Italian Meatballs For Appetizers or Spaghetti

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The Best Recipe; Italian Meatballs

The perfect recipe for Italian meatballs using both beef and pork, onion, eggs, bread crumbs, milk, garlic, spices and parmesan cheese.

These meatballs will make for a perfect appetizer or added to a pasta dish like spaghetti and meatballs.

How To serve Italian Meatballs

This recipe is focused on making 1-ounce and 2-ounce meatballs. The 1-ounce meatballs make for an excellent snack. Just warm them up and eat them right from the fork.

Serve two or three of the 2-ounce meatballs with spaghetti and marinara pasta sauce.

Recipe For Italian Meatballs

For this recipe I usually make twenty-two 1-ounce meatballs and twelve 2-ounce meatballs.

I use the smaller meatballs usually for appetizers or as a snack when we travel and the larger meatballs for serving with spaghetti.

I highly recommend using a kitchen scale so the meatballs are uniform in size and shape.

Ingredients:

• 1 cup bread crumbs
• 1/2 cup whole milk
• 1 pound ground beef
• 1 pound ground pork
• 2 eggs
• 1 large yellow onion chopped
• 3 cloves garlic minced
• 1 teaspoon pepper
• 2 teaspoons salt
• 1/2 teaspoon red pepper flakes
• 1 teaspoon Italian spices (herbs)
• 2 Tablespoons freshly parmesan cheese grated using a microplane (bottled parmesan cheese can be used but the freshly grated cheese is much better)
• 2 Tablespoons Italian parsley chopped

Directions:

Preheat oven to 425 degrees Fahrenheit.

Combine Ingredients and Make Meatballs

In a large bowl combine all ingredients until thoroughly mixed.

Using a kitchen scale make meatballs. I like to mix it up and make twenty-two 1-ounce balls and twelve 2-ounce balls.

Place prepared meatballs on a baking sheet covered with foil.

Bake

Bake meatballs for 15-20 minutes or until slightly browned.

Making meatballs ahead or have leftovers?

This recipe can make more meatballs than can be used in one setting (usually). So, instead of letting them go to waste why not vacuum pack them for the freezer.

I often make this recipe in advance and put the meatballs in a vaccum seal bag and use a FoodSaver. That way I can pack about 10-15 meatballs and pop them into the freezer until ready to use.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING ITALIAN MEATBALLS AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

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