Italian Meatballs



We first tried these meatballs at an Italian food themed New Year’s Eve party a few years ago.  They were a big hit, and we’ve made it once or twice since then.  It seemed like a good recipe to increase in size and make for the sake of freezing.  Only this time instead of cooking our meatballs in a slow cooker, we did it in our beautiful Le Creuset Dutch Oven.

The combination of meats, cheeses and herbs make these meatballs some of the most delicious we’ve ever had.  They’re great tossed with pasta or served on a nice crusty Italian bread.

Here’s the recipe:

Italian Meatballs (serves 6-8)


2 eggs, beaten
1/4 cup milk
1/2 cup breadcrumbs
2 tbsp parmigiano-reggiano
1 tsp garlic, minced
1 tsp salt
1/4 tsp black pepper
1 lb ground beef
1/2 lb Italian sausage
1 tsp dried basil
1 tsp dried oregano
1/2 tsp crushed red pepper flakes


1 15oz can of tomato sauce (use a good one if you can)
1 60z can tomato paste
1 small onion, chopped
1/2 green pepper, chopped
1/2 cup of red wine
1/3 cup of water
1 tsp garlic, minced
1/2 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
1 tsp sugar, to taste
1 tsp salt, to taste
1/2 tsp pepper, to taste


1. In a bowl, whisk together eggs and milk.  Add remaining meatball ingredients except for meat and sauce.

2. Add meat.  Mix well with hands.  Shape into one inch balls.

3. Place on cookie sheet lined with foil and greased (or use a broiler pan if you have).

4. Bake for 10-20 minutes at 400 degrees

5. Move meatballs to slow cooker (or Dutch Oven)

6. Combine sauce ingredients in a bowl and mix well.  Pour over meatballs.

7. If cooking in Slow Cooker, cook on low for 4-5 hours.  If using Dutch Oven,  cook for 1-1/2 to 2 hours at 325 degrees.




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