How to Make the Easiest Drop Meatballs

Byamazingfoodstv


Test cook Ashley Moore shows Bridget how to make the easiest-ever Drop Meatballs.

Get the recipe for Drop Meatballs:
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48 Comments

  1. I made this recipe tonight, and I have one major complaint. My sauce turned out much more watery and thin than any tomato sauce I have ever made in the past. I followed the instructions here to the letter. I didn't have a Dutch oven, as pictured in this video, but I do have an 8 quart stainless steel stockpot which generally does the job very nicely. The only thing I can figure is that the fat from the ground beef must have rendered into my sauce. But it was nearly impossible to remove. This issue doesn't come up in this video when the sauce and meatballs are served over the pasta. Did you guys leave out a crucial detail to the making of this dish? Or did I make a tremendous oversight here? My beef was, as comfort here, 85% lean. After tonight, I'm starting to think that while Browning the meatballs is something of an inconvenience, Perhaps it is worth it if I can render off the fat before they go into the sauce.

  2. I usually love Cooks Country recipes. I made the meatballs last night, followed the instructions exactly and ended up with bland meatballs and a greasy sauce. I would have been better off buying Stouffers.

  3. You need three cans of tomatoes for this recipe, and you have to skim the fat off the top of the sauce. Once you do that, it's good. I like sauteed then pureed onion and chopped parsley in the meatball mix.

  5. I've made this recipe 3 times, so obviously I'm a fan. While I understand the emphasis on the meatballs, no one has mentioned the delicious sauce this recipe produces. I usually use three cans of tomatoes and adjust the other ingredients accordingly, so I have extra sauce.

  12. My mother never browned her meatballs. When your sauce has 40 minutes to an hour left, is whe uou drop your meatballs.You can use the meatball recipe you have, Prior to dropping your meatballs, take the meat cooking in your sauce out. Drop your meatballs. Cook the sauce for another 40 minutes to an hour.. If you stir your sauce, be careful the meatballs are delicate. When the sauce is done. Turn off your sauce and add the other meat back in.

  23. I found these videos about a month ago. LOVE THEM!!! I tried these and decided to season my panade instead of everything all at once. I used oregano, fennel seed, fennel, pepper, salt, nutmeg, red pepper flakes and garlic powder. This way the seasonings are distributed evenly.

    I usually make my own Italian sausage using some of those ingredients and ground pork straight from our local whole hog pork dealership her in Raleigh, NC.

    I added the parmesan after putting both ground beef and pork into the panade, then mixed by hand. Then I browned a little bit to taste the meat before making meatballs with a scoop server. It turned out fantastic and very tender. I'm freezing half the meatballs as they are so I can just take them out and use them anyway I please later, I will thaw them before browning).

    Thanks for the wonderful recipe.

  24. We are watching our blood pressure. You have salt in the saltines, added salt to the meat, added salt to the sauce and used tomatoes with salt in them. You could reduce or eliminate salt by using oyster crackers and salt-free canned tomatoes. Of course skip the pure salt put straight into the food. I know from experience that without any salt you would have a delicious sauce which only needs a tiny sprinkle of salt at the table. Salt-free canned tomatoes taste better, too. Thanks for a nice recipe. I'll try this.

  34. 10 cloves of garlic, dafuq

    2 cloves would have been more than enough

    we're Italy and there are no fucking vampires here to keep away, no one over here would ever use that amount because it's just silly, try Romania

    baffling

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