How to Make Italian Meatballs (Authentic)

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The ingredients for this recipe are as follows:

1 lb of 80/20 ground beef (or veal or pork)

1 large egg

1/2 cup grated Parmesan or Pecorino Romano

1/2 cup chopped Italian parsley

3 cloves of finely chopped garlic

1 tsp salt

1 tsp black pepper

1/2 cup plain breadcrumbs

1/2 cup cold water

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[sharyndj]

I found your channel recently and gotta say… I just love it. My grandparents also were “off the boat” and I so resonate with your having two different meatball recipes. In any case…your recipes are killer-good. Thank you for delighting my Italian heart. Kudos!!

[henrycooks]

Nothing better than a good meatball, I have several different ways I make them, one similar to this but I have found that milk actually makes them more moist than water.

[AfiOye]

I'm Black and I am obsessed with authentic Italian meatballs. I'm so thankful for this video 🙏🏽🔥 I spend too much money at the restaurants

[vinzetti]

Frying is definitely the way to go for me. The carmelization makes all the difference

[zilttsep]

Made these today and they were killer, cheers mate. Really appreciate you writing up the ingredients list in the description too

[samanthaengland]

“How’s your balls? Obviously not good bc you searched for this.” I’m crying 😂 Love this! I am going to try it this week

[PrayerWarrior]

My parents too were off the boat from Italy, and I prefer the old authentic Italian cooking. My Nona taught me the old ways. ❤

[josephfox]

First-time watcher - hysterical opener!

[Jamikagreen]

How did you keep a straight face during this intro? 😂😂 you almost cracked a smile.

[paulbasileo]

I followed your recipe and my meatballs came out great! Thanks so much

[deborahsimmons]

Excellent recipe, perfect blend of liquid to dry ratio. I was having trouble with my balls and your guidance along with the recipe fixed it, now I no longer will have meatballs that fall apart when frying!!! Honestly this is the perfect ratio, thank you and new subscriber. I did add the meatballs to my sauce to simmer for an hour till service and my Grandmother always added a bit of fennel in her balls and so I do the same just to keep my Grandma at the table.

[carolinasmith]

I made these and they are sooo delicious. I'm Mexican and love yo cook and let me tell you the half pork half beef and OMG! High quality ingredients and simple recipe calls for best results. Ty Sir

[amyjohnston]

just found you, This is what our Aunt Bella used for sauce CENTO Hard to find but nothing better if im making sauce which we do every Sunday I find CENTO Crushed tomatoes.. Aunt Bella came home from Italy every 3 to 4 years to PA what a change this was!! Thanks for bringing back the good stuff!!

[rudyvel]

I love your measuring technique - now that's authentic!

[PaulGuerrero-do]

Thank You Sir, for your families recipe

[DANNYBOIIUU]

I'm about to cook these and put them along with Chef Boiardis original spaghetti recipe, and I'll update them after I try it out! Thanks for the video!

[mikeycrumby]

Made the meatballs 2 weeks ago into a sandwich. Wife and kiddos absolutely loved them. Sunday sauce going down today

[myriadcorp]

This is the exact way my Mom made meatballs. The only difference is she would grate breadcrumbs from old Italian bread she kept from the Sunday before. She also only used Romano cheese. I didn't know about Parmesan until I was about 10 years old. My dad had a green can of Kraft cheese. I still recall asking him if that was peckerwood cheese. We also called it sauce not gravy.

[bradymcphail]

My goodness man, I wish I found your channel a lifetime ago of searching for great balls! I’m as straight as they come, but damn you have phenomenal looking balls!!
Thank you so much for sharing your recipes with us.

[tonyatucciclark]

My Grandparents came from Italy in 1910. She used fresh breadcrumbs for her meatballs and braciole and I do too. I still make her sauce. ❤