Italian Meatballs

  • 2 pounds ground beef
  • 2 eggs
  • 1 onion, diced
  • 1/3 cup bread crumbs
  • 1/2 cup milk
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 bunch fresh parsley, chopped
  • 2 tablespoons grated Parmesan or Pecorino Romano cheese
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano


  • Soak bread crumbs in milk for 20 minutes
  • In a skillet, heat olive oil over medium heat. Stir diced onions in and cook until translucent (about 15 minutes)
  • In a large bowl, mix ground beef, onions, bread crumb milk mixture, eggs, parsley, garlic, cheese and all the seasonings, until well combined. Cover and refrigerate for one hour.
  • preheat oven to 425 degrees F.
  • Cover a baking sheet with parchment paper
  • Using wet hands, form meat mixture into balls about 2 inches in diameter. Arrange meatballs in one layer on the prepared baking sheet.
  • bake in preheated oven until browned and cooked through -about 20 minutes.

Simmer for 10 minutes in some freshly made tomato sauce and serve over your favorite pasta.

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