Grammy's Kitchen · Meatballs · Italian Meatballs
One of 38 meatballs recipes we measured
11 cooks on www.errenskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 38.
| this recipe | typical | |
|---|---|---|
| egg | 10% | 10% |
| dairy | 6% | 6% |
| aromatics | 2% | 9% |
| salt | 0% | 1% |
| liquid | 6% | 12% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 35 g | 1 cup bread crumbs |
| 61 g | 1/4 cup milk (or water – plus more if needed) |
| 454 g | 1 lb ground beef ( 80-85% lean) |
| 454 g | 1 lb Italian sausage Meat |
| 100 g | 2 large eggs |
| 18 g | 6 cloves garlic (minced) |
| fresh parsley ( a good handful, chopped) | |
| 100 g | 1 cup Parmesan cheese (fresh grated) |
| Salt ( to taste (I use at least a tablespoon of salt)) | |
| freshly ground black pepper (about 15 turns of the grind) | |
| olive oil (For frying) |
Method: 5 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Oh my gosh I just made these for the first time and they’re amazing, I’m never buying frozen meatballs again! I would’ve never thought of combining sausage meat into it. I subbed the milk with heavy cream and breadcrumbs with panko crumbs, since that’s all I ” — a cook, 5.0★
“Just made these tonight and even though I’ve been making my grandmas Italian meatballs for 30 years, these were outstanding! I was a little confused about instruction #2, “Mix the baking soda with the baking soda.” They turned out so delicious though. Can’t wa” — a cook, 5.0★