Italian Menu, Meat, Recipes

Beef Meatballs…never enough!

Beef Meatballs

Hot, cold, small or large, they always delight everyone!

Italian tradition wants them made of beef, with lots of Parmesan cheese and the ever-present nutmeg. Fried or with tomato sauce, it’s always a blast when meatballs come to the table. We assure you, however, that they never arrive on the same plate as spaghetti! It’s a legend! With their sauce you can season pasta, which is certainly excellent, and then meatballs are served as a main course, with a side dish! 

Tips Cold in a sandwich are simply fantastic!

Beef Meatballs

One, two, three...never enough
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course, meat, second course, Snack
Cuisine family food, Italian, Traditional Italian meal


  • 450 gr minced beef  not too lean meat
  • 1 egg
  • 1 glass whole milk
  • 2 slices soft bread (just the crumb) softened in milk
  • 40 gr Parmigiano cheese  grated
  • 2 tbsp Parsley  finely cut
  • 1/2  tsp  nutmeg  grated
  • salt, black pepper
  • breadcrumb
  • peanut oil for frying


  •  In a large bowl pour the meat, Parmesan cheese, softened bread, egg, parsley and garlic, nutmeg to your taste, salt and pepper. Start mixing with a fork and then with your hands to blend the ingredients well. Make this a quick operation so you don't heat the meat with your hands. The consistency should be soft and not too compact, if needed add a few tablespoons of milk.
  •  Create patties of the size you prefer, as equal to each other as possible, for even cooking.
  • Heat plenty of peanut oil in a large frying pan and fry the meatballs in it a few at a time, turning them so they brown evenly. As they are ready, lay the fried meatballs on absorbent kitchen paper. Serve immediately or room temperature, meatballs are still wonderful.
Keyword beef, meatball, Second Course
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