Italian Meatballs

Recipe by glitter
READY IN: 1hr 30mins


  • 1
    lb ground pork loin
  • 4
    cups Italian seasoned breadcrumbs (I use Uncle Bill's recipe, except instead of dry parsley I like fresh)
  • 2
    cups milk
  • 1
    cup freshly grated parmesan cheese
  • 1 - 1 12
    cup fresh parsley, chopped very fine
  • 4
    cloves garlic
  • 12 - 1
    teaspoon freshly ground nutmeg
  • 1
    cup pine nuts (optional)
  • salt & freshly ground black pepper


  • Combine all your ingredients in a large steel bowl, preferably cold to begin.
  • Mix all ingredients thoroughly.
  • Let stand for 1/2 hour, to blend the ingredients-- I loosely put a wax paper over the top and put the meat back in the fridge.
  • Shape into medium size meatballs about 2 1/2" or so.
  • You can fry them at this point if you like-- but I like them beautifully round so I put them in the oven for 1/2 hour at 350* When using them in your own sauce for spaghetti, gentely cook them on meium-low for 1 hour so they absorb the flavors of the sauce or any other food you are cooking them with.
  • If you are freezing them: After baking, let them cool.
  • Place in Zip-loc bags and store in freezer until ready for use.
  • You can quadruple this recipe and make as many as you wish.
  • it is fast and easy.
  • This recipe makes approx.
  • 96 meatballs.