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


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


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.

About Baked Old School Meatballs

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