Italian Meatballs

Total Time
15mins
Prep
5 mins
Cook
10 mins

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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Ingredients

Nutrition

Directions

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