Melt in Your Mouth Meatballs

"I have been making these meatballs since I was a little girl, I was raised in NYC, I'm Italian, I recently had a fundraiser and I sold over 400 meatballs in one day!!! These are delish, I would love to share it with you."
photo by lazyme photo by lazyme
photo by lazyme
photo by lazyme photo by lazyme
Ready In:
1hr 20mins




  • Put ground beef in large bowl,
  • Add the egg and the bread crumbs.
  • Sprinkle garlic powder, oregano, salt/pepper, there is no measuring for that, just sprinkle.
  • Mix meat mixture with clean hands.
  • Add about 1/4 cup water. The meat mixture will be soft.
  • In a large cooking pot, put sauce, start heating up the sauce, have it set on medium.
  • Now take about 2 tablespoons of meat and gently roll in ball, gently put each meatball in the sauce, (yes it will be raw) do not fry the meat balls before the sauce).
  • Do this until all the meatballs are in the sauce, cook for 1- 3 hours max. The longer the better. Delish!

Questions & Replies

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  1. holdingmyhorses
    Excellent! I used ground turkey (since that was all I had) and a large heel from a loaf of sourdough bread. Oh my goodness.....delicious. And my red meat loving husband grunted and gave it two sauce covered thumbs up.
  2. Pokey in San Antonio
    Kitten--these were the best. For years, I bought frozen meatballs for my grape jelly/chili sauce appetizers. This year I decided to make my own. Oh what a difference--they were a hit. Actually, these are too good for that. I plan to make again for my next spaghetti and meatballs.
  3. lazyme
    Yummy meatballs! I made these as directed and cooked them for about 2 hours. I couldn't wait any longer because they smelled so good. I served them as an appetizer, and then used the leftovers over spaghetti. Very nice both ways. Thanks Denise's. Made for Fall PAC 2009.
  4. sugarpea
    I have to tell you, I didn't have high expectations for such a simple, few ingredient, one type of meat recipe. Wow, was I wrong. Tender, flavorful meatballs were my reward after three hours of slow simmering. We're having this one again and I plan to double the meatballs and put half, uncooked, in the freezer. Thank you so much, Denise, for sharing this with the rest of us. If you're checking this recipe out, do yourself a favor and give it a try.


I have been cooking since I was a little girl, I owned a restaurant in San Diego, and plan to open up a Sub SHop next year. I love to cook.I can cook just about anything,
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