Classic Beef Meatballs
Ricotta cheese helps to make these meatballs moist and delicious in this popular recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook."
The Martha Stewart Show, November 2011
155 Ratings
- 5 star values: 53
- 4 star values: 52
- 3 star values: 28
- 2 star values: 20
- 1 star values: 2
Anonymous
Rating: 5 stars
I ADORED this recipe, and so did my family and my boyfriend. I made this after a long day at work (and didn't plan ahead, unfortunately), so I did not have time to make the Classic Tomato Sauce. BUT it turned out perfect with a quick marinara I just tossed together! Thanks for the wonderful recipe! I even featured it on my blog; it was that good...and of course, I credited :)
blog: floatingendless.blogspot.com
Anonymous
Rating: Unrated
I am a meatball lover and these are my favorite. I was skeptical about making meatballs without using Parmesan cheese (have never used ricotta before in a meatball recipe) but these did not disappoint! My husband's favorite as well. I used half beef and half ground pork and followed the recipe to a T. They were PERFECT! any meatball lover out there should try this recipe guaranteed to become a favorite:-)
Anonymous
Rating: Unrated
I followed the recipe in the book and viewed the video. I thought they were dry and could have been more spicy. These are not the Italian meatballs from my childhood. Maybe frying vs roasting has to do with the bland taste?
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Anonymous
Rating: Unrated
Very good. Some changes I'd make are... Less salt and make sure you use VERY lean hamburger. I did not on my first try and they are a tad bit greasy for my liking. Also... I made my meat balls about the size of tennis balls and it took them 30 minutes to bake.
Otherwise, very good!!!!!
Anonymous
Rating: Unrated
sOOOOOOOOOOOOOOO GOOD. BETTER THAN MY BEST THAT I ALWAYS THOUGHT WERE THE BEST.
Anonymous
Rating: 5 stars
Excellent Recipe, Tripled Recipe, and they were a big hit at a potluck dinner. Thank you!
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Anonymous
Rating: Unrated
On the segment, they said they roast the meatballs for 17 minutes at 450°, remove them from the oven and cover them with sauce, and then return them to the oven for another 15-20 minutes.
Anonymous
Rating: Unrated
Fantastic! My picky 3 year old gobbled it right up. I'm not the best cook, but this was tres easy!!! I put in oven for 15 minutes as recipe doesn't give cook time
Anonymous
Rating: Unrated
Flavor of love with this recipe! I made it for a get together here at my home and everyone cleaned their plates! I can't wait to make it again :9
Anonymous
Rating: Unrated
Really, no guideline on how long to cook these other than an internal temperature!
Anonymous
Rating: Unrated
I have to say this recipe makes me a little sad. I thought my marinara and meatballs were the best, but these are knockout! Even though I roasted them a little too long past the suggested 165 degrees, they still came out light fluffy and flavorful. I was never able to duplicate the aroma and taste of my Italian grandmothers sauce until I tried this recipe. I had flashbacks to when I was at my grandmothers for Sunday Supper with the whole family. I think using the fresh oregano is key.
Anonymous
Rating: 5 stars
I cannot believe how good these were! I watched it this morning, ran to the store to grab the items I didn't have made it with a FEW minor changes and walll la ! I made a salad, and I made my homemade french garlic bread---- whoieeee it was delish!
Anonymous
Rating: Unrated
These are delicious! I, however, use one pound of lean beef combined with one pound of merguez (spicy sausage) or sweet italian sausage) to make the meatballs even more flavorful!