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“My Mom gave me the list of ingredients but she never measured, so I tested and tested and think I've finally duplicated her recipe. The proporation I use for salt is generally 1 teaspoon per lb; for pepper, 1/2 teaspoon per lb; for parsley, 1 teaspoon per lb. I find that meatballs, in general, will be softer if you complete the cooking in pasta sauce. Serving size is guess-timate. I've included the recipe # for my sister's sauce, and you won't be sorry you tried it.”
READY IN:
1hr
SERVES:
20
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs ground chuck
  • 3 eggs, beaten
  • 1 tablespoon Italian cheese
  • salt and pepper, to taste
  • 1 12 teaspoons parsley
  • 12 teaspoon garlic powder
  • 12 cup Italian style breadcrumbs
  • breadcrumbs, for rolling (optional)
  • olive oil (for frying)

Directions

  1. Break up the chuck in a large bowl.
  2. Add the beaten egg and mix together.
  3. Add the remaining ingredients and combine together.
  4. Using an ice cream scoop -- make meatball.
  5. Roll in bread crumbs (optional).
  6. Fry in olive oil till browned on the outside then drop into the sauce (Recipe #97268) to finish the cooking.
  7. Or, form into balls and drop into sauce to cook thoroughly.

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