If there is one thing you’ve most likely eaten your entire life it’s gotta be the meatball!  This recipe offers up TWO options for the table.   I can honestly say I’ve had a meatball at my mom’s, grandma’s, friend’s houses AND at a restaurant.


  • 2 Lbs of Meatloaf Mix
  • 1 egg yolk
  • ½ red onion, diced, sauteed and cooled
  • ½ cup Japanese panko crumbs
  • 2 tablespoons whole milk
  • ¼ cup shredded parmigiana cheese
  • 1 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons granulated garlic powder
  • ½ bunch fresh Italian parsley, chopped medium fine
  • 1 quart Quick Marinara(recipe follows)


In a 4 quart mixing bowl add the meatloaf mix, egg yolk, onion, panko, parmigiana cheese, salt,pepper, garlic powder and parsley. Mix with your hands(use plastic surgical gloves to avoid raw meat contamination). Once all is evenly combined, use a 1 ounce melon scoop to make each meatball.  As you form the meatballs, rest them on a cookie sheet either lined in parchment paper, foil or sprayed with vegetable spray(such as PAM).  Once all the meatballs are formed shape them by hand  into tight rounds (dipping hands in cold water helps)…then heat ¼ cup extra virgin olive in a non-stick skillet and brown each meatball. Meatballs can now be set aside or flash frozen for further use (after flash frozen, pack in sandwich size plastic bags 10 at a time…freeze up to 1 month).  When ready to use, heat quick marinara and finish cooking meatballs in sauce for 10-12 minutes or in the frozen stage for 15-18 minutes.  Hint: once the sauce comes to a boil adjust the heat to simmer to cook the meatballs.

 Quick Marinara


  • 2 containers chopped POMI tomatoes
  • ¼ cup extra virgin olive oil
  • 1/2 red onion, peeled and diced
  • 2 cloves fresh garlic, diced
  • 5 basil leaves, chopped medium fine
  • 1 cup low sodium chicken stock
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoon dried Italian seasoning


Sauté onions, garlic and basil in olive oil…add tomatoes, stock and seasonings…cook on stove top for 8-10 minutes…once finished adjust seasoning to taste…can be frozen!

MEATBALLS THE MOVIE!   – if you haven’t seen this flick, you’re lucky… b/c you still get a chance to expereince the brilliance of an 80′s classic!

One Response to “Meatballs”

  1. Tim M says:

    Henry sounds like a dinosaur at the end of the meatball video.

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