top of page
  • Writer's pictureCheyenne

Italian Meatballs


1 lbs ground beef

1 lbs ground pork

1/3 cup onion, finely chopped

2 eggs

½ cup parmesan, freshly grated

2/3 cup breadcrumbs

½ cup fresh parsley, chopped

4 cloves garlic, minced

1 ½ tbsp Worcestershire sauce

1 tsp Italian seasoning

½ tsp garlic powder

1 tsp salt

½ tsp black pepper


  1. To large bowl, add all ingredients. Use large spoon or your hands (the best tool!) to get in there and mix until everything is just combined. Don’t over mix or you may end up with tough meatballs

  2. Scoop out 2 tbsp amounts (or any desired size, really) and roll into balls

  3. Meatballs are now ready. You can pan fry in a little oil, bake for 25-30 minutes in a 400 F oven, or you can place on a baking tray and place in the freezer. Once frozen I transfer them to a ziplock bag.

bottom of page