My Italian Meatballs

Deb Lund


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.


☆☆☆☆☆ 0 votes

32 meatballs. Most will eat at least 2
1 Hr
1 Hr 30 Min
Stove Top



  • 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.

Printable Recipe Card

About My Italian Meatballs

Course/Dish: Pasta
Main Ingredient: Beef
Regional Style: Italian
Other Tags: Quick & Easy Heirloom

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