Marone's Italian Meatballs

Date Added: Jul 8, 2010 Italian Entrees
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Prep Time

5 mins

Cook Time

12 mins

Ready In

17 mins



*to adjust serving size click on "serving box".


Traditional Italian Meatballs. These are the best meatballs for pasta, a hero or just to munch on. A combination of veal, pork and beef mixed with grated cheese, parsley and a touch of tomato sauce. Baked or fried, your friends and family will love them.


  • 2  Pound(s) Pork, Veal and Beef Mix, ground
  • 1
  • 1  Cup(s) Italian Style Bread Crumbs
  • 2
  • 3/4  Cup(s) Cold Pomodoro Sauce, or store bought
  • 3
  • 3/4  Cup(s) Pecorino Romano Cheese, grated
  • 4
  • 2  Each Egg, beaten
  • 5
  • 1/4  Cup(s) Fresh Italian Parsley, rough chop
  • 6
  • 1/4  Cup(s) Fresh Basil, rough chop
  • 7
  • 1  To Taste Salt
  • 8
  • 1  To Taste Pepper
  • 9
  • 1/2  Cup(s) Olive Oil, for frying
  • 10


    1. Mix pork veal and beef mixture in large bowl with bread crumbs, cheese and pomodoro sauce
    2. Add eggs, salt & pepper, parsley and basil and Mix together
    3. Roll meatball mixture into balls (size of your liking) and place to the side
    4. Heat 1/2 cup of oil in a large sauté pan on med high flame
    5. Fry meatballs in oil, once brown check the middle of a meatball to ensure they are fully cooked
    6. They can be finished in the oven

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