Basic Italian Meatballs

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MonkeyHawk 0

"This is the recipe from Pete himself, who ran a terrific Italian restaurant in McAllister, Oklahoma when I was a kid. I've been making these for at least 40 years. With ground beef, ground pork, Italian sausage, ground turkey an any number of combinations and fiddles. They always impress"
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0 6 servings yields 12-18 meatballs, depending on size
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  • Ready In

  1. (This is a perfect recipe for doubling or tripling. Ol' Pete's proportions are perfect. At least it's always worked for me.)
  2. Blend all ingredients and shape into meatballs. Tiny little cocktail-sized? Fine. Big ol' "a meatball is a meal." This works.
  3. Put 'em in a baking dish and add hot water about halfway up on the meatballs. (The water tends to leach out extra fat from the meat.)
  4. Bake at 350-degrees for half an hour.
  5. Dump the water and enjoy.