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Italian Meatball Mix

 Italian Meatball Mix
"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."
64 ServingsPrep: 15 min. Bake: 20 min.


  • 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 turkey or beef
    With Johnsonville Italian Sausage.

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  • 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,

2 of 2

Italian Meatball Mix (continued)

Nutritional Facts: 4 g fat (2 g saturated fat), 33 mg cholesterol, 155 mg sodium, 4 g carbohydrate, trace fiber, 7 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.