Great-Grandma’s Italian Meatballs
Total TimePrep: 30 min. Bake: 20 min.
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3/4 cup seasoned bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 1 teaspoon each dried basil, oregano and parsley flakes
- 3/4 teaspoon salt
- 1 pound lean ground turkey
- 1 pound lean ground beef (90% lean)
- Optional: Hot cooked pasta and pasta sauce
- Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly.
- In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls.
- Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes. If desired, serve with pasta and pasta sauce.
Test Kitchen Tips
Nutrition Facts1 serving: 271 calories, 13g fat (5g saturated fat), 125mg cholesterol, 569mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.
Aug 22, 2020
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Jul 9, 2020
This has become my go-to meatball recipe. I’ve used all combinations of ground beef, pork, and turkey including just ground turkey and they are always delicious. As to the validity of being “Great Grandma’s” recipe, I got curious and learned that lots of processed turkey products started coming out in the 1940s and ‘50s. Turkey burgers and meatballs became popular in the 1970s. (According to the book “The Turkey: An American Story” by Andrew Smith.) I’m in my 30s and my great grandmother would have been a young housewife in the 1930s and ‘40s. She would have been in her 60s when turkey meatballs became popular. These may not be from the old country, but it is feasible that Great Grandma developed this recipe. :)
Apr 7, 2020
Made per recipe but seasoned the beef and turkey with homemade Italian sausage seasoning
Feb 1, 2020
This is pretty much the same recipe I have used for years except I use finely crushed saltine crackers instead of bread crumbs. Makes a lighter, more tender meatball. I'll never go back to breadcrumbs!
Jan 23, 2020
I made as directed, but I browned them in my cast iron pan, then transferred to the oven, then I used the browned bits in my pan as a bases for making gravy that went over the meatballs and pasta!
Jan 5, 2020
I made these exactly as written, except substituted 1 lb ground pork for the turkey, only because it needed to be used. They were delicious! I will definitely make these again, with the turkey, and maybe even try all beef.
Nov 4, 2019
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Aug 20, 2019
I made them with 1 1/2 pounds of ground sirloin and 1 1/2 of ground chuck and three eggs. It came out delicious. These were the best meatballs we ever had. Everyone loved them.
Aug 19, 2019
Homemade meatballs are great! No turkey, I use Italian sausage instead, torn bread slices not dry crumbs and more cheese. YUM!
Aug 18, 2019
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