NOTE: this is a very old post from my blog and is on the list to be updated soon. The recipe still works but the post content might be confusing! Feel free to jump to recipe and stay tuned for the updated version! Thanks as always for following along on this journey.

As I was making these meatballs, I was a bit worried about posting the recipe. My mother told me the recipe, as my grandmother had given it to her. I didn’t know if there was some sort of embargo or block on passing it out for all to see. Would I be blacklisted by my family and never given any recipes again? No more Gnocchi secrets or Lasagna tips? No more making tortellini’s for the holidays? I didn’t know what to do. 

All the ingredients are ready. I can’t tell you exact amounts because there
is no science, but if you put all these ingredients in a bowl something good is
bound to come out. Then do it a few
times and each time you will get to know the amounts a bit better.


You can’t really tell from the picture, but this bread is
very wet.

Mix, but don’t over mix!

This is my preferred meatball size.



The Rolls came out great.
Look at that cavity structure. Mmmm

My mother has always broiled the meatballs. Just brown the
tops then flip them and brown again. Mario
browned them in a frying pan.

I made these meatballs into sandwiches

Not many places break up the meatballs in a sandwich. It’s the way to go. Seriously.
Don’t you hate getting a huge meatball chunk in a meatball sub, then not
having any in the next bite? Or what
about them falling right out? It’s the worst. Break up your meatballs people!

Provolone on the bottom, Mozzarella on the top.

That’s the perfect amount of burn. Not to brag or anything.

This was a good lunch

To save some, put in the freezer separately for a half hour,
then put them in a zip lock.

There is nothing more comforting than having a bag o’
meatballs in the freezer.




  • 1 Pound Ground Beef 85%
  • 1 Pound Ground Turkey
  • 1/2 Cup Chopped Italian Parsley
  • 3 Cloves Garlic
  • 1/4 Cup Grated Parm
  • 1 Large chunk Wet Bread use milk for bonus points
  • 1 Egg
  • Salt and Pepper


  • The amounts in this recipe are estimates. I always do it by eye. Put in as much of each thing as you want, refine it to your tastes. Don’t over mix. Broil until browned on each side, flipping after the first side is browned. Should be about 4 minutes a side. Freeze when cooled or put in sauce on low heat for a half hour before serving.


  1. Hey Dan, I made Spaghetti and Meatballs today for all of Eddie’s family. The only problem was that my oven broke and I of course freaked out, but none the less made them in the fry pan and although not as pretty VERY tasty! Thanks!!

  2. Just finished eating these! They turned out great. I had to cook them a little longer than you said, but from your photos, it looks like I made my balls bigger than your balls…
    Thanks for the inspiration, and in this case, simplifying something that others over complicate.

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