Best Italian Meatballs


Best Italian Meatballs

½ cup Italian style bread crumbs

¼ cup milk

1 pound 85% ground beef

1 onion, finely diced

1 egg

1½ tsp minced garlic (3 cloves)

1 tsp Worchestershire sauce

¼ tsp red pepper flakes

1 tsp Italian seasoning

1 tbls grated Parmesan cheese

½ tsp salt

1 tsp black pepper

Soak crumbs in milk for 20 minutes.

Mix all ingredients in bowl until well blended. Shape into 24 balls (1 ½ “ each).

Hack : Place uncooked meatballs on cookie sheet and place in freezer until solid. Seal in freezer bag or container and store in freezer for future use.

Cooking Method #1: Drop meatballs one at a time into sauce, soup or other cooking liquid and simmer gently for 30-35 minutes or until internal temperature reaches 160͒. Do not stir for the first 10 minutes to allow meatballs to set. Stir gently and occasionally after that.

Cooking method #2: Bake uncovered in at 400͒ for 15-20 minutes or until internal temperature reaches 160͒.

Suggestion: Substitute meatballs for the sausage in this spaghetti sauce!

6 servings (4 meatballs), 258 calories per serving

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2 Replies to “Best Italian Meatballs”

  1. I have made meatballs most my adult life, HOWEVER your recipe is so much better and explains why I have issues during the cooking portion.  Wow…thank you for the fact of freezing them. Had no idea and it totally worked.  My issues in the past are no longer all due to your article.  My children are so much happier with the outcome too.  THANK YOU SO MUCH!

    1. Meatballs make everything better, don’t they?  I’m glad I could help and, as a mother and grandmother, I’m especially happy that your children happy!  Thank you for the encouragement! 

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