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

    Italian Meatballs. Photo by * Pamela *

    1/1 Photo of Italian Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs

    30 mins

    glitter's Note:

    These are so handy to have on hand for those busy days or unexpected company, that is if you can hold on to them that long. I had to get them in bags before my husband made a full meal without the sauce. They can be used in sauces, wedding soup, as part of the entree with vegies, with dips, let your imagination go. I sometimes serve these with my Marinara sauce here at recipezaar. Talk about a quick meal! All I know is I didn't make enough...

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    Ingredients:

    Yield:

    meatballs

    Units: US | Metric

    • 4 lbs lean ground beef
    • 1 lb ground pork loin
    • 4 cups Italian seasoned breadcrumbs (I use Uncle Bill's recipe, except instead of dry parsley I like fresh)
    • 8 eggs
    • 2 cups milk
    • 1 cup freshly grated parmesan cheese
    • 1 -1 1/2 cup fresh parsley, chopped very fine
    • 4 cloves garlic
    • 1/2-1 teaspoon freshly ground nutmeg
    • 1 cup pine nuts (optional)
    • salt & freshly ground black pepper

    Directions:

    1. 1
      Combine all your ingredients in a large steel bowl, preferably cold to begin.
    2. 2
      Mix all ingredients thoroughly.
    3. 3
      Let stand for 1/2 hour, to blend the ingredients-- I loosely put a wax paper over the top and put the meat back in the fridge.
    4. 4
      Shape into medium size meatballs about 2 1/2" or so.
    5. 5
      You can fry them at this point if you like-- but I like them beautifully round so I put them in the oven for 1/2 hour at 350* When using them in your own sauce for spaghetti, gentely cook them on meium-low for 1 hour so they absorb the flavors of the sauce or any other food you are cooking them with.
    6. 6
      If you are freezing them: After baking, let them cool.
    7. 7
      Place in Zip-loc bags and store in freezer until ready for use.
    8. 8
      You can quadruple this recipe and make as many as you wish.
    9. 9
      it is fast and easy.
    10. 10
      This recipe makes approx.
    11. 11
      96 meatballs.

    Browse Our Top Meat Recipes

    Ratings & Reviews:

    • on September 09, 2005

      55

      I halfed this recipe because I didn't have enough eggs to make a full batch but next time I willmake sure I have enough. I left out the pine pinenuts, but made everything else as directed. This is a great addition to my OAMC collection. I look forward to trying using these meatballs up with something from my public cookbook "OAMC-stuff to do with meatballs", thanks for sharing this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 17, 2004

      55

      These meatballs are wonderful...moist, tender and full of flavor! I believe keeping the meat cold is the secret. I cooked some of them in my favorite spaghetti sauce for supper tonight. The rest went into the freezer for future soups, appetizers and entres. Thanks for sharing, Glitter. This is a keeper for sure.

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

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    Nutritional Facts for Italian Meatballs

    Serving Size: 1 (3944 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 76.7
     
    Calories from Fat 33
    43%
    Total Fat 3.7 g
    5%
    Saturated Fat 1.5 g
    7%
    Cholesterol 34.4 mg
    11%
    Sodium 127.0 mg
    5%
    Total Carbohydrate 3.8 g
    1%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.3 g
    1%
    Protein 6.5 g
    13%

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