Italian Meatballs

I buy my pasta sauce at the grocery. It's good stuff and avoids the necessity of hours in making the sauce. I like the brands that have an italian momma on the label.

Modified from the original recipe found on


  • 1 lb ground beef
  • 2 eggs
  • 1/4 cup milk
  • 1/2 cup breadcrumbs
  • 1/2 teaspoon salt
  • 1 tablespoon fresh parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fresh ground pepper
  • 1/2 cup grated locatelli cheese; hold back some for garnish.


  • Whip eggs in a large bowl. Add beef to whipped eggs and incorporate by hand.
  • Mix all other ingredients in a separate bowl then add to bowl with eggs and beef in stages to get a consistent distribution in the meat.
  • Roll meatballs to about the size of a golf ball. (wet your hands to prevent the meat from sticking to them while rolling the meat balls).
  • Drop raw meatballs into large (I use a stock pot) pot of sauce.
  • OPTIONAL - Move oven rack to middle slot and place meatballs on a sheet pan and broil in the oven for 10 minutes, turning them over halfway through.
  • Simmer meatballs in sauce for about 3 hours.
  • Serve hot and sprinkle with the cheese you hopefully remembered to hold back.


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