Meatballs Italian Style. These Italian meatballs use a standard mix of ground beef and ground pork, with added flavor from parsley, garlic, and dried herbs. Bake up a batch, mix them with your favorite spaghetti dish, and dinner is served! Serve Homemade Italian Meatballs for an easy dinner and leftovers on a bun for lunch.
We even love meatless pasta recipes. But every so often we just have to take it. I was looking for a new meatball recipe to use with my from scratch spaghetti sauce. You can cook Meatballs Italian Style using 9 ingredients and 2 steps. Here is how you cook that.
Ingredients of Meatballs Italian Style
- You need 1 lb of ground beef.
- It's 2 of eggs, well beaten.
- Prepare 3/4 cup of Italian seasoned bread crumbs.
- Prepare 1 tsp of salt.
- It's 1 of black pepper to taste.
- It's 1 1/2 tbsp of basil.
- Prepare 1/4 tsp of garlic powder.
- It's 1/4 cup of grated Romano cheese.
- You need 1/4 cup of cooled spaghetti sauce (makes them moist and soft).
Had an old world Italian lady tell me that was the secret to her meatballs! I don't want to blow my own horn, but I'm determined to do everything I can to make you want to try these meatballs and if that means a mini brag sheet, then so be it. So here we go: "Your meatball recipe is the same as my Italian Nonna! Love the idea of soaking the bread in onion juice rather than milk….
Meatballs Italian Style instructions
- Mix all ingredients well and shape into golf ball size. Pace in a non-stick baking pan or stay with pan coating..
- Bake in a preheated oven @ 375°F for 15 minutes. Drop in spaghetti sauce and let simmer for 1 hour. Makes about 15..
The secret to these homemade beef meatballs is a trifecta of ground beef, ground pork, and Italian sausage. They're extremely easy to make and can be made ahead of time for an easy weeknight dinner. Here's a great, classic recipe for Italian-Style Meatballs that my husband Jack has really perfected over the years. These moist, tender Italian-Style Meatballs are a savory combination. Meatball Nirvana "I just made these tonight, and I'll never make another recipe again." - Kat Kramer.
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