

Thanks for pointing that out -- about the 80-85% lean and/or + pork. That non-leaness (to be diplomatical) is what gives meatballs (and hamburgers and meatloafs and etc.) the "umame" flavor that we all so crave.

And Lou -- nothing subtle or un-subtle about my post and your post. Cooking, as you know, is as much art as it is science. For every cook, there is a different recipe and method for making meatballs. I offered mine. No better, no worse than yours (Nor Ann's). Simply different. And, as you know, members here have their own way of doing things and their own tastes and they'll pick one recipe for a reason and another for another reason. You simply can't please everyone. What you or I consider the "BEST" recipe for something could be garbage in someone else's eye (or mouth).

I'm Italian and I'm not sure how subtle I could be. If I wanted to "knock" your post, I probably would. I'd be nice, of course, but not necessarily subtle.

I'm here to learn.

Joe

Joe:
I'm up again for a short time.
In my thread,I just said, " I hope you're not "

I've been saying, the same thing you just Posted; many times in 2 years now.
If you can get 90% approval, you have a winner.
That don't always happen.
- - - - - - - - -
I don't know about the fat in the meatballs ???
the bread crumbs are dampened,
before I mix them in the meat.

I usually use Ground Sirloin like you and
try to soak up the fat after the meat Balls are cooked ,
with paper towels. Even skim the fat off the Gravy.

But like you said , Everyone to their own taste.
I said it too!!!

Have to go now,
Lou

Ellen, you are welcome!
I had a GF Macaroon from our local Health Food Grocery Coop on Tuesday and it was made with Bob's Red Mill GF flour blend which normally I can pick up the "bean" in it and don't LIKE..but this cookie was chewy, sweet and coconutty!

They had a molasses Raisin, I'll try that next time.

I love the waffles. In fact even when I went back to eating Wheat based things, I still use(d) that recipe for waffles. It's crispy and light. Leftovers, I seperate into the wedges and baggie into the freezer, then toast in the toaster like a piece of bread. ~If you don't use a thick buttermilk, the batter will be very runny, but don't worry..it rises beautifully.

I've gone back off wheat again, but not potatoes, but I probably should. LOL

and back On Topic...I am going to make meatballs as soon as I have more than 30 minutes in the kitchen.

Gonna try Ann's recipe first, then parts of Joe's for a "beef" based one.

Great, Joe, you reminded me that I have last year's ground beef still in the freezer and my girls love meatballs. I don't so much, but they'll eat them a couple of times a week.

I use the Rocco's Mama's Meatballs recipe, but I use my own homegrown ultra lean beef, so maybe the chicken broth makes up for the fat? Or all those eggs, maybe they do.

My girls like the fact that I put the onion and garlic in the blender, they don't like the chunks but they do like the flavor.

I just bake mine on a baking sheet because I make 5 lbs of beef at a time, it's so darned messy when I make meatballs, LOL.

I don't have any more home canned chicken stock but I do have beef broth, maybe I'll just give that try instead...

The stand mixer idea is a good one for me though, my carpal tunnel is acting up and it would be a whole lot easier for me to mix that much meat and ingredients with the mixer.

Hmmmm, there's lots to think about when making meatballs, even if I know my girls will just plop them into a jar of Prego or Ragu....

Annie