Randy's Meatballs

Randy's Meatballs Recipe

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Penny Burdge


Love these for appetizers, plain or dressed with barbecue sauce or marinara.


☆☆☆☆☆ 0 votes

About 12, 4 oz. servings
30 Min
30 Min


  • 2 lb
    lean ground beef
  • 8 oz
    ground pork
  • 2 c
    breadcrumbs, italian style
  • 1 c
  • 1/2 c
    fresh parsley, minced
  • 4 large
  • 2 clove
    garlic, minced
  • 1 medium
    onion, minced
  • ·
    salt and pepper to taste

How to Make Randy's Meatballs


  1. Mix all ingredients well, but gently in a large bowl. Refrigerate for 30 minutes.
  2. Roll into meatballs. 1 inch diameter is good for appetizers. 1 1/2 inch size is good for spaghetti and meatballs.
  3. Place the meatballs on a jelly roll pan that has been lined with parchment and bake for 25-30 minutes at 350 degrees until instant read thermometer registers 160 degrees internal temperature.

Printable Recipe Card

About Randy's Meatballs

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

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