Meatballs Ala Angela Recipe

Name: Meatballs Ala Angela
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb meatloaf mix (ground beef pork veal mix); 2 medium eggs; 2 cloves minced garlic; 14-12 small onion, grated (depending on your taste); 12 loaf of stale Italian bread; ⅓ cup minced fresh parsley; ½ cup fresh parmesan cheese or ½ cup pecorino romano cheese, grated; ½ teaspoon oregano (optional); ½ teaspoon kosher salt; ½ teaspoon pepper; italian oil (for frying)

Servings: persons

1 lb meatloaf mix (ground beef pork veal mix)
2 medium eggs
2 cloves minced garlic
14-12 small onion, grated (depending on your taste)
12 loaf of stale Italian bread
⅓ cup minced fresh parsley
½ cup fresh parmesan cheese or ½ cup pecorino romano cheese, grated
½ teaspoon oregano (optional)
½ teaspoon kosher salt
½ teaspoon pepper
italian oil (for frying)

1
Soak stale italian bread in water until soft and a bit mushy.
2
Remove from water and squeeze water from bread.
3
All excess water should be squeezed out.
4
Place in a large bowl.
5
Add all other ingredients to soaked bread and mix thoroghly with your hands.
6
Ingredients should be well mixed throughout.
7
Take mixture and form balls with your hands.
8
If you make smaller balls (golf ball size) this recipe will yield more.
9
In a large frying pan/skillet, place about a 1/4 cup of olive oil into pan and put flame/tempature to medium.
10
When oil is hot add meatballs.
11
Cook meatballs until browned evenly.
12
Be sure to watch the tempature, you don't want to burn the meatballs.
13
I prefer to set my flame low, it takes longer to cook but they won't burn.
14
Please adjust your flame/tempature accordingly.
15
Place meatballs into your favorite italian sauce.
16
You may also add your meatballs raw into sauce and cook for several hours

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 lb meatloaf mix (ground beef pork veal mix), 2 medium eggs, 2 cloves minced garlic, 14-12 small onion, grated (depending on your taste), and more.

Yes, Meatballs Ala Angela 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.

That's it — enjoy your meal!

Meatballs Ala Angela

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions