Prep 20 mins
Cook 20 mins
This recipe was passed to me from my late mother-in-law...the VERY first time I met her AND my soon to be husband's extended family. She told me if I was going to marry her son I better learn how to make this recipe real quick...good thing I love to cook huh! It's ALL about the food!
- Shape into meatballs a little bigger than a golf ball -- for some reason, Italian meatballs are always huge but they taste so great!
- Brown in oil or bake in a 350° oven until browned then add to a basil - tomato sauce (your own recipe) or mine when I post it.
- For a few good variations add: Italian sausage, ribs (mmm).
- This is not for the calorie-counting/cholesterol-watching crowd!
Really good!!!! I used 1 tbl of basil & 1 tbl Italian Seasoning. I may try a combo of ground beef and sweet Italian bulk sausage next time. Now that's 'Italian'! Baking for 25 min was just perfect.
I was going to fry them but hate all that splatter, so I baked them. Also keep in mind that I cut the recipe down for one pound of beef. I also added some chopped fresh parsley, extra Parmesan, I soaked the breadcrumbs in milk,added three green onions, chopped and 1/4 tsp dried mustard. They were amazingly moist! I ate the first two right out of the oven.
In the end I added them to the baked ziti dish, smothered the meatballs with ziti, then smoothing in ricotta cheese, cover everything with a good sauce, then cover with mozzarella cheese. I baked it until the cheese browned. Those meatballs held up well and tasted so damn good.
These are delicious meatballs. I had 2 pounds of lean ground beef so I adjusted the recipe accordingly. They turned out wonderful. The dried basil gives them a wonderful flavor! Thanks for sharing. Made for Gimme 5 tag.