Mama's Homemade Meatballs

Fred Alam


Like my pasta sauce, I learned this from watching my mom make them. Like my mom, I seldom use measuring equipment so the measures in the recipe are just a starting point. You can adjust them to your taste. Its a great addition to a Sunday pasta dinner. If this recipe makes more than you need they freeze well. Just put the extra into a zip lock bag or vacuum seal bag if you have one after they come out of the oven and have cooled. When you need them just take them right from the freezer and put them right in your sauce.

pinch tips: How to Use a Meat Thermometer




makes up to 60 meatball (depending on size)


20 Min


2 Hr 30 Min




2 lb
ground beef (i like to use 90%)
1 c
bread crumbs (seasoned or unseasoned)
1 medium
onion, finely diced
whole eggs
2 Tbsp
parsley flakes
1 1/2 Tbsp
oregano, dried
1 1/2 Tbsp
basil, dried
2 tsp
mint, dried
1 1/2 tsp
granulated garlic
1/4 c
1/3 c
1/2 c
parmigiano-reggiano, grated

Directions Step-By-Step

Put ALL ingredients in a large bowl. Mix with hands. Do not over mix or your meatballs will come out hard.
Scoop out (I like to use a small ice cream scoop) amount for the size meatball you want to make. Place on a large cookie sheet. continue until all of the mixture is used up.
Now. with wet hands, roll each scoop into a uniform ball. Again, don't over do it so as not to have little rocks for meatballs.
Place cookie sheets into a 350 deg. oven and bake for about 20 to 30 min.
When they are done, remove from cookie sheet and add to your favorite pasta sauce and continue to cook for about 2 hr. or so. Serve over your pasta of choice.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Italian
Other Tag: Heirloom