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baked old school meatballs

(1 rating)
Empebi avatar
Recipe by
Diana Perry
@Empebi
Martinez, GA

An updated, slightly leaner version of the old time Italian meatball. Baking the meatballs makes them less greasy, and still give a slight browning that adds flavor to the sauce. These can be made ahead and frozen to have on hand for a quick appetizer or easy meal with a good commercial spaghetti sauce.

(1 rating)
yield 8 hungry people with left overs
prep time 30 Min
cook time 10 Min
method Bake

Ingredients For baked old school meatballs

  • 1 lb
    ground chuck
  • 1 lb
    ground lean pork
  • 1 lb
    ground veal, or turkey breast
  • 5 slice
    sandwich bread, with crusts removed
  • 1 c
    evaporated skim milk
  • 1 c
    egg beaters, or 3 large eggs
  • 1/4 c
    parsley, chopped
  • 1-1/2 Tbsp
    minced garlic
  • 1-1/2 tsp
    mrs. dash italian seasoning
  • 1 tsp
    sea salt
  • 1 tsp
    freshly ground black pepper
  • several sprays of olive oil

How To Make baked old school meatballs

  • 1
    Soak the bread in the milk until the milk is absorbed; add to the meats with the egg beaters/eggs; mix in gently and add all the other ingredients except the sprays of olive oil. Do not over mix-keek it gentle until it is combined.
  • 2
    Line a cookie sheet with aluminum foil, or parchment paper. Preheat oven to 400 degrees. Place a cooling rack on the pan; roll the meatballs to about 1-1/2" place on the rack -- don't crowd them too close . Spray with the olive oil cooking spray..
  • 3
    Bake for about 10 minutes, or til they lightly brown.
  • 4
    Add to the Sunday gravy, and cook about 1-1/2 to 2 hours.
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