Nonna's Meatballs

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 425.7
  • Total Fat: 27.1 g
  • Cholesterol: 138.2 mg
  • Sodium: 739.9 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 25.2 g

View full nutritional breakdown of Nonna's Meatballs calories by ingredient
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Chef: Marina Andriola
Restaurant: Pacific Market
Recipe: Nonna’s Meatballs
Recipe makes 10-12 meatballs, 4 servings
Chef: Marina Andriola
Restaurant: Pacific Market
Recipe: Nonna’s Meatballs
Recipe makes 10-12 meatballs, 4 servings

Number of Servings: 4


    􀂃 1 pound lean ground chuck
    􀂃 3/4 cup breadcrumbs in a ziplock bag (homemade or plain packaged) - To make crumbs,
    place very dry chunks of stale bread or toast in a recycled ziplock, roll with a pin or the
    side of a wine bottle.
    􀂃 1 tablespoon Italian seasoning (Morton & Bassett)
    􀂃 1/2 teaspoon sea salt (Sea Star)
    􀂃 several serious turns from pepper grinder
    􀂃 2 tablespoons finely minced Italian parsley
    􀂃 3 cloves garlic, finely minced
    􀂃 1/2 large onion, finely minced, placed in a tea cup & barely covered with a dash of local
    olive oil
    􀂃 1 good pinch red pepper flakes (optional)
    􀂃 1 large organic egg (Clover)


1. Lightly oil a sheet pan. Preheat oven to 350°. Make breadcrumbs in a ziplock bag. (See
ingredients. If you made more than 3/4 cup, dump some out and reserve.)
2. Add ground beef, Italian seasoning, salt, pepper and parsley to crumbs in bag. Squish
around in bag until crumbs start to cling to the meat.
3. Place the cup with the minced onions in a microwave for 10 seconds or until the cup is
just warm. Aim to just loosen up the onions, not cook them. Stir garlic (and pepper
flakes) into the onions then add to bag, pushing garlic/onions into the meat.
4. Crack egg into your oily cup and scramble with a fork. Pour mixed up egg into bag. Seal
and work the bag, squishing all ingredients until they cling together and look well
mixed. If mixture feels too soft to shape, add more breadcrumbs. If too tight, add a bit of
olive oil.
5. Shape mixture into a large ball, remove from bag, and begin dividing it, rolling meatballs
with your oiled hands. If kids are helping, give them small balls to roll.
6. Place shaped balls on oiled sheetpan, spaced at least an inch apart. Bake 5 to 10 minutes,
turn, bake another 5, turn, repeating until meatballs are fairly browned all over.
7. To serve or reheat: Lower meatballs with a spoon into simmering sauce. While pasta
boils, the meatballs will heat through.
8. Serve over cooked De Cecco Spaghetti with freshly grated dry cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user DOLPHIN225.

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