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Italian Meatballs Recipe

Italian Meatballs Recipe photo by Taste of Home

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Grandma "Sini" would make these meatballs for our traditional spaghetti dinner every Sunday. They freeze well, so bake an extra batch when time allows. Then combine with your favorite homemade or purchased sauce and serve over pasta.

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Italian Meatballs Recipe

Prep: 20 min. Bake: 20 min.

Yield: 6-8 Servings

20 20 40

Ingredients

4 slices day-old French bread (1/2 inch thick)
1 cup milk
2 eggs
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley
4 garlic cloves, peeled
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon ground allspice
2 pounds ground beef
1/2 pound bulk Italian sausage
Marinara sauce
Hot cooked pasta

Directions

Soak bread in milk for 10 minutes; drain and squeeze bread. In a blender in food processor, combine the bread, eggs, Parmesan cheese, parsley, garlic, oil, salt, pepper and allspice; cover and process until smooth.
In a large bowl, combine the beef and sausage. Add bread mixture; mix well. Shape into 2-in. balls. Place on a greased rack in a shallow baking pan.
Bake, uncovered, at 400° for 20-25 minutes or until the meatballs are no longer pink; drain. In a large saucepan, heat marinara sauce; add the meatballs and heat through.
Serve over pasta. Yield: 6-8 servings.

Nutritional Facts 1 serving (3 each) equals 434 calories, 25 g fat (10 g saturated fat), 137 mg cholesterol, 1,161 mg sodium, 19 g carbohydrate, 1 g fiber, 31 g protein.

Originally published as Italian Meatballs in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p11

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Reviews for Italian Meatballs

Italian Meatballs

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Reviewed on Feb. 23, 2012 by Loufrommaine

My kids absolutely love these, as does my husband. I have found that 1/2 a cup of milk is plenty, because it seemed like so much was wasted when you squeezed the bread out. Delicious just the same.

Reviewed on Oct. 20, 2011 by Johnsonkn21

These were great! I used them to make meatball bombers. I didn't have day old bread so I just used fresh bread and it worked perfect. We will make these again!

Reviewed on Apr. 03, 2011 by PlainsCookin'

This meatball recipe has become a favorite with our family. We make huge batches and freeze a bunch of them so we can some on hand anytime -- great for meatball sandwiches. We love the adding of ground allspice so much that we experiment with other flavors -- such as star anise, even my own blend of "pumpkin pie spices". We find you can vary the ratio of pork to beef and there's never a reason to squeeze out the milk of the bread cubeletes---just add a little less milk. I never knew Aunt Simi..but her recipe is inspired!

Reviewed on Feb. 19, 2010 by SpunkeyKY

Easy to make and delicious. My family, friends, and kids loved it.

Reviewed on Dec. 06, 2009 by stoney1946

Easy to make...everyone loved them...will make these often also for meatball sandwichs

Rick Stone

Mont Belvieu, Tx