Carmine's meatballs from Carmine's Family-Style Cookbook: More Than 100 Classic Italian Dishes to Make at Home by Michael Ronis and Mary Goodbody

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • katiesue28 on May 10, 2020

    I could not find veal during the pandemic, so I used a mixture of ground beef and pork. I feel that the meatballs were a bit underseasoned, though a good template. I will try adding more seasonings next time. This recipe, complete with the double serving of Carmine's Marinara sauce, make a lot of food! I'm excited to know there's a full container of sauce and meatballs awaiting me in the freezer for when the mood strikes!

  • chawkins on November 20, 2014

    These meatballs were great tender, juicy and delicious. I used 1.5 lb of ground beef and .5 lb of meatloaf mix. Not only did I not squeezed the milk out of the bread, I added the unabsorbed milk into the meat mixture as well. I weighed out each meatball to be about 3.1 ounces and I got 17 meatballs instead of 12. I also added a splash of white wine to deglaze the pan as the onions did not do a very good job of dissolving the fond.

  • Breadcrumbs on June 14, 2013

    p. 298 – I was a little skeptical due to the absence of pork however this recipe produces a tender, juicy, flavourful meatball that we all loved. The recipe doesn’t instruct you to drain the bread you soak in milk so I only partially squeezed out the milk and I think that may have been the secret to making these so tender and juicy. I baked my meatballs for 20 mins at 375° vs frying. We thoroughly enjoyed this recipe. Photos here: http://chowhound.chow.com/topics/904021#8127869

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