About this recipe

The key to great meatballs is making them soft and getting the garlic right. If they don’t turn out, try whipping them at passing cars (it’s fun).


In a bowl, mix together:

  • 2 lb. lean ground beef (or mixture as per below),
  • 2 eggs (2 yolks, only 1 white),
  • ½ cup course breadcrumbs soaked in milk,
  • 2-3 cloves garlic (minced, passed through a garlic press, or smashed with a hammer),
  • 3-4 tbsp. chopped fresh parsley,
  • 3-4 tbsp. Parmesan cheese,
  • 1 tsp. salt and ½ tsp. black pepper.

Squash ingredients thoroughly with your hands. If need be, use more dry breadcrumbs to tighten things up. Reserve a handful of mixture to be added loosely to the tomato sauce; form the rest into 20-24 medium-sized meatballs.

Place meatballs on a cookie sheet and bake at 350°F until browned (about 15 minutes).


  • Baking holds them together and reduces the fat.
  • Removing the crust from 2 slices of bread and soaking in milk is better than using breadcrumbs. Squeeze dry before adding.
    It’s good to use a mixture of meats, like ground beef and ground pork (3 parts beef to 1 part pork), or ground veal and ground pork (again, more veal), or even beef with ground chicken.

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