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Homemade Italian Meatballs
Tender meatballs are full of Italian flavor. Just right for spaghetti or in a meatball sub! You can make a large batch and freeze them to use as needed. Makes 24 large meatballs or about 48 small meatballs.
Course
Main
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
24
Calories
Author
Marye Audet-White
Ingredients
2 ¾
pounds
ground beef
4
eggs
beaten
1 ½
cups
Parmesan cheese
1
tablespoon
dried oregano
1 ½
teaspoons
dried basil
1 ½
teaspoons
salt
1
teaspoon
garlic granules
½
teaspoon
dried thyme
¼
teaspoon
black pepper
Instructions
Preheat the oven to 350F.
Spray baking sheets with cooking spray or spread a thin layer of olive oil over them.
Mix all of the ingredients together very well -- you'll need to use your hands.
Roll into balls the size of a golf ball, molding them firmly together without packing them.
Place the balls on baking sheets.
Bake for 30 to 40 minutes, or until the center registers 160F on a meat thermometer.
Remove from oven and use as needed.
Notes
You can use 2 pounds of ground beef, ½ pound ground pork, and ¼ pound Italian sausage instead of all ground beef if you want.