Italian Meatballs

"These are so handy to have on hand for those busy days or unexpected company, that is if you can hold on to them that long. I had to get them in bags before my husband made a full meal without the sauce. They can be used in sauces, wedding soup, as part of the entree with vegies, with dips, let your imagination go. I sometimes serve these with my Marinara sauce here at recipezaar. Talk about a quick meal! All I know is I didn't make enough..."
photo by  Pamela photo by  Pamela
photo by Pamela
Ready In:
1hr 30mins
96 meatballs


  • 4 lbs lean ground beef
  • 1 lb ground pork loin
  • 4 cups Italian seasoned breadcrumbs (I use Uncle Bill's recipe, except instead of dry parsley I like fresh)
  • 8 eggs
  • 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.

Questions & Replies

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  1. I halfed this recipe because I didn't have enough eggs to make a full batch but next time I willmake sure I have enough. I left out the pine pinenuts, but made everything else as directed. This is a great addition to my OAMC collection. I look forward to trying using these meatballs up with something from my public cookbook "OAMC-stuff to do with meatballs", thanks for sharing this recipe!
  2. These meatballs are wonderful...moist, tender and full of flavor! I believe keeping the meat cold is the secret. I cooked some of them in my favorite spaghetti sauce for supper tonight. The rest went into the freezer for future soups, appetizers and entres. Thanks for sharing, Glitter. This is a keeper for sure.


I am an avid cook and recipe collector. I've been cooking since I was 9 yrs. old. I am the first American from my family so I cook many different European dishes, everything from west to east. If I had a month just to do what I would like to do...I would like to cook that month with a famous chef. I also write a bulletin for a Service to Mankind organization. Since I collect recipes anywhere I can see them, I've been asked to share them with my readers. So this site is wonderful not just for me!
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