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Best Ever Meat Balls

The very best meatballs that I have ever eaten!



•  ¼ cup finely grated parmesan cheese

•  ½ small onion, finely chopped

•  2 cloves garlic, finely chopped

•  ¼ cup parsley leaves, coarsely chopped

•  ½ pound (8 oz) ground beef

•  ½ pound (8 oz) ground pork

•  ½ cup breadcrumbs (I like Pepperidge Farm-Herb Seasoned)

•  ¼ cup plus 2 Tbsp milk

• 1 large egg, beaten

• 1 tsp sea salt

•  ½ tsp dried oregano

•  ½ tsp black pepper

•  2 Tbsp olive oil







       1.  In a large bowl, lightly mix together all ingredients


                except olive oil.  I use glove covered  hands and treat


                the mixture like I'm making biscuits (light touch).

2.  Start forming mixture (2 Tbsp each) into 1½-inch

     meatballs*, still using gloves if you prefer.  It helps to wet

     your hands or gloves to keep meat from sticking.  Place

     on a lined baking sheet and set aside.

     Should have around 16 or more.

3.  Heat olive oil in a large skillet over medium heat

     until hot.  Add meatballs in a single layer to the skillet,

     don't crowd; and cook until brown; keep turning until

     all sides are brown; repeat with rest of meatballs. 

4.  A t this point they can be cooked in a sauce,

     refrigerated (1 day) or frozen. 

* I like to portion my meatballs with scoops like this.


•  The meatballs can be frozen cooked or uncooked.  


•  To freeze: place on baking sheet, freeze, then pour into

    a freezer bag.  I like to use my foodsaver for this.

•  Our marinara recipe can be found here.



best meatballs, delicious meat balls

Pasta with Meatballs_edited.jpg
Uncooked Meatballs
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