Grandma’s Meatballs

Grandmas Meatballs


Serves: 6

  • 1/3 cup very finely chopped onion
  • 1 tablespoon very finely minced garlic
  • 3 tablespoons finely chopped parsley
  • 1 cup fresh bread crumbs
  • 1 egg
  • 1/2 cup cold water
  • 2 tablespoons olive oil
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 pounds meatloaf-mix ground meat


Preparation method

Prep: 15 mins     | Cook: 25 mins

  1. Preheat the oven to 425 degrees F and coat a lidded baking sheet with non-stick cooking spray.
  2. Combine chopped onion, garlic, parsley and breadcrumbs in a food processor and mix 30 seconds.
  3. Break the egg into a 3-quart bowl and mix well using a wire whisk. Add water, olive oil, salt, pepper, and nutmeg to the egg and whisk until blended.
  4. Add the bread crumb mixture, combining with a spatula.
  5. Add the ground meat and mix thoroughly until ingredients are well distributed and the mixture is binding together.
  6. Using a medium sized ice cream scoop, scoop out a portion onto a lightly oiled cookie sheet. Form each meatball by rolling in the palm of your hand until they feel tight and solid. (The finished meatballs should be about the size of a golf ball.)
  7. Pour 1/4 cup water into the pan and place in the oven. Bake 15 minutes. Remove from the oven and loosen with a spatula. Return to the oven an additional 10 minutes, or until cooked through. Drain.

Alternate Method

Fry meatballs over medium-heat. Turning as needed to brown sides.