Home Cooking

Italian Meatballs

Secrets to good meatballs?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 80

Secrets to good meatballs?

SteveTimko | Apr 1, 2007 07:52 AM

I had meatballs I didn't like at what should be an otherwise good Italian restaurant I wondering why I didn't like them. Asking them how they cook them might be a good start, but parking is difficult there and I'm not sure when I'll be getting back. I'm not much of a cook, more of an eater, so I"m wondering what the board members think goes into a good meatball.
The meatballs I didn't like seemed to have two problems. One is that there seemed to be too much of a filler like breadcrumbs or something else. A second is that I think they used too lean of meat. Does this sound like a potential problem to any one else?
I don't think they spiced it properly either.
On the other hand, on Friday at another restaurant I had meatballs with linguine and a French sauce described as Swedish meatballs that were excellent. They weren't heavily spiced, either. But there didn't seem to be a lot of filler.

Want to stay up to date with this post?

Recommended From Chowhound