Nonna's Meatballs

August  9, 2010
2 Ratings
  • Serves 8
Author Notes

My Nonna's recipe. I've been eating them my whole life and every time I make them I think of her. I cook them in her sauce which is cooked long and low with pork, but you can also fry them and add to any marinara sauce you like. - Nancy Jo —Nancy Jo

Test Kitchen Notes

If I had a nonna, this is how I'd hope her meatballs would taste. My family would happily eat these every Sunday. First off, this recipe couldn't be simpler. No exotic ingredients that I had to purchase, no soaking bread, not much to prep. I particularly liked Nancy Jo's suggestion to test for seasoning by frying up a small bit. Why have I never heard this before? I chose to brown (but not cook through), the meatballs in a frying pan and then drop them into some hot marinara sauce I had on a simmer. Everyone loved them—they're light, nicely cheesy and just tasty as can be. Now if only I had some of Nonna's pork sauce... - healthierkitchen —The Editors

What You'll Need
  • 1 pound ground chuck
  • 1 1/2 cups fresh bread crumbs
  • 2 eggs
  • 1/4 cup freshly chopped parsley
  • 1/2 cup grated romano or parmesan cheese (a blend is nice)
  • 2 cloves garlic finely minced (use a press if you have one)
  • salt and pepper to taste
  1. Mix all the ingredients using your hands. After they are mixed add a little warm water. You want the consistency to be soft and a little sticky. When you roll them, wet your hands so they don't stick to your hands too much. tip: I take a small amount and fry it in a pan to check for seasoning. It only takes a minute and it's worth it to see if you need more cheese or salt and pepper.
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3 Reviews

goonll April 7, 2021
Wow! So simple and so tasty! Thanks for sharing this recipe! This is my go to for meatballs!
Liz H. June 25, 2018
Would panko or Italian bread crumbs work here instead of fresh?
lapadia August 12, 2010
Cheers to Nonna, thanks for sharing her recipe!