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Italian Meatball Seasoning

Kathy Nieratko serves these meatballs with spaghetti sauce over pasta or in Italian rolls. "I also use the seasoning mix for meat loaf and veal Parmesan," she writes from Fair Haven, Vermont.
  • Total Time
    Prep: 5 min. Bake: 35 min.
  • Makes
    2 dozen

Ingredients

  • 8 slices day-old white bread, cut into thirds
  • 8 teaspoons dried oregano
  • 8 teaspoons dried parsley flakes
  • 4 teaspoons dried basil
  • 4 teaspoons dried marjoram
  • 3 teaspoons garlic powder
  • 2 teaspoons seasoned salt
  • ADDITIONAL INGREDIENTS (for each batch of meatballs):
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1 garlic clove, minced
  • 1/8 teaspoon pepper
  • 1 pound ground beef
  • 2 tablespoons vegetable oil

Directions

  • Preheat oven to 200°. Place bread on an ungreased baking sheet. Bake for 20 minutes. Turn; bake until dried, 15-20 minutes loner. Place bread in a blender or food processor; cover and process until crumbly. Add seasonings. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 2 batches (about 2 cups total).
  • To prepare meatballs: In a bowl, combine eggs, milk, 1 cup seasoned bread crumbs, Parmesan cheese, garlic and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; cook until meat is no longer pink. Drain on paper towels.
Nutrition Facts
3 each: 77 calories, 5g fat (2g saturated fat), 32mg cholesterol, 134mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 6g protein.
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Reviews

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Average Rating:
  • nicki5858
    Sep 26, 2018

    No comment left

  • locacs
    Apr 16, 2015

    it dose not have the degree's or how long to cook it

  • galeonard
    Jan 22, 2011

    thank you for this recipe. I have been looking for a good recipe like this for a while. It is very good.