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The Meatball

The meatball

There is something holy about a meatball. It reflects the person who rolls that ball of love out. If I truly love you, I will make you Spaghetti and Meatballs. It’s the holy grail of all that is good in the food universe. I’m not saying my family recipe is the best meatball recipe in the world but to my family it is the gold standard. Things this recipe will not be…. This will not give you a bready meatball. Nu-uh make meatloaf people. This will not be a giant meatball. FOR GOD SAKE stop making giant meatball restaurants, home cooks and everyone in between. I don’t want to section off my meatball or use a knife. Noooo. Not to mention how many times are those meatballs raw inside. Disgusting. Steaks are medium rare not my meatball. Noooo. Soggy meatballs, please don’t get me started.

This meatball is a rendition of my mother’s meatball. Her recipe is more by feel. Taught to her by her Aunt Mary. She is a patient woman. I am not. I do not have the time or patience to stand over the oven with a skillet to brown these beloved creations. Don’t worry I have an easier way to create these delicious balls of love. She also would tell you to put a bit of pork in the meatball. I completely agree with her but somehow I never have that bit of pork.

This is pure comfort food. A warm hug. You better believe I steal a couple from the oven top and wrap it with an Italian slice of bread. This is the benefit of being the chef and savoring that glorious moment…. meatball.

The Meatball Recipe


  • 1-1/2 to 2 pounds of Ground Beef
  • 1/4 cup to 1/2 cup Bread Crumbs
  • 1 to 2 tbsp of Italian Seasoning
  • 5-7 Shakes of Borsari Original Seasoning
  • Parmesan Cheese


Preheat oven to 350

In a mixing bowl add ground beef. Top with bread crumbs. Add enough Italian Seasoning to lightly cover the bread crumbs – roughly 1 to 2 tbsp. Shake on 5-7 shakes of Borsari Original Seasoning. Add the Parmesan Cheese. I usually go by feel about the same amount as I use for the Italian Seasoning.

Grab a baking sheet and put your drying rack on top of the baking sheet. This helps the fat drain from the meatball while they brown. I like to watch my girly figure some days.

Place in the oven for 20 minutes. They should be a golden brown. Stick those in your sauce to help flavor your sauce.

Simple & Easy & Delicious

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