Italian Meatballs

This recipe has been updated and moved to the new blog.

You can find it here: Italian Meatballs on The Creekside Cook

This entry was posted in Beef, Main Course, Meats, recipes and tagged . Bookmark the permalink.

8 Responses to Italian Meatballs

  1. Cousin Mark says:

    See I knew your house was smelling wonderful!!!! Love the great pictures too!
    (… too bad you couldn’t do a blog scrath n sniff!)

  2. emiglia says:

    I agree with you on the bread, though I do use the milk. I also use beef and pork, but instead of having my pork ground for me, I use seasoned Italian sausage. You probably get more control over the flavor in yours doing it your way though… either way, they look insanely good! Now I’ve got a hankering for spaghetti and meatballs…

  3. Kate says:

    Mmmmm. Me hungry.

    Yet again.

  4. Jeff Deasy says:

    Love this recipe…if Italian meatballs aren’t the ultimate comfort food, please tell me what is!

  5. marla says:

    This is the perfect bowl of pasta. I would have extra meatballs please :)

  6. marla says:

    By the way…..Have you joined us at Project Lunch Box yet? This post would be a great link up

  7. Jeff Deasy says:

    I’m a big fan of meatballs and this recipe will definitely get employed in my kitchen. You gotta love a recipe so doable & delicious. Thank you Donalyn!

  8. crazycoffeemama says:

    Your pictures are fantastic! I bake my little meatballs on a “cooling rack” on top of my cookie sheet. This allows the hot air to circulate underneath of the meatballs browning all over, allowing any fat to drip down and speeding up the cooking time. You might find it very helpful when you are going to freeze your remaining (lol, like that ever happens in my house) meatballs. Cheers, CCM

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