ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: MEATBALLS (large)

Misc.
I am looking for a recipe for the large, tender meatballs that are served in Italian restaurants (usually you are served spaghetti topped with 1 or two of these and sauce over all). Cocktail meatballs or Swedish meatballs are not only much smaller but also much more firm as they necessarily must be picked up with a toothpick, etc. If anyone has a tried and true that they would share, I would be most appreciative.
MsgID: 0063174
Shared by: manyhats
Board: Cooking Club at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Limeade Frost (using lemon and lime juices) (blender)
  • LIMEADE FROST 2 cups cold water 1/2 cup (3 lemons) fresh lemon juice 1/3 cup (3 limes) fresh lime juice 3/4 cup sugar 4 cups crushed ice, divided use Lime slices, if desired In non-metal pitcher, combine cold water,...
  • Oatmeal Muffins with 12 Variations
  • OATMEAL MUFFINS FOR THE MUFFINS: 1 1/2 cups all-purpose flour 1 cup oats (quick or old fashioned, uncooked) 1/2 cup sugar 1 tablespoon baking powder 1/4 teaspoon salt 1 cup milk 1/4 cup...
  • Another Cranberry Strawberry Jam
  • I make this every year. It's a "must" in my Christmas baskets. Not only rich and delicious, but beautiful in the jars. When I have bulk pectin, I make 1 1/2 batches (the numbers in parentheses). This year, I bought unswe...
  • Berbere Sauce (Ethiopian)
  • BERBERE SAUCE (ETHIOPIAN) 2 tsp cumin seed 4 whole cloves 1/2 tsp cardamom seeds 1/2 tsp black peppercorns 1/4 tsp whole allspice 1 tsp whole fenugreek seeds 1/2 cup dried onion flakes 3 oz red New Mexican chil...
  • Sugar Buns Hawaii (Bisquick recipe)
  • SUGAR BUNS HAWAII 1 (8 1/2 ounce) can crushed pineapple, drained well 1/2 cup butter or margarine, softened 1/2 cup brown sugar, packed 1 teaspoon ground cinnamon (optional) 2 1/3 cups Bisquick Baking Mix 3 tablespoon...
ADVERTISEMENT
  • Classic French Dressing and Blue Cheese French Dressing
  • CLASSIC FRENCH DRESSING Makes 1 cup 2/3 cup vegetable or olive oil 1/2 cup cider or wine vinegar 1/2 tsp sugar 1 tsp salt 1/4 tsp pepper Combine in a screw-top jar with a tight fitting lid. Shake well to blend; chi...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: MEATBALLS (large)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!