Melt in your mouth Italian Meatballs

Lynn Socko


This is one of those "I can't make just a little bit" recipes. I make extra meatballs & freeze them for meatball subs or meatballs & bowties, the list is endless. However, this recipe can certainly be halved if you don't care to make so many.


★★★★★ 6 votes

This recipe made 100 small meatballs
30 Min
30 Min


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  • 2 lb
    ground beef
  • 19 oz
    package, sweet italian sausage
  • 2 Tbsp
  • 1 Tbsp
    bold & spicy mustard
  • 2 Tbsp
    worchestshire sauce
  • 1 Tbsp
    garlic powder, onion powder, mrs. dash tomato & basil, italian seasoning
  • 1 tsp
    black pepper
  • 2 Tbsp
    olive oil
  • 2
  • 1 c
    finely crushed crackers
  • 1/2 c
  • 4 medium
    mushrooms, diced (opt)

How to Make Melt in your mouth Italian Meatballs


  1. In a large bowl, crumble ground beef & italian sausage & add mushrooms.
  2. In small bowl mix together, garlic pwd., onion pwd., pepper, tomato & basil, italian seasoning.
  3. In another small bowl mix together olive oil, ketsup, mustard, worchestshire sauce, olive oil, & eggs.
  4. Add dry ingredients including crackers to meat, mix slightly, add wet ingredients, mix by hand until well incorporated.
  5. Roll up meatballs & place on baker's rack. I used a teaspoon as a guide for these. Bake (small) meatballs on 325* for 30 minutes.
  6. I then place meatballs in my Meatless Spagetti Sauce & simmer for 30 minutes.

Printable Recipe Card

About Melt in your mouth Italian Meatballs

Course/Dish: Beef, Pork
Regional Style: Italian
Other Tag: Quick & Easy

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