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“Every good Italian claims that their meatballs are the best, well, I'm Mexican and I think mine are pretty up there as well. Great for a big family dinner, just serve with a side salad and some garlic bread. Deliciossso!!!”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Spray a baking sheet with olive oil cookinf spray.
  3. Mix ground chuck, bread crumbs, eggs, milk, grated romano cheese, spanish onion, diced garlic, Italian parsely, basil leaves and mix thoroughly in large bowl.
  4. If mixture seems a little loose add more bread crumbs.
  5. Roll meatballs loosely about the size of a golf ball and place on baking sheet.
  6. Place into pre-heated oven for approximately 35 to 40 minutes.
  7. Meanwhile prepare sauce.
  8. In medium saucepan over medium heat, add oil.
  9. Once heated add onions and garlic to the pan.
  10. Cook over medium heat until soft and lightly brown.
  11. Next add the canned crushed tomatoes, salt and pepper and stir.
  12. Allow the sauce to come to a simmer and cooke for 20 minutes.
  13. Remove from the heat and add the julienne basil.
  14. In servin bowl add any pasta, pre-cooked and drained.
  15. Add a serving spoon of sauce, lift pasta with fork for sauce to fall to bottom.
  16. Add 4 meatballs, a serving spoon of sauce and top with freshly grated romano-piccorini cheese.
  17. Decorate with fresh basil leaves, finely chopped.

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