My Mom’s Amazing Meatball Recipe

I was recently reading about the meatball championships they have in different cities each year. If you are meatball-challenged, my mom’s recipe for meatballs will change your life. I’m “paying it forward” for Mother’s Day and sharing it with you.

Here’s a meatball that will make your mom proud!

I’m not kidding when I tell you these are the best meatballs she will ever put in her mouth. This recipe is so simple and my mouth waters every time I think about making a batch.

If you have ever tried to make a meatball correctly, you know how important this recipe is. The “meatball recipe” in my family was a secret for many years! I figured out how to make them the right way through trial and error several years ago. Try this one and see if you notice a difference.

First pointer, bake the meatballs, don’t fry them in a pan. Frying makes them tough. Second, make sure they are moist (see recipe), and third, make sure they are the right size. Here’s how to do it:


1 lb ground chuck
1 large egg, beaten
1/2 cup grated Parmesan
2 1/4 tsp chopped, flat leaf parsley
1/4 tsp minced garlic
1 tsp sea salt
1/4 tsp white pepper
1 cup Italian breadcrumbs
1 cup warm water
2 TB olive oil
Preheat oven to 350 F. In a large bowl, combine all ingredients, except for water and olive oil. With very clean hands, mix until combined. Add the warm water and mix with hands until the water is absorbed and the mixture is moist throughout. Wash hands. Rub the olive oil on the sheet pan. Grab an amount of the meat mixture that is a slightly bigger than a golf ball and form into the meatball shape. Place each one on the sheet pan and bake for 15 minutes. Carefully add to the sauce (as they are very tender) and allow to simmer in the sauce until serving time. Now THAT’S a meatball!


About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

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