Italian Meatballs
Prep time
Cook time
Total time
Recipe type: Beef
Serves: about 20 to 30 meatballs
  • 1 & ½ pound ground beef round
  • 1 & ½ pound ground pork
  • 2 large eggs
  • 1 medium onion, minced
  • 3 – 4 cloves of garlic, finely minced
  • ¾ cup tomato sauce
  • 3 cups fresh bread crumbs
  • 1 cup grated Parmesan or Romano cheese
  • 2 teaspoons kosher salt
  • 20 grinds fresh black pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon dried, or 3 tablespoons fresh, chopped parsley
  1. Place all ingredients in a large bowl, and use you hands to combine thoroughly.
  2. Line a heavy baking sheet with parchment paper and set the oven to 400º.
  3. I portion these with a large or medium cookie scoop so that they are a uniform size. Once you have them portioned, roll gently with wet hands to form smooth balls, and space evenly on the cooking sheet
  4. Bake for 15 to 20 minutes until they are cooked through and nicely browned on the outside.
  5. Remove to a plate or bowl to cool off and discard the accumulated fat in the pan.
  6. I like to use these by simmering in spaghetti sauce for a half hour or so, which allows them to permeate the sauce with their flavor, and then serving over cooked pasta.
  7. The meatballs can frozen for later use - wrap tightly so that they don't get freezer burnt.
In addition to spaghetti and meatballs, these are wonderful in meatball sandwiches or subs [hoagies], cut up to use in lasagna or baked ziti, or just plain, dipped in a spicy tomato sauce.
Recipe by The Creekside Cook at