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Italian Style Meatballs

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“This recipe makes a lot! You can freeze 1/2 of them and toss the rest into a meatless version of my Grandma Shannon's Spaghetti Sauce (posted separately) and you'll have a delicious ensemble! These meatballs have the perfect blend of texture and savory spice. My husband and kids absolutely love them. Feel free to substitute ground turkey for the beef. Enjoy!”

Ingredients Nutrition


  1. Combine all ingredients and knead together. Shape into 36-1" balls.
  2. Using a large fry pan over medium heat, brown meatballs equally on each side, about 7-8 minutes.
  3. Add to an already prepared large pot of spaghetti sauce and cook on a low simmer for 30-40 minutes. Test for doneness.
  4. If freezing a large amount, skip the last step of adding them to the sauce, and instead, bake them on a large baking sheet in a 375 F oven for 30 minutes, spaced 1/2" apart. Let cool. Drain any visible grease, cover with foil and flash freeze them in a single layer on a baking sheet. After frozen, you can then place the meatballs in a Ziploc freezer bag to store in your freezer for up to 2 months.

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