Northern Italy Meatballs

READY IN: 50mins
Recipe by Chef Shadows

Nice meatball recipe from northern Italy.

Top Review by Kit..ty Of Canada

These meatballs were very juicy with a nice crust from the breadcrumbs. I used Panko crumbs. They stayed together during browning with no problem. I am not sure but my meatballs were not cooked all the way threw once reaching the browness I liked. Could have been the size of mine or that I did not flatten them enough? I placed them in the oven for 15min at 375 degrees. Thank you Shadows I will be making these again.

Ingredients Nutrition


  1. In a small saucepan add the squeezed bread cook it until creamy adding a little bit of the milk at the time, it should be about 1/3 cup.
  2. Let it cool.
  3. In a bowl combine the meat with the parmesan, the parsley, the garlic, the salt, the bread mixture and lastly the egg.
  4. Take a heaping tablespoon of the meat at a time and roll it into a ball and then flatten it down a bit.
  5. Continue until the meat is finished, approximately 20 meatballs.
  6. Dip the meatballs, into the beaten egg (the remaining egg) and then coat them with the bread crumbs.
  7. Heat a 1/2 inch olive oil in a large nonstick skillet.
  8. Cook the meatballs on both sides a few at a time until golden brown.
  9. Remove the meatballs and set them on paper towel to absorb the excess oil, sprinkle them with salt and serve.

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