Recipes Italian Meatballs

Most people wonder what the difference is between meatballs and Italian meatballs. For some people there is no difference at all because they are already making Italian meatballs and just don’t realize it. My recipe for Italian meatballs is the same recipe I use for pasta, meatball subs and appetizers. The recipe is quick and delicious.

These meatballs also freeze well in a Ziploc freezer bag, I simply wrap each one in a little piece of wax paper, place them in the bag and freeze. Then if I only want a few meatballs I can easily take out what I need instead of having to chisel a couple off of the frozen meatball mound.


2 pounds of fresh hamburger or turkey
1 cup of Parmesan cheese
1 + 1/2 cup of Italian seasoned bread crumbs
2 Tablespoons of parsley
2 Tablespoons of oregano
2 Tablespoons of basil
2 Tablespoons of Italian seasoning
1/4 cup of onion (minced)
3 garlic cloves (minced)
2 eggs (beaten)
1 + 1/2 cup of seasoned sauce (see recipe below) OR 8 oz jar of spaghetti sauce
1/4 cup of olive oil


1- 8 oz. can of tomato sauce
1/2 cup of water
1- 6 oz. can of diced tomatoes
1 Tablespoon of onion powder
1 Tablespoon of garlic powder
1 Tablespoon of sugar

Combine all ingredients in a medium size sauce pan and simmer for 20 minutes. Let cool


Combine meat, Parmesan cheese, Italian seasoned bread crumbs, parsley, oregano, basil, Italian seasoning, onion, garlic and eggs and mix well. Then add the sauce in and mix well.

OVEN – Preheat oven to 375 degrees. Cover the bottom of a 9X13 baking dish with the olive oil (about 4 tablespoons). Make your meatballs into 2 inch balls and place in the baking dish. Bake for 40 minutes.

STOVE TOP – Pour the 1/4 cup of olive oil in a large frying pan and warm up then place the meatballs in the pan and cook for 35 minutes, gently turning as they cook.

CROCKPOT – In place of the olive oil add 3 cups of sauce (double the recipe above or use a 16 ounce jar of pre-made spaghetti sauce) to the crockpot and place the meatballs inside, make sure they are at least partially covered and cook for 4 hours.

These meatballs are delicious and the recipe makes about 24.

© 2019 Paul Timman