Soft, Tender, Savory… Meatballs

This hubby of mine is actually a better cook than me.  The care he takes to put into his food – each ingredient, each spice, the type of meat, and more – always leaves me excited to take the first bite.  I KNOW its going to be good.  Well “good” is an understatement.

These meatballs are don’t even need pasta or garlic bread.  And my 3 year old son left the ravioli on the plate as he devoured his serving as well.  That’s proof!

Definitely a “hands on” treat!  Enjoy!


  • 1/3 lb of each ground italian sausage, beef, and veal
  • 2 eggs, whisked in a bowl
  • 3 slices of white sliced bread
  • 1 cup milk
  • 1 cup of bread crumbs
  • 1 cup grated parmesan
  • 1 tsp garlic powder
  • 1 tsp salt
  • Pinch of black pepper
  • 1 tsp italian seasoning
  • 2 tbsp chopped fresh parsley
  • 1 cup of ricotta

Note: Makes 24 meatballs


  1. Preheat oven to 375 degrees F
  2. Soak the bread in cold milk for about five minutes, ringing out the excess milk and pulling the bread apart with your fingers.
  3. Combine the meat, eggs, bread, bread crumbs, parmesan, garlic powder, salt, pepper, italian seasoning, black pepper, parsley and ricotta. Mix together.
  4. Using an ice cream scoop, portion out the meatballs onto sheet pan and then roll them into consistent balls. Bake for 15-20 minutes or until cooked thoroughly.
  5. Add to tomato sauce or good jarred sauce and cook an additional 7-10 minutes

Serve with your favorite pasta, ravioli, garlic bread, salad, or veggie!