The real deal. Authentic Italian Meatballs

Authentic Italian Meatballs

Meatball recipes are often challenged by chefs who claim, "Mine are the best!" Even though my meatballs ARE the best, I will make no such claim. Try them for yourself. This meatball recipe was made in front of me by sister in law’s Italian mother. 

So I watched intently and tried to guesstimate the approximate measurements- because ...she doesn’t measure. 



  • 1 lb ground beef
  • 1/2 lb ground pork 
  • 1/2 lb ground veal (or double the pork)
  • 2 eggs
  • 1/4 cup pasta sauce you’re cooking with
  • 1 cup breadcrumbs
  • 1 teaspoon salt
  • 2-3 tablespoon fresh parsley 
  • 1 clove of garlic,minced 
  • 1⁄2 teaspoon fresh ground pepper
  • 1⁄2 cup grated Parmesan or better- Reggiano- parmigiana


Mix all ingredients in a large bowl by hand. Use your bare hands for best results.
Roll meatballs to about the size of a golf ball. (wet your hands to prevent the meat from sticking to them while rolling the meat balls).

Drop raw meatballs into large (I use a stock pot) pot of sauce.
(I have an incredible sauce recipe { HERE } I use for my meatballs).

Simmer for about 3 hours.