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Italian Meatballs

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


  • 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


  • 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.
  • 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.
  • 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.
  • Serve over pasta.
Nutrition Facts
3 each: 434 calories, 25g fat (10g saturated fat), 137mg cholesterol, 1161mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 31g protein.

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Average Rating:
  • melissa1076
    Sep 3, 2019

    No comment left

  • Appy_Girl
    Nov 4, 2016

    This is a make once eat twice recipe. The meatballs were wonderful and its the Allspice that drew my attention to this one. And I think it is that one ingredient that has one thinking there is a secret ingredient in here. No one would ever guess Allspice. I also agree that a 1/2 cup of milk is perfect. I would also recommend chilling the mixture before forming the meatballs. I too mixed mine by hand. Mine did sick to the rack so next time I'll use parchment paper. Meatballs a winner and the left over mixture produced a very moist and wonderful Stuffed Meatloaf * Would I recommend it ? Absolutly. Love testing out new Recipes.JanieTaste of Home Volunteer Field Editor.

  • angela32
    Jun 17, 2016

    Very good. I left out the allspice, since I don't own that and wouldn't use it. It wasn't much and with the italian sausage, I was okay with leaving it out. I'd make these again and freeze half.

  • sbrahatcek
    May 15, 2015

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

  • dublinlab
    May 3, 2014

    Very nice. I liked baking instead of frying.

  • Summy
    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!

  • jnedore1
    Sep 1, 2013

    No comment left

  • jmkasprak
    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.

  • Loufrommaine
    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.

  • Johnsonkn21
    Oct 20, 2011

    These were great! I used them to make meatball bombers. I didn't have day old bread so I just used fresh bread and it worked perfect. We will make these again!