Meatballs Divine

Meatballs Divine

KARARNMI

"These are amazing and nothing amazing is ever easy; keep that in mind when you undertake this recipe. Try to avoid tasting them before you're ready to serve because you may end up eating them all and your guests will be left with only marinara and pasta. I make this recipe as written, then I freeze half of it when combined as it makes about 40-50, 1 1/2-inch meatballs (enough to feed Sicily.) If you won't be freezing half, then use more sauce to cover all the meatballs. Serve over your favorite pasta, or try it with provolone on a meatball sub."
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Ingredients

3 h servings 469 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 1349 mg
  • 54%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Blend parsley, eggs, Worcestershire sauce, basil leaves, garlic, kosher salt, black pepper, and Italian seasoning in a food processor until herbs are finely chopped.
  2. Heat 1 teaspoon olive oil in a skillet over medium-high heat. Cook and stir onion in hot oil until translucent and nearly caramelized, about 10 minutes. Remove from heat.
  3. Stir egg mixture, onion, mozzarella cheese, Parmesan cheese, and ricotta cheese together in a large bowl. Add ground beef, Italian sausage, and fresh bread crumbs to egg mixture; mix. Shape into 1 1/2-inch meatballs.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Heat 1 cup olive oil in a large nonstick pan over medium-high heat. Cook meatballs in oil until seared evenly all around, 4 to 5 minutes per meatball; transfer to a nonstick baking sheet.
  6. Bake meatballs in preheated oven until cooked through, 15 minutes.
  7. Heat marinara sauce in a large pot over medium heat. Transfer meatballs to marinara sauce using a slotted spoon. Bring mixture to a boil, reduce heat to low, and simmer for a least 1 hour.

Footnotes

  • Cook's Note:
  • I prefer to let the meat mixture sit in the fridge overnight to let the flavors develop but I've cooked them immediately and it's fantastic too.
  • Simmer meatballs in marinara sauce for at least 1 hour, preferably 4.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 7
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If you like Italian Sausage you'll love these meatballs. They make a great meatball sandwich. I cooked the meatballs in two batches. One batch I fried as the recipe stated, and the other I just ...

I did not add in the mozzarella or ricotta cheese, but might try that the next time! I also baked the meatballs instead of frying at 350' for 25 minutes...they were outstanding!

I followed the recipe to the letter and these were really divine!! I highly recommend this recipe if you're going to tackle homemade meatballs. It IS time consuming, but worth it! Oh, and it mak...

I made these on the fly with what I had in the house, and omitted the ricotta, mozzerella & egg, and used dried parsley and basil. I also just used ground beef, since I was sausageless. I baked...

Very good! I made meatball sandwiches with my leftover meatballs and they were the best I have ever eaten! I topped the sandwiches with marinara, shaved Parmesan and mozerella cheese! Absolutely...

These were fantastic meatballs. I omitted the ricotta cheese and baked them for 15 minutes without frying. They came out so moist and delicious! Would make this for any occasion. This will b...

This was absolutely superb! Just an explosion of flavor.

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