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
1 c
finely crushed crackers
1/2 c
4 medium
mushrooms, diced (opt)

How to Make Melt in your mouth Italian Meatballs


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

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About Melt in your mouth Italian Meatballs

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

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