Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Recipe from Rocco DiSpirito. This recipe was originally posted by Mean Chef. This is an adopted recipe.

Ingredients Nutrition


  1. Stock mix: Place all ingredients in blender or food processor and puree.
  2. In a large bowl, combine all ingredients (except olive oil) with stock and knead with both hands until mixture is uniform.
  3. Do not overmix.
  4. Put a little olive oil on hands and form mixture into approximately 2-ounce balls.
  5. Pour about half an inch of extra virgin olive oil into a straight sided, wide saute pan and heat over medium-high flame.
  6. Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once.
  7. You can also brown on a sheetpan in a 375 degree oven if you prefer.
  8. Using a slotted spoon, remove the meatballs from the oil and place them into a saucepan of marinara (they should be submerged).
  9. Simmer for 30 minutes, or until the meatballs are cooked through and tender.
  10. Serve as is, or over spaghetti.


Most Helpful

Hated these meatballs.They are tasteless and mushy.Oh there is one taste, bitter parsley. Awful.

zocola July 30, 2011

It was good, i like my meatballs spicy though, but other than that everyone enjoyed them. They were very tender, i baked half of them and everyone seemed to like the baked ones better.

Lisa _Ann October 12, 2006

This is the first time I made "good" meatballs. I baked them at 375 for about 20 min, turning 1/2 way. I simmered in my Italian stewed tomatoes. They were a big hit. We have served some over pasta, some on sandwiches, and some just got eaten the way they are with the excess sauce sopped up with bread. I will definatly make these again! Thanks Mean.

Lois M January 04, 2005

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