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Authentic Italian Meatballs
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Incredibly simple meatballs that yield very tender and flavorful results. Made with ground beef, bread crumbs, herbs, and parmesan cheese and simmered a few hours in the sauce of your choice.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
1 comment
ingredients
1 pound ground beef
1 egg, beaten
1/4 cup milk
1/2 cup dry bread crumbs
1/2 teaspoon salt
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1/4 cup grated parmesan cheese
6 cups pasta sauce (jarred or homemade)
directions
Combine all the ingredients in a large bowl and mix by hand. Let stand for 15 minutes.
Bring the pasta sauce to a simmer in a large saucepan or Dutch oven. Roll the meat by hand into golf ball sized meatballs and drop into the simmering sauce.
Let simmer over low heat for 3 hours. Serve over pasta.
nutrition data
407 calories, 27 grams fat, 12 grams carbohydrates, 26 grams protein per serving. This recipe is low in carbs.
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reviews & comments
I have yet to try this recipe. I havebeen browning my meatballs by frying/baking for 40+ years. This recipe and the comments have emboldened me to give the "cook in sauce (GRAVY in New Jersey!)" method a try. I'll keep you posted...
December 3, 2016
Second time making this recipe for meatballs. So simple and delicious! This the only one I will use, everyone loves it!
August 25, 2013
This sauce was a nice, not-too-spicy change of pace from some of the amped-up spaghetti sauces that seem popular nowadays. The meatballs had a good texture and were very moist. The recipe didn't actually call for noodles, but I think most cooks can figure that part out without having to be told!
August 25, 2013
I don't have an Italian grandmother so I can't say whether or not these are truly "authentic" Italian meatballs, but I can say they were delicious! They were incredibly tender but didn't completely fall apart either. Good flavor and texture. I used a very simple spaghetti sauce with them (because I wanted to taste the flavor of the meatballs, not the sauce) and served it all over angel hair pasta. Excellent recipe, regardless of its authenticity!