Italian meatballs
Cook time
Total time
My mom's recipe for classic Italian meatballs.
Serves: 8
  • 2 pounds ground meat (can use combination of beef, veal, and pork or all beef) (fresh is best, try not to use frozen)
  • 3 to 4 cloves of garlic
  • ½ small onion
  • handful of fresh basil
  • handful fresh parsley
  • 2 eggs
  • 1 tablespoon olive oil
  • ¼ cup heavy cream
  • ½ cup breadcrumbs (or 2 slices white bread, crumbled)
  • ½ cup Parmesan cheese, grated
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • oil for frying
  • marinara sauce for cooking and/or serving
  1. Place ground meat in a large bowl and set aside
  2. In a food processor or blender, add garlic, onion, basil, parsley and egg and process until smooth (note the photo shows large pieces of herbs, which I forget to process!)
  3. Add this mixture to the meat followed by oil, cream, bread crumbs, cheese, salt and pepper
  4. Lightly combine (try not to compress mixture too much when mixing)
  5. Let sit in the refrigerator, covered, for at least 1 hour or overnight if possible to enable flavors to marry
  6. Form into 16 to 18 balls (golf ball size) and set aside.
  7. Heat about 1 inch of oil in non-stick skillet over medium high heat and then lightly brown the meatballs in batches
  8. Place browned meatballs in a pot of spaghetti sauce and cook over very low heat (or in crockpot on low) for 3 to 4 hours.
Recipe by Feeling Foodish at