I make traditional Sicilian style meatballs: 1/2 ground beef, 1/2 ground pork, spices and a little bit of hot sauce. Eggs, bread crumbs, and vegetables are for meatloaf, never in meatballs.

Good timing, plllog. I was thinking of meatballs today, mainly due to trying the recipe in the following link. I thought they were good (didn't try the sauce). I also like Ina’s “Real Meatballs,” but make them with beef/pork and no veal (same for recipe below). I also add garlic and oregano to Ina’s. Guess I never really thought of adding the water as emulsifying but I get it.

https://www.foodnetwork.com/recipes/anne-burrell/excellent-meatballs-recipe-1943292

ETA - These days I almost always bake my meatballs.

LOL! Ricky, it's a ball. It's meat. It's a meatball. :) They're really good. :)

@plllog - my Sicilian grandmother, who taught me how to cook meatballs, insisted that she NEVER put anything besides meat and spices in the meatballs. Come to think of it, she never made meatloaf, that was my Jewish grandmother, and she put all the other stuff into meatloaf. That having been said, my Jewish grandmother never made meatballs.

Great story, Ricky! The only thing Jewish about my meatballs (and meatloaf) is that I use matzah crumbs rather than breadcrumbs. Different proportions. *Everybody* makes meatballs, or vegan cultures make TVP or mushroom balls, or something. That's what's so great! They're all different, but oh, so good. Old Italian guy's had beef and veal for sure, and probably pork, herbs, spices, and I don't know what else. My mother's were beef, eggs, and bread crumbs or oats, plus herbs, and I'm pretty sure she added water--unless that was for meatloaf. This is a childhood memory, because she made turkey balls later.

I rarely make meatballs, but when I do I use half ground beef and half ground pork, parsley, breadcrumbs, a lot of grated parmesan and some lemon rind. They're really good and we like them a lot :-)

The first time I made vegetarian "meatballs", DH came into the kitchen and asked what I was making. When I told him, he made that "I'm not going to like this" face. The recipe made quite a lot so I gave him one to try. After that he kept coming into the kitchen and "sneaking" one or two of the cooked ones when my back was turned. Of course, I knew what he was doing (and he knew that I knew LOL).

I like adding fine breadcrumbs - and egg - to my meatballs - it makes them more tender, IMO. I use all beef, 93% lean. I use the same basic formula for both balls and loaves, and I bake them in the oven, rather than frying.

I make mine with ground beef only, grated fresh onion, grated fresh garlic, as well as dried onion and garlic powders, dried oregano, salt and pepper, and shredded mozzarella cheese. I stopped putting egg and breadcrumbs (well I used cracker crumbs) in my meatballs and meatloaf quite a while ago when I thought that they may just not be necessary to hold them together. I was right. I bake mine until they are crispy on the outside,still tender on the inside because I am careful not to overwork the mixture. I have used ground turkey for family events when a family member of mine developed a serious red meat allergy after a tick bite, and I found that THEY absolutely required a binder of some sort to work. Luckily, that family member got some sort of alternate treatment that seemed to cure that allergy, so I do not have to do that anymore.

I have never added water or anything like that. I think I would probably gag at the prospect of mixing raw meat mush soup onto meatballs. I also never ever understood those recipes that call for bread soaked in milk for meatballs.

@amylou321and fawnridge (Ricky), I would love more info on how you get your meatballs to hold together. What temp do you bake them at? Can you put them in sauce for a a few hours while the sauce simmers?

My GF meatballs (and meatloaf) are awful...thanks for the thread, Pillog!

I bake mine at at 375. I am not sure that there is really a trick to them holding together. I just make them, bake them and they are fine. The only thing I can think of to help is to not make them too big. I have simmered mine in sauce, but not for hours. I do maybe 10 minutes. Anything would break apart after hours of simmering in sauce.

Thank you, Amylou. Adding mozzarella sounds wonderful. I typically use Pecorino Romano, but I'm going to give your recipe a try!

My beef meatballs (as opposed to lots of veg and beef) do fine as meatballs marinara. First, I brown them in a frying pan to make a crust, then simmer in a braiser, with the tops sauced but sticking up out of the sauce pond. That's about 40 minutes, for the sauce to take on the meat juices and reduce. Really good! But a big bother that I do rarely, browning all those meatballs. Generally, I brown them on a sheet tray in the oven, and I don't care if the veg kind goes a bit flat on the bottom. This works fine for general use, but simmering in the marinara needs a harder crust, and not to be too cooked.

I don't like big meatballs. I think the lighter touch, the better. So, whether they're beef or chicken (my chick ones are very small), I gently mix the meat with herbs and spices. No onion, no egg, no dry stuff. Just want the juicy meat. Like a mini burger. Sometimes a splash of wine or cider is good. The onion and the rest goes in the sauce. Quick cooking so they don't get that dry texture ground meat gets when it's over-cooked.

I make meatballs in a skillet on the stove, the way I was taught. The meatballs are rolled tightly by hand - you have to really mash the meat into little pieces. Then, using two wooden spoons, I roll the meatballs around the pan, turning them constantly to get cooked on all sides. Takes around 30 minutes to make them.

My meatball recipe. Cooked Perfect.

ETA: They are delicious and dairy free. The brand, Cooked Perfect, has several different styles, but I like these the best. And yes I have made from scratch.

https://www.cookedperfect.com/meatballs/

I make a few kinds of meatballs. Spaghetti and meatballs and Italian bomber balls tend to be the same, swedish meatballs is another, braised balls and taters can be a couple kinds of either Southern with spices and a redder sauce or more sour German in a brown sauce. There's a Polish one that gets the balls simmered in broth too, I haven't made it in a while. And an Asian one that goes into a soup. A lamb one that is great for curries and the like. And porcupine balls get rice in them :)

Depending on the meatball, there might be beef, pork, veal, lamb, occasionally turkey or chicken. Bread, bread crumbs, matzo, cracker crumbs, chickpea flour... often egg, sometimes not. Milk, cream, sometimes sour cream or greek yogurt, saki, occasionally other wine or vinegars. Herbs, spices to the kind of dish. Onion and garlic tends to more often be dried than fresh.

Sometimes they get baked, browned up in the pan, dropped raw into it's hot liquid to cook.

Mixing depends. Some want for a more gentle complete hand folding. Others can be mixed a lot.

I make a variety as well. Italian, (Marcella Hazan recipe), Turkish, (lamb), Argentinian, Greek, Korean. All spiced a bit different. Usually baked but cast iron sear is also good.

Misfits has bison, elk, lamb and wagyu beef mince.

All are small. A bit smaller than a golfball. Some simmered a short time in sauce after cooking. Some served with a side sauce for dipping.

One thing I’ve learned about meatballs is opinions vary all over the place. There’s no right or wrong regarding size, taste, texture, cooking method. Definitely individual preference.

sleeve mentioned Greek meatballs. I have this book and it has some tasty recipes, including one for Greek meatballs we like. It also has a Buffalo Chicken version that’s a nice appetizer served with blue cheese dressing/sauce.

Also for Greek, Weber’s grilled ”Mount Olympus Kebabs” are a favorite. The recipe calls for shaping the mixture into balls, but I prefer patties since they’re easier for grilling.

When I do ground chicken, I usually do a panade (the bread and milk thing). I learned from a recipe, and I don't know the science, nor can I even really explain the difference, but it really does work and yields a more excellent result.

Every so often I get a hankering for Konigsberger Klopse, which are a kind of meatball :-) I think our late friend Canarybird originally posted the recipe.

my favorite is a hamball ... equal amounts ground beef/ground pork/gound ham. a few breadcrumbs and eggs combined and formed into largish meat balls.

they freeze raw really nice ... flash freeze on a sheet pan and once frozen store in a zip bag until it's go time.

baked in the oven drizzled with a tangy/slightly sweet [mustard-tomato-vinegar-brown sugar] glaze. Usually holiday fare around here --- except Independence Day

Alex has a six part series on meatballs. Can't believe that was 4 years ago. When i made köfte for the first time.

Kevin won't eat beef or pork, and so when I make meatballs, I use ground turkey.

I pretty much always add a packet of gelatin, 1/4 tsp baking soda, egg, bread crumbs, and spices, depending on how I will use them.

For Italian style, I add oregano, basil, thyme, garlic, and sometimes minced onion.

For Chinese style:

• 2 tbsp soy sauce
• 1 tbsp dry sherry, sake, or dry Vermouth
• 2 tsp sesame oil
• 1 egg
• 1/2 tsp black pepper
• 1 tsp Chinese chili paste
• 2 tsp grated fresh ginger
• 3 cloves garlic, minced
• 2-3 green onions, chopped
• 2 tsp cornstarch 2/3 cups breadcrumbs or Panko
• 1-1/4 pound ground turkey

I make small Chinese meatballs and use them in Japanese soups, and so I guess you could call them Japanese meatballs. I also use these meatballs with stir-fried vegetables with noodles of various kinds, such as Yakisoba, rice, bean, or tapioca.

I also make Greek and Lebanese style meatballs and serve them with tzatziki sauce, usually with pita bread, lettuce, tomato, and hummus.

Lars, I copied the recipe…thanks! Flavors sound good.

This is a different flavor direction. I got this recipe from Fine Cooking. It was a long time ago because our kids were little and called Chimichurri “Jimmy-Shirley Sauce.“🥰 This is for burgers but meatballs are another option. They could be grilled or cooked in the oven.

Argentine-Style Burgers

Serves 4

1 T. olive oil
1/2 cup finely chopped yellow onion
2 T. finely chopped garlic
1 T. finely chopped jalapeno (or to taste)
Kosher salt and freshly ground black pepper
1 1/2 pounds ground round (85% lean)
1 tsp. ground cumin
1 tsp. dried oregano
1/4 cup chopped cilantro
4 5- to 6-inch pita pockets
Thin red onion slices (optional)
Lettuce leaves (optional)
Chimichurri Sauce (see below)

In medium skillet, heat olive oil over medium heat. Add the onion, garlic, jalapeno and 1/4 tsp. salt. Cook, stirring occasionally, until soft, about 3 minutes. Transfer to a medium bowl, let cool for 10 minutes, and add the ground beef, cumin, oregano, cilantro, 1 tsp. salt and several grinds of pepper. Mix gently with your hands until just combined. Shape meat into 4 burgers, 3/4 inch thick and 4 inches across, working the meat as little as possible. Make a 1/4-inch dent in the center of each burger with the tips of your middle three fingers. Sprinkle both sides with salt.

Grill burgers to desired doneness.

Serve in pita bread with red onion and lettuce, if using, and some of the Chimichurri Sauce.

Chimichurri Sauce

Yields about 1 cup. Can be made up to 2 days in advance. Store well covered in fridge. Bring to room temp for serving.

1 cup packed flat-leaf parsley
1 cup packed fresh mint leaves
1/3 cup olive oil
1/4 cup fresh lime juice
2 T. coarsely chopped garlic
1 tsp. ground cumin
1 tsp. kosher salt (or to taste)

Put parsley, mint, olive oil, lime juice, garlic, jalapeno, cumin and salt in food processor. Process, stopping to scrape bowl as often as needed, until pureed into thick sauce. Taste for seasoning and chill until ready to use.

I have never made Asian meatballs, that recipe looks good Lars.

And thanks for the Alex youtube guy and his meatball series. I have watched two already and want to try some new meatballs. The ones from Turkey remind me of the beef kababs someone made me once. She was from Lebanon. Round meatballs have always annoyed me a little when trying to brown them in a skillet. I might have to switch shapes and see if I like them better. I think they might be on to something with that tip.

Reading this last week made me crave the flavor of meatballs. I eat vegetarian and riffed a Greek version from various sources. I combined in processor: onion, walnuts, garlic, fennel, cumin, smoked paprika, s&p. Then I added in roasted sliced baby bella mushrooms, cooked green lentils, olives, ground flax seed, small quantity of oats, tamari, balsamic, parsley , mint, rosemary. Chilled, pan browned, finished in the oven and served with tzaziki the flavor was quite good but the texture very delicate. I wonder if an egg would help them hold together a bit better?

Lisa, I do think egg would help. Classic glue. Though flax is supposed to work. Egg would also up the protein and fat, or just protein if you use whites.

I figured that’s why the flax was included. im not vegan so have not used flax for thickening but i wonder if there was enough liquid in the tecipe for the flax to perform, I thought that it needed to be combined with liquid in order to become viscous. ikept it in the recipe for nutrition but yeah, i think i’d include egg the next time.

Speaking of Asian meatballs, I found this Afghan recipe that I want to try. It is the first one I've found that has Sumac in it.

Here's a similar one:

I think the first one is better, but she did not make a video for it that I could find.