Italian Meatballs

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This is a very old family recipe that has been passed down. I have made a few modifications over the years. :smile:

2 lbs ground beef
1-cup bread crumbs (Italian style)
¼ cup mozzarella cheese
2 tablespoons Parmesan
2 eggs
1-teaspoon ground basil
1-teaspoon ground oregano
* 2 tablespoons Sriracha chile sauce (Vietnamese Serrano chili sauce (clear squeeze bottle))
8 cloves garlic (finely minced)
* 1-tablespoon crushed red pepper
Any pasta sauce (equivalent to 2 jars of store-bought)
Pasta (Capellini)

Have sauce (homemade or store-bought) simmering in large pot (2 jars should do the trick) : )


Preheat oven to 350 degrees

Mix ingredients in bowl until consistent
Roll into balls ~2” diameter
Lightly coat casserole dish (8x14) with olive oil to prevent sticking
Arrange meatballs in single layer (Excess meat can be stored in the freezer)
Sprinkle salt and pepper over meatballs to taste
Place on middle oven rack
Cook 10-12 minutes or until they start to brown
Continue to cook until they are cooked through
Use tongs to place meatballs into sauce
Simmer meatballs in sauce for 25-30 minutes
Best when served over Capellini pasta (angel hair)


* - If you do not like spicy foods at all, leave (*) items out. However, this is really only mildly spicy.

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Note: After revisiting this, in regards to garlic, keep in mind the size of the cloves--the 8 I have represented can be from 5-9, depending on the individual clove size.

I bring this up since I just cranked out 48 meatballs for a holiday party for tomorrow.... the 48 was with 3lb of meat, in golfball size.

Trust me, this recipe is my pride and joy and has been in my family for 4 generations, although my version is the best. :wink:

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