Italian meatballs


Prep 16 min

Cook 32 min

Serves 12


  • Regular butter  1½ tsp
  • Olive oil  1½ tsp
  • Uncooked onion(s)  1 large, minced
  • Uncooked lean ground beef  1 pound(s)
  • Egg(s)  1 large, beaten
  • Fresh parsley  1 Tbsp, finely minced (or 1/2 tsp Italian seasoning)
  • Table salt  ¾ tsp
  • Red pepper flakes  ¼ tsp
  • Canned beef broth  ¼ cup(s), or chicken broth
  • White wine  ¼ cup(s)


  1. In a large skillet, melt butter and oil over medium heat. Add onions; cook, stirring occasionally, until they start to caramelize, about 8 to 10 minutes. Remove onions to a large mixing bowl and add beef, egg, parsley (or Italian seasoning), salt and red pepper flakes; mix well to combine. With damp hands, roll forty-eight 1/2-inch meatballs.
  2. Place same skillet over medium-low heat. Add meatballs, broth and wine; simmer until cooked through, gently turning meatballs once during cooking, about 20 minutes. Yields 4 meatballs per serving.

Italian meatballs

32 minutes

16 minutes

Serve these bite-size meatballs as an appetizer or hors d'oeuvre, or combine with pasta or rice for a main course. They're also great stirred into soup.



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