New Old School Italian Meatballs

August 10, 2010
0 Ratings
  • Serves 12-14 golf sized meatballs
Author Notes

Okay I am not Italian. Adam's heritage is German/Italian. This recipe is a newer version of his Italian grandmother meatballs. Here I baked the meatballs and used fresh bread (I hope she is not spinning in her grave!) —adamnsvetcooking

What You'll Need
  • 1 pound grass fed 85% lean ground beef
  • 1 cup fresh italian bread (torn into tiny tiny pieces)
  • 1 egg (whisked)
  • 1/4 Pine nuts
  • 3 LARGE cloves of garlic (minced fine)
  • 1/3 cup red onion (minced fine)
  • 1/2 cup finely grated parmesan cheese
  • 1/4 cup Italian parsley (minced)
  • 1/4 cup basil (minced)
  • salt and peper to taste
  • about 20 oz. of your favorite tomato sauce
  1. Pre-heat oven to 425ºF. In a bowl mix bread, whisked egg, pine nuts, garlic, onions, parmesan cheese, parsley, basil, salt and pepper=A. The mixture should be like a paste consistency. In another bowl add the ground beef, and make a well in the middle of it=B. MixA and B together until blended well. Form 1 inch size balls and place on greased backing sheet. Bake for about 25 mins (or until done).
  2. In a pot add your favorite tomato sauce, meatballs, and any dripping from the backing sheet. Cook on medium heat for about 20 mins or so. After that serve and I hope you brought you empty belly;)
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See what other Food52ers are saying.

  • Sagegreen
  • lapadia
  • Bemused
  • adamnsvetcooking

5 Reviews

Bemused March 4, 2018
Should the pine nuts be chopped or blended? I'm going to make the recipe today as written, but just wanted to check. :) Thank you for sharing!
Sagegreen August 12, 2010
This looks really good. I have resisted baking meatballs, but I think I will give it a try...after I no longer am up to my ears in meatballs, so next time!
adamnsvetcooking August 12, 2010
To be honest I feel the same way. The night when I made these meatballs, I couldn't sleep because I got the house to hot!!
lapadia August 12, 2010
Thanks for sharing!
adamnsvetcooking August 12, 2010
Thank you! I am a fan of your additions as well!