Great-Grandma’s Italian Meatballs
Total TimePrep: 30 min. Bake: 20 min.
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3/4 cup seasoned bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 1 teaspoon each dried basil, oregano and parsley flakes
- 3/4 teaspoon salt
- 1 pound lean ground turkey
- 1 pound lean ground beef (90% lean)
- Hot cooked pasta and pasta sauce, optional
- Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Cool slightly.
- In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls.
- Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake 18-22 minutes or until lightly browned and cooked through. If desired, serve with pasta and pasta sauce.
Nutrition Facts1 serving: 271 calories, 13g fat (5g saturated fat), 125mg cholesterol, 569mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.
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Jun 28, 2018
I seriously doubt great-grandma used olive oil or ground turkey. When recipes such as this group are called "grandma's," then I expect them to be the original recipe used by "grandma," and not made over ones.
Jun 24, 2018
These are my go to meatballs. I love that they’re baked so you don’t have to babysit a pan. Also the texture from using turkey and beef makes the meatballs flavorful and tender. I triple the batch and freeze meatballs for quick future dinners.
Jun 12, 2018
Just made this for my family. Used ALL ground chuck. It was AMAZING and filling. First time ever making meatballs by hand and it was surprisingly easy. The kids and my husband and I LOVED it!!!! I used the Copper Crisper Pan, it drained off the excess fat and the meatballs were extra moist and yummy!! Like seriously, they were perfect!!
Jan 27, 2018
I seriously doubt that anyone’s great grandmother used “ground turkey.” Where I originally came from, NYC, to use anything but ground beef and pork is considered a sin; and I’d have to go to Confession. As a chef, I have nightmares about what’s actually in ground turkey. These meatballs will not be as moist and juicy as they should be. First off, the fat content is way too low and the bread crumbs way too dry. They should be moistened bread or the bread crumbs moistened with milk. Secondly, the meatballs should be fried or baked until the outside is crisp; then finished off in a covered pot of barely simmering sauce; for an hour or more. I usually cook mine for at least 2 hours. Any leftovers are destined to be reheated and served on a homemade, crusty, semolina, sesame Italian loaf. Then smothered with sauce and topped with mozzarella or provolone; then into the salamander/broiler, just enough to melt the cheese.
Dec 14, 2017
I cut the recipe in half and only used ground beef.
Aug 17, 2017
My Italian grandmother's recipe from the early 1940's (brought over from Italy) was way better than this.
Mar 16, 2017
Very good recipe! I made them in the morning and then transferred to a slow cooker with marinara sauce to keep warm all day! Then I only had to cook some pasta for a quick supper!
Feb 11, 2016
I liked these but my family didn't so much. They pretty much gave them a six out of ten in ranking. I like that they are made with turkey, but my husband felt they were dry
Feb 5, 2016
This recipe was right up my alley! I love lightening up a dish! You would not really know that the meatballs were not all beef! I served them with my roasted vegetable sauce. Will definitely make again!
Jan 12, 2016
I added in a little of the pasta sauce when making the meatballs,this way they stay nice and juicy and don't dry out during baking ,also added a little more cheese