Tested till perfect Classic Italian Meatballs
Classic Italian Meatballs
Photography by Matthew Kimura

Classic Italian Meatballs

It's delizioso! This classic Italian meatball recipe, served with a delectably spiced tomato sauce, brings your standard spaghetti-and-meatball dinner to another mouth-watering level.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2003

Recipe3 out of 5 based on 41 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2/3 cup 2/3cupfresh bread crumbs
  • 1/2 cup 1/2cupwater
  • 1 1eggeggs
  • 1 1clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/4 cup 1/4cupgrated Parmesan cheese
  • 1/4 cup 1/4cupchopped fresh parsley
  • 1 lb 1lblean ground beef
  • 1 1oniononions, finely chopped
  • 1 1clove garliccloves of garlic, finely chopped
  • 28 oz 28ozdiced tomatotomatoes
  • 1 cup 1cupbeef stock
  • 1 1zucchinizucchinis, grated
  • 1/2 tsp 1/2tspdried basil
  • 1/2 tsp 1/2tspdried oregano
To change the number of servings, enter the number, then press "calculate". or reset


In bowl, combine fresh bread crumbs with water; let stand until absorbed, about 5 minutes. Beat in egg, garlic, salt, pepper, cheese and parsley. Mix in beef. Roll by rounded tablespoonfuls into balls.

Brush large nonstick skillet with vegetable oil; heat over medium-high heat. Brown meatballs, in batches, about 5 minutes. Transfer to bowl.

Drain any fat from pan. Add onion and garlic; cook over medium heat, stirring often, for 3 minutes.

Add tomatoes, beef stock, zucchini, basil and oregano; simmer, stirring occasionally, until slightly thickened, about 25 minutes. Return meatballs and any accumulated juices to pan; simmer, turning meatballs occasionally, until no longer pink inside and sauce is thickened, about 20 minutes.

All rights reserved. TVA Group Inc. 2015