Italian-American Meatballs

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“I saw this on "How To Boil Water" on Food Network and it looked delicious. Tried last night and they were a huge hit! The pork, beef, veal combo is the secret and the parmesan cheese is delicious. Very yummy recipe and worth the time to make them.”
18-25 meatballs

Ingredients Nutrition


  1. Pulse the bread into crumbs in a food processor.
  2. In a small bowl, toss the bread crumbs with 1/3 cup cold milk to rehydrate.
  3. In a large bowl, combine bread crumbs, pork, veal, beef, Parmesan cheese, parsley, salt, onion, garlic and egg; mix until combined.
  4. Season mixture with pepper.
  5. Gently form meat mixture into about 18 to 25 slightly larger than golf ball sized balls.
  6. Refrigerate for at least 1 hour or up to 24 hours.
  7. Heat the oil in a large, nonstick skillet over medium-high heat.
  8. Add the meatballs and cook, turning occasionally, until well-browned on all sides.
  9. Cook meatballs for another 15 to 25 minutes in your favorite marinara sauce.
  10. These meatballs can be frozen up to 6 weeks.

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