Italian Meatballs

We made these meatballs for the famous Rizzardi Italian family, and they loved them. How could we not include them as one of the best recipes on this blog?

After these meatballs are cooked as directed, put them into your sauce to simmer for 30 minutes. They will infuse with those flavors. They go great with the Bourbon Barbeque Sauce  recipe as cocktail appetizers. They also go great with our spaghetti sauce, as an added yummy element in the Spaghetti recipe..


  • Servings: ”4-6″
  • Difficulty: ”easy”</p>
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1 1/2 Pounds 80% Ground Beef

1 1/2 Pounds Ground Pork

1/4 Pound “Thin Sliced” Pancetta (Or Good Bacon not smoked)

3 Eggs

1/2 Cup Fresh Grated Parmigiana-Reggiano

1/2 Cup Diced Yellow Onion

8 Minced Garlic Cloves

1/4 Cup Fresh Chopped Flat leaf Parsley

3 Tablespoons Fresh Chopped Oregano

2 Tablespoons fresh Chopped Rosemary

3 Tablespoons Fresh Chopped Basil

1 Cup Seasoned Italian Bread Crumbs

1/2 Cup Heavy Cream

2 Teaspoons Kosher Salt

1 1/2 Teaspoons Black Pepper

2 Tablespoons Worcestershire Sauce

1/1/2 Teaspoons Red Pepper Flakes



  1. First take the thin sliced pancetta and chop it up fine into small pieces. It’s delicious in the meatballs but if you have large chunks it almost taste like grizzle in your meatballs. If you use bacon instead, chop it fine also and don’t get a smoked bacon. the smoke flavor will over come the more delicate nature you are trying to achieve in your meatballs.
  2. Combine the meats in a large bowl and mix well with your fingers but try not to overmix.
  3. Add all other ingredients and mix with your fingers again without overmixing.
  4. Put parchment paper on a cookie sheet.
  5. Pre-heat oven to 375 degrees
  6. Roll meatballs gently after wetting hands, to the size of golf balls.
  7. Bake them in the oven for 18 minutes.
  8. Cut one open at 18 minutes to test how done they are. (All ovens are different.)
  9. Then place meatballs in your selected sauce. Both the spaghetti sauce (entrée or meatball sandwich) and bourbon barbeque sauce (appetizers or snacks), are great for these. Simmer them on low in the sauce for 30 minutes to infuse the sauce flavor into the meatballs.



  1. Christina Weis

    These meatballs are by far the best I have ever tasted. I had them with the spaghetti sauce also featured on this site. The meatballs are moist and flavorful.

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