Classic Meatballs

Great for special holidays/events, or whenever you’re serving a crowd, these meatballs are full of flavor with two kinds of meat and a variety of herbs. Make them ahead and pop them out of the freezer whenever you’re ready to cook and serve.

Makes 25-30 meatballs depending on size


  • 1 lb ground beef
  • 1 lb ground veal
  • 1/4 cup breadcrumbs, fresh (keeps meatballs moister than dry breadcrumbs)
  • 2 shallots, diced
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tbsp dried parsley
  • 2 cloves garlic, chopped
  • 1/2 cup parmesan cheese (omit to make kosher)
  • 2 eggs, slightly beaten
  • salt & pepper to taste


  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. Combine all ingredients in a large bowl and form meatballs of desired shape.
  4. Take a small piece of the meatball mixture and cook on stovetop to ensure it is seasoned to your taste. Adjust if needed.
  5. Place meatballs on baking sheet and bake for 20-25 minutes (to test doneness with a meat thermometer, meatballs should be 160 degrees).
  6. Enjoy as is or with Andy’s Meat Sauce.


Tip: You can make the meatballs ahead and freeze them uncooked in a single layer on a baking sheet and then place them in a zip-top bag and back into freezer. When you want to cook them, remove from freezer and bake at 350 degrees for 25-30 minutes (no need to thaw them first).

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