Meat Balls -- Italiano

Gary Hancq


These are the compliment to my Spaghetti Sauce -- Italiano, and Baked Spaghetti -- Italiano, (Which see), just enter those terms.

Fried Chicken is my favorite accompaniment, whenever spaghetti is placed in front of me.

To me, the two just go together.

pinch tips: How to Use a Meat Thermometer



14 to 20 Meatballs


20 Min


1 Hr


1 lb
ground beef
1 lb
ground pork
1 1/2 c
bread or cracker crumbs - unseasoned
medium to large onion diced fine
3 Tbsp
italian seasoning dry
1 Tbsp
parmesan cheese - grated
eggs uncooked
1 tsp
salt or to taste
1/2 tsp
black pepper

Directions Step-By-Step

Mix all ingredients in large bowl or food processor. I use a large bowl and mix and mash all together with a wire potato masher. Starting with the raw eggs on top of everything. You could use your hands.
When everything is well mixed and distributed, form into golf ball sized balls. Should make between 15 and 20 balls.
Then saute, brown and cook in large frying pan to which you have added a little olive oil and butter. Turn often until well cooked. Or rustle the pan and they will turn and cook evenly.
Place on paper towels to absorb oil. Serve with favorite sauce or refrigerate or freeze a portion. These freeze well for a couple of months..
Note: See my Spaghetti Sauce -- Italiano. My Baked Spaghetti -- Italiano will be added soon, utilizing these ingredients.

About this Recipe

Regional Style: Italian
Other Tag: Quick & Easy