Italian Meatballs


Fresh herbs combine with lean ground beef for an easy meatball recipe with a range of applications. Since this recipe uses lean ground beef, which traditionally contains about 7% fat, we’ve included lightly browned onions in the meat mixture to add flavor and moisture. When shaping the meatballs, be careful not to over work the mixture as you form the balls, which will make them dense and tough. You’ll also want to keep the size of the meatballs consistent to ensure even cooking. Serve these bite-size morsels as an appetizer or hors d’oeuvre, or combine with pasta or rice for a main course. They’re also great stirred into soup.


Regular butter

1½ tsp

Olive oil

1½ tsp

Uncooked onion(s)

1 large, minced

Uncooked 93% lean ground beef

1 pound(s)


1 large egg(s), beaten

Fresh parsley

1 Tbsp, finely minced (or 1/2 tsp Italian seasoning)

Table salt

¾ tsp

Red pepper flakes

¼ tsp

Canned beef broth

¼ cup(s), or chicken broth

White wine

¼ cup(s)


  1. In a large skillet, melt butter and oil over medium heat. Add onions; cook, stirring occasionally, until they start to caramelize, about 8 to 10 minutes. Remove onions to a large mixing bowl and add beef, egg, parsley (or Italian seasoning), salt and red pepper flakes; mix well to combine. With damp hands, roll forty-eight 1/2-inch meatballs.
  2. Place same skillet over medium-low heat. Add meatballs, broth and wine; simmer until cooked through, gently turning meatballs once during cooking, about 20 minutes. Yields 4 meatballs per serving.

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