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Italian Meatballs

Yankee Plus Dec 2015


Italian Meatballs
3 votes, 3.33 avg. rating (69% score)
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These Italian Meatballs are not too spicy, not too bland -- just right. Please handle gently as you form into balls.

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  • 3/4 pound ground beef
  • 1/4 pound bulk pork sausage
  • 1 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped
  • 1 clove garlic, minced
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 beaten eggs
  • 2 tablespoons olive oil


Mix all the ingredients except the oil and form into balls, handling as gently as possible. Brown in the olive oil. Cover with Tomato Sauce (see below) and simmer for 25 minutes. Serve with spaghetti.

Tomato Sauce


  • 3 tablespoons olive oil
  • 1 large Bermuda onion, chopped
  • 2 stalks celery, chopped
  • 1/2 green pepper, chopped
  • 1 clove garlic, minced
  • 4 cups canned, peeled tomatoes
  • 1/2 teaspoon thyme
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon sugar
  • 1/2 cup water


Sauté the onion, celery, green pepper and garlic in the oil for 5 minutes. Add the other ingredients and cook gently for 20 minutes. Pour the sauce over the meatballs and simmer for another 25 minutes before serving.
Updated Tuesday, May 6th, 2014

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One Response to Italian Meatballs

  1. Mike September 3, 2014 at 10:09 am #

    BREAD CRUMBS!!!!!!!!! Really!!! NO!! Use in its place day old Italian or French bread broken up soaked in milk for about 15-20 minutes. Then squeeze out the milk and add the bread. Save the milk if you need to moisten the meata ballsa. Raised by a nice old Italian mama. The more fat in the meat the better. Brown then add to the sauce, slow simmer. Never boil. Once you add meat to the sauce it now is a gravy.

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