Grandma LaBarber's Meatballs

If you're gonna make meatballs, make them big, juicy, and full of Italian flavor. Whether you eat them nestled atop red sauce-covered pasta, or in an Italian steak roll slathered with red sauce and buried in melted mozzarella, these meatballs make a big statement! I suggest doubling, or even tripling, this recipe and freezing any leftovers (if there are any). 

Sear and partially cook meatballs if canning in red sauce.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author WW



  • 1 lb. ground chuck
  • 2/3 cup bread crumbs
  • 2 ea. eggs
  • 1/4 cup grated Parmesancheese
  • 1/4 cup parsley to taste
  • sprinkle pepper to taste
  • 3/4 tsp. salt to taste
  • 1 ea. onion, medium chopped
  • 1 clove garlic chopped
  • 1 dash powdered cloves optional
  • basil 1/2 tsp. or more if desired
  • fennel seeds 1/2 tsp. or more if desired



  1. Mix all ingredients together in medium bowl.

  2. Form meatballs about 1-1/2" diameter

  3. Place in heated frying pan and cook until no longer pink, turning occasionally to brown all sides.

  4. Remove from pan and drain on paper towel-covered plate, or immediately add to red sauce.

Recipe Notes

  1. We get our Parmesan cheeses from Latina Importing in Niagara Falls, NY via special delivery from visiting friends. Whenever we visit there, we always bring home Latina's cheese (enough to last the whole year). These cheeses freeze well (thank goodness) when vacuum-sealed.
  2. Meatballs can also be baked on a nonstick cookie sheet at 425 °F for about 15 minutes (but it's just not the same).