Italian Meatballs (a "foodwishes" Recipe) - BigOven 169441
Italian Meatballs (a "foodwishes" Recipe)

Italian Meatballs (a "foodwishes" Recipe)

Ready in 1 hour
58 review(s) averaging 4.5. 88% would make again

Top-ranked recipe named "Italian Meatballs (a "foodwishes" Recipe)"

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A "Foodwishes" recipe

"HOLY MOLY!!! These are the best meatballs ever!! I have been looking for a recipe for these for a long time. Everywhere you go the meatballs have no favor and are just hard little balls. These were so easy. Full of favor. The hubby is SOOO picky. He loved them. Can't wait to make these again!!!"

- 2LilAngels


Are you making this? 
1/3 cup Bread crumbs; plain, dried
1/2 cup Milk; to moisten bread crumbs (20")
1 Onion; finely chopped
2 tablespoon olive oil
2 Eggs
1/4 cup Parsley; finely chopped
3 cloves Garlic; (up to 4 cloves) crushed
1 teaspoon Dried Italian Herbs
2 tablespoon Parmesan; fresh, grated
2 teaspoon Salt; (rule: about 1-1.5 tsp/lb.)
1/2 teaspoon Cayenne; try 1/2 tsp 1st....then add more if/nec
1 pound Ground beef; 80/20
1 pound Ground pork; 80/20
1/2 teaspoon Pepper; adjust to personal taste

Original recipe makes 2



Saute your onions until fairly translucent. Set aside to cool.

Get all your spices and garlic, etc. measured out and set aside before continuing. (eggs, garlic, parsley, salt, pepper, cayenne, parmesan, olive oil, bread crumbs, milk, and dried italian herbs)

Once that is set, add a 1/2 cup milk to 1/3 cup bread crumbs: stir it a bit and then let stand for 20 minutes. After 20 minutes, combine meats together. Then add your milk/breadcrumb mixture, eggs, parsely, onions, garlic, parmesan, and any other remaining ingredients; mix it all together.....but don't overmix. Once it's all combined and mixed, cover with saran wrap and chill in refridgerator for 1 hour (doing this will make it easier to portion out the meatballs).

An ice cream scoop is recommended for making the meatballs (if you don't have a scoop, then have some cold water in a bowl, and dip your fingers into it before you use your hand to make the meatballs). They should be about golf ball size. Lightly oil a standard 1/2 sheet baking pan (for easier clean up, line with tin foil and lightly oil that instead). If you size these out should get exactly 30 meatballs on the sheet (6 rows of 5). Cook at around 425-450 degrees for 20 minutes or until the meatballs have started to brown nicely. Add these to your favorite marinara sauce, then simmer on low heat for desired amount of time (for some....15 minutes is long enough).

These can be frozen and pulled out as you like later on.


should make about 30 meatballs


Added on Award Medal

photo by jupiter7 jupiter7

photo by Ionela82 Ionela82

photo by Ionela82 Ionela82

Easy to make but be careful!!! Don't get burnt by oven!!! photo by mungmungli mungmungli

Calories Per Serving: 2101 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Italian Meatballs (a "foodwishes" Recipe) All 58 reviews

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Love these...can't get enough of them!
ocnsunsets 1 week ago
Very good. Put 1/2 in the freezer for next time.
9894rebecca 4 months ago
These are the best meatballs I've ever tasted!! Always a hit. Delicious.
emax25 6 months ago
1612landon 7 months ago
I thought these were great. Very easy to make - I loved that little kick of the cayenne. I used deer meat that I had on hand. Will be freezing quite a few for later meals. Yum!
Gbishop34 8 months ago
Pretty good. Restaurant quality. I will definitely make again but probably half the recipe.
ifeyu 8 months ago
Meatballs were excellent. Everyone loved them! I'll definitely use this recipe again and again.
Tyler1593 8 months ago
So so good! I reduced cayenne to 1/4 tsp and still found it had enough effect.. Definitely a keeper
Danny115 9 months ago
normachip 9 months ago
These meatballs taste amazingly delicious! Thanks for sharing!
htsandors 1 year ago
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