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Italian Style Meatballs

by Kara Kimbrough

1 pound ground chuck

1 pound ground pork

1-1/2 cup crackers, pulsed into breadcrumbs in a food processor or crush in a Ziplock

3/4 cups parmesan cheese 

1 cup cold water

2 large eggs

1/2 cup fresh Italian parsley, chopped

1/3 cup fresh basil, chopped

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

3 tablespoons extra virgin olive oil, divided 

Preheat oven to 350 degrees F. In a large bowl, mix ground meat with cracker crumbs, cheese, water, eggs, parsley, basil, salt, and pepper. Mix well to incorporate everything.


Form meat mixture into approximately 24 golf ball-sized meatballs. Place meatballs

into two 9x13-inch oven-safe casserole dishes with one tablespoon of olive oil in each. Bake for 30-40 minutes, or until meatballs look browned and oil is bubbling. (The internal temperature should read 165 degrees F)


Remove meatballs from oven and allow them to cool. Serve by themselves or put them into a pot of marinara sauce and simmer for one hour before serving over pasta. 

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