Meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Italian meatballs made with beef, breadcrumbs soaked in milk, parsley, and Parmesan are tender and flavorful. Aromatic and savory with bright herb notes. Use in pasta dishes or serve with marinara sauce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 2 slices white bread, stale or barely toasted ((or sub 1/2 cup breadcrumbs))
- 1/3 cup whole milk
- 1 lb ground beef ((85% lean beef))
- 1/2 cup Parmigiano Reggiano cheese ((see note))
- 1/4 cup grated yellow onion ((a food processor also works well to make it fine))
- 1 large egg
- 1 tablespoon chopped Italian parsley
- 2 cloves garlic, minced
- 1 teaspoon salt ((more or less to taste))
- 1/2 teaspoon ground pepper
- 1/4 teaspoon crushed red pepper ((optional))
- 26 ounces marinara sauce for serving ((I like Rao's))
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 35m
- Sodium
- 308mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 180mg
- Calcium
- 20mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 308MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.