Monday, July 16, 2012

Italian Meatballs

I have finally made the ultimate Italian meatball.  My mom has made meatballs before, but they always fell apart really easily and were rather bland (sorry if you're reading this, mom...).  I have had really good meatballs a few times at some Italian restaurants, so I wanted to try to create a knock-your-socks-off meatball recipe myself.  These meatballs literally melt in your mouth.  I seriously ate like four after just pulling them out of the oven.  The milk makes them so incredibly moist, and the flavors blend wonderfully well together.  They have a nice balance of flavors that will only get better once the flavors develop even further in a homemade tomato sauce (the meatballs are superb alone, though).  I served this over spaghetti with home made tomato sauce (I'm still working on a killer tomato sauce recipe, and I'll post it as soon as I can!), freshly grated Parmesan cheese, and crusty French bread.  It was wayyy better than any spaghetti and meatballs I've ever had in any restaurant.  I used 80, 20 ground beef and 2% milk, but 90,10 and 95, 5 will also work for the beef, and any low fat milk will certainly work.  These make awesome left overs, and freeze well too.  Bon Appetit! 

Yield: about 12 meatballs


  • 1 pound lean ground beef
  • 1/2 teaspoon sea salt
  • 1/2 large onion (or 1 small onion), finely chopped
  • 1/2 teaspoon garlic salt
  • 1 1/2 teaspoons Italian seasoning
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 tablespoons Worcestershire sauce
  • 1/3 cup low fat milk
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup Italian bread crumbs


  1. Preheat an oven to 400 degrees F (200 degrees C).  Lightly grease a baking sheet.
  2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
  3. Bake in the preheated oven for 10 minutes, remove the baking sheet, and gently flip (more like roll) the meatballs to the opposite side.  The side that was first on the bottom should now be very lightly brown.  Bake in the oven for another 8-12 minutes, or until no longer pink in the center (I suggest testing one at 8 minutes).


  1. Making these tonight. Different than my usual meatball recipe. I always use an egg in the mixture. Like the idea of Worcestershire sauce is added. It will be interesting to see what the family thinks. Thanks for sharing!! btw, your photos are beautiful.

    1. This is very different from most meatball recipes because there are so many unique flavors being thrown at you, and I can promise you that the resulting flavor is amazing. The milk can be subbed for an egg (the protein is what binds the ingredients together), but milk has more of a "melt in your mouth" effect since it's creamy. Thank you for the comment and let me know how they turn out for you!