Grammy's Kitchen · Meatballs · Meatball
One of 38 meatballs recipes we measured
from natashaskitchen.com
It ranks #36 of 38 for glaze depth among the meatballs recipes we compared. 280 cooks on natashaskitchen.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 38.
| this recipe | typical | |
|---|---|---|
| egg | 5% | 10% |
| dairy | 0% | 6% |
| aromatics | 1% | 9% |
| salt | 1% | 1% |
| liquid | 17% | 12% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 120 g | 3 slices white bread (crusts removed, diced) |
| 158 g | 2/3 cup milk or cold water |
| 454 g | 1 lb lean ground beef (85/15 fat content) |
| 454 g | 1 lb ground pork |
| 25 g | 1/4 cup parmesan cheese (shredded) |
| 50 g | 1 large egg |
| 9 g | 3 garlic cloves (minced) |
| 12 g | 2 Tbsp parsley (finely chopped) |
| 6 g | 1 tsp sea salt |
| 1 g | 1/2 tsp black pepper |
| 27 g | 2 Tbsp olive oil (to sautée) |
Method: 5 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Another every other week recipe! Haha! We love using it to make meatballs sandwiches with your easy Marinara sauce! The kids enjoy helping make meatballs too! Another recipe I usually end up over cooking because I like the crispy on top- and they still turn ou” — a cook, 5.0★
“These meatballs were great I used a cup of Sherry cooking one and a cup of ketchup for the sauce I use it as an appetizer it is excellent. My grandma used to make this for a quick appetizer but your meatballs are better” — a cook, 5.0★