Meatballs Italiano

Meatballs Italiano

  • Prep Time: 25 mins
  • Total Time: 45 mins
  • Yield: 24meatballs

    • About This Recipe

    “Tender & delicious meatballs adapted from a recipe used at Dan Marino’s Town Tavern in Florida. You don’t need teeth to eat these!!”

    Ingredients

  • 2 1/2 lbsground beef
  • 3cupsfresh breadcrumbs
  • 1/4 cupfresh minced garlic
  • 2cupsromano cheese
  • 3largeeggs( beaten)
  • 1cuponion( finely diced)
  • 1/4 cupItalian parsley( finely chopped)
  • 1tablespoonkosher salt
  • 2teaspoonsblack pepper( coarsely ground)

    • Directions

  • Preheat oven to 300 degrees.
  • Combine onion, garlic & parsley.
  • In large bowl, mix all ingredients until smooth.
  • Form into 2″ balls.
  • Place meatballs on a jelly roll pan (or use a cookie sheet with a “lip”).
  • Place tray in oven and pour about 1/2 cup of water into pan.
  • Bake for 20 minutes.
  • Remove tray from oven and pour off liquid.
  • Serve with your favorite Italian sauce and pasta.

    • Reviews

  • “Kelly I used lean ground Lamb and these meatballs were fabulous.Had some frozen homemade gravy so served that on the side with Mashed potatoes, baby carrots and snowpeas, Very, very good Thanks”

  • “I thought that these were good meatballs, however the cheese flavour overpowered all the other flavours. “

  • “Five Stars all the way!! After so much turkey and trimmings.I was craving italian.and this recipe hit the spot. It was also very simple to make and really added to my spaghetti sauce.”

  • “I loved these meatballs,best meatballs I have ever made. I used a little less cheese and it was parmesan because thats all I had and they were still great. Thanks for this receipe.”

  • “My kids love spaghetti and meatballs and I usually use the frozen meatballs to save time. But I wanted to give these homemade meatballs a try. I followed your recipe exactly and they were wonderful. Very tender and well seasoned. I served them with my own homemade marinara sauceand we had a 5-star meal. Thanks Kelly”

  • “Yummy! Very easy to make and tasted great as meatball subs the next day.”

  • “Good, good.Added fresh herbs from the greenhouse-the required parsley with a little thyme, Cuban basil, oregano for a bit more spice.Thanks for the posting.”

  • “Delicious!I cut the recipe in half, and used parmesan cheese (personal preference), they were GREAT!”

  • “Five Stars ten times over. Had a meatball marathon doing up several recipes and these fabulous tasting meatballs won unaminously!! Worth the little extra expense of the cheese. Marvelous!!MMMMMMM Bring on the Canadian Beef!”

  • “Best, bar known!”

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