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Nutrition Facts

Serving Size 1 (65g)

Recipe makes 10 servings

The following items or measurements are not included below:

1/2 teaspoon fresh ground pepper

Calories 141
Calories from Fat 76 (54%)
Amount Per Serving %DV
Total Fat 8.5g 13%
Saturated Fat 3.5g 17%
Monounsaturated Fat 3.5g
Polyunsaturated Fat 0.4g
Trans Fat 0.4g
Cholesterol 55mg 18%
Sodium 234mg 9%
Potassium 168mg 4%
Total Carbohydrate 4.5g 1%
Dietary Fiber 0.3g 1%
Sugars 0.4g
Protein 11.0g 21%

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Authentic Italian Meatballs

Recipe #92095 | 3½ hours | 20 min prep | add private note

By: ~In*Memory*of*Brats~
May 28, 2004

Meatball recipes are often challenged by chefs who claim "mine are the best!" Even though mine ARE the best, I will make no such claim. Try them for yourself! The recipe was given to me by my father who got it from a little old lady from Italy that he knew. It's amazing that she gave up her recipe to him, but I sure am glad she did!

SERVES 10 (change servings and units)

Ingredients

Directions

  1. 1
    Mix all ingredients in a large bowl by hand.
  2. 2
    Use your bare hands for best results.
  3. 3
    Roll meatballs to about the size of a golf ball.
  4. 4
    Drop raw meatballs into large (I use a stock pot) pot of sauce.
  5. 5
    (I have an incredible sauce recipe {#92096} I use for my meatballs).
  6. 6
    Simmer for about 3 hours.

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Featured Reviews for This Recipe

From: secretcook

On Oct 28, 2009

I loved these and so did everyone else. I followed the recipe except I pan fried then first and then finished them in my sauce. I will be making these again.

0 people found this review helpful

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  • From: Chef #1376400

    On Oct 23, 2009

    I followed the recipe except using dried parsley instead of the fresh one. May be that's what distinguishes the good from the outstanding.

    0 people found this review helpful

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    From: Michelle S.

    On Jun 22, 2004

    This is almost the identical recipe to the one my Aunt got from a little old Italian lady she worked with....EXCEPT for the milk. I just had to try this to see what difference if any the milk made. And it DOES make a difference! You get a much more delicate textured meatball by adding the milk. I followed directions exactly except for doubling the recipe. One bit of advice I would offer is make the meatballs with slightly moistened hands...works SO much better. Thanks Allie-Pie for this recipe, I will always add milk to my meatballs from now on!

    30 people found this review helpful

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    From: Jules127

    On Jul 15, 2004

    I baked mine in a 400 degree oven instead of adding to the sauce because I didnt have time, but they were still fantastic and still melt in your mouth. I will continue to make them this way!

    5 people found this review helpful

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  • Read all 152 reviews

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