The silver lining of this experience - I learned a valuable lesson in recipe proportions. I bet the sliders were incredible…and sampling in advance, of course, is a very important job! This tomato cream sauce is absolutely heavenly and so easy to make. Tried these with a mixture of Byson and Grass fed, also used apple sauce in place of cheese, they are amazing. https://fountainavenuekitchen.com/pumpkin-ginger-cookies/ Thanks for letting me know. Thank you for sharing. I don’t spray the parchment, Dana. Parmesan, finely grated (about ½ cup), plus more for serving, lb. I patted the mixture into a 1 inch thick rectangle and cut it into evenly sized squares. Combined with another factor, it could have been. Easy.Delish.Repeat Recipe. Is it better to make this the day before & keep in the frig without the balls in order to enhance the flavor. If I needed to make them dairy free, what would you suggest to substitute the parmesan cheese? I think I might experiment a little and try. : ) Thanks so much for your great comment, Lisa. Mine were flat on bottom too, but didn’t mind due to how good they were.). I have tried so many recipes over the years but these are PERFECT every time. I know now when I make a big batch like this using the recipe for the first time I will do 1 pound at a time and if anything goes wrong I can make changes. Just going to make these, but do not have Parmesan cheese. Terrific recipe. My toddler LOVES them. Great for swedish meatballs!!! Thanks! For the last 5 min I move my meatballs to the simmering sauce with the rind and the flavor is delicious. I made one batch regular size meatballs. Transfer to plate. The bottoms had flattened out and stuck to the baking sheet. My family loves these meatballs! Just answered, Amy! salt, and a pinch of pepper in a mixing bowl. Make them ahead and simmer all day with Basic Marinara sauce (your favorite store bought works, too) in a crock pot set … Thanks for taking the time to comment! Appreciated how quick and easy this recipe was however the first bite was pretty bland. Thank you! So so good!!! Baked in the oven until golden, then dolloped with some rich marinara sauce and a sprinkle of mozzarella, these crispy chicken meatballs … I made the meatballs and cut the liquid and dry ingredients in half and they were delicious!! You would want to use 1/3 of the total amount–so less–when using dried instead of fresh. The recipe looks amazing. I’m excited to use the herbs fresh from my garden!! Stupid. She passed away in August and I didn’t have a recipe for Them.They came out great! In good meatball recipes, the Panko is meant to add some texture and flavor, but should in no way constitute a significant portion of the meatballs. . Tip #2: If you have a leftover piece of rind from the Parmesan, let it simmer in the crock pot with the marinara sauce or save for another soup recipe. Removing that helps, but you can certainly skip the garlic entirely if you’re not a fan. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. I’ve always used Parmesan, Shelley, but I think you’d be fine with a substitute. Awesome comment, Sharon! They have some really great options on the GF front these days…so many more than when I first posted this recipe. I’m so glad, Kristina, and I hope you enjoyed every bite! I thaw in the fridge overnight and reheat in either tomato sauce or use brown gravy like I did tonight. I’m making these tonight for a big crowd (doubled the recipe)! Thanks. I just made two batches of these and both times were delicious. Thanks so much for your thoughtful comment. Hope everyone enjoys! (I always use the BA's best spaghetti and meatballs recipe for sauce since that's always delicious and simple as well!). I should have known something was wrong as soon as I put in the Panko, because it was so much! & if yes, will it dry out?? Parmesan, and remaining 2 Tbsp. You are very welcome and I am so glad they were a hit! Mix it all together well. Was worried the pork might be too salty as a sub for beef, but it was perfect! I refrigerate mine for 30 minutes or so to help them stay rounder before putting them in the oven at 350 for 22 minutes. Yay! It had such a great flavor i didn’t need gravy or tomato sauce on top of it. Thank you so much! I will let you know how they turn out. I plan to make them a little smaller and serve them as an hors d’oeuvre at my next party…….Thanks Ann! Awesome meatballs! Have also substituted ground turkey at times and still great! I would like to know if you have any suggestions of what I might have done wrong and I could correct it. I won’t ever make them any other way:). Last time I made a triple batch, and we had one of those freezer packs this evening. Thank you for posting such a fantastic recipe, these will be the only meatballs I ever make. Hi Nanci, The recipe really works well as is, but you can absolutely experiment if you like…I just can’t guarantee the meatballs will turn out as well! This has a great texture and taste. These were really good & moist. Has anyone tried this recipe as an appetizer using the grape jelly and chili sauce? I have found it. https://www.yummly.com/recipes/meatballs-with-panko-bread-crumbs Hi, I would like to know if I should freeze with sauce on meatballs? Thanks again for responding!! I’m so happy to read your comment, Bayleigh…and LOVE that you made burgers out of them! My Sicilian mom approves! I’m so happy you took the time to check in, Anita. Great, easy recipe. There, I said it. Can I still fry them? I’m delighted this recipe has been a go-to for you and hope you enjoy it with turkey as well! Thank you for sharing… I’m hooked! Do you think I could make these with deer meat? Cashews are often used in vegan recipes to mimic the flavor of cheese. The meatballs will taste great either way. The solution: Bake on parchment paper! Maybe I will try this in a half recipe, just to make sure we like it with the oregano. Is it necessary to prepare the mixture the day before. So I’ve made these 3 times now. That said, if you’d prefer to enjoy them freshly baked, the uncooked meatballs also freeze well. I’m delighted this recipe will be your new go-to! I’m delighted you and your husband enjoyed these–and I’m sure he loves that you cook for him as much as you love doing it. Looking forward to making a double batch of these. Or heat on the stove as you are boiling water for pasta. Thank you for sharing this amazing recipe!! I love your addition of sausage and the onion and garlic cooked in butter. I have never been able to duplicate their consistency, anybody have any suggestions? Such great news, Michael. Thank you so much for this recipe. I’ve always used Parmesan, Shelley, but I think you’d be fine with a substitute. Everyone I make these for is obsessed. What would be the cooking instructions for frozen-uncooked meatballs? Next time i shall use fresh basil. Thanks for sharing! If, like us, you are an onion lover, increasing the amount of onion and not dicing them too small works perfectly. This meatball recipe reduces mess–and fat–by baking the meatballs instead of pan-frying. So glad this recipe is a keeper and love the way you’ve adapted it! Good thing you made plenty and so happy the recipe is a keeper, Lucy! Oh my, relish! So, will try to improve. It wouldn’t hurt to try. Very high in iron, zinc, selenium, vitamin B6, and vitamin B12 I usually start with fresh, but ground beef stored in the freezer could definitely dry out over time, especially if not well wrapped. Would like recipe for baked meatballs please. I am alone and too tired to make lengthy recipes. Spray the rack lightly with nonstick cooking spray . My family loves these meatballs!!!!!! The sponge consistency you are referring to may be more a function of fat content and a combination of meats. YUM!!! So easy to make and I doubled the recipe thankfully bc they ROCK! Will let you know. Perhaps the fat content was high and much of it cooked out, causing the meatballs to seemingly shrink. This will ensure everything is well incorporated but help prevent over-working the meat. Thank you! What should i use to freeze them so they don’t get freezer burnt?? Thank you, Sallie, and I agree. Hi Lynn, If you start with really fresh ground beef and wrap them well, they should be just fine. Too much Panko breadcrumbs!. Thank you for this meatball recipe almost like my Italian mom made! I usually make my meatballs with the sausage, but this recipe sounds delish! Even people who can eat gluten often like the Chex version better–perfect crispness and the subtle rice flavor blends in beautifully. Thank you!! I was suspicious of the amount of breadcrumbs, but my meatballs came together just fine and cooked well! Had an oven like that..buy an oven thermometer to set inside the window this is an inexpensive solution! Just a thought! These meatballs are the bomb. Ingredients for Baked Chicken Parmesan Meatballs. Stir in egg. That’s a perfect way to make evenly-sized meatballs. Thanks so much 4 the recipe! Sounds like a delightful combination, Nancy, and so happy the recipe is a keeper! Tried this for the first time tonight and all I can say is WOW! For a gluten-free option, crushed Rice Chex work beautifully. I also like to freeze the meatballs on a baking sheet and then transfer to a zip-top bag. This will become a definite staple in our house! If you want to omit the cheese the next time, I’d suggest using slightly more breadcrumbs or nutritional yeast plus an extra pinch or two of salt. I am so glad these were a hit with your family! It is fine to freeze it, too. My family and I loved these meatballs! Found your recipe and it is fantastic! You’re making me hungry, Jaci! So happy they were a hit! I can’t have diary…. I’m wondering if I should add a bit more breadcrumbs? And if so when should I add them? No one will mind a flat side on a meatball that tastes great. These were really good. Thanks So Much!! Thank you so much for sharing! Roll each meatball in the panko/parmesan … Absolutely DELICIOUS! I made the gluten free version and they are delicious! I’ve use this recipe many times as is and it’s always delicious. Hope that helps! of a veal, pork and beef blend and they were still very moist with the two eggs and milk. Thanks so much and I hope you–and your 9-year-old–enjoy every bite! I’m making these tonight but all I have is dry parsley and basil how much would I use for this recipe? I am thrilled they were a hit with your family and appreciate your taking the time to comment! I’m thrilled you enjoyed, Amy, and appreciate the comment! And I Love your Blog! Not too spicy or sweet. Hi Lauren, Can’t wait to try these. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Will be my go to recipe from now on! Got a question do i freeze them after i cook or before ??? Awesome news, Karina. You are welcome, Armando. I did not have Panko bread crumbs so I substituted Town House crackers that I crushed with a rolling pin. Thank you:) Amy. Like to keep the calories down. And easy, which of course I like! Cook on medium heat for about 5 minutes or until sauce is bubbly. Here are the stats…and so happy you like! Glad you liked, Nick, and I wish I had tasted a Larosas meatball to be able to offer a better opinion. Everyone loves them especially me. In both cases I would use the same quantity. My daughter in law is nursing and can’t do dairy. I have never heard of putting oregano in a meatball. I’m looking forward to trying this recipe! Next time I would add fresh garlic and parsley to the meatballs and do only 1 cup of bread crumbs. I like the suggestion of mixing everything but the meat and then add the mix to the meat. The flavor is nice and the meatballs are tender, but like others have said -- they are way too bready. They will taste good either way, I just find it a little easier getting the baking done first. I also used an Italian spice blend in place of just oregano and used grated Grana Padano instead of parmesan. Form into 16 meatballs. 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