Who doesn’t love meatballs?  Probably someone who is alergic to meat, but in this day in age with the marvelous minds of culinary wizards and witches you can certainly make a ‘meatball’ out of just anything.  I have dreams of eating a meatball some day that weighs over 10 lbs, it will probably more than just #RBelly feasting on a ball that meaty #YaDig Below you can catch a recipe for a very stout meatball, I think this one would be good for one individual, but like they say, sharing is caring. Salute to ProudItalianCook for the recipe!


  • 1 lb, quality ground beef,85% lean 15% fat
  • 2 eggs
  • 1 medium onion diced
  • 5 cloves of garlic, minced
  • 1 hunk of day old Italian bread moistened with water or milk and squeezed out
  • ⅓ cup or so of dry plain breadcrumbs
  • 1 bunch of fresh parsley, chopped
  • ¾ cup of grated pecorino romano
  • salt and pepper
  • homemade marinara sauce
  • fresh ricotta
  • fresh basil for garnish


  1. In a small pan add olive oil and saute onions and garlic until soft, let it cool
  2. Place all the ingredients into a bow, the meat, eggs, cheese, bread, breadcrumbs, parsley, salt, pepper, onions and garlic.
  3. Mix well and form 3 meatballs, they’ll look about the size of a tennis ball.
  4. Place on a baking sheet lined with parchment and cook them until set at 375 for around 20 minutes or so.
  5. Remove and place meatballs into their own individual baking dish.
  6. Drench with sauce and top with romano cheese and finish baking in the oven at 375 until internal temp reaches 160.
  7. Add a generous amount of additional warmed sauce, a dollop of fresh ricotta on top, a drizzle of olive oil, a sprinkling of romano and some fresh chopped basil.
  8. I highly recommend sliced ciabatta bread, drizzled with olive oil and placed under the broiler or in a 400 degree oven until nice and golden to accompany your meatball.

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