Classic Italian Meatballs

August 12, 2010
Classic Italian Meatballs

Author Notes: This is a family recipe passed down to me from my grandmother who got it passed down from her mother, and so on. However, I may have spiced it up a bit!! :) Guess it is the Italian in me!Carla

Serves: 20-30


  • 3/4 pound gr. sirloin
  • 1/2 pound gr. veal
  • 1/4-1/2 pounds gr. pork
  • 1/2-1 cups Italian style bread crumbs
  • 2 eggs
  • 3/4 cup freshly grated romano cheese
  • 1/2 bunch flat leaf parsley, chopped
  • 1-2 teaspoons crushed red pepper, or more if you like things hot
  • 2 teaspoons basil
  • 2 teaspoons oregano
  • 3 cloves of garlic, finely diced
  • salt and pepper as desired
  • Splash of milk
In This Recipe


  1. Add all the ingredients in a large bowl. Mix well with hands. If mixture is to dry add a splash or two of milk until you can form into balls. Place meatballs on a cookie sheet, or shallow baking dish. Bake meatballs in preheated oven at 350 degrees for about 20-30 minutes depending on size, or until no longer pink.

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