tessagin

Whatever recipe you go with, I use an ice cream scoop to make my meatballs. About 1 1/2" scoop. Just right size. I use 80/20 ground beef (1 lb.) and Jimmy Dean sausage (1 lb.) add any other seasonings. I never add milk. I usually bake in oven at 350 for about 40 minutes then ad sauce. I just use my favorite pizza/pasta sauce. So many recipes on the board but just wanted to add a few quick tips.

Wintersewer

Sounds good...is that fresh parsley or dried?

Krsy

I prefer the fresh parsley but dried worked the few times I've made them using it.

teacherbailey

Ditto on the grape jelly instead of apple post. Chili sauce mixed with grape jelly sounds nothing but awful.....until you taste it once. I am using a sauce of equal parts peach preserves and Dijon mustard on chicken and pork right now, and I bet it would be good on meatballs too. Saw it on some show on Food Network. It tastes nothing like either ingredient, by the way.

ro

krsy that is as close to italian as you can get. usually i use a mix of beef, veal and pork. and i only use 1 egg. but recipe sounds fine.

Krsy

We had trouble finding the veal on a regular basis so the recipe was changed slightly.

Momo

Check out the Pioneer Womans web site at Foodnetwork.com I made these last week and they are do delicious. I will make them again and again, as long as DH eats them! Wonderful.
http://www.foodnetwork.com/ree-drummond/index.html

Soozie

By all means, add some grated Parmesan cheese to the meatballs! It makes a world of different in the taste.

LavenderBlue

KRSY - do you use DRIED bread crumbs you buy at the store, or FRESH bread crumbs? THX

Krsy

Dried bread crumbs from the store, and we used seasoned, which I prefer, or the unseasoned which gave a more meat/cheese flavor to the finished meatball.