Real Recipes From Real Home Cooks ®

my italian meatballs

Recipe by
Deb Lund
Rhinelander, WI

Restaurant quality meatballs in your home. These mouthwatering meatballs serve 10-15 people. I used to make these when I was younger, then life got in the way and frozen meatballs got better so this recipe fell by the wayside. I am retired now and cooking has once more become an artful expression. I hope your family enjoys these as much as I do.

yield 32 meatballs. Most will eat at least 2
prep time 1 Hr
cook time 1 Hr 30 Min
method Stove Top

Ingredients For my italian meatballs

  • 2 lb
    ground beef
  • 1 lb
    bulk italian sausage
  • 1 c
    bread crumbs
  • 1/2 c
    grated romano cheese
  • 2
  • 1 tsp
  • 1 tsp
    black pepper ground
  • 2 clove
    garlic minced
  • 2 Tbsp
    dried italian seasoning
  • 3 qt
    itaian sauce

How To Make my italian meatballs

  • 1
    Place your sauce in a large pot and warm to simmer.. You can use any Italian pasta sauce. I make my own, but that's a different recipe.
  • 2
    Put all the meatball ingredients in a bowl. Wash your hands.
  • 3
    Use your hands to combine all ingredients. This will take a little time. If your hands become cold, run them under warm(not hot) water. When they warm up resume mixing.
  • 4
    To make the meatballs, roll the meat between the palms of your hands until it forms a smooth, round ball.
  • 5
    Drop them carefully into the simmering sauce and cook for at least an hour. I cook them all afternoon at just barely a simmer. You will notice fat rising to the top of the sauce, skim this off before serving.
  • 6
    You can make these any size. This will make about 30-35 2 inch meatballs.
  • 7
    Ladle sauce and meatballs over spaghetti. An oil and vinegar salad, crusty bread and good chianti will round off this old word recipe.