I used these 3 sauces in the meatballs above! SEE NO SHAME


These meatballs are full of endless possibilities! Spaghetti and Meatballs, Meatball Subs or just Meatballs ~ no matter how you choose to eat them they are delicious! Feel free to add these meatballs to the pasta sauce of your choice! A note on pasta sauce ~ there is no SHAME in using a Jar of sauce – I’ve made my own and I’ve used sauce from a jar. Do what tastes good and what you have time for!

ADDED NOTE: I made these for my daughters’ graduation, she wanted meatball subs. I pre-baked and froze them. For the party I filled a roaster with sauce and added the meatballs – PERFECT! I feel this is one of my best meatball recipes I make!

2 1/2 lbs ground beef  (a mixture of ground beef and pork can be used)
2 large eggs, slightly beaten
1/2 cup grated parmesan cheese
1/2 cup breadcrumbs (or use enough to hold the meat together)
1-2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder)
1-2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
1 teaspoon black pepper
1/3 cup milk (can use up to 1/2 cup milk)
1 small onion diced fine
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)

Mix all ingredients together in a large bowl. Shape into small meatballs (at this point you can place on a jellyroll/baking sheet or bake/cook immediately, freeze for use later or cover with plastic wrap refrigerate up to 24 hours before using).

Bake the meatballs at 350º for 25 minutes or until cooked through. Then add to the pasta sauce of your choice!


Drop the meatballs into simmering pasta sauce; do not stir for at least 20 minutes or you will risk breaking the meatballs. Continue cooking in the simmering sauce for another 30-40 minutes. HINT: Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender!

Recipe By: Kim Wallace ❤ Smile & Enjoy ❤


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