Italian Appetizer Meatballs Recipe

Read Reviews
4.5 2 2
Publisher Photo
Store-bought spaghetti sauce speeds up the preparation of these homemade meatball appetizers. Leftovers make terrific sub sandwiches.—Rene McCrory, Indianapolis, Indiana
TOTAL TIME: Prep: 40 min. Cook: 2 hours
MAKES:48 servings
TOTAL TIME: Prep: 40 min. Cook: 2 hours
MAKES: 48 servings


  • 2 eggs, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/4 cup 2% milk
  • 2 teaspoons grated Parmesan cheese
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 pound ground beef
  • 1 pound bulk Italian sausage
  • 2 jars (24 ounces each) spaghetti sauce

Nutritional Facts

1 each: 67 calories, 4g fat (1g saturated fat), 20mg cholesterol, 264mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 4g protein.


  1. In a large bowl, combine the first seven ingredients. Crumble beef and sausage over mixture and mix well. Shape into 1-in. balls.
  2. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until no longer pink.
  3. Transfer meatballs to a 4-qt. slow cooker; add spaghetti sauce. Cover and cook on high for 2-3 hours or until heated through. Yield: 4 dozen.
Originally published as Italian Appetizer Meatballs in Taste of Home Christmas Annual Annual 2009, p65

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Italian Appetizer Meatballs

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
nmcgill User ID: 1848788 101282
Reviewed Sep. 11, 2011

"My husband loved these! I used Italian Seasoned breadcrumbs & Paul Neuman's Marinara Sauce. Delicious!"

nonsox User ID: 1760272 184682
Reviewed Dec. 31, 2010

"I make meatballs often, but wanted to try an appetizer italian meatball. These tasted wonderful just out of the oven! I didn't think that the ingredients would make meatballs better than I'd had before, but they did. I used Italian seasoned bread crumbs instead of plain because that's what I had on hand."

Loading Image