Daddy's Sunday Night Meat Balls

Maggie May Schill


I have many fond memories of making these meat balls with my father as a child. A great big mess and a lot of fun.

pinch tips: How to Use a Meat Thermometer





10 Min


25 Min


Pan Fry


1/2 lb
ground chuck
3 Tbsp
olive oil, extra virgin
4 clove
garlic, minced
1 1/4 c
bread crumb, plain
1 tsp
1 tsp
black pepper
1/2 tsp
parsley flakes
1 1/4 tsp
basil, dried
1/2 tsp
ground sage
1/2 c
grated parmigiano-reggiano

Directions Step-By-Step


1-Heat your tomato sauce in preparation to making meat balls. Use your own favorite sauce recipe, your favorite canned/jarred brand or try my marinara recipe.

2-In a large skillet add your olive oil over medium heat.

3-In a large mixing bowl mix up all the rest of the ingredients until completely incorporated.

4-Roll your out meat balls from your mixture. Meat balls should be about inch and a half balls.

5-Once oil in pan is at smoking temperature, lay your balls out in the pan. Brown on one side and rotate. Keep rotating until all sides are browned.

6-At this point the balls are only about 3/4 the way cooked. Pour your hot pasta sauce over your balls and cook covered for 5-10 minutes until you are ready to serve.

And there it is.... my best recipe for meat balls. I served it over tri-colored pasta and garnished with some parm.

About this Recipe

Course/Dish: Beef, Meat Appetizers
Main Ingredient: Beef
Regional Style: Italian