Home
Site Cooking Blog
Easy Recipes
Pasta
Fun Shopping
Sauces
Sausage & Meats
Pizza
Herbs & Spices
Italian Wine
Italian Cheese
Olive Oil
Cooking Methods
Italian Pantry
Cooking Basics
Cool Gadgets
Essential Tools
Cooking Regions
Cooking Classes
Cookbooks
Cooking Videos
Articles for Cooks
Cooking History
Time Savers
Related Links
About Us
Contact Me
Free Newsletter
Italian Food Blog

[?] Subscribe To This Site

XML RSS
Add to Google
Add to My Yahoo!
Add to My MSN
Subscribe with Bloglines

Italian Meatballs

Meatballs are easy to make and can be made in advance. Store them in the refrigerator for a few days or frozen for several months if kept in an air-tight freezer bag. Precook your meatballs before freezing, and you can quickly thaw them for spaghetti sauce; saving you time later when you don't want to cook meat for your sauce.

Ingredients:

  • 5 slices of Italian bread – one or two day-old or lightly toasted fresh
  • 1/4 cups chopped fresh Italian parsley
  • 2 tablespoons chopped fresh oregano or marjoram
  • 2 tablespoons chopped fresh Italian parsley
  • 3/4 lbs lean ground beef
  • 3/4 lbs ground veal
  • 3/4 lbs lean ground pork
  • 6 cloves garlic
  • 1/4 cup grated Parmesan or Romano cheese
  • freshly ground pepper to taste
  • Soak the bread in water or milk for 1 minute, then squeeze out the liquid. Mince the garlic cloves and chop the parsley and oregano.

    Combine all of the ingredients in a large mixing bowl. Form 2 inch meatballs and place on a baking sheet, lightly coated with cooking spray and cover the meatballs with foil. Bake covered with foil for 30 minutes in the oven set at 375°F. Then uncover and bake another 5-10 minutes until browned. Place the baked meatballs on a paper towel to soak up the extra fat.



    Return from Italian Meatballs to Italian Meat Recipes


    footer for Italian Meatballs page