Italian Meatballs Recipe
Italian Meatballs Recipe photo by Taste of Home

Italian Meatballs Recipe

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5 9 12
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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.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6-8 servings


  • 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

Nutritional Facts

1 serving (3 each) equals 434 calories, 25 g fat (10 g saturated fat), 137 mg cholesterol, 1161 mg sodium, 19 g carbohydrate, 1 g fiber, 31 g protein.


  1. 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.
  2. 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.
  3. 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.
  4. Serve over pasta. Yield: 6-8 servings.
Originally published as Italian Meatballs in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p11

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Reviewed May. 15, 2015

"Very good, family loves it. This recipe is what I will make going forward."

Reviewed May. 3, 2014

"Very nice. I liked baking instead of frying."

Reviewed Feb. 6, 2014

"Finally, a meatball lover's meatball recipe! This was delicious. The only thing I did differently was I used Italian seasoned ground turkey, only one teaspoon of Kosher salt, and I didn't use a food processor, I just mixed everything by hand the old fashioned way. I didn't have pasta, but with Ina Garten's Marinara Sauce recipe, I did have heaven on a plate. Yummy!"

Reviewed Aug. 11, 2013

"Fantastic! I've made this twice recently, once with the fresh garlic, which was excellent, and once substituting garlic powder, which just didn't do it. Lesson learned."

Reviewed Feb. 23, 2012

"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."

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