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27 Comments

    1. Try using Italian seasoned Panko breadcrumbs. They don’t tend to have milk in them. And, you can just use all Italian seasoned Panko instead of measuring two different kinds if you want.

    2. I always use the pinko breadcrumbs, mixing plain and Italian because they don’t have a milk ingredient. However, check the pinko box to select a brand that doesn’t have milk in it. Some do….

  1. Why go all the way to 165°? Ground beef need only be cooked to 155°. Pull those @ 150° and they’ll finish up just right. More tender and juicier. I added minced and sauteéd onion and garlic to the meat mixture as well.

    1. You can definitely go to only 155˚F if you want. I believe the USDA recommends a minimum of 160˚F, but we eat rare/raw beef regularly so I am not one to judge. I hope you liked the meatballs!

  2. Why not use fresh garlic? Fresh parsley? Fresh basil? I find dried garlic has an ever-so-slight metallic taste.






    1. I use those ingredients because that’s what I like, and that’s how I make my meatballs. If you know you don’t like them, you can easily swap fresh ingredients!

  3. This recipe is one of my favorites and a go-to if I need to make a meal for someone. My family loves it and is the perfect blend of spices. It presents beautifully and tastes as good as it looks!!






  4. These came out good and moist, but I did add evap. milk to mine and added fresh garlic. Also had to turn the heat up to 400F after they first 20 minutes…added another 10 just to get them browned, before adding marinara. I let it go for another 30 minutes, but still wasn’t to temp. Another 20 minutes and they were perfect. 10 minutes before removing topped with mozzarella. Served over spaghetti and topped with marinara and extra mozzarella. Next time I will go with 400F for the entire process! That is the temp I bake regular 1″ balls.






    1. I normally bake mine at 400˚F too, but I reduced the heat and added extra time since these are so much larger. I’m sorry they didn’t turn out for you as directed. Sometimes it’s just a matter of different ovens working differently, but I’m happy to hear you liked them!. Thanks for sharing your results!






  5. I normally bake mine at 400˚F too, but I reduced the heat and added extra time since these are so much larger. I’m sorry they didn’t turn out for you as directed. Sometimes it’s just a matter of different ovens working differently, but I’m happy to hear you liked them!. Thanks for sharing your results!






  6. Responding to Camilla M.: why don’t you post a recipe of your own with ingredients you like instead of critiquing someone else’s? This person posted a recipe using the ingredients SHE prefers. Why question it?






  7. These were SO yummy. My whole family lived- really elevated pasta night. Recipe makes about 10 1/4lb-ish meatballs – enough for 5 people.






    1. Agree, 3lbs meat =48oz dived by 4oz =10.5
      They were delicious, great recipe and I will definitely make again.






  8. Love this simple recipe that doesn’t require you to have a ton of fresh ingredients on hand! I need dairy free recipes a lot of the time and appreciate that this has no cheese or milk added to the meatballs. I prefer to adjust some of the seasonings based on personal preference but they are great as is! I keep coming back to this recipe over and over again.






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