Classic Italian Meatballs Classic Italian Meatballs

Classic Italian Meatballs 250 Image by: Classic Italian Meatballs 250 Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2003


  • 2/3 cups fresh bread crumbs
  • 1/2 cup water
  • 1 egg
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 lb lean ground beef
  • 1 onion finely chopped
  • 1 clove garlic finely chopped
  • 28 oz diced tomatoes
  • 1 cup beef stock
  • 1 zucchini grated
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano


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.

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Classic Italian Meatballs