Italian Meatballs

Over the years I’ve tried to make meatballs so many times. They would either turn out too hard or fall apart in the sauce

Or just be bland.

Well if you try enough recipes, you eventually find a good one.

And I did.

Italian Meatballs
adapted from

1 pound lean ground beef
1 egg
1/4 cup milk
1/2 cup Italian bread crumbs
1 teaspoon Italian seasoning
1 tablespoon fresh parsley (I used dried)
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1/4 cup parmigiana cheese

Combine all ingredients in a large bowl using your hands.

Roll into golfball size balls.

Gently place in warmed sauce and let simmer for a minimum of 3 hours.

Serve over noodles or make a meatball sub.

3 to 4 meatballs depending on size of roll. Make sure to have enough sauce.

Top with provolone or mozzarella cheese, pop under the broiler for 1-2 minutes


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  1. That’s very similar to the way I’ve been making them for years. However, I bake them at 425 for about 20 minutes (or until cooked through). I also use my Kitchen Aid to mix it all up (rather than my hands), and I use a small Pampered Chef to scoop them. :) I just made a batch using two pounds of meat, and threw them in the freezer. :) Glad you found a recipe that works!

  2. That looks absolutely delicious! It is amazing when you find a meatball recipe that works for you… That sandwich looks SO good! Would love to give your meatball recipe a try sometime :)

  3. LOVE the recipe! My niece made the meatballs extra large for spaghetti.

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