when making my meatballs besides what maria uses I mix ground pork sage flavor w/groundmeat, green pepppers ,onion,garlic, mushrooms, sundried tomatoe green onion, then I season with basil,italian, salt ,pepper, oregano, little tony chacheres creole seasoning , then bake until brown all over , I let cool then either add to sauce or bag, then freeze until Im ready

A-mazing. I can not stop eating them. I just prepared them. I used shallots in lieu of onions (2), the rest I followed it straight through. I broiled them for about 10 mins them transfered them to the sauce. But the sauce after so long became almost nada and I like them virtually swimming on it, so next time I will put two cans (I used Hunt's four cheeses can sauce and they are better than ones I had once at Carino's. Far better.). I've tried most sauces, from expensive to .99 and Hunt's can our favorite. I hope you find them squisito too!! GRAZIE!

I want to make these meatballs tonight for my family. I have read alot of the reviews and see that many people have put parsley into the recipie. Can you tell me if you used fresh parsley or dried? I can't wait to make these. I've never made meatballs before!

The first italian meatballs I have ever made and they were so easy and very good. So much better than the frozen kind I usually buy. I did use 1 egg instead of water and put in 2 cloves of chopped garlic. My husband said as good as any he had eaten in Italy

I am really picky when it comes to Italian food and was somewhat skeptical the first time I made these meatballs but after making them, I was so happy with the way they came out. I love the tip of wetting your hands as you shape them. It really helps to form a perfect meatball. This is the only way I make my meatballs now. I have fried them for years, but baking them is so much easier and in my opinion comes out just as good, if not better. My boyfriend is so happy when I make them. He just keeps saying, “I love your meatballs!” He devours them. Thank you so much for this recipe! As a side note, we are both garlic lovers so I add extra garlic to mine.

While I admit that I modified it a little, most have already touched on that. I fried instead of broiled, mostly because I'm more confident in my frying skills than in my broiling skills. A good dose of dried basil and an egg substituted for the water also made it into my meatballs. All in all, I'm saving the recipe for the next meatball adventure!

Made this because the reviews were tremendously positive and I was looking for an easy delicious new meatball. Well I found it! I did use 1/8 minced medium white onion because for 1lb 1 whole minced white onion was way way too much. My husband even said hey it looks like you are making onions and ground beef! lol. Anyway, I did replace the egg for the water and also threw in a few dashes of parsley and minced a couple cloves of garlic and tossed that into the mixture too with about an additional 1/8c of breadcrumbs and broiled for about 5 minutes on each side, then tossed into a 3 quart covert pan with a jar of Prego Natural and let simmer for 30 minutes, stirring occasionaly and these were juicy and tender and oh so delicious! My husband said they were definitely the best meatballs he has ever had, and we are definitely picky! Will make these again and again! Thanks for the delicious recipe! Loved it! Will make it again and again and again!! xo

I added italian seasoning as well and they came out so good.. also used Jarred ricotta marinara sauce.. even better!

I love this recipe. It is simple and delicious, plus my kids can help. My husband loves it too.

Just wanted to let you know that we often make your meatballs. The kids love it and when I made it for other people....they loved it.. Thank you for the great recipe

Going to have this for dinner tonight! And to the person confused about season to taste or whatever the person that posted this said....""taste"" doesnt have to be taken litterally...its the same as saying to your own personal preferance! Duh!

OK, if you have cooked for many many many years you should understand how to eason to taste. Having a strong Germanic background has made it possible to eat ""raw H.B. We call it steak tartare, or on a Saturday afternoon--cannibal sandwiches. If you are iffy about doing this, just fry up a small portion of the meat and season accord.

These were moist and delicious loads of flavor! I have already recommended it others and I just got done eating it an hour ago. Everyone who enjoyed it with me loved it as well. Thanks for this recipe! Two thumbs up! :)

My son is a picky eater, your recipe won the 100%. He ask for more. Thank you! Very easy, delicious, yummy.

Before using this recipe I've never made meatballs before. This was very easy to follow and the outcome was a tender, juicy meatball. Like a few other users, I used one egg instead of water, and I also added a little Worcestershire sauce and fresh parsley to flavor the meat a bit. I can't use my broiler, so I browned them in a pan before adding them to the sauce. I'd definitely recommend these!

It was really good, fast and easy to make. Your grandmother is a good cook

This is definitely a do over! I did make it ""my own"" though. I went 1# ground beef and 1# sausage. (a lot of boys to feed) I used the egg instead of water, added some extra parsely, baked at 350 for 30 minutes and patted all the extra fat off the meatballs before I put it in the sauce to simmer. I am MORE than pleased with the taste. It did not leave the family hungry!

Well first of all I did moifify these. I didn't have half an onion, I only had about 1/4. I used 2 heaping teaspoons of California style Garlic Salt. I used extra parmesan cheese in mine. I used one egg instead of the water. I was generous with the pepper. Lastly I had to fry mine in a cast iron skillet because my oven does not work. They stayed together well (only one meatball fell apart) That one I hurried and cooked it in the pan and ate it with ketchup on it while I cooked the rest LOL. I will definitely be making these again!

I NORMALLY DO NOT MAKE MY OWN MEATBALLS. THIS TIME I THOUGHT I TRY SOMETHING DIFFERENT, LIKE MAKING MY OWN. I CAME ACROSS THIS RECIPE... I HAVE TO SAY THEY ARE AWESOME!!!!! THE ONLY ISSUE I HAVE WITH THE RECIPE IS THAT THERE WERE NO MEASUREMENTS FOR THE GARLIC, SHOULD BE A CLOVE, GARLIC SALT OR GARLIC POWDER???OR MINCED GARLIC???? NO MEASUREMENTS FOR THE SALT & PEPPER... IF THERE IS ANYWAY YOU COULD PUT THE MEASUREMENTS, IT WOULD BE GREAT...OTHER THAN THAT, THEY ARE GREAT!!!!!!

I wish to comment Momthatluvs2cook who was confused about how you can alter the ""raw"" recipe. She writes:""The author of this recipe stated """"you can alter the spices to your taste"""" I do not understand that statement. Who eats raw hamburger in order to tell if it's seasoned enough or not!? And once the meatballs are cooked how would you season them more? I have been cooking for many, many, many years and this is new to me. There should be measurements given as far as the salt, etc..."" Obviously this person doesn't understand that the author meant that you can add spices (i.e., italian seasoning, fresh chopped parsley, basil, anise seed, more or less salt, according to your own taste etc.). I don't usually have to taste something before it's cooked. As an award-winning cook who has also cooked for ""many, many years"" I can tell if I want to add or change something in a recipe just by reading the ingredients. Good cooks often add a pinch of this, or a taste of that. Not everything has to be exact and this recipe is easy enough to follow and modify without having to taste it first. Really good cooks already know this.

This recipie was absolutly amazing...The meatball's were soft and moist, even my pickiest eater ""LOVED"" them...thanks so much for this recipie, that's now our family favorite...:)

This was an excellent recipe,I plan to use this recipe over and over again.I used 1 - 1 1/2 tsp of Garlic Powder and I used 1 egg instead of the water.I also baked mine at 325 and they turned out wonderful!!!!! Thanks for sharing the recipe!

easy to make I used an egg instead of water turned out wonderful

The author of this recipe stated ""you can alter the spices to your taste"" I do not understand that statement. Who eats raw hamburger in order to tell if it's seasoned enough or not!? And once the meatballs are cooked how would you season them more? I have been cooking for many, many, many years and this is new to me. There should be measurements given as far as the salt, etc...

Great recipe here, easy easy easy. Making it with water still comes out great, my daughter is allergic to egg so this is perfect. Thanks.

This was a real good recipe for meatballs especially since it did not contain eggs . The kids loved it too..

I substituted and egg for the water in the recipe and I love that they are broiled and not fried. After broiling them, I added them to my homemade sauce in my crock-pot about half way through the cooking time. Even my fussy partner loved them. He is not a veggie guy so these were perfect!

I was googling for a new way to make my meatballs and these were very good, moist and flavorful. The onions add a real something.

I am not sure how much healthier it really makes the meatballs, but I substituted the ground beef for ground turkey. Also skip out on the water and use one egg. The meatballs were the best I've had!

It was a really good recipe. I added a clove of fresh garlic and substituted 1 egg instead of water. I broiled them about ten minutes on each side and then simmered in sauce. I would definately recommend it!!!

I made these meatballs for dinner and I have to say that I thought they were wonderful!

Excellent recipe! I had 50 family members coming for Xmas Eve. I come from a large Irish Catholic family. Have been doing Xmas Eve for the family for 30 years. I used to do formal with the china, chrystal and linen. But now that my four sisters are grandmothers and there is another generation of small children, the clan has become too large for formal. I now do my gig early and informal. They then go to their children's houses to watch their grandchildren open presents. My 88 year old mother always goes with my eldest sister. It is now a wonderful and warm tradition. So back to the meatball recipe.....the day before Chrismas Eve, I went to the meat packing house and bought 20 lbs of ground fresh beef, very lean. Not fresh ground beef. There is a major difference. I watched as they ground the fresh beef. The eve before Christmas Eve, my daughters and I made approximately 120 meatballs. We made them about 3 inches in diameter. I followed the recipe. But I added some oregano and some powdered sugar. It would have been a real pain to cut up that much onion and garlic small enough fit for a meatball, so I pureed them in the water called for in the recipe and also pureed some bell pepper in the mix. On the eve before Xmas Eve, after broiling like the recipe said, we cooked the massive amout of meatballs in Prego sauce for about two hours on low heat. Then we turned it off and let is stew over night. I have this giant Westinghouse roaster that my father bought for 25 cents in 1960. It barely held the 120, 3 inch meatballs and the 3 supersized jars of Prego spagetti sauce. It was so heavy, it ultimately took two people to carry it to the serving table. An hour before our family came on Christmas Eve, we heated the meatballs back up again and served them as buffet style meatball sandwiches with motzerella, sauteed mushrooms, onions and bell pepper condiments. HUGE success!!! Many claimed these were the best meatballs they have ever eaten. But.... what do we know about meatballs???? We're Irish!!!! All kidding aside, they WERE great!!!! I would highly recommend this recipe. A word of advice should anyone else attempt to duplicate this recipe in mass: If you are having 50 people in to eat meatball sandwiches, you do not need 20 lbs of meatballs. Around 10 lbs will suffice. We have all been eating great meatball sandwiches, spagetti, Johnny Marzetti, etc. for the past three days. And loving every minute of it. I think the true secrets to this wonderful recipe are: 1.use good meat,; 2.add favorful/moisturing ingredients; and 3. BROIL, don't fry, to encapsolate the flavors without adding grease and risk drying or overpowering the flavors. So Merry Christmas. And thank you again. Great recipe. Will definately be making this (in smaller proportions) on a regular basis. And Chrstmas next year? I think it is Hugarian Goulash. Know any good recipes?

This meatballs are easy to make and there delicious. 1 thing i added to the mixture 1 egg. As a working mom for so many years. I really didn't have the time to cook. Now im home and learning and this recepe is so easy. My family enjoyed this meatballs.

I make these meatballs all the time, they taste just like my grandmother's - A family favorite!

I found this recipe to be just perfect. Most of us just fry our meatballs but if you want that moist, slow cooked taste in a short amount of time this recipe is the one for you.

Good recipe. Except: Substitute raw egg for water. Add Chopped parsley. It not only adds to the taste of the meetball, but flavors the tomato sause. Sometimes, I use 2 moistened slices of white bread instead of bread crumbs. I've prepared this recipe both ways & the egg & parsley recipe always came out on top.

i make these meatballs once a month and they never get old. Quick and easy. Everyone love em!

This is an excellent recipe. I added 1 tbs of oregano and 1 tbs of basil to the recipe as well as 1 clove of fresh minced garlic. As well, I replaced the water with an egg. The parmesean cheese I used was the large shredded type. I was so pleasantly surprised at how delicious these meatballs really are. Thanks so much for the recipe!

I just made these meatballs this evening for dinner and my Husband and I thought they were delicious!

I was looking for a leaner meatball with a great taste. I substituted the gound beef for ground turkey and used low fat bread crumbs (croutons) and low fat cheese. It was a hit! =D

Even my son (who might be the pickiest eater on the face of the planet) liked these meatballs. Tender, nice spices. I didn't have any grated parmesan so I used shredded cheddar cheese and it still tasted great. I will definitly be making them again, maybe as a meatball sanwich next time?

I've made this in a few ways and always turn out to be the best meatbals I have ever had. Honest. They are perfect the way they are if you follow the directions - or spice it up a bit (and be healthier) with ground turkey! Even better if your supermarket sells the Italian style ground turkey, which has a few nice spices and adds some kick to the recipe. Honestly, once you make these, you'll make this recipe a permanent part of your recipe book.

I enjoyed making this dish. Very easy and quick. Made only change to it: instead of Cheese I used up 100gr of Tomato paste and with some Oregano.

This was a very easy and fast recipe. My husbands works in the food business and eats out alot. My food never compares to what he's used to. But now this is something that him and our 3 kids asks for at least once a week. I kept the recipe as is with the exception of adding fennel seeds to give it a little sausage taste.

I have tried for years to make good meatballs.but i was never happy with them..this recipe was so simple and it turned out great.. The only change i did was to beat up an egg and add a little water to it instead of using plain water..I only had plain bread crumbs so I added some italian seasoning.. I'm a happy cook tonight ...I made good meatballs...Liz

the best meatballs EVER! once a week from now on. Easy to make, did'nt fall apart, an authentic italian taste, as good as any i have had.....anywhere!

I was looking for an easy recipe for a complex sauce and this filled the bill. Delicious. Half of a medium onion is sufficient for only one pound of hamburger, and they should be chopped very fine.. With a few trials I found that you can substitute Romano for Parmesan.

I'm a stay at home Dad and while I have cooked for many years.... I could never seem to get a meatball recipe that everyone loved. I decided to try this very simple, straight forward recipe and it has been an absolute hit!! The only thing I did different is add 1 egg for each pound of beef. Thanks again for sharing.

I made these meatballs last week and they were delicious! I added oregano to the meatballs and it made them super yummy. Simmering the balls in the sauce made them really moist. I can't wait to make these again!!

I really liked the recipe. The only problem I found with it was there was no amount for the garlic and it just said one medium onion. That would have been too much onion for the recipe. I substituted Italian sausage for 1/2 pound of hamburger. I thought with a few modifications it was a good recipe.

i substituted water with an egg.. they are the best