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Four Seasons Meatballs


Meatballs a la Frankie Valli

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  • A "whole-lotta" fresh breadcrumbs (about 1.5 cups)
  • 1 About 1 cup milk (warm)
  • 1 lb ground beef
  • .5 lb ground pork or veal
  • .5 cup freshly grated parmesan cheese
  • 2 T chopped fresh flat-leaf parsley
  • 2 teaspoons kosher salt
  • .5 teaspoon freshly ground black pepper
  • 2 teaspoons dried oregano
  • 2 cloves minced garlic
  • 1 extra large egg, beaten
  • Tomato sauce



Step 1

Remove all jewelry, especially rings, and wash hands. Soak breadcrumbs in warm milk for a few minutes. Add the remaining ingredients and combine with jewelry-free, clean hands. Roll mixture into sizeable balls (about 2 inches in diameter). Brown meatballs well in frying pan with olive oil. Finish cooking in a simmering pan of Italian gravey (i.e. tomato sauce). Serve meatballs (garnish with parsley, freshly grated parmesan) over pasta with a piece of crusty bread on the side.

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