Old Time Italian Meatballs

Mary Beam


I've been making these ever since I can remember. Probably one of the first things my Mom taught me to make. Since I never really learned measurements for this, I made them today using measuring instruments, so I could post a fairly accurate recipe. They're probably a little bit different each time because I don't measure, but this is a staple recipe in most Italian homes, give or take this or that, according to taste. Manji! Manji!

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15 Min


25 Min


1 lb
ground beef, 80/20 ratio
1 large
1/2 c
grated parmesan, fresh or dry
1/3 c
1/2 c
1 tsp
garlic powder
1 tsp
italian seasoning
1 tsp
seasoning salt
1 tsp
ground black pepper
2 tsp
dried minced onion
1/4 c
italian parsley, chopped, or 2 tbl dry

Directions Step-By-Step

Put all ingredients in a bowl and mix together well. Using your hands is the only way to get a good mix, in my opinion, but you could use a food processor.
Shape into golf ball sized balls.
Now here's your choice. Drop the uncooked meatballs right into your sauce and simmer for at least 40 minutes, or longer if you wish. Or, you can do as I usually do and put them on a pan in the oven at 350 degrees for about 25 minutes. I like them to be browned up and a bit crunchy on the outside.
At this point, if you used the oven method, you can put them in your sauce for about 15 minutes, or just serve covered with sauce.

About this Recipe

Course/Dish: Beef, Meat Appetizers
Regional Style: Italian
Other Tags: Quick & Easy, For Kids, Healthy