Southern Italian Meatballs

READY IN: 1hr 15mins
Recipe by venom59

This recipe was my Grandmother's - a sweet little lady from Bari Italy. The only thing I changed was the type of bread. Since the crust was removed from the Italian loaf, I use white bread.

Top Review by Sydney Mike

Loved the meat combo used here & look forward to enjoying these for a few months, at least, 'cause for the most part, they were made for me to freeze! Half of 'em I baked, & the other half I fried, just to see which process I'd like better! Truth be told, I liked baking them over frying, but I did like the way the fried one were nicely browned! Thanks for this great recipe keeper! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

Ingredients Nutrition

  • 2 lbs ground beef
  • 1 lb sweet Italian sausage, casings removed
  • 1 lb ground veal
  • 12 garlic cloves, finely minced (please don't use that jar trash)
  • 1 bunch parsley stems, removed finely chopped
  • 8 slices white bread, tore into little pieces crust removed
  • 1 quart beef stock
  • 1 cup fresh grated parmesan cheese or 1 cup grana padano
  • 12 cup romano cheese
  • 1 teaspoon black pepper
  • 1 12 teaspoons sea salt
  • 6 eggs, beaten well
  • 1 cup unseasoned breadcrumbs


  1. Combine ground beef, sausage, veal, garlic, and parsley in a large bowl and put aside.
  2. Mix the bread, beef stock, Parmesan cheese, romano cheese, pepper, sea salt, eggs, and breadcrumbs together. Combine well, cover and refrigerate for at least 2 hours or over night.
  3. Roll into1-1/2 size balls and fry in 1' of olive oil until golden brown on all sides, or bake for 25 minutes at 375 degrees Fahrenheit - great either way.
  4. Meatballs may be added to your favorite sauce or eat them straight from the oven or pan.

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