Aunt Rita'S Meatballs
Juicy, flavorful meatballs combining beef and pork, seasoned with garlic, herbs, and Parmesan, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Mix all ingredients and shape into meatballs on a cookie sheet.
- Bake at 375°F for 30 minutes.
Tips & Substitutions
To enhance the flavor of Aunt Rita's Meatballs, consider adding grated onion or using fresh herbs instead of dried ones. If you don't have Parmesan cheese, Pecorino Romano makes a great substitute. For a gluten-free option, use gluten-free bread crumbs. Ensure even cooking by keeping the meatballs uniform in size. You can also mix in some grated carrots or zucchini for added moisture.
Serving Suggestions
Aunt Rita's Meatballs are delicious served with marinara sauce over spaghetti, making a classic Italian dish. They also pair wonderfully with a side of garlic bread or a fresh salad. For a heartier meal, serve alongside Linda's Italian Bean And Pasta Soup. Consider garnishing the meatballs with additional Parmesan and fresh parsley for a touch of color.
Storage & Reheating
Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15 minutes or until warmed through. You can also microwave them, covered, for a quick option, but be cautious not to dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Rita'S Meatballs contains roughly 671 calories, with 55g protein, 31g carbohydrates, and 36g fat. It is an excellent source of protein (110% of the Daily Value), iron (73% of the Daily Value), and potassium (43% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 718mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the meatballs before baking?
Yes, you can freeze the shaped meatballs before baking. Arrange them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. They can be frozen for up to 3 months. When ready to cook, bake them directly from frozen, adding a few extra minutes to the cooking time.
What can I substitute for ground pork?
If you don't have ground pork, you can substitute with more ground beef or use ground turkey for a leaner option. The flavor will be slightly different, but it will still work well in this recipe. Mixing in some Italian sausage can also add great flavor if you want a more traditional taste.
How do I know when the meatballs are done?
Meatballs are done when they reach an internal temperature of 160°F. If you don't have a meat thermometer, you can cut one open to check that it's no longer pink in the center. They should be nicely browned on the outside and firm to the touch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).