This site and certain third parties would like to set cookies and access and collect data to provide you with personalized content and advertisements.
If you would like this personalized experience, simply click accept. If you would like to opt-out of this data collection, please click "decline" to continue without personalization.
This is my mom's famous meatball recipe! It makes amount makes 4 dozen meatballs and can last in the fridge for up to 3 days in the fridge and up to 3 months in the freezer. Although I don't eat meat, I grew up eating these and know they are delicious!
Yields1 ServingPrep Time30 minsCook Time20 minsTotal Time50 mins
Ingredients:
3LBS Ground Meat (Veal, or extra lean ground beef)
3tspItalian Seasoning
2tspSalt
¼tspPepper
2tspDry Mustard
2Eggs (well beaten)
4tbspMatzah meal or breadcrumbs *DRY*
1cupBBQ Sauce
2cupsTomato sauce
2.50tbspTomato paste
Directions:
1
Beat eggs in a large bowl and set aside.
2
Add all the spices and bread crumbs and mix well to create a paste.
3
Add in ground meat and work with hands to mix well. You want all the seasonings to be mixed throughout the ground beef. Put in the work!
4
Form into 1 inch diameter size balls. It is best to keep hands moist when rolling them. Place meatballs on a cookie sheet.
5
In a large deep set pan (or dutch oven - with a lid), add BBQ sauce, tomato sauce and tomato paste. Mix well. Heat on medium to bring to a light boil/ simmer.
6
Carefully drop the meatballs in the sauce. Simmer with the lid on for 15 - 18 minutes.
7
Can last in the fridge for up to 3 days in the fridge and up to 3 months in the freezer.
Ingredients
3LBS Ground Meat (Veal, or extra lean ground beef)
3tspItalian Seasoning
2tspSalt
¼tspPepper
2tspDry Mustard
2Eggs (well beaten)
4tbspMatzah meal or breadcrumbs *DRY*
1cupBBQ Sauce
2cupsTomato sauce
2.50tbspTomato paste
Directions
1
Beat eggs in a large bowl and set aside.
2
Add all the spices and bread crumbs and mix well to create a paste.
3
Add in ground meat and work with hands to mix well. You want all the seasonings to be mixed throughout the ground beef. Put in the work!
4
Form into 1 inch diameter size balls. It is best to keep hands moist when rolling them. Place meatballs on a cookie sheet.
5
In a large deep set pan (or dutch oven - with a lid), add BBQ sauce, tomato sauce and tomato paste. Mix well. Heat on medium to bring to a light boil/ simmer.
6
Carefully drop the meatballs in the sauce. Simmer with the lid on for 15 - 18 minutes.
7
Can last in the fridge for up to 3 days in the fridge and up to 3 months in the freezer.
