Grandma's Meatball Recipe

4.71 from 61 votes

This is my Mom, Susie Gall's recipe that was passed down from my grandma. It is my all-time favorite recipe, and it's really special to our family. I hope you enjoy!

Prep Time10

Cook Time50

Total Time1

Course: Appetizer, Main Course

Cuisine: Italian

Servings:

Author: Becky Hardin

Ingredients

6 large eggs
6 tbsp half-and-half or heavy cream
1½ cups breadcrumbs
1 tbsp dried parsley
1 tbsp dried basil
1½ tsp dried oregano or 1 tbsp Italian seasoning
6 tbsp freshly grated Parmesan cheese
1½ tsp table salt
¾ tsp freshly ground black pepper
⅛ tsp crushed red pepper flakes optional
3 lbs ground chuck
5-6 quarts marinara sauce (click for recipe)
chopped fresh basil optional, for garnish

Instructions

Beat the eggs lightly in a large mixing bowl with a fork. Add the half-and-half, breadcrumbs, parsley, basil, oregano, Parmesan, salt, black pepper, and red pepper flakes (if using). Stir to combine.
6 large eggs, 6 tbsp half-and-half, 1½ cups breadcrumbs, 1 tbsp dried parsley, 1 tbsp dried basil, 1½ tsp dried oregano, 6 tbsp freshly grated Parmesan cheese, 1½ tsp table salt, ¾ tsp freshly ground black pepper, ⅛ tsp crushed red pepper flakes
Add ground chuck to the breadcrumb mixture and mix until evenly distributed, being careful not to overwork the mixture or the meatballs will be tough.
3 lbs ground chuck
Divide and shape the meat into equal-sized meatballs by rolling gently between your hands.
At this point, the meatballs can be cooked or frozen raw for later use.
Bring your favorite sauce (if cooking all meatballs, 5-6 quarts of sauce are needed) to a boil over medium heat, stirring often.
5-6 quarts marinara sauce
Add the raw meatballs and return the mixture to a boil without stirring.
After 5 minutes, stir very gently so the meatballs stay intact. Reduce the heat to low and simmer for 45 minutes (gently stirring every 5 minutes), or until meatballs are cooked through (165°F).
Transfer the meatballs to a metal rack set over a rimmed baking sheet and continue cooking the sauce (at a simmer), stirring every 10 minutes, until it is reduced to desired thickness. The reduction time can vary from 30 minutes (for store-bought) to several hours (homemade).
Serve the meatballs topped with sauce and fresh basil, if desired.
chopped fresh basil

Video

Notes

Make them gluten-free by using GF breadcrumbs.
For the most tender and best meatballs, cook them raw (without browning) in your favorite spaghetti or marinara sauce.
You can also bake these meatballs (without sauce) in a 350°F oven for about 30 minutes.

Yield: This recipe makes 30 (2-inch) meatballs. A serving is 3 meatballs.

Nutrition