Italian Meatballs

Prep Time
Cook Time
1h 10m
Ready In

"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."

Original recipe yields 6 servings


  • 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 1

Preheat oven to 350 degrees.

Step 2

In large bowl, line slices of bread, cover with milk and let soak for 1 minute.

Step 3

With electric blender, mix until mushy and well blended.

Step 4

Add remaining ingredients and mix well with hands.

Step 5

Shape into 1 inch balls and place on rimmed baking sheet and cook for 30 to 40minutes,until done.

Tips & Variations

No special items needed.

Bergy (RIP" Forever in our Kitchen)

Very tasty! I made small one bite size balls and enjoyed every mouthfull. The sauce is "Spicy Classico " a bought sauce. Served with a fresh salad. I love your photo with the meatball on the fork.

(20 Jan 2019)


I halved the recipe for three of us and served over spaghetti with a tomato, garlic and basil sauce meat sauce over it with a garden salad on the site with some garlic bread as well. The meatballs were a little on the dry side but that was my fault in just over cooking them by about 10 minutes or so. Other than that my only changes were partly from dietary reasons and family preferences in that due to dietary I omitted the onion salt and onion flakes and as they hate parmesan I substituted cheddar cheese and from my respective I have had always had problems adding milk soaked bread to my meat mix so used dried breadcrumbs till I got the texture I thought was right. From my half mix I got 26 meatballs each weighing about 30 about 30 grams but as mentioned they got just a little too much in the oven but overall a very enjoyable meal, thank you QueenBea, made for Alphabet Soup Tag Game.

review by:
(4 Sep 2015)


I doubled this recipe because we have a big family .I used all ground pork , ground from a loin . I used a small ice cream scoop to make the meatballs uniform . They came out wonderfully . This was my first attempt ever to make my own meatballs the family say's its a " do again " . Thank you for the recipe .

(9 Jan 2014)


These took a little while to make but I did a double batch so I could freeze some, so in the long run I will be saving time. They are delicious and I have used them to make spaghetti and meatballs and also meatball subs. I froze some to use for my sister's shower coming up and I know they will be so good with sauce. I made my meatballs on the small side so they made lots. This recipe will be cherished!

review by:
(18 Mar 2013)


I made these today and froze them for the freezer. I had to try one before I bagged them. They were very good. I didn't have fresh Parmesan so I used the "sprinkle from the can" type. Don't do that unless your in a pinch and then only use 1/4 cup and increase milk at least 1/4 cup. I didn't have Oregano so I used Italian seasoning. All in all they were very good and will be great to have on hand for quick dinners.

review by:
(18 Aug 2012)

Chef shapeweaver

I made these on 8/14/12 for the " Billboard Recipe Tag Game. For the meat 2 pounds of ground beef were used.And I did something that I rarely do,the recipe was made EXACTLY as it was written.:)I want to thank you for a very good tasting meatball, and can't wait to use this recipe in anything that calls for meatballs. Thanks for posting and, " Keep Smiling :) "

review by:
(14 Aug 2012)