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Italian Meatballs
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Italian Meatballs
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Classic Italian meatball recipe. Pairs wonderfully with our Italian Pasta Sauce and Italian Steak Rolls.

Prep time
Bake/Cook time
Plan for

Refrigerate 2 hours to overnight

40 one-inch meatballs
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Italian Meatballs
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Plan For

Refrigerate 2 hours to overnight

Yield :
40 one-inch meatballs


  • 1 1/2 pounds ground beef and pork mix
  • 2 eggs
  • 1/3 cup grated parmesan cheese
  • 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
  • 3 chopped cloves garlic or more if desired
  • 1 1/2 tablespoons sweet basil
  • 1 1/2 tablespoons parsley
  • 4 - 5 hamburger buns (Grate while frozen or you can use Italian bread crumbs which I don’t measure, I just add about 1 cup at a time until it get the right consistency. Add more if needed).


  1. Mix well, cover and refrigerate, at least 2 hours or over night, so the seasonings can mix well.
  2. Roll meat into 1-inch balls.
  3. Fry in 1/2 inch hot canola oil on medium heat until slightly brown (about 2-3 minutes carefully rolling the meat around the frying pan). Do not overcrowd the frying pan. Fry meatballs in batches of 6 to 8 at a time.
  4. Cool and freeze in freezer bags to use when needed or serve immediately.


Serve with Italian Pasta Sauce and Italian Steak Rolls (Braciole).

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