Make Beef Meatballs Taste Like Pork
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04/06/2012
I made Chef John's meatloaf a calendar week or and so ago and it was quite tasty which fabricated me excited to endeavor his meatball recipe. The bread crumbs I used in this recipe were made from homemade garlic-butter croutons and I cutting back on the table salt merely a bit. To make uniform meat assurance, I used my pocket-sized cookie scoop. After baking my meatballs, I drained the fat off of them and added them to a bootleg marinara and let them sit in the sauce for 20 minutes or so before I served them on pasta. The family really thought these were quite good. They held upwardly well (to both cooking in the oven and sitting in the marinara) and had a prissy flavor. Side by side time, I'd double the italian seasoning merely that'south actually just personal to our family unit.
04/21/2012
These meatballs were awesome! I added more breadcrumbs than the recipe called for, left out the red pepper, and used beef broth instead of milk. They were a big striking and I even posted a picture! Thanks Chef John!
06/27/2016
These meatballs were fantabulous! I followed the recipe equally is. No issues with it whatever. Thanks Chef John! Fellow members, please refrain from changing the recipe to adapt yourself and charge per unit information technology as if its the exact recipe that is posted. If you make changes, any changes to the recipe, you're rating your own recipe..Doesn't make sense.
01/08/2013
First-class meatballs! They are perfectly seasoned! I prefer to mix the bread crumbs with milk in a large basin and permit information technology to residual for twenty minutes and so mix in the eggs, parsley, parmesan cheese, the sautéed onions with garlic and all of the dry seasonings into this bowl. In a separate large bowl, I mix the beef and pork together so mix the contents of the previous bowl into the bowl of meat and place it into the fridge for an hour or so before forming the meatballs. I think that past doing and so – everything mixes together more evenly. I discover it impossible to mix the beef and pork together without using your hands, aforementioned 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 footing beef also much otherwise the meat will turn tough. I don't believe that myth. I utilise an ice cream scoop to class the meatballs and pack them into balls with moisture hands. I added half of the cooked meatballs to a simmering pot of marina sauce and finished simmering them in the sauce for an hour. The remaining meatballs were put in a freezer bag and frozen for afterwards use.
04/27/2012
These are FANTASTIC meatballs! I used meatloaf mix, b/c information technology was cheaper (believe it or not) than buying the beef and pork seperately. I too used seasoned breadcrumbs instead of plainly and dried parsley in identify of the fresh. Followed the recipe exactly otherwise and would non modify a thing next time. I was scared b/c the mixture was and so soft (even afterwards refrigeration), but I proceeded on, and I am so glad I didn't add actress breadcrumbs like I wanted to...these held their shape and were and then moist, tender, flavorful and delicious...one of the all-time I've made/eaten! I used my large cookie scoop and got 26 out of this recipe. My family RAVED over these...even my 10 month former twins couldn't get enough, lol. Seriously, these are sooooo good! I volition def be using this recipe over and over~YUM! Thanks for sharing. :)
01/06/2013
I just took these out of the oven and they were swimming in liquid!! They weren't browned or even close - the flavor of the meat is skilful but the consistency of the cooked meatballs is incorrect - won't brand again!
01/10/2013
These tasted really good and were super easy to brand. Just a couple of things: I retrieve next time I'll use peradventure a 1/3 cup of milk as they were almost too juicy to form into balls. Also, next time I volition try baking them with a rack in the pan as they really did make a lot of grease and I think they would taste ameliorate without sitting in it. 3rd, I wish they would have browned up a lilliputian amend. I fifty-fifty kept them in the oven for a few more mintutes at 450 and that didn't assist. But, again, the best tasting meatballs I've always made. Nothing wrong with the recipe as written, simply 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 afterward 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 great recipe. I will be using this for years.
07/09/2012
I made these mostly as written though I halved the recipe for my modest family. They were the tastiest meatball I've ever tried! I chose to employ all ground beef instead of with pork, and used 93% lean for a healthier choice. I loved that this didn't require the pan browning commencement. 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 make these from now on, and volition too add together these to my spaghetti sauce!
10/06/2012
Astonishing!! Made these to add to my spaghetti sauce and they were delicious exactly as written! We froze half of them and I tin't look to use them for meatball subs!
10/28/2012
Ok I have already reviewed the Recipe, but I had to add this one too. I came domicile from work and we 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 little then told me how she was a piffling 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 it was also late. Very Funny, and then I think we stumbled on some other Recipe "Chef John's Meat Sauce".
02/23/2014
This was my starting time fourth dimension ever making meatballs. I thought they were a chip of a pain and did non add annihilation to a recipe. Only my husband specifically asked for meatballs with his spaghetti so I decided to endeavor this one since it did not call for them to be cooked twice like every other meatball recipe I have ever read. I could not be happier than if I had not had to brand them at all! This recipe was super easy and super tasty! These were as easy equally making meat loaf and tasted better! I cut the recipe in half for merely the two of us and put the total recipe corporeality of the herbs as my hubby likes things spicy. Even the red pepper flakes. They were non 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 almost the common salt considering I don't care for a lot of salt but I left it alone this showtime fourth dimension except for cutting it in one-half thinking if information technology was as well salty I would cut it next time. It was but correct. We both loved this recipe. If you try only one meatball recipe make information technology this ane y'all will not be sorry! Thank you Chef John for sharing this super good and super easy meatball recipe!
08/08/2012
These meatballs were awesome! Like most other people, I did change a few things, but only because I didn't have the exact ingredients listed. I had 93/7% basis beefiness so I used i 1/two lbs of that and I was going to use 1/2 lb Jenni-O Sugariness Italian Sausage with casings removed. But by accident I had bought Turkey Bratwurst. So I used 2 of them and mashed them thoroughly into the footing beefiness. I also used about 1tablespoon of stale parsley instead of fresh, only i/four teaspoon ruby-red pepper flakes. And when the onion was almost finished cooking, I added the chopped garlic to bring out the flavor. For me, information technology made 28 meatballs and each was 2 Weight Watcher points plus. Since information technology's only my husband and myself, nosotros take 2 more than meals now in the freezer already in the sauce that I fabricated and 16 more meatballs (without sauce) bagged in the freezer as well. Now we can have these delicious meatballs any time we want.
04/29/2012
Best meatballs ever! These were succulent and hitting the spot for the hubs who was peckish spaghetti & meatballs. Instead of using patently footing pork I used groung italian sausage (mild). Afterward baking them I let them simmer in marinara with sliced italian sausage to meld the flavors. We had leftover meatballs so made meatball subs for lunch the next twenty-four hour period. Even better the 2nd twenty-four hour period. Will definitely make this recipe once again!
05/14/2012
This recipe is perfect!! The meatballs held together very well, perfectly spiced!! I scooped with a cookie scoop to make sure all meatballs were even sized.
01/03/2013
Huge striking w/the boys here! Piece of cake & quick to brand. I didn't precook the onions, just chopped them fine in my mini chopper & threw them in. Decreased the salt & pepper past 1/2 as a personal preference.
09/15/2012
Delicious meatballs. I take always baked my meatballs. Information technology gives them a neat flavor and makes it easier to melt and to cleanup. The only change I made was to use simply basis beef instead of beefiness and pork mixture, its just a personal preference. Thanks for the recipe Chef John.
04/xiii/2012
My hubby hates italian food, but he volition consume it occasionally for me and the kids. He LOVED these meatballs!! He really went back for 2nds and 3rds!! Cheers Chef John!!!
05/24/2012
Fantastic recipe - made Not bad meatballs sandwiches! I love the ruby-red pepper flakes, they gives the meatballs a piddling added punch!
08/14/2012
O so delish. Loved them. I did add more than Italian seasoning, most TBL. Besides added more garlic, nearly 4 gloves. Served them on steak Italian rolls. Put provolone cheese on rolls so put nether broiler until melted. Um Um good. Thanks Chef John for the recipe.
02/26/2017
I've made big batch meatballs this mode for the freezer for years, and I use all the ingredients hither except for the olive oil and common salt. I never brand less than 5 lb meat at a time, and this makes nigh 6 quart size freezer numberless of thirty meatballs each. I don't really measure seasonings anymore, I just eyeball them. I practise have a rule of 1 egg to one lb meat, and no more than 1 C of filler to 5 lb meat. The residue I wing to taste, every bit many of the 600+ reviewers besides do. I mix the fillers, seasonings, liquids, and eggs in a big mixing bowl, then 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 big for subs, to scoop out a half sheet pan of balls, then go dorsum and roll them. I bake at 400 degrees for about xx minutes, pull out the tray, drain grease, then utilize a spatula to loosen the balls and shake them around at fleck. Back in the oven until well browned (sometimes need to bake a fleck), and drain once again before cooling and packing in freezer bags. My husband likes meatballs, and this is the well-nigh painless way for me to satisfy his craving. I call back this recipe is more near process and less about amounts as anybody's taste is a bit different.
04/28/2014
I tried these meatballs for the first time today. I made them exactly according to the recipe like I e'er practise when I endeavour something for the start time. Whenever I am looking for a particular recipe I always try Chef John'due south first so this was a little disappointing. I'd like to make a few comments that others can utilise or accept with a grain of salt (excuse the pun): ane.The red pepper didn't make the meatballs spicy or hot so I wouldn't hesitate to use it again. two.The meatballs were non "Italian" enough for me so I, like others, would increase the Italian spices or use fresh & 4 cloves of garlic would take been improve than three. 3.The onions only took well-nigh 10 minutes to become transparent. Yous don't want them to brownish and gustatory modality like "fried" onions so watch carefully. four. The recipe had besides much onion and made them taste like meatloaf. I would cut back or eliminate next time. 5. I felt 40 smaller meatballs would be better in the sauce. I made thirty but they seemed big. 6. Mine browned but slightly only I didn't keep them in longer as I didn't desire them to dry out. May endeavour 450 degrees & decrease the time if I decrease size. 7. I used at least ane/two cup of parsley, pressed down, and it was fine. Question: Whatever tips on how to keep them from going flat on the bottom? All in all a pretty good recipe I volition 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 use the suggested ingredients and gather the meatballs as Chef John suggests you will have tasty, juicy, flavorful meatballs every time! They likewise freeze well and are but as practiced reheated.
12/27/2012
I made this recipe for appetizers, so I fabricated the balls nigh one". I baked the meatballs on a cookie cooling rack on the blistering sheet so the grease drains off, plus the heat circulates around the meatballs (350 for 12 minutes). They are perfect! Very tasty! I programme to reheat the meatballs in marinara sauce on New Years.
07/15/2013
This recipe is super and like shooting fish in a barrel. It is the bootleg sense of taste I have been looking for. I made a few changes due to what I had on manus. I used two lbs. beefiness and 1 lb. Italian sausage. instead of fresh parsley and garlic I substituted with iii teaspoons garlic salt with parsley in it and held the salt too. The rest of the ingredients were increased past l% to adapt the extra beef. I got 60 meatballs out of my batch!
02/24/2013
Quite adept. This recipe makes a lot. If yous're non feeding a oversupply, I recommend using the leftover meat in "Chef John'due south Stuffed Peppers", which are super practiced
08/06/2012
These were some of the meliorate meatballs I've had.
08/01/2012
Followed this to the letter; makes fabled meatballs! Family loved them! Thanks!
03/xi/2013
These meatballs were the BOMB! I have never made meatballs before that were very good. I take tried with similar ingredients simply never had a good result. These would too be corking in meatball sandwiches, because they were so flavorful. FWIW, I did non chill the meatballs because my ingredients were already cold and I was hungry! I made them nigh 2" in size. And I did use fresh parsley. Dearest this recipe!
03/01/2015
My Sicilian husband said these were the best meatballs he ever tasted - even better than his mother'south - and in 10 years of marriage, I've never heard him say that most anything! I pretty much stuck to the recipe, only did add a pound of mild Italian sausage and a packet of chopped Prosciutto (and increased the residue of the ingredients 1 1/2 times to brand upwards for the increment in poly peptide). Sorry John, simply I think that fabricated a big difference in the flavour! I would strongly recommend at least calculation the sausage - it makes a big bear upon!
12/02/2013
My young man made these meatballs. He stunk of garlic for 2 days. My dog loved it considering it was coming out his pores!
xi/23/2014
I've made these twice now, and I don't think I'll ever bother to look for some other recipe. For years -- well, decades -- I've gotten frustrated trying to fry meatballs without them falling autonomously, and they always turn out a flake tough if y'all get them dry out enough to hold together. With these, the mixture is a bit moisture, simply it doesn't affair at all considering they're baked, like miniature meat loaves, which is what expert meatballs should be anyway. They're easy to make, turn out terrific -- tender and flavorful -- and cleanup is a snap equally long every bit y'all use wide, heavy-duty foil so it completely covers the pan and doesn't tear. These will exist a new standard in our business firm.
04/xxx/2018
I accept fabricated this recipe three times and got neat reviews each time. The first time I followed the recipe exactly. The second fourth dimension I used majority hot Italian sausage for the ground pork.
02/12/2014
These were the all-time! Nosotros used two lbs of beefiness and 1 lb pork, everything else the same. They were crawly. We freeze ours into smaller portions with our foodsaver, and just pop them into the crock pot around noon in sauce for them to be ready for dinner! We utilise grass fed beefiness and local pork from a local farm too. I feel much meliorate about eating these than shop bought!
08/13/2013
This was succulent! I will definitely exist making these over again. I halved the recipe, using ane lb footing beef (I didn't have whatsoever pork on paw) and got eighteen meatballs. I added the garlic to the onions nearly halfway through the cooking time, and used Italian breadcrumbs. Give thanks yous, CJ!
02/08/2015
I had to add more bread crumbs ( the good Italian ones that we all employ.) I did non have parm cheese on hand ( oops.) I did his cooking method. I wanted to just throw them in the sauce uncooked. I but made 20 assurance . married woman loves big balls.......then I saved half the balls for some other noodle journey. excellent balls!
12/21/2014
I Fabricated THE 1/3 BEEF , one/3 SAUSAGE ,i/iii VEAL !!! They came out fantastic !! I used my mother~in~laws family sauce recipe . It was a dandy compliment to sauce . I volition utilize this "meat ball' recipe from now on thank you for making it then piece of cake for me !!!!
09/24/2014
I am a meatball fanatic. These are the BEST meatballs I have ever tasted in my life! If you follow the directions, they are to perfection!!!!!
02/x/2014
All-time meatballs I've always had. I made without he onion, and parsley after trying them with and liked them better without. Make them every fourth dimension I brand spaghetti now. The entire family loves them.
06/21/2013
These are EXCELLENT equally is! I think that next time I volition endeavour doubling the spices to add more than flavor. The taste and the texture were so good that we want 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 as many as she could go! I did make i major alter to this recipe: Spinach. Instead of the ground pork, I used a 10-oz pkg of chopped spinach (squeeze all the water out later thawing). I had to stop myself from eating these before dinnertime! YUMMY!!!!!
12/28/2013
theae are the bomb. Hubby got up in the nighttime and ate another plate. Made very few changes due to personal gustation( no black pepper or pepper flakes, more than parmesan and added minced green pepper). Cooked the meatballs and cut upwardly italian sausage in inexpensive canned sauce in the oven, let it absurd and skimmed the fat, awsome.
02/09/2014
I made this tonight and they were really proficient. Quick and easy to make!!
09/02/2012
WOW! These are the all-time Italian meatballs I've ever had. Left out the parsley considering I didn't have, and decreased the red pepper flakes considering my family unit doesn't similar. Still, just pure yumminess!
03/18/2014
These were astonishing meatballs. My daughter considers herself a meatball connoisseur and she rates these a 5 as well. I too used more beef to pork ratio; approx lx/40 due to personal taste. Used convection bake setting and turned the meatballs halfway through baking. It gave them beautiful chocolate-brown colour. Using extra lean footing beef and lean footing pork resulted in very little meatball shrinkage or greasy run-off.
05/27/2012
I made one-half this recipe to attempt it out. I used hot Italian sausage that I took out of the casing, along with the ground beef. I didn't sauté the onions, merely rather diced them very finely and merely added them to the mixture. After refrigerating for an 60 minutes, the meat mixture was still quite loose and I wondered if the meatballs would hold their shape. Well, they did and were done in xv minutes in my oven. I liked the softer texture of these, simply I may endeavor a unlike ground sausage next time. Thank you for the recipe, Chef John.
09/28/2013
This is at present my homemade Italian meatball recipe; I will never use another recipe. I had no issues with the meatballs existence too "liquidy", and there was hardly any grease at the bottom of the blistering pan in one case they were washed cooking. I beloved that he has united states melt the onion before adding it to the mix - I don't like crunchy chunks of onion in my meatballs, which is how my mother'south were (sorry Mom). This is a smashing base recipe - add different spices and amounts to your liking. As a side note, I ever know I've institute a good recipe when my married man asks, "Hey, how'd you make that?!" He even says the recipe is a keeper, and then it shall be. Thanks for sharing it.
03/29/2013
This recipe is WONDERFUL! Don't even carp trying to notice a improve recipe. Information technology is then simple..the meatballs also freeze well. Just make, freeze and bake them later on. Cheers, Chef John!
07/27/2012
All-time meatballs I've made.
05/10/2016
Absolutely delicious! I knew this would be probably awesome because I had previously saved/made other Chef John's recipes, too, then I knew that creating this one would exist worthwhile the endeavour :-))
11/xi/2014
This is a smashing recipe. Very like 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 then I used buttermilk powder and water, and I didn't accept directly Parmesan so I used an Italian blend. My end result was fantastic, only actually the selection of a pork sausage rather than my choice of a hot Italian sausage (what the recipe called for) would accept been much meliorate. Milk vs. Buttermilk and Parmesean verses my Italian human being x (skilful quality) were not important. The texture, moistness and general flavor (ignoring the hot Italian sausage) was absolutely FABULOUS....I will absolutely make this again withwhat the recipe calls for....basis pork, not my substitution of hot Italian sausage. This is a fabulous recipe, but flawed past my on commutation.
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 own broth for the milk and used fresh herbs in place of the dry out. I did add a considerable amount more of crushed blood-red pepper and skipped the salt due to dietary restrictions. I used soy Parmesan cheese also. Great recipe and it hands amended to my needs.
03/24/2015
I made these meatballs for dinner this evening, and they were absolutely fantastic. I used footing beef and ground turkey but otherwise followed the recipe. My married man loved them, likewise. I will definitely make these once again.
09/07/2015
These are by far the BEST meatballs! Anybody raves over them. I like to make a big batch, melt them and freeze. They are my get to. Cook them all the time! Great for meatball grinders too.
05/eighteen/2014
Phenominal! This is condolement nutrient at its best! Only fabricated slight adjustments...used gluten free bread crumbs & i/2 loving cup ground parmagiano reggiano cheese (cuz I bought it and was bound to utilize it!). I too 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 accept to handle the meat less.) Also, I made a examination burger to bank check taste & consistency... it but needed a little more bread crumbs. It melted in my rima oris! Afterward blistering 'til browned, into the simmering marinara sauce they went...heart exist even so...Loved it!
03/14/2015
Best meatballs I always made. I added more than garlic.
01/17/2014
My family went crazy over these meatballs! I was able to make xviii with this recipe-I like a nice size meatball! The only ingredients I changed was the meat. I used 1lb basis beef and 1lb ground Sweet Italian sausage. Will be making these is batches and freezing them.
02/18/2015
These meatballs are fantastic! I make a double recipe and then freeze them - they brand a bully, easy weeknight meal because they defrost quickly or just throw them in some sauce to simmer. I employ half the common salt, italian breadcrumbs and Jimmy Dean Sage sausage. YUM! Another fob is to use a small fruit/cookie scoop (mini water ice cream scoop) to make the meatballs instead of using your hands - much neater and quick!
07/17/2017
Succulent. Will make again. Substitutions / Additions: (1) subbed panko for regular breadcrumbs (worked not bad); (2) added 3-4 TBSP actress Panko; (3) added 1 TBSP extra italian seasoning; and (4) used 1/2 Vidalia onion instead of whole onion. Cooking Notes: Made 2" meatballs, then they took a little longer to cook. Would apply parchment instead of foil side by side time. Turned once halfway through cooking to brown both sides. Ran under the broiler for a minute to requite a little extra browning at the end. Simmered in marinara and served over a little chickpea pasta. Hearty and filling meal.
04/02/2013
The meatballs are FANTASTIC! I have ever had trouble making meatballs but no more than with Chef John'southward recipe! The meatballs are so moist and filled with such wonderful flavor - and they're neat for meatball sandwiches,also - 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 then the meatballs would nestle in the loaf. Earlier calculation meatballs spread a light coating of pesto on acme 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 30 -40 minutes at 350. This sandwich was a huge hitting with my family. Served with hot broccoli cauliflower beer cheese soup and tossed salad.
12/30/2013
I did tweak this recipe a bit. I didn't saute the onion, put it in the nutrient processor (after I made my bread crumbs), and then added all of the wet ingredients with the bread crumbs and allow it sit. I added the meat and mixed all together by manus. The meat mixture was a fleck loose (moisture) and I thought it would be a mess, but they were peachy!!! I'one thousand certain the flavor would have been even better had I sauteed the onion. This will exist my become-to recipe for meatballs!
10/xviii/2012
Recipe yield was 31 meatballs for me. Used a small ice cream scoop then they were uniform size. Although non seared on the outside like pan fried they were very skillful and stayed together well in the sauce. Were going to do meatball subs, add together some mozzerella with the left overs. Keep hands wet when shaping, makes them shine and stay together. Will definately make them once more.
x/01/2013
I didn't have onion powder on hand, then I used a large onion sautéed in the olive oil. I unremarkably brand my meatballs using the boxed onion soup mix, and so these were a lilliputian bland for me! I'one thousand not sure I like blistering the meatballs vs. frying them, I used a rack on the cookie canvass, but all the same had to residual the meatballs on paper towels afterwards to soak up the grease. Non certain how much that saves on fat calories, hopefully it does, because it's just as much piece of work and clean upwards. I would probably make these again, just brand sure I have all the ingredients.
06/02/2014
I started to make this recipe exactly as the recipe states but had tremendous bug later adding the eggs. Information technology produced a rather loose mixture that I could not ringlet upwardly. I did apply eggs from my chickens so the sizing may have been off but the recipe does not mention egg size. I used 2 large eggs and I shall change that to 2 medium eggs side by side fourth dimension. I ended upwards having to add a lot more than breadcrumbs to make up for the wetness of the mixture. As others had mentioned I regret not cooking these on a tray that would drain the grease. Besides something I volition do next time. Overall great flavour. After my adjustment they held together and held their shape. I did melt the meatballs for a little longer than specified just more to time with the balance of the meal. I wish I had taken them out at the right time (tasted and they were perfect) as they ended upwards a little chewy leaving them in for a petty longer. Thanks for sharing. I will exist making over 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. First of all information technology was fun to watch him do this all past himself. Merely he did a neat job and the meatballs turned out astonishing! Would not change the recipe 1 bit. Merely we did used the basic ideas of this recipe to brand burgers. Whoa, loved it!!!!
12/24/2014
We have allergies at our house (corn, dairy, and tree nuts) and so I am e'er looking for recipes that I can adapt. These meatballs were perfect fifty-fifty adjusted to our needs! I left out the parm cheese and used slightly footing oatmeal (instead of bread crumbs) soaked in hemp milk. Otherwise, I used the same seasonings. Meatballs still held up in the sauce and taste so great!!
03/21/2013
First time making meat balls. Lets but say I have only sucessfully fabricated meatloaf in one case where it did NOT fall apart lol. These meatballs stayed in class! I did not have any breadcrumbs so I googled and used oatmeal instead and added 3 eggs in place of two. I used all hamburger no pork. I besides used almond milk in identify of cow's milk and added Chicago Steak & Chop cracked pepper and garlic blend to the mix as well. Def will be making these again, my 7yr old is e'er upset I do not make meatballs in our speghetti and then 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 flavor. UPDATE: I put these in my home made sauce and cooked for an hour. Splendid! The Italian seasoning didn't overpower the meatball, they were tender and juicy. Fifty-fifty got a UMMM from Hubby! Volition without a doubt make these again!
04/01/2013
We had to make a few diet modifications but this recipe is Amazing!! One of my sons is gluten-complimentary & another is dairy-free so I had to use gf 'bread' crumbs and unsweetened almond milk. I had two lbs ground beef, no ground pork, but this recipe is and so solid that even with all of these changes information technology still ROCKED. I take made it twice and it was perfect both times. Thank you Chef John!! It's a crowd-pleaser, fifty-fifty for my hubby & oldest son who take no dietary restrictions.
01/xiv/2015
Yet some other great recipe from Chef John!! Made these for meatball bombers. I left out the ruby pepper flakes and doubled the batch. Definitely use foil every bit these are messy while baking. They were gone in 2 days with 4 of the states eating them.
07/17/2013
Hmmmm, delicious! I used this recipe to brand a meatloaf. It was so tasty and everyone like information technology. Can't look to try it as meatballs. The only thing I HAD to change was I to use all beef, (allergy). I really liked the flavor of all the correct on spices, and I also liked the moistness of the meatloaf, it was not dense simply held nicely. Out with my former recipe and in with this i. Thank you Chef John!
04/01/2014
I've been looking for the right meatball recipe ever since the cooking duties fell to me when I became a stay at home dad. This one nails it perfectly for me. No more frozen meatballs for this family!
01/15/2013
Very like shooting fish in a barrel and fast to make. I broiled 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 red pepper but ate the whole pan of meatballs anyway. This one is a keeper!
02/03/2014
The combination of swell texture and taste makes this a standout winner. With endless reminders over the years, it's no secret virtually Italian Americans believe their grandmother makes the all-time Italian meatballs. Chef John somehow figured out which ane was the existent deal, and pried information technology away from her. Slap-up job, Chef John.
10/01/2013
I just fabricated these...and like another reviewer said I used a pocket-size ice foam scoop (actually the small pampered chef cookie scoop) to make the balls...made it soooo easy. Saved a ton of time. They had great flavor. I've tried several different meatball recipes and this i is by far my favorite. They have a little bite from the pepper flakes (might want to omit for kids) other than that I wouldn't alter 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 upwards well when added to sauce. Oh and i didn't use foil on the pan either. I don't call back it'due south necessary, they did not stick
04/13/2014
Very proficient tasting. The only thing is that if y'all bake them like we ever practise, they flatten out.
03/xxx/2014
Excellent! I used Italian breadcrumbs, added ii table spoons of worcestershire sauce to the milk, and used lean footing beefiness so they weren't swimming in liquid like some other reviewer said. Cheers!
09/21/2015
I made these last night and I did not change a thing. I always like to follow a recipe to the letter of the alphabet when making it for the first time. I can tell yous that these are the best meatballs I have always made! Turned out absolutely wonderful. Now there is no need to search for whatsoever other meatball recipe. Cheers Chef John!!
12/xvi/2014
OMG! These are the all-time meatballs! My niece and I made them and they were to dice for. I afterwards modified the recipe and fabricated a meatloaf. Information technology was every bit fantastic!
03/xiv/2015
These were actually good. 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 and then they're not sitting in so much liquid at the cease.
01/18/2015
I made this last night and it was unbelievable!!! I added more garlic and the aforementioned amount of parsley. Used venison, beef,pork and veal. Used or homemade sauce fabricated from heirloom tomatoes nosotros grow. Flavor! Flavor! Flavor!
11/12/2013
Excellent!
12/25/2014
The most flavorful meatballs I take ever had! I just had to leave out the cheese due to allergies., otherwise made them per the recipe. Big hit!
05/03/2016
I didn't make whatever 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. Volition make once again, but will make my own adjustments.
04/xx/2015
Anybody in my family loved these meatballs! I followed the directions for the most part just deviated slightly with the seasonings- I took the advice of another reviewer and increased the Italian seasonings to 1/ii tsp of basil, 1/2 tsp of oregano, and 1/4 tsp of thyme. I used fresh parsley and garlic and. Tsp of saccharide. Wow! These were the all-time recipe I have followed on AR and will make these again and again. I will cut dorsum on the amount of common salt used- they were a tiny bit too salty for our tastes.
09/25/2014
These turned out super tasty and moist. I broiled on parchment paper and it wasn't a soggy mess. Make sure to requite yourself the time to let the mixture sit in the fridge for and hour, really helps the mixture hold together. Cheers!
05/10/2014
So delicious!!!!! I used a meatloaf mix for the meat, and left out the fresh parsley and red pepper flakes. I baked them for 15 minutes and they were perfect. I used a disher and information technology made 27 meatballs. Next time I will cutting out a piddling of the salt, simply other than that, I wouldn't change a thing!
02/06/2014
I grind my ain pork, chicken or turkey meats. I used one.5 lbs (1/iii each) footing chicken, pork and 85% grnd beef. I use ground pork rinds or kokosnoot flour for a binder with heavy cream every bit I am doing Keto. I upped the seasonings a chip and instead of salt I used beef bouillon granules. I skipped cooking onions; used 2 t dried minced onions instead. I adjusted some ingredients due to using 3/iv of meat called for (24 oz). Oh aye, I make the mixture a day in advance to let all flavors to develop. I baked at 375 for 12 mins, flipped, turned oven off and allow em ride for fifteen more than with oven off I shape mine a bit larger so golf ball size. Bang-up stuff CJ! I wet my hands a few times while rolling raw meat due south so none of that sticks to my hands. If your making actress: allow cool completely b4 freezing. Otherwise for some reason they turn out dry and dumbo.
11/07/2014
This is my first time writing a review. My husband and I loved these meatballs. I fabricated nineteen meatballs using and ice foam scoop measuring 2 1/4 inches. I also used panko crumbs instead of pain staff of life crumbs. Instead of regular milk I used up my half & half. I put the meatballs that were left over (fully cooked) on a cookie sail and put them in the freezer and and so placed them in a goose egg lock pocketbook. This recipe is a five star. These are the best meatballs. Judy4 11-7-fourteen
01/22/2015
I followed this recipe to the T and these meatballs came out with the texture of hamburger balls.
02/06/2017
Made with veal, pork and beef as mentioned in the option. No other changes. These were delicious, not too spicy but full of flavour. I may have made them a fleck small because they were a lilliputian dry out merely remember that was my error. They keep well in the freezer. Am going to endeavor them once more, making them a petty bigger. A keeper for sure.
11/07/2014
Hi Chef. I didn't have fresh parsley on hand so I guesstimated a heaping Tbls of stale, and while I had nice freshly ground beef in the freezer the just pork I had was sweet Italian sausage, otherwise I followed your recipe. I love the bread crumb soaked in the milk Method you lot showed me. Cheers for a superb recipe, these meatballs are amazing!
07/04/2014
best meatballs i take ever fabricated! I used half pork sausage and half eighty% lean beefiness
05/08/2012
This recipe is the All-time recipe for meatballs I've ever used. I couple the meatballs with Vhef John's Roasted Tomato plant (pasta) sauce and it's a '10'!!!
07/18/2015
These were so delicious, we ate a bunch without the sauce. It was supposed to be for two dinners (spaghetti and meatballs ane twenty-four hours and meatball subs the next day...Not gonna happen! Just plain good eatin'!
Source: https://www.allrecipes.com/recipe/220854/chef-johns-italian-meatballs/
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