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    You are in: Home / Italian / Italian Meatballs Recipe
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    Italian Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    eawilson's Note:

    This is a combination of lots of different recipes. The sauce is slightly spicy, but can be altered by adding more or less crushed red pepper flakes and peppers. We eat these on a sandwich, over pasta, or even on pizza. They freeze really well either in the sauce or alone. If freezing without the sauce, place them on a cookie sheet and place in freezer until solid. Then the meatballs can be placed in freezer bags and added to pasta a few at a time.

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    Units: US | Metric




    1. 1
      In a bowl, whisk together the eggs and milk. Add remaining ingredients, except for meat and sauce ingredients.
    2. 2
      Add meat. Mix well, with hands. Shape into 1" balls.
    3. 3
      Place on cookie sheet lines with foil and greased (or a broiler pan to catch any excess fat).
    4. 4
      Bake for 10 - 20 minutes at 400 degrees.
    5. 5
      Place meatballs in slow cooker, and move to sauce.
    6. 6
      Combine all of the sauce ingredients together in a bowl, mix well.
    7. 7
      Pour over meatballs.
    8. 8
      Cook on low for 4-5 hours.
    9. 9
      If you don't want to use a slow cooker, mix sauce ingredients together over medium heat. Add meatballs to saucepan, and let sauce simmer for 30 minutes, or longer for better flavor.

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    Ratings & Reviews:

    • on August 31, 2011


      Wonderful dish best meatballs ever.

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    • on December 09, 2008


      These meatballs were fantastic! I love the taste of the sausage and the spices. They were very tender. Since I had a premade pasta sauce, I didn't try your sauce. I baked them in the oven at 400F for 25 minutes in and ungreased pan and they were done perfectly. Thank you for this recipe, it's a keeper!

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    • on April 23, 2006


      Mama mia, what a meatball! The only thing I changed was to cut the red pepper flakes in half ... and it still had quite a kick. Next time I might leave the peppers in the meatballs but cut them out of the sauce completely. I made bigger meatballs,using my ice cream scoop as a measure and slightly underfilling it. I still browned them in the oven for just 10 minutes. I did sautee my vegetables a bit first, as suggested by another reviewer. Then I put the meatballs and sauce in the crockpot on low for about 5 hours. They transported easily to a potluck in the crockpot and were moist and flavorful. Great recipe!

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    Read All Reviews (5)


    Nutritional Facts for Italian Meatballs

    Serving Size: 1 (235 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 440.8
    Calories from Fat 225
    Total Fat 25.0 g
    Saturated Fat 9.3 g
    Cholesterol 137.9 mg
    Sodium 2115.1 mg
    Total Carbohydrate 22.4 g
    Dietary Fiber 3.5 g
    Sugars 9.1 g
    Protein 28.4 g

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