Italian meatballs

Italian Meatballs

15 minutes


1 hour

4 servings

Our meatballs are melt in your mouth and will spice up any Italian dish. These meatballs are spectacular by themselves, with pasta, or as a meatball sub. 


  • 3/4 pound ground pork
  • 3/4 pound Italian pork sausage, casings removed
  • 1 teaspoon red pepper flakes
  • 6 garlic cloves, chopped, divided*
  • 1/2 cup panko breadcrumbs 
  • 1/2 cup Parmesan
  • 2 large eggs
  • 1/4 cup chopped fresh parsley
  • Salt & pepper 
  • 4 tablespoons olive oil, divided*
  • 1 onion, chopped
  • 1 (20-ounce) can tomato puree
  • 1 (14-ounce) can diced tomatos
  • Basil
  • Parmensan


  1. Combine the ground pork and pork sausage, red pepper flakes, 2 cloves of chopped garlic, panko, grated cheese, eggs, parsley, salt and pepper, to taste, in large bowl. Form into 2-inch meatballs and set aside.
  2. Heat 2 tablespoons of olive oil in large skillet over medium-high heat. Add the meatballs and cook until brown on all sides. Transfer to a plate and set aside.
  3. Meanwhile, start the sauce. Add the 2 tablespoons of the remaining olive oil to a medium saucepan over medium heat. Add the onion, the remaining garlic. Saute until the onions begin to brown, about 4-5 minutes. Season the onions with salt and pepper, to taste. Add the tomato puree and the diced tomatoes and bring to a boil. Reduce the heat, stir in the meatballs and simmer the sauce, stirring occasionally, for 45 minutes.
  4. To serve, top with basil and Parmesan

Article Provided By: Allison Thomas