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Italian Meatball Mix Recipe

"I keep this blend for moist meatballs in the fridge for a quick Italian meal," relates Lois Crissman of Mansfield, Ohio. "Sometimes my daughter stops by on her way home from work, so a cupful will be missing and I'll find a little note on the refrigerator door."

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Italian Meatball Mix Recipe

Prep: 15 min. Bake: 20 min.

Yield: 64 Servings

15 20 35

Ingredients

2-1/2 cups dry bread crumbs
2/3 cup dried minced onion
2/3 cup grated Parmesan cheese
1/3 cup dried parsley flakes
1 tablespoon garlic powder
1 tablespoon garlic salt
ADDITIONAL INGREDIENTS (for each batch):
1 egg, lightly beaten
1 pound ground beef

Directions

In a large bowl, combine the first six ingredients. Store in the refrigerator for up to 2 months. Yield: 4 batches (about 4 cups total).
To prepare meatballs: In a large bowl, combine egg and 1 cup meatball mix. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
In a skillet, brown meatballs; drain. Transfer to a 13-in. x 9-in. baking dish. Bake at 400° for 20-25 minutes or until meat is no longer pink. Yield: 16 meatballs per batch.

Nutritional Facts 1 serving (4 each) equals 83 calories, 4 g fat (2 g saturated fat), 33 mg cholesterol, 155 mg sodium, 4 g carbohydrate, trace fiber, 7 g protein.

Originally published as Italian Meatball Mix in Quick Cooking December 2000, p63

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Italian Meatball Mix

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Reviewed on Nov. 23, 2011 by equist06

It was a nice simple recipe. Fresh ingredients are always nicer but after a long day at work it is nice to have this mix ready in the frig. It tastes great and the family approves!

Reviewed on Sep. 01, 2011 by welovethat

Family loves these meatballs. It's nice to have the mix on hand in fridge. Thanks for the recipe!!

Reviewed on Jun. 25, 2011 by battuto

this is NOT near an italian meatball recipe. Its all dry herbs, and nothing is correct. READ my meatball mix under "BATTUTO" I am Italian and I will help you make a "SPICY MEATBALL" mangia mangia

Reviewed on Jun. 25, 2011 by battuto

this recipe is soo wrong, it should not be followed. It is NOT italian or real at all. She uses all dry herbs, WHY. No cook uses dry parsley, and garlic powder, and onion powder, and never bread crumbs, only real day old wet bread. She is NOT italian obviously, watch for MY recipe on meatballs