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

    Italian Meatballs. Photo by M843C

    1/1 Photo of Italian Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Chef #1163492's Note:

    These are real meatballs. If you were only using ground beef in your meatballs before, then you were doing them wrong! Pork and veal is where the real flavor comes from. I also use a tiny bit of mild Italian sausage just like the old country. To make them nice and moist, have them cook in a big pot of homemade red gravy for 1 to 2 hours. Make them as big or small as you like. They should serve about 4, could be more or less depending on the appetite of your family. Rubbing your hands in olive oil helps make perfectly round meatballs. Fresh herbs and produce make all the difference in the world with the flavor. Laziness results in a whack in the head from your nonna's wooden spoon! Lastly, all Italian cooking should have the love, so you better be using your hands when mixing the meat, don't be afraid of good cooking!

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    Serves: 4



    Units: US | Metric


    1. 1
      Mix all ingredients together by hand (except the olive oil).
    2. 2
      Rub your hands with some left over olive oil.
    3. 3
      Roll into golf ball-size meatballs.
    4. 4
      Fry in olive oil until all are cooked.

    Ratings & Reviews:

    • on November 28, 2009


      These are some of the most tasty meatballs I have ever had or made. They are full of flavour and moist. I suggest doubling the recipe and adding the milk contrary to the other review it does moisten the bread crumbs which adds to the texture of these delightful morsels. The fresh herbs are also essential to the overall success of this recipe. Stay the course and follow this recipe to the "T" and you'll be cooking the most authentic Italian meatballs you've every tasted

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    • on June 13, 2009


      These are the real deal meatballs! You are so right that meatballs have to be made with a combination of beef, pork, and veal. Like you I also include some sausage just for the something extra factor. This recipe is very similar to the "handed down" one my family uses. The exception is the addition of milk. I didn't notice much of a difference by adding it. In an effort to cut calories I also have started broiling mine till they are browned on all sides rather than frying them. As far as taste and appearance goes there is not much difference in the end result. Thank you for posting your recipe and saving me from having to try and actually measure things out and post mine.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2013


      Great recipe. I use sausage too. Not a fan of the oregano in a meatball though. Save that for your pizza. And never never in the gravy.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Italian Meatballs

    Serving Size: 1 (245 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 625.6
    Calories from Fat 340
    Total Fat 37.8 g
    Saturated Fat 12.8 g
    Cholesterol 152.1 mg
    Sodium 1118.6 mg
    Total Carbohydrate 33.5 g
    Dietary Fiber 2.1 g
    Sugars 4.5 g
    Protein 35.6 g

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