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NONNA’S MEATBALLS

After you’ve tried Nonna’s meatballs, you will never want to try anything else, because nothing tastes as good as Nonna’s! We love it, and only use Nonna’s Marinara Sauce to make it. Using another sauce would make it totally different than Nonna would want. We think you’ll agree with us – this is the best meatball recipe.

Details

Servings

8 Servings

Prep time

15 minutes

Cooking time

35 minutes

Calories

81 kcal

Ingredients

  • 32 oz (2lbs) ground beef

  • ¼ cup chopped onions (about 1 small)

  • 2 cloves garlic, minced

  • 2 large eggs

  • 1 cup grated Romano cheese, plus extra Romano for garnish

  • 1½ tbsp Italian seasoning

  • 2 tsp fine sea salt

  • ½ tsp ground black pepper

  • 2 cups mushrooms (about 454g/ 1 pound), finely chopped

  • 1 cup beef broth

  • 2 cups marinara, for serving

Directions

  • Preheat the oven to 180°C/350°F.
  • Combine the ground beef, onions, garlic, eggs, Romano cheese, Italian seasoning, salt, and pepper in a large mixing bowl. Combine the mushrooms with the meat mixture. Stir in the broth a little at a time, 1/2 cup at a time. When rolled into meatballs, the mixture should be very moist but still hold its shape. Make 2-inch meatballs out of the mixture. Arrange the meatballs on a rimmed baking sheet in a single layer. Bake for 30 to 35 minutes, or until evenly browned, turning once.
  • Serve with marinara sauce. If desired, top with additional Romano cheese. Refrigerate the meatballs in an airtight container for up to 4 days or freeze for up to 2 months. Place on a rimmed baking sheet in a preheated 180°C/350°F oven for about 3 minutes to reheat.

Nutrition Facts

8 servings per container


  • Amount Per ServingCalories81
  • % Daily Value *
  • Total Fat 6g 10%
    • Saturated Fat 1.9g 10%
  • Sodium 828mg 35%
  • Total Carbohydrate 1.2g 1%
    • Sugars 0.5g
  • Protein 5.3g 11%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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