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A plate of hot meatballs, tossed in red sauce, steaming while set up on a plate

italian meatballs.

sara alvord : aflavorjournal.com
these italian meatballs are the perfect comfort food for any occasion. slightly spicy and full of flavor, they melt in your mouth and disappear in seconds.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 2


  • 1/2 c. yellow onion finely chopped
  • 1 slice white bread crusts removed, shredded
  • 6 oz. ground beef
  • 6 oz. spicy ground Italian sausage
  • 1 egg
  • 1/3 cup panko breadcrumbs italian seasoned
  • 1/4 tsp. crushed red pepper
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 cloves garlic minced
  • 2 Tbsp. Italian parsley finely chopped
  • 1.5 Tbsp. olive oil

For sauce

  • 1/2 can pasta sauce
  • 1/4 tsp. basil
  • 1/4 tsp. oregano
  • 1/4 tsp. crushed red pepper
  • pinch dried mint
  • salt and pepper to taste


  • Tear the slice of white bread into tiny pieces, placing them into a large bowl as you tear them. Combine all of the meatball ingredients, except for the olive oil, into the bowl with the white bread.
  • Mix thoroughly with your hands until everything has totally combined. Get in there and enjoy it.

*refrigerate overnight if you can! otherwise...

  • Spoon about 2-3 tablespoons of the meat into your hands and roll into a ball. Set these balls aside on a cutting board or plate near your oven. Repeat until you have no meat left in the bowl.
  • Heat a large sauté pan slightly above medium, and add the olive oil and tilt the pan to coat the entire surface with the oil. Place half of the meatballs into the pan, and brown on all sides. Remove the meatballs from the pan and place onto a clean plate once they are browned. Repeat with the second half of meatballs. Remember, you are not cooking them through, you're just browning the outsides!
  • In the same sauté pan, without cleaning it out, add your pasta sauce and herbs. Turn the heat down to about medium-low so it's just simmering, then add the meatballs. Spoon some of the sauce over every meatball, then cover the pan and let it set for five minutes.
  • Flip the meatballs over and repeat.
  • Serve these over pasta or risotto, and enjoy while hot!


*I made these last weekend and let the meatball mixture refrigerate overnight. I think this allows all of the ingredients to get to know each other a little more, and I thought it was better overall.
Adapted from various recipes
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