Italian Meatballs

Italian Meatballs

Italian Meatballs


Makes 5 to 6 servings


1-1/2 pounds meat loaf mix* or lean ground beef
1/3 cup dry bread crumbs
1/3 cup grated onion
1/3 cup milk
1/4 cup (1 ounce) freshly grated Parmesan cheese
1 egg
2 cloves garlic, minced
1-1/2 teaspoons dried basil
1 teaspoon salt
1 teaspoon dried oregano leaves
1/2 teaspoon rubbed sage
1/4 teaspoon red pepper flakes
Marinara Sauce
Additional grated Parmesan cheese and hot cooked pasta (optional)

*Meat loaf mix is a combination of ground beef, pork and veal; see your meat retailer or make your own with 1 pound lean ground beef, 1/4 pound ground pork and 1/4 pound ground veal.


  1. Preheat oven to 400°F. Spray broiler pan with nonstick cooking spray. Combine all ingredients except Marinara Sauce, additional cheese and pasta in large bowl. Mix lightly but thoroughly. Shape to form meatballs using 1/3 cup meat mixture for each meatball.
  2. Place meatballs on prepared pan; bake 25 to 30 minutes or until instant-read thermometer inserted into meatballs registers 145°F.
  3. Meanwhile, prepare Marinara Sauce. Add cooked meatballs to Marinara Sauce; simmer, uncovered, about 10 minutes or until meatballs are cooked through and and internal temperature reaches 165°F.
  4. Serve meatballs in shallow bowls; top with sauce. Serve with additional cheese and pasta, if desired.

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