Rodney’s Italian Meatball Recipe

February 17, 2016

Attention everyone: I’m going to need to you lower your expectations of my intelligence moving forward as they have officially removed all the wisdom from my head.

Actually, they let me keep them in a little baggie. I’ll show ya if ya ask nice.

In other words, I had my wisdom teeth removed yesterday. And lemme tell ya, it was a real joy. Similar to a spa day, I would say. So while I’m sitting over here with ice packs on my face and eating roughly the same diet as a baby, my momma so kindly came down to MD to take of me and deal with my whining so my roommate doesn’t have to take the brunt of it himself.

And if you’re not in the know, we call my mom Rodney. No, it is not her given name, yes she answers to it, yes it is a long story.

In honor of her sacrifice, I bring you her traditional Italian meatball recipe. (Sidenote: I made these pre-wisdom sacrifice so I wouldn’t mess it up if I was all out of wisdom)


What you need

  • 1 Lb Meatloaf mix or 1/3 each ground pork, beef and veal. The meat mix, IMHO is essential, but I guess you could use all of one or even turkey if you’re feeling really blasphemous.
  • 1 egg (Add an extra egg if you don’t use the mix or use turkey.)
  • 1 cup italian breadcrumbs
  • 1/2 cup parmesan cheese
  • 1 cup finely chopped onion (I used red because I simply forgot to buy a yellow. Do what you want?)
  • 3-4 cloves Garlic, chopped or grated
  • 1 tbls Basil (I had fresh, you can use dried)
  • 1 tbls Oregano
  • 1 tbls Parsley
  • Salt and Pepper to taste

It should definitely be noted that my mother is a “pinch of that, handful of this” kind of chef, so I’m working off of estimates here. Adjust as needed, if you’re that kind of human. Or just throw it all in a bowl and work off the “if it smells good, it’s working” technique if you’re my kind of human.


Mix all ingredients in a large bowl. Now, don’t be a pansy. Take off your rings and get in there. There is no way to make meatballs without getting in there and getting messy. It’s like, Italian law, I’m pretty sure.


Preheat oven to 350 deg.

In a large pan, heat some olive oil on medium-high heat. Add meatballs, and carefully turn to brown on all sides. Don’t worry if they’re not cooked all the way through, they’re not supposed to be.


Place on large sheet pan after cooking and place in oven for 15-20 min, depending on size. I made mine little guys so they would cook faster / freeze more easily. Increase time if they are larger.


Add to ‘sketti sauce, make a meatball bubble up bake (seriously, do this), or whatever you damn please. They freeze well, but you should freeze them on a sheet pan first, then transfer to a bag once fully frozen you don’t end up with a meat LOAF instead. (Get it?! Lol, so punny. …. )


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