Italian Meatballs with cabbage

gaynel mohler


This meal is so good, and the parmasean cheese in the meatballs makes them very deluctible. I prepare the meat the day before so the flavors mingle, plus making the preparation time easier. I also double the meatball recipe because you can't help but sample one or two before the dish is totally done.

★★★★★ 1 vote
1 Hr
1 Hr


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1 slice
white bread firm
1/3 c
warm milk
3 slice
1 lb
ground chuc
1 tsp
1 Tbsp
chopped basil
3 Tbsp
parmesan cheese
2 Tbsp
grated onion
1 c
bread crumbs, dry
1/3 c
olive oil, extra virgin
1 1/2 lb
fresh cabbage
2 Tbsp
olive oil, extra virgin
1 tsp
mince garlic
1 can(s)
diced tomato
1 medium
onion chopped

How to Make Italian Meatballs with cabbage


  • 1soak bread slice in warmed milk, set aside
  • 2simmer bacon in small skillet with 1/2 cup water covering it for 5 minutes, when cool,drain and chop finely
  • 3combine meat, bacon, egg, spices, bread pulp, grated onion, parm cheese refridgerate for a couple hours or overnight. shape into 1 1/2 inch balls. dredge in bread crumbs and saute in olive oil. drain on paper towels and keep warm in oven
  • 4shred cabbage into 1/4" strips. add the 2 tbs oil to meat drippings. sauute garlic until golden, add onions and cabbage. cook on low heat, covered stirring occassionally until tender.about 40 minutes. add salt and pepper to taste. add drained tomatoes and turn up heat, cook 10 minutes. stir in meatballs and heat all thru.

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