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    You are in: Home / Recipes / My Italian Meatballs Recipe
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    My Italian Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    DianeNJ's Note:

    I have played around with different recipes and always seem to end up with these. They come out moist and hold their shape. I bake them in the oven which is easier for clean up and I can drain the fat out of them easier.

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    My Private Note


    Serves: 12



    Units: US | Metric


    1. 1
      Heat oven to 350 degrees.
    2. 2
      In a large bowl combine all the ingredients with a large wooden spoon or fork or use your hands.(This adds the Love!). Incorporate it all together gently, being careful not to over mix. Form into 24 meatballs and place in a 9x13 metal baking pan. Bake for 350 degrees for 45 minutes.

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    Ratings & Reviews:

    • on September 19, 2007


      I made these for Pick a Chef. September 2007. We liked these meatballs, I used dried oregano and upped the amount to 3 tablespoons since we can't get flavoured breadcrumbs here in the Netherlands and DH still said he wanted to see more flavour. He suggested some minced onion maybe or some fresh oregano or stonger mix of herbs. Whilst these were very nice and we had no problem eating them, I must say that I agree. I was pleased to see that they held together well and that yes, draining the fat that came out of them was really easy. please see my rating system: 3 stars for a recipe that we liked but for which I would like to strengthen the flavours for considerably next time. Thanks!

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    Nutritional Facts for My Italian Meatballs

    Serving Size: 1 (129 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 279.5
    Calories from Fat 164
    Total Fat 18.3 g
    Saturated Fat 7.2 g
    Cholesterol 96.3 mg
    Sodium 206.4 mg
    Total Carbohydrate 3.8 g
    Dietary Fiber 0.2 g
    Sugars 0.3 g
    Protein 23.2 g

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