October 14, 2011
"I make loads of these at a time and freeze them in freezer bags for future use. These are great for meatball sandwiches, spaghetti and meatballs, meatballs and gravy, sauced meatballs or just about any recipe that calls for the addition of meatballs. I prefer using a mixture of ground pork and beef but I have used all the options listed with great results. Gluten free bread can be used in this recipe but you will have to soak it a little longer to moisten the bread."
- Serving Size: 1 (237.1 g)
- Calories 486.6
- Total Fat - 29.9 g
- Saturated Fat - 11.1 g
- Cholesterol - 246.2 mg
- Sodium - 662.7 mg
- Total Carbohydrate - 4.7 g
- Dietary Fiber - 0.6 g
- Sugars - 2.5 g
- Protein - 47.2 g
- Calcium - 152.7 mg
- Iron - 5.4 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Preheat oven to 350 degrees.
In large bowl, line slices of bread, cover with milk and let soak for 1 minute.
With electric blender, mix until mushy and well blended.
Add remaining ingredients and mix well with hands.
Shape into 1 inch balls and place on rimmed baking sheet and cook for 30 to 40minutes,until done.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting ground meat, look for a 90/10 lean to fat ratio for the best flavor and texture.
- If using gluten-free bread, make sure to soak it longer to ensure that it is moist enough to blend properly.
- For a gluten-free option, substitute the white bread with gluten-free bread and increase the milk to 3/4 cup to ensure the bread is fully moistened. This substitution will benefit those with dietary restrictions or who are looking for a gluten-free option.
- For a lighter option, substitute the ground beef with ground turkey. This substitution will benefit those looking for a lighter option that is still packed with flavor.
Vegetarian Meatballs Replace the ground beef with 2 pounds of cooked and mashed lentils. Replace the eggs with 2 tablespoons of ground flaxseed and 6 tablespoons of water. Mix the flaxseed and water together and let sit for 5 minutes; then add to the mixture.
Garlic Parmesan Roasted Broccoli - This simple side dish is the perfect pairing for Italian meatballs. The garlic and parmesan cheese add a delicious flavor to the broccoli and the roasting brings out the natural sweetness of the vegetable. It's a great way to add some extra veggies to the meal!
Garlic Herb Baked Fish: This light and flaky fish dish is the perfect accompaniment to the garlic parmesan roasted broccoli. The combination of garlic, herbs, and lemon juice creates a flavorful and aromatic dish that is sure to please. The fish is cooked in the oven, making it an easy and healthy option for a weeknight meal.
Q: How do I make the meatballs gluten free?
A: Use gluten free bread in the recipe and soak it for a longer time to moisten it.
Q: How do I make the meatballs healthier?
A: Use lean ground beef or turkey, reduce the amount of cheese and oil, and add more vegetables to the mixture.
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The Italian meatball recipe is said to have been invented by the Roman Emperor Marcus Aurelius in the 2nd century AD. He is believed to have served them to his troops as a nutritious and delicious snack.
Famous Italian-American actor and comedian, Joe Pesci, is known to have said that his mother's Italian meatballs were the best he ever had. He even went as far as to say that he would never be able to replicate them.