Marvelous Meatballs

Wendy Rusch


Moist, Juicy, Tender yet almost Creamy bites of Yumminess.

So many things can be done with this meatball, anyway you choose, it's sure to be a hit! (ideas listed in instructions)

and BONUS...they freeze well for up to 3 months!

Enjoy! :o)

pinch tips: How to Use a Meat Thermometer





3 slice
bread, hard crusts removed
1/2 c
1 lb
ground beef
1 pkg
16-19 oz of sweet italian sausages, casings removed, if using links
1 medium
onion, small dice
2-3 clove
garlic, minced
1/2 c
parmesan cheese, grated stuff in a can/jar
1/2 tsp
sea salt
1/2 tsp
fresh ground black pepper

Directions Step-By-Step

Preheat oven to 400. Line a 11x17 pan (approx) with foil, set aside.

In a small bowl, add bread and pour milk over. Allow to stand 5 minutes.

(Bread is formulated for 3 average slices of white bread, if using something different you may need more or less)
Squeeze excess milk from bread, crumble into a large bowl, discarding milk, add in remaining ingredients. Mix well. Your hands will work the best. :o)
Shape into 1 1/2" balls. (a large cookie scoop works wonderfully) Place onto prepared pan, leave at least 1/2" between each meatball. Bake for 20 minutes. Enjoy!
As I said in the note above...These can be used so many ways.
- with your favorite marina sauce on a garlic toasted hoagie roll with provolone or mozzarella
- with your favorite spaghetti/marina sauce over pasta OR on a small bun with mozzarella as a slider.
- with a home made sweet and sour sauce over rice or egg noodles
- with a rich beef gravy over mashed potatoes
- or alone with caramelized onion and mushrooms over top (MY Favorite)

About this Recipe

Main Ingredient: Beef
Regional Style: American