Italian meatballs


Meatballs can be served as a second course in an Italian meal, with a sauce and vegetables on the side, or, more frequently, are served with pasta as the first course.


1 lb veal (ground)
1 pn oregano
1⁄2 t parsley
1 clv garlic (crushed)
1 pn red pepper (crushed)
1 egg (large)
1⁄2 c bread crumbs
1 T cheese (grated Parmesan cheese)
  salt (to taste)
  pepper (to taste)


  1. Mix all ingredients together in a large bowl-best using your hands, squeeze all ingredients.
  2. Heat large skillet over medium heat, drizzle on a little olive oil and preheat oven to 350° F (175° C) in the meantime.
  3. Use your hands to roll meat into bite sized balls.
  4. Place the meatballs in the skillet and cook uncovered for 3 minutes, roll them over and cook another three minutes.
  5. Transfer the meatballs onto a baking sheet and bake in the oven for 20-25 minutes.


Veal is the meat of choice in Italy, though beef is becoming increasingly popular, and it is very lean meat. Sometimes Italians mix pork meat with veal when preparing ground meat, to give it an easier to handle texture. Try ¼ pork meat and ¾ veal.

If you don't have it, you can substitute ground veal meat with ground beef. Just be aware that beef is not lean meat and fat content and cholesterol will increase in consequence.

6 servings
Preparation time
Cooking time
Total time
45 minutes