Grandma'S Meatballs Recipe

Name: Grandma'S Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds meatloaf mix (ground beef, veal and pork); 1 cup grated cheese; 1 cup bread crumbs; 6 eggs; 8 slices of bread; 1/2 cup finely diced parsley (or 1/4 cup dried parsley); 1 tsp. salt; 1 tsp. black pepper; 1/2 tsp. garlic powder; (makes about 25-30 meatballs)

Servings: persons

2 pounds meatloaf mix (ground beef, veal and pork)
1 cup grated cheese
1 cup bread crumbs
6 eggs
8 slices of bread
1/2 cup finely diced parsley (or 1/4 cup dried parsley)
1 tsp. salt
1 tsp. black pepper
1/2 tsp. garlic powder
(makes about 25-30 meatballs)

1
Break sliced bread into small pieces and soak in cold water for 10 minutes. Drain in colander. Squeeze with paper towels to extract excess moisture.
2
Mix all ingredients together thoroughly, making sure to smooth out any lumps of bread, cheese or meat.
3
Roll into balls and fry on stovetop (in vegetable oil), turning to make sure the outside is cooked to a hardened surface.*
4
Place meatballs in sauce and simmer for an hour or more; the longer, the better. (I use a crockpot and let them cook for 4-6 hours; the longer they cook the more they soak in the sauce).
5
If you make extra, they freeze well, with or without sauce.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds meatloaf mix (ground beef, veal and pork), 1 cup grated cheese, 1 cup bread crumbs, 6 eggs, and more.

Yes, Grandma'S Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grandma'S Meatballs

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