Baked Old School Meatballs

Diana Perry


An updated, slightly leaner version of the old time Italian meatball. Baking the meatballs makes them less greasy, and still give a slight browning that adds flavor to the sauce. These can be made ahead and frozen to have on hand for a quick appetizer or easy meal with a good commercial spaghetti sauce.

★★★★★ 1 vote
8 hungry people with left overs
30 Min
10 Min


Add to Grocery List

1 lb
ground chuck
1 lb
ground lean pork
1 lb
ground veal, or turkey breast
5 slice
sandwich bread, with crusts removed
1 c
evaporated skim milk
1 c
egg beaters, or 3 large eggs
1/4 c
parsley, chopped
1-1/2 Tbsp
minced garlic
1-1/2 tsp
mrs. dash italian seasoning
1 tsp
sea salt
1 tsp
freshly ground black pepper
several sprays of olive oil

How to Make Baked Old School Meatballs


  • 1Soak the bread in the milk until the milk is absorbed; add to the meats with the egg beaters/eggs; mix in gently and add all the other ingredients except the sprays of olive oil. Do not over mix-keek it gentle until it is combined.
  • 2Line a cookie sheet with aluminum foil, or parchment paper. Preheat oven to 400 degrees. Place a cooling rack on the pan; roll the meatballs to about 1-1/2" place on the rack -- don't crowd them too close . Spray with the olive oil cooking spray..
  • 3Bake for about 10 minutes, or til they lightly brown.
  • 4Add to the Sunday gravy, and cook about 1-1/2 to 2 hours.

Printable Recipe Card

About Baked Old School Meatballs

Course/Dish: Beef, Turkey, Pork
Main Ingredient: Beef
Regional Style: Italian
Other Tag: For Kids

Show 1 Comment & Review

22 A+ Back-to-school Recipes

22 A+ Back-To-School Recipes

Kitchen Crew @JustaPinch

It's time to go back, back, back to school again! Check out these quick and easy dinner recipes that the entire family (yes, we said entire family...even the picky eaters)...