Italian Meatballs

Ingredients for Italian Meatballs

  • 1 lb ground pork

  • 1 lb ground beef

  • 1 lb ground veal

  • 2 cups fine dry white bread crumbs

  • 2 cups freshly grated parmigiano-reggiano cheese

  • 1/2 cup chopped fresh Italian parsley

  • 3 garlic cloves, peeled and chopped fine

  • 2 large eggs

  • 2 teaspoons salt

  • 2 teaspoons fresh ground black pepper

  • all-purpose flour

  • 1/2 cup olive oil

  • 1/2 cup vegetable oil

  • 1 jar of your favorite tomato sauce

Directions for Italian Meatballs

  1. Crumble the pork, beef and veal into a mixing bowl.

  2. Sprinkle the bread crumbs, 2/3 cup grated cheese, the parsley, and garlic over the meat.

  3. Beat the eggs with 2 teaspoons salt and 1 teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don't overmix.

  4. Shape the meat mixture into 1-1/2 inch balls.

  5. Dredge the meatballs in the flour until lightly but evenly coated.

  6. Heat 1/2 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat.

  7. Place meatballs into the skillet, but do not over crowd. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from over browning.

  8. Remove the meatballs and place onto a paper towel line baking sheet or tray to drain the excess oil. Repeat until all meatballs are cooked.

  9. Into a crock pot or large sauce pan, add the browned meatballs to the tomato sauce and simmer until no trace of pink remains at the center of the meatballs, about 30 minutes.(on stove top use medium heat or medium-high setting on crock pot). Stir meatballs gently in the crock pot with a wooden spoon or shake the pan to move the sauce and meatballs, but not break them. When the meatball finish cooking, if using a crock pot, reduce heat temperature to warm setting and allow guests to serve themselves.

Recipe courtesy of