Aunt Annette's classic Italian meatballs that are incredibly juicy and flavorful.
- 1 lb ground beef
- 1 egg
- 3/4 cup Italian bread crumbs
- 3/4 cup water
- 1/4 cup Romano Parmesan cheese
- 1/4 cup fresh parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 clove garlic
1. Chop parsley and mince or crush clove of garlic.2. Mix all ingredients together. Form into balls about 2 inches in diameter if simmering in step 3, 1.5 inches in diameter if roasting in step 3.3. Gently place in sauce and bring to a boil. Reduce heat to low and simmer for 1 hour and 30 minutes, stirring occasionally. Alternatively, roast in a 400 degrees F oven on a greased cookie sheet for 7 minutes. Flip and roast for another 7 minutes or until the interior is completely brown and cooked.4. Serve with spaghetti and sauce! Enjoy!
DetailsPrep time: Cook time: Total time: Yield: 14 meatballs
**** DISCLAIMER: These pictures are from a batch made to feed a ton of people... We used 4 lbs of meat. The proportions in the recipe above are adjusted to use ONE POUND of ground beef and it makes about 14 (pretty large) meatballs.****
The ingredients! Nothing surprising, but I'm telling you, everything is fresh and the proportions are just right so these meatballs turn out perfectly.
Italian Bread Crumbs version.
Garlic crusher. My new favorite kitchen tool!
Add the Romano Parmesan cheese, an egg, parsley, Italian bread crumbs, water, salt, and pepper.
If you don't have the time and/or sauce quantities to simmer the meatballs, roast them in a 400 degree F oven on a greased cookie sheet for 14 - 15 minutes flipping once halfway through the roasting time. This cooking method makes the recipe very weeknight friendly!