Go Back
+ servings

Italian meatballs

My mom's recipe for classic Italian meatballs. Makes about 16 to 18 meatballs
Course Main Meal
Cuisine Italian
Cook Time 4 hours
Total Time 4 hours
Servings 8 people
Calories 400kcal
Author Marie


  • 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
  • 1 handful fresh basil
  • 1 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


  • Place ground meat in a large bowl and set aside
  • 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!)
  • Add this mixture to the meat followed by oil, cream, bread crumbs, cheese, salt and pepper
  • Lightly combine (try not to compress mixture too much when mixing)
  • Let sit in the refrigerator, covered, for at least 1 hour or overnight if possible to enable flavors to marry
  • Form into 16 to 18 balls (golf ball size) and set aside.
  • Heat about 1 inch of oil in non-stick skillet over medium high heat and then lightly brown the meatballs in batches (they can also be baked at 350 degrees for about 20 minutes depending on size)
  • 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.


Calories: 400kcal | Carbohydrates: 6g | Protein: 24g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 136mg | Sodium: 535mg | Potassium: 357mg | Fiber: 1g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 1.3mg | Calcium: 120mg | Iron: 2.8mg