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Posted on 24 February 2017

We are in Milan for the fashion shows so I thought I would share my 'go to' recipe for Italian Meatballs. I use this recipe for small meatballs for cocktail parties, large meatballs with a hearty tomato sauce and for everything in between...they are especially amazing in a big crusty bun with a little tomato sauce and melted provolone cheese!!

This recipe makes a huge batch, you can easily half it. I always make the full recipe and freeze whatever I don't need. They freeze extremely well and it's so great to have them ready when you need to impress your Italian friends in a hurry! If your crowd loves heat, don't forget the chilli flakes!


Servings: 140 small, 45 large


8lb ground meat - 4lb lean ground beef, 2lb ground veal, 2lb ground pork
2 cups regular breadcrumbs (add gradually!)
6 eggs
1/2 cup dried parsley flakes

*Chilli flakes to taste (optional)

6 Tbsp soya sauce
1 cup bbq sauce or ketchup
6 Tbsp dried onion flakes
1 tsp pepper
2 to 3 garlic cloves, minced or puréed on a rasp.


Gently mix the three meats together in a large bowl.

In a large measuring cup add the eggs, parsley, soya sauce, bbq sauce, onions, pepper and garlic. Whisk well.

Add egg mixture to the meat and mix well. (take off your rings and use your hands for best results.) Gradually add the breadcrumbs.

The goal is for a well mixed, but not over mixed meatball. Don't over do it with the breadcrumbs.

Roll the mixture into meatballs,
(I weigh them so they cook consistently....1.3 ounce meatballs are a good size for a cocktail party but 3.3 ounce are better  for a pasta dish.)

Bake in a 350 oven on cookie sheets for 15 minutes for small and 20 to 25 minutes for large meatballs. I use an instant read should read 160° in the center of a meatball.

Place meatballs on paper towel lined trays to cool.

Freeze for up to 6 weeks.

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