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When I was a teen my girlfriend's mother, Italian of course, offered me one of her meatballs. I loved them. So of course I had to try to duplicate hers. This is pretty close.


  • For each pound of meat I add one beaten egg
  • 1/2 cup dried bread crumbs or cracker crumbs,
  • up to 1/2 cup finely chopped onion (optional)
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tbsp. dried parsley
  • 1 tsp. garlic salt
  • 1/4 cup Kraft Parmesan or Romano cheese for each pound of meat.


  • Mix it well with your hands and then with a small bowl of with water beside you wet your hands and roll enough of the mix to make a ball of about or slightly smaller than a golf ball.
  • Stick these in a single layer in a baking pan and bake at 400 degrees for about 20 minutes.
  • You can also fry these but baking is easier.
  • If you bake them then when you take the pan out of the oven give the pan a few shakes to break off the cooked out blood and juices. Either put them in a strainer or at least on a paper towel to drain.
  • You can freeze these as is or use them in the sauce for spaghetti and meat balls.
  • **I personally prefer the taste of these after frying than baking.

Categories: European 
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