Cooks Illustrated Meatballs Pork and Beef Parsely Parmesan Buttermilk
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04/06/2012
I fabricated Chef John'south meatloaf a calendar week or and so ago and it was quite tasty which made me excited to try his meatball recipe. The bread crumbs I used in this recipe were fabricated from homemade garlic-butter croutons and I cut back on the salt just a bit. To make uniform meat balls, I used my minor cookie scoop. After blistering my meatballs, I drained the fat off of them and added them to a homemade marinara and let them sit down in the sauce for 20 minutes or so earlier I served them on pasta. The family really thought these were quite proficient. They held upwards well (to both cooking in the oven and sitting in the marinara) and had a squeamish flavor. Next fourth dimension, I'd double the italian seasoning but that'south actually merely personal to our family.
04/21/2012
These meatballs were awesome! I added more breadcrumbs than the recipe chosen for, left out the red pepper, and used beef broth instead of milk. They were a big hit and I even posted a motion picture! Thank you Chef John!
06/27/2016
These meatballs were excellent! I followed the recipe as is. No problems with information technology any. Thanks Chef John! Beau members, please refrain from irresolute the recipe to suit yourself and charge per unit information technology equally if its the verbal recipe that is posted. If you make changes, any changes to the recipe, you lot're rating your own recipe..Doesn't make sense.
01/08/2013
Excellent meatballs! They are perfectly seasoned! I adopt to mix the bread crumbs with milk in a big bowl and allow it to rest for twenty minutes and then mix in the eggs, parsley, parmesan cheese, the sautéed onions with garlic and all of the dry out seasonings into this bowl. In a separate big bowl, I mix the beef and pork together then mix the contents of the previous basin into the basin of meat and place information technology into the fridge for an hour or then before forming the meatballs. I think that by doing so – everything mixes together more than evenly. I find information technology impossible to mix the beef and pork together without using your hands, same goes for mixing the meat with the remaining ingredients. I didn't notice whatsoever toughness in the meatballs by doing it my way. I've heard numerous times to not work ground beefiness too much otherwise the meat will plow tough. I don't believe that myth. I apply an ice cream scoop to form the meatballs and pack them into balls with wet hands. I added half of the cooked meatballs to a simmering pot of marina sauce and finished simmering them in the sauce for an 60 minutes. The remaining meatballs were put in a freezer handbag and frozen for later use.
04/27/2012
These are FANTASTIC meatballs! I used meatloaf mix, b/c it was cheaper (believe it or not) than buying the beef and pork seperately. I also used seasoned breadcrumbs instead of obviously and stale parsley in place of the fresh. Followed the recipe exactly otherwise and would not change a thing side by side time. I was scared b/c the mixture was so soft (even after refrigeration), just I proceeded on, and I am so glad I didn't add extra breadcrumbs like I wanted to...these held their shape and were then moist, tender, flavorful and succulent...one of the best I've fabricated/eaten! I used my big cookie scoop and got 26 out of this recipe. My family unit RAVED over these...fifty-fifty my 10 month old twins couldn't get enough, lol. Seriously, these are sooooo proficient! I will def be using this recipe over and over~YUM! Thanks for sharing. :)
01/06/2013
I simply took these out of the oven and they were pond in liquid!! They weren't browned or even shut - the flavor of the meat is adept just the consistency of the cooked meatballs is incorrect - won't make again!
01/x/2013
These tasted really good and were super easy to make. Just a couple of things: I remember adjacent fourth dimension I'll use maybe a 1/3 cup of milk as they were almost also juicy to grade into assurance. Also, adjacent time I will endeavour blistering them with a rack in the pan as they really did make a lot of grease and I recall they would taste better without sitting in it. Third, I wish they would accept browned upward a petty improve. I even kept them in the oven for a few more than mintutes at 450 and that didn't assist. But, again, the best tasting meatballs I've ever made. Nada wrong with the recipe as written, just personal preference, a five star recipe for sure!
08/04/2012
Wow. This recipe is a keeper. I followed the recipe to a T and I wasn't disappointed. These meatballs were intended for sub sandwiches with marinara, but subsequently tasting them fresh out of the oven, I felt like I was doing an injustice to this fine specimen of meat by slopping marinara over it. Cheers for the dandy recipe. I will be using this for years.
07/09/2012
I made these by and large as written though I halved the recipe for my small family. They were the tastiest meatball I've ever tried! I chose to use all ground beefiness instead of with pork, and used 93% lean for a healthier choice. I loved that this didn't require the pan browning first. We ate these plain without a sauce with herb roasted potatoes and a salad, and it was such a tasty meal. The meatballs were very moist with a perfect texture. I'll brand these from now on, and volition also add together these to my spaghetti sauce!
10/06/2012
Amazing!! Fabricated these to add to my spaghetti sauce and they were delicious exactly as written! We froze half of them and I tin't wait to utilise them for meatball subs!
ten/28/2012
Ok I accept already reviewed the Recipe, just I had to add together this one too. I came domicile from work and nosotros were having Spaghetti with Meat Sauce. After a couple of bites, I said this was a terrific sauce and asked where my helpmate had gotten the recipe. She smiled a piddling then told me how she was a little distracted when making the meatballs and how she just added the meat to the sauce pan with the onions, and when she realized what she had done information technology was too late. Very Funny, so I recollect we stumbled on another Recipe "Chef John'due south Meat Sauce".
02/23/2014
This was my kickoff time ever making meatballs. I thought they were a flake of a pain and did non add together anything to a recipe. But my hubby specifically asked for meatballs with his spaghetti and so I decided to try this one since it did non phone call for them to exist cooked twice similar every other meatball recipe I have ever read. I could not be happier than if I had not had to make them at all! This recipe was super like shooting fish in a barrel and super tasty! These were as piece of cake as making meat loaf and tasted amend! I cutting the recipe in one-half for simply the two of u.s.a. and put the full recipe amount of the herbs as my married man likes things spicy. Fifty-fifty the cherry-red pepper flakes. They were not too hot even for me and I cannot tolerate a lot of hot. I would cut them in half for children though. I was worried well-nigh the table salt because I don't care for a lot of common salt but I left it lonely this get-go fourth dimension except for cutting it in one-half thinking if it was besides salty I would cut it next fourth dimension. It was but correct. We both loved this recipe. If you try only one meatball recipe make it this i you will not be lamentable! Thank you Chef John for sharing this super good and super piece of cake meatball recipe!
08/08/2012
These meatballs were crawly! Like most other people, I did change a few things, simply just considering I didn't have the exact ingredients listed. I had 93/7% ground beefiness so I used 1 1/ii lbs of that and I was going to use 1/2 lb Jenni-O Sweet Italian Sausage with casings removed. But by accident I had bought Turkey Bratwurst. Then I used 2 of them and mashed them thoroughly into the footing beef. I also used nigh 1tablespoon of stale parsley instead of fresh, only i/4 teaspoon red pepper flakes. And when the onion was about finished cooking, I added the chopped garlic to bring out the flavor. For me, it fabricated 28 meatballs and each was two Weight Watcher points plus. Since it'south just my hubby and myself, nosotros have ii more meals now in the freezer already in the sauce that I made and 16 more meatballs (without sauce) bagged in the freezer as well. At present nosotros tin can have these succulent meatballs whatsoever time we want.
04/29/2012
Best meatballs ever! These were delicious and hit the spot for the hubs who was craving spaghetti & meatballs. Instead of using plain ground pork I used groung italian sausage (mild). Afterward baking them I allow them simmer in marinara with sliced italian sausage to meld the flavors. We had leftover meatballs then made meatball subs for lunch the next day. Even better the 2d day. Will definitely brand this recipe again!
05/14/2012
This recipe is perfect!! The meatballs held together very well, perfectly spiced!! I scooped with a cookie scoop to make certain all meatballs were even sized.
01/03/2013
Huge hit westward/the boys here! Easy & quick to make. I didn't precook the onions, merely chopped them fine in my mini chopper & threw them in. Decreased the salt & pepper by 1/2 equally a personal preference.
09/15/2012
Succulent meatballs. I accept always baked my meatballs. Information technology gives them a slap-up season and makes it easier to cook and to cleanup. The only change I made was to use only ground beefiness instead of beefiness and pork mixture, its just a personal preference. Thanks for the recipe Chef John.
04/13/2012
My husband hates italian food, but he will eat it occasionally for me and the kids. He LOVED these meatballs!! He actually went back for 2nds and 3rds!! Cheers Chef John!!!
05/24/2012
Fantastic recipe - fabricated Great meatballs sandwiches! I love the red pepper flakes, they gives the meatballs a piffling added dial!
08/14/2012
O and so delish. Loved them. I did add more Italian seasoning, near TBL. Also added more garlic, virtually four gloves. Served them on steak Italian rolls. Put provolone cheese on rolls and so put nether broiler until melted. Um Um adept. Thank you Chef John for the recipe.
02/26/2017
I've made big batch meatballs this way for the freezer for years, and I utilise all the ingredients here except for the olive oil and salt. I never make less than 5 lb meat at a time, and this makes about 6 quart size freezer bags of 30 meatballs each. I don't really measure seasonings anymore, I just eyeball them. I do have a rule of one egg to i lb meat, and no more than 1 C of filler to 5 lb meat. The balance I fly to taste, as many of the 600+ reviewers also do. I mix the fillers, seasonings, liquids, and eggs in a big mixing bowl, so add the meat and mix thoroughly. I don't precook anything, and it all comes out of the oven very tender. I use cookie scoops, small for spaghetti and large for subs, to scoop out a half sail pan of balls, then go back and roll them. I broil at 400 degrees for about 20 minutes, pull out the tray, drain grease, then use a spatula to loosen the balls and shake them around at chip. Back in the oven until well browned (sometimes need to broil a bit), and drain once more before cooling and packing in freezer bags. My hubby likes meatballs, and this is the almost painless way for me to satisfy his peckish. I think this recipe is more about procedure and less most amounts as anybody'southward sense of taste is a bit different.
04/28/2014
I tried these meatballs for the first fourth dimension today. I made them exactly according to the recipe like I always do when I try something for the first time. Whenever I am looking for a particular recipe I always try Chef John'south first then this was a little disappointing. I'd similar to make a few comments that others can employ or have with a grain of salt (alibi the pun): ane.The red pepper didn't brand the meatballs spicy or hot so I wouldn't hesitate to use it again. 2.The meatballs were not "Italian" plenty for me then I, like others, would increment the Italian spices or employ fresh & four cloves of garlic would have been better than three. 3.The onions only took about x minutes to get transparent. Y'all don't want them to chocolate-brown and sense of taste like "fried" onions so scout carefully. 4. The recipe had too much onion and made them taste like meatloaf. I would cut back or eliminate next time. v. I felt 40 smaller meatballs would exist better in the sauce. I made thirty but they seemed big. 6. Mine browned only slightly only I didn't keep them in longer equally I didn't desire them to dry out. May endeavor 450 degrees & subtract the time if I decrease size. vii. I used at to the lowest degree 1/2 cup of parsley, pressed down, and it was fine. Question: Any tips on how to keep them from going apartment on the bottom? All in all a pretty good recipe I will try again. Video shows good instructions for forming and mixing. Thanks Chef John.
01/21/2013
This is honestly the best meatball recipe around! If you lot use the suggested ingredients and assemble the meatballs equally Chef John suggests you lot will have tasty, juicy, flavorful meatballs every time! They likewise freeze well and are just as expert reheated.
12/27/2012
I fabricated this recipe for appetizers, so I fabricated the balls about 1". I baked the meatballs on a cookie cooling rack on the baking sheet so the grease drains off, plus the heat circulates around the meatballs (350 for 12 minutes). They are perfect! Very tasty! I program to reheat the meatballs in marinara sauce on New Years.
07/15/2013
This recipe is super and easy. It is the bootleg gustatory modality I have been looking for. I made a few changes due to what I had on hand. I used two lbs. beef and 1 lb. Italian sausage. instead of fresh parsley and garlic I substituted with 3 teaspoons garlic salt with parsley in it and held the common salt likewise. The residue of the ingredients were increased past l% to accommodate the extra beefiness. I got 60 meatballs out of my batch!
02/24/2013
Quite skillful. This recipe makes a lot. If you're not feeding a crowd, I recommend using the leftover meat in "Chef John's Stuffed Peppers", which are super expert
08/06/2012
These were some of the improve meatballs I've had.
08/01/2012
Followed this to the letter; makes fabulous meatballs! Family loved them! Thanks!
03/xi/2013
These meatballs were the Flop! I accept never made meatballs before that were very adept. I have tried with like ingredients simply never had a adept result. These would also be great in meatball sandwiches, considering they were then flavorful. FWIW, I did not arctic the meatballs because my ingredients were already cold and I was hungry! I fabricated them almost 2" in size. And I did utilize fresh parsley. Love this recipe!
03/01/2015
My Sicilian husband said these were the all-time meatballs he always tasted - even better than his mother's - and in 10 years of marriage, I've never heard him say that about anything! I pretty much stuck to the recipe, but did add together a pound of mild Italian sausage and a bundle of chopped Prosciutto (and increased the residuum of the ingredients 1 1/2 times to make up for the increase in protein). Sorry John, just I call up that made a big difference in the flavor! I would strongly recommend at to the lowest degree adding the sausage - it makes a big impact!
12/02/2013
My fellow made these meatballs. He stunk of garlic for 2 days. My dog loved it because it was coming out his pores!
11/23/2014
I've made these twice now, and I don't think I'll ever bother to look for another recipe. For years -- well, decades -- I've gotten frustrated trying to fry meatballs without them falling apart, and they e'er plow out a bit tough if you get them dry enough to hold together. With these, the mixture is a bit wet, just it doesn't matter at all because they're baked, similar miniature meat loaves, which is what adept meatballs should exist anyhow. They're easy to make, turn out terrific -- tender and flavorful -- and cleanup is a snap as long as you use broad, heavy-duty foil so information technology completely covers the pan and doesn't tear. These will be a new standard in our house.
04/xxx/2018
I take fabricated this recipe three times and got cracking reviews each fourth dimension. The commencement time I followed the recipe exactly. The second fourth dimension I used bulk hot Italian sausage for the ground pork.
02/12/2014
These were the all-time! We used 2 lbs of beef and 1 lb pork, everything else the aforementioned. They were awesome. We freeze ours into smaller portions with our foodsaver, and just pop them into the crock pot around apex in sauce for them to be ready for dinner! We use grass fed beefiness and local pork from a local farm too. I feel much better about eating these than store bought!
08/13/2013
This was delicious! I will definitely exist making these once again. I halved the recipe, using one lb ground beef (I didn't have any pork on manus) and got 18 meatballs. I added the garlic to the onions about halfway through the cooking fourth dimension, and used Italian breadcrumbs. Thank you, CJ!
02/08/2015
I had to add more than breadstuff crumbs ( the good Italian ones that nosotros all use.) I did non have parm cheese on hand ( oops.) I did his cooking method. I wanted to but throw them in the sauce uncooked. I but made xx balls . married woman loves big balls.......then I saved one-half the balls for some other noodle journey. splendid balls!
12/21/2014
I MADE THE 1/3 Beefiness , 1/iii SAUSAGE ,i/three VEAL !!! They came out fantastic !! I used my mother~in~laws family sauce recipe . It was a dandy compliment to sauce . I will use this "meat ball' recipe from at present on cheers for making it so easy for me !!!!
09/24/2014
I am a meatball fanatic. These are the All-time meatballs I accept e'er tasted in my life! If y'all follow the directions, they are to perfection!!!!!
02/ten/2014
Best meatballs I've e'er had. I fabricated without he onion, and parsley after trying them with and liked them amend without. Brand them every fourth dimension I make spaghetti at present. The unabridged family loves them.
06/21/2013
These are EXCELLENT as is! I remember that side by side time I will effort doubling the spices to add more flavor. The taste and the texture were and so good that we desire more of that taste!
07/08/2013
Best MEATBALLS EVER!!! My 6-yr-old hates meatballs, but I made her try one of these anyway. She went back & attempted to load her plate down with every bit many equally she could go! I did make one major change to this recipe: Spinach. Instead of the ground pork, I used a 10-oz pkg of chopped spinach (squeeze all the h2o out afterward thawing). I had to terminate myself from eating these before dinnertime! YUMMY!!!!!
12/28/2013
theae are the bomb. Hubby got up in the dark and ate some other plate. Fabricated very few changes due to personal gustatory modality( no blackness pepper or pepper flakes, more parmesan and added minced greenish pepper). Cooked the meatballs and cut upwardly italian sausage in cheap canned sauce in the oven, let it cool and skimmed the fatty, awsome.
02/09/2014
I made this tonight and they were really good. Quick and easy to brand!!
09/02/2012
WOW! These are the best Italian meatballs I've e'er had. Left out the parsley considering I didn't have, and decreased the ruddy pepper flakes because my family doesn't like. Even so, just pure yumminess!
03/18/2014
These were astonishing meatballs. My daughter considers herself a meatball connoisseur and she rates these a v as well. I too used more beefiness to pork ratio; approx 60/40 due to personal taste. Used convection broil setting and turned the meatballs halfway through baking. Information technology gave them beautiful brown color. Using actress lean ground beefiness and lean ground pork resulted in very little meatball shrinkage or greasy run-off.
05/27/2012
I made half this recipe to try it out. I used hot Italian sausage that I took out of the casing, along with the basis beef. I didn't sauté the onions, but rather diced them very finely and merely added them to the mixture. Afterward refrigerating for an hour, the meat mixture was still quite loose and I wondered if the meatballs would agree their shape. Well, they did and were done in 15 minutes in my oven. I liked the softer texture of these, simply I may attempt a different ground sausage next fourth dimension. Thanks for the recipe, Chef John.
09/28/2013
This is at present my homemade Italian meatball recipe; I will never utilise another recipe. I had no issues with the meatballs being likewise "liquidy", and at that place was hardly any grease at the bottom of the baking pan once they were washed cooking. I dear that he has us melt the onion before calculation it to the mix - I don't like crunchy chunks of onion in my meatballs, which is how my mother's were (lamentable Mom). This is a great base recipe - add together different spices and amounts to your liking. Equally a side note, I always know I've found a practiced recipe when my husband asks, "Hey, how'd you make that?!" He fifty-fifty says the recipe is a keeper, and so it shall be. Thanks for sharing information technology.
03/29/2013
This recipe is WONDERFUL! Don't even bother trying to find a better recipe. It is so simple..the meatballs also freeze well. But make, freeze and bake them afterwards. Cheers, Chef John!
07/27/2012
Best meatballs I've made.
05/10/2016
Absolutely delicious! I knew this would be probably awesome considering I had previously saved/made other Chef John'due south recipes, too, so I knew that creating this one would be worthwhile the effort :-))
11/eleven/2014
This is a great recipe. Very similar to something that I've comeup with myself, without the parsley and cheese. The recipe I mad, I used hot italian sausage rather than pork sausage (which I've used in the past), I didn't have milk and so I used buttermilk powder and water, and I didn't take straight Parmesan and so I used an Italian blend. My end result was fantastic, just really the pick of a pork sausage rather than my choice of a hot Italian sausage (what the recipe called for) would accept been much better. Milk vs. Buttermilk and Parmesean verses my Italian man x (skillful quality) were non important. The texture, moistness and full general season (ignoring the hot Italian sausage) was admittedly FABULOUS....I will absolutely make this once again withwhat the recipe calls for....ground pork, non my substitution of hot Italian sausage. This is a fabulous recipe, only flawed by my on substitution.
07/03/2012
Delicious! Meatballs held their shape nicely and stood up to slow cooking in my pot of gravy. I used home made breadcrumbs, subbed my ain goop for the milk and used fresh herbs in place of the dry. I did add a considerable amount more of crushed red pepper and skipped the table salt due to dietary restrictions. I used soy Parmesan cheese besides. Swell recipe and it easily amended to my needs.
03/24/2015
I made these meatballs for dinner this evening, and they were admittedly fantastic. I used ground beef and footing turkey merely otherwise followed the recipe. My married man loved them, also. I will definitely brand these once more.
09/07/2015
These are by far the BEST meatballs! Everyone raves over them. I similar to make a big batch, cook them and freeze. They are my go to. Cook them all the time! Great for meatball grinders too.
05/18/2014
Phenominal! This is condolement food at its best! Merely fabricated slight adjustments...used gluten free bread crumbs & one/2 cup ground parmagiano reggiano cheese (cuz I bought information technology and was spring to use it!). I besides blended all dry ingredients together (including garlic & cheese) & separately blended lightly beaten eggs to the milk/bread crumb mixture before adding each to the meat mixture. (This was so I would take to handle the meat less.) Likewise, I made a test burger to check taste & consistency... it just needed a footling more bread crumbs. It melted in my mouth! Afterward blistering 'til browned, into the simmering marinara sauce they went...heart be still...Loved information technology!
03/14/2015
Best meatballs I ever made. I added more garlic.
01/17/2014
My family went crazy over these meatballs! I was able to make 18 with this recipe-I similar a squeamish size meatball! The simply ingredients I inverse was the meat. I used 1lb basis beefiness and 1lb ground Sweetness Italian sausage. Will exist making these is batches and freezing them.
02/18/2015
These meatballs are fantastic! I make a double recipe and then freeze them - they make a peachy, easy weeknight meal because they defrost speedily or just throw them in some sauce to simmer. I use one-half the table salt, italian breadcrumbs and Jimmy Dean Sage sausage. YUM! Some other flim-flam is to utilise a minor fruit/cookie scoop (mini ice cream scoop) to brand the meatballs instead of using your hands - much neater and quick!
07/17/2017
Succulent. Volition brand once more. Substitutions / Additions: (1) subbed panko for regular breadcrumbs (worked groovy); (2) added 3-four TBSP extra Panko; (3) added 1 TBSP extra italian seasoning; and (4) used 1/2 Vidalia onion instead of whole onion. Cooking Notes: Fabricated ii" meatballs, so they took a little longer to melt. Would utilize parchment instead of foil next time. Turned in one case halfway through cooking to chocolate-brown both sides. Ran under the broiler for a minute to give a little extra browning at the terminate. Simmered in marinara and served over a little chickpea pasta. Hearty and filling repast.
04/02/2013
The meatballs are FANTASTIC! I have e'er had problem making meatballs only no more with Chef John's recipe! The meatballs are so moist and filled with such wonderful flavor - and they're dandy for meatball sandwiches,as well - Thank You, Chef John!
02/09/2014
These meatballs are succulent. I used 2# ground beef and no pork and left out pepper flakes. Baked them as directed and cooled. Served them on a long loaf of French bread which I had removed some bread and so the meatballs would nestle in the loaf. Earlier calculation meatballs spread a light coating of pesto on top and bottom, added meatballs and topped with provolone. Added some other very light coating of pesto to top of loaf. Wrapped in foil and baked for thirty -forty minutes at 350. This sandwich was a huge hit with my family. Served with hot broccoli cauliflower beer cheese soup and tossed salad.
12/thirty/2013
I did tweak this recipe a bit. I didn't saute the onion, put information technology in the food processor (after I fabricated my staff of life crumbs), and so added all of the moisture ingredients with the bread crumbs and let it sit. I added the meat and mixed all together by paw. The meat mixture was a fleck loose (moisture) and I thought information technology would exist a mess, but they were great!!! I'm sure the flavour would have been even better had I sauteed the onion. This will exist my go-to recipe for meatballs!
x/18/2012
Recipe yield was 31 meatballs for me. Used a modest water ice foam scoop so they were uniform size. Although not seared on the outside like pan fried they were very good and stayed together well in the sauce. Were going to do meatball subs, add some mozzerella with the left overs. Keep easily moisture when shaping, makes them smooth and stay together. Volition definately brand them again.
10/01/2013
I didn't accept onion pulverisation on hand, so I used a large onion sautéed in the olive oil. I commonly make my meatballs using the boxed onion soup mix, and so these were a niggling bland for me! I'm not sure I similar blistering the meatballs vs. frying them, I used a rack on the cookie sail, but still had to remainder the meatballs on paper towels after to soak up the grease. Non sure how much that saves on fat calories, hopefully information technology does, because it's just as much work and clean upwardly. I would probably make these over again, just make sure I have all the ingredients.
06/02/2014
I started to make this recipe exactly as the recipe states merely had tremendous issues after adding the eggs. It produced a rather loose mixture that I could not coil up. I did apply eggs from my chickens so the sizing may have been off but the recipe does not mention egg size. I used ii large eggs and I shall change that to 2 medium eggs next time. I ended up having to add a lot more than breadcrumbs to make upwardly for the wetness of the mixture. As others had mentioned I regret not cooking these on a tray that would drain the grease. Also something I will do adjacent time. Overall bully flavor. After my adjustment they held together and held their shape. I did cook the meatballs for a little longer than specified simply more to time with the residue of the meal. I wish I had taken them out at the correct time (tasted and they were perfect) every bit they ended up a little chewy leaving them in for a little longer. Thanks for sharing. I volition be making again.
04/28/2012
My Son chose this recipe for one of his cooking course categories, so he had to follow the recipe to a tee. Offset of all it was fun to watch him do this all by himself. But he did a great job and the meatballs turned out astonishing! Would not change the recipe one bit. But we did used the basic ideas of this recipe to brand burgers. Whoa, loved information technology!!!!
12/24/2014
Nosotros accept allergies at our house (corn, dairy, and tree nuts) and then I am ever looking for recipes that I tin can accommodate. These meatballs were perfect even adapted to our needs! I left out the parm cheese and used slightly ground oatmeal (instead of staff of life crumbs) soaked in hemp milk. Otherwise, I used the aforementioned seasonings. Meatballs still held up in the sauce and taste so not bad!!
03/21/2013
First time making meat balls. Lets just say I take only sucessfully made meatloaf in one case where information technology did NOT fall apart lol. These meatballs stayed in form! I did not have whatsoever breadcrumbs so I googled and used oatmeal instead and added three eggs in identify of two. I used all hamburger no pork. I besides used almond milk in place of cow's milk and added Chicago Steak & Chop cracked pepper and garlic alloy to the mix besides. Def will be making these over again, my 7yr old is always upset I do non brand meatballs in our speghetti and so now I have a recipe that doesn't crumble on me.
05/13/2012
Very tasty -- only slightly rich
06/09/2013
I left a review saying I did non like these when they came out of the oven. Said to much Italian flavour. UPDATE: I put these in my dwelling house made sauce and cooked for an hour. Excellent! The Italian seasoning didn't overpower the meatball, they were tender and juicy. Even got a UMMM from Hubby! Volition without a incertitude make these again!
04/01/2013
We had to make a few nutrition modifications simply this recipe is AMAZING!! 1 of my sons is gluten-gratis & some other is dairy-gratis so I had to apply gf 'bread' crumbs and unsweetened almond milk. I had ii lbs ground beef, no ground pork, but this recipe is so solid that even with all of these changes it still ROCKED. I have made it twice and information technology was perfect both times. Cheers Chef John!! It'south a crowd-pleaser, even for my hubby & oldest son who have no dietary restrictions.
01/fourteen/2015
Yet another great recipe from Chef John!! Made these for meatball bombers. I left out the red pepper flakes and doubled the batch. Definitely employ foil as these are messy while baking. They were gone in two days with iv of u.s.a. eating them.
07/17/2013
Hmmmm, delicious! I used this recipe to make a meatloaf. It was so tasty and everyone like it. Can't wait to try it as meatballs. The only thing I HAD to change was I to utilize all beefiness, (allergy). I actually liked the flavor of all the correct on spices, and I also liked the moistness of the meatloaf, information technology was not dumbo but held nicely. Out with my one-time recipe and in with this one. Thank you Chef John!
04/01/2014
I've been looking for the right meatball recipe e'er since the cooking duties brutal to me when I became a stay at home dad. This one nails it perfectly for me. No more frozen meatballs for this family unit!
01/15/2013
Very easy and fast to brand. I baked the meatballs and tossed them in to simmer with sauce for subs. They held their shape very nicely, and were perfect on our meatball subs. My kids didn't love the occasional spice from the cherry-red pepper but ate the whole pan of meatballs anyway. This ane is a keeper!
02/03/2014
The combination of peachy texture and taste makes this a standout winner. With countless reminders over the years, it'due south no secret virtually Italian Americans believe their grandmother makes the all-time Italian meatballs. Chef John somehow figured out which one was the real deal, and pried information technology abroad from her. Great chore, Chef John.
ten/01/2013
I simply made these...and like some other reviewer said I used a modest ice foam scoop (actually the minor pampered chef cookie scoop) to make the balls...made information technology soooo like shooting fish in a barrel. Saved a ton of time. They had keen flavor. I've tried several different meatball recipes and this one is past far my favorite. They have a piffling bite from the pepper flakes (might desire to omit for kids) other than that I wouldn't change a matter...thanks for sharing this wonderful recipe Chef John!
03/13/2015
Very good! Didn't refrigerate the meatballs before cooking....other than that followed exactly. They held up well when added to sauce. Oh and i didn't apply foil on the pan either. I don't think information technology's necessary, they did not stick
04/13/2014
Very good tasting. The only matter is that if you bake them like we ever practice, they flatten out.
03/30/2014
Excellent! I used Italian breadcrumbs, added ii table spoons of worcestershire sauce to the milk, and used lean footing beef then they weren't swimming in liquid like another reviewer said. Thank yous!
09/21/2015
I fabricated these last night and I did non change a affair. I always like to follow a recipe to the letter when making it for the first time. I can tell y'all that these are the all-time meatballs I have ever fabricated! Turned out absolutely wonderful. At present in that location is no need to search for any other meatball recipe. Give thanks you Chef John!!
12/sixteen/2014
OMG! These are the best meatballs! My niece and I fabricated them and they were to die for. I later modified the recipe and fabricated a meatloaf. It was equally fantastic!
03/14/2015
These were actually skilful. Only matter was the meatballs lost half their size while cooking. Next time I'll use a leaner meat or make them bigger and put them on a block rack or broil pan then they're not sitting in so much liquid at the end.
01/18/2015
I fabricated this terminal night and it was unbelievable!!! I added more garlic and the same corporeality of parsley. Used venison, beef,pork and veal. Used or homemade sauce made from heirloom tomatoes we grow. Flavor! Flavour! Season!
xi/12/2013
Excellent!
12/25/2014
The nigh flavorful meatballs I have ever had! I just had to get out out the cheese due to allergies., otherwise made them per the recipe. Big hit!
05/03/2016
I didn't make any changes at all and they came out perfectly. This is now my get to recipe for meatballs!
09/21/2013
Good flavor. Waaaaay too much onion. Very loose, too. Meat did not concord well together. Will make again, but volition make my own adjustments.
04/20/2015
Everyone in my family loved these meatballs! I followed the directions for the most role simply deviated slightly with the seasonings- I took the advice of another reviewer and increased the Italian seasonings to 1/2 tsp of basil, i/2 tsp of oregano, and i/4 tsp of thyme. I used fresh parsley and garlic and. Tsp of carbohydrate. Wow! These were the best recipe I have followed on AR and volition make these again and again. I volition cut dorsum on the amount of common salt used- they were a tiny bit besides salty for our tastes.
09/25/2014
These turned out super tasty and moist. I baked on parchment newspaper and it wasn't a soggy mess. Brand sure to give yourself the time to let the mixture sit in the fridge for and 60 minutes, really helps the mixture hold together. Thank you!
05/10/2014
And then delicious!!!!! I used a meatloaf mix for the meat, and left out the fresh parsley and red pepper flakes. I baked them for fifteen minutes and they were perfect. I used a disher and information technology made 27 meatballs. Side by side time I will cut out a fiddling of the salt, just other than that, I wouldn't change a thing!
02/06/2014
I grind my own pork, craven or turkey meats. I used 1.five lbs (1/3 each) footing chicken, pork and 85% grnd beefiness. I utilise ground pork rinds or kokosnoot flour for a binder with heavy cream as I am doing Keto. I upped the seasonings a bit and instead of table salt I used beef bouillon granules. I skipped cooking onions; used two t stale minced onions instead. I adjusted some ingredients due to using 3/4 of meat called for (24 oz). Oh yes, I make the mixture a twenty-four hours in advance to allow all flavors to develop. I baked at 375 for 12 mins, flipped, turned oven off and let em ride for xv more with oven off I shape mine a bit larger then golf ball size. Great stuff CJ! I wet my hands a few times while rolling raw meat s so none of that sticks to my hands. If your making extra: permit cool completely b4 freezing. Otherwise for some reason they plow out dry and dumbo.
11/07/2014
This is my first time writing a review. My hubby and I loved these meatballs. I made 19 meatballs using and water ice cream scoop measuring 2 1/4 inches. I too used panko crumbs instead of pain bread crumbs. Instead of regular milk I used up my half & half. I put the meatballs that were left over (fully cooked) on a cookie sheet and put them in the freezer and so placed them in a zip lock purse. This recipe is a 5 star. These are the all-time meatballs. Judy4 xi-7-xiv
01/22/2015
I followed this recipe to the T and these meatballs came out with the texture of hamburger balls.
02/06/2017
Fabricated with veal, pork and beef as mentioned in the pick. No other changes. These were delicious, not too spicy but full of season. I may have made them a bit small considering they were a little dry merely think that was my mistake. They keep well in the freezer. Am going to try them again, making them a niggling bigger. A keeper for sure.
11/07/2014
Hi Chef. I didn't accept fresh parsley on hand and so I guesstimated a heaping Tbls of stale, and while I had nice freshly footing beef in the freezer the but pork I had was sweet Italian sausage, otherwise I followed your recipe. I love the bread crumb soaked in the milk Method you showed me. Cheers for a superb recipe, these meatballs are amazing!
07/04/2014
best meatballs i have e'er made! I used one-half pork sausage and half 80% lean beefiness
05/08/2012
This recipe is the BEST recipe for meatballs I've ever used. I couple the meatballs with Vhef John's Roasted Tomato (pasta) sauce and it's a '10'!!!
07/xviii/2015
These were so succulent, we ate a bunch without the sauce. It was supposed to be for two dinners (spaghetti and meatballs one day and meatball subs the next mean solar day...Non gonna happen! Just plain good eatin'!
Source: https://www.allrecipes.com/recipe/220854/chef-johns-italian-meatballs/
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