• 1 lb. lean ground beef
  • 1/2 c. Italian bread crumbs
  • 1/3 c. water (more or less)
  • 1/4 c. grated parmesan cheese
  • 1/2 an onion
  • 4 large cloves fresh garlic (chopped)
  • 1 egg and 1 egg white
  • black pepper


  • 2 large cans crushed tomatoes
  • 1 can diced tomatoes
  • 6 cloves fresh garlic
  • dried or fresh basil
  • dried or fresh oregano
  • olive oil
  • parmesan



Mix all ingredients together. Don’t add all of the water at one time. Mixture should be moist but not so that the meatballs fall apart.

Shape meatballs to desired size and place on a broiler pan (I wet my hands before shaping each meatball and it helps make a nice meatball.) Broil until outside is slightly brown on one side and then turn and broil the other side.


Add the crushed tomatoes to the skillet with the meatballs. Simmer uncovered for 15-20 minutes until proper thickness is achieved. Add scant olive oil for flavor and thickness. Add basil (add fresh basil in prior to simmering, add dried at the end). Dust top of meatballs and sauce with fresh parmesan and serve.

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