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Italian Meatballs

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“This is a combination of lots of different recipes. The sauce is slightly spicy, but can be altered by adding more or less crushed red pepper flakes and peppers. We eat these on a sandwich, over pasta, or even on pizza. They freeze really well either in the sauce or alone. If freezing without the sauce, place them on a cookie sheet and place in freezer until solid. Then the meatballs can be placed in freezer bags and added to pasta a few at a time.”
4hrs 30mins

Ingredients Nutrition


  1. In a bowl, whisk together the eggs and milk. Add remaining ingredients, except for meat and sauce ingredients.
  2. Add meat. Mix well, with hands. Shape into 1" balls.
  3. Place on cookie sheet lines with foil and greased (or a broiler pan to catch any excess fat).
  4. Bake for 10 - 20 minutes at 400 degrees.
  5. Place meatballs in slow cooker, and move to sauce.
  6. Combine all of the sauce ingredients together in a bowl, mix well.
  7. Pour over meatballs.
  8. Cook on low for 4-5 hours.
  9. If you don't want to use a slow cooker, mix sauce ingredients together over medium heat. Add meatballs to saucepan, and let sauce simmer for 30 minutes, or longer for better flavor.

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