Best Meatballs I

Best Meatballs I

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  • Prep Time


  • Total Time


  • Servings



  • 1

    # (combined) ground beef, pork & veal

  • 3

    large eggs, lightly whipped

  • 1

    Cup grated Romano Locatelli cheese

  • ¾

    Cup bread crumbs

  • 4

    cloves garlic, minced

  • 2

    TBL Italian Parsley, finely chopped

  • ¼

    teas black pepper

  • ½

    TBL kosher salt


Do all the mixing by hand. In a large bowl, mix the ground meat with the eggs. Add the cheese, bread crumbs, garlic, parsley, pepper & salt. Mix well to make sure all the garlic does not end up in one meatball. Roll the meat into balls roughly 2" in diameter. You should get 18-20 meatballs per pound. Preheat the oven to 375. Place the meatballs on a rack inside a rimmed cookie tray and bake for 12 minutes on one side then 10 minutes on the other.


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