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Submitted by:
Makes: 6 servings adjust
Really good recipe for Italian Meatballs that are baked not fried. Freezes really well so make a double batch for a really fast week night meal. No need to thaw them first, just add them to pasta sauce and allow them to simmer until thawed and tender.



  • 12 cup Italian Seasoned Bread Crumbs
  • 12 cup Grated Parmesan
  • 13 cup Onion, finely chopped (optional)

Step 1

In a large bowl, mix together bread crumbs, parmesan and onion.


  • 2 Eggs
  • 14 cup Milk
  • 1 clove Garlic, pressed
  • 12 teaspoon Black Pepper

Step 2

In a small bowl, whisk together eggs and milk. Add garlic and black pepper. Allow to sit for 5 minutes to allow garlic flavor to permeate the egg mixture.


  • 1 12 pounds Ground Chuck

Step 3

Pour egg mixture into bowl with bread crumb mixture and stir until thoroughly combined. Add ground chuck and, using your hands, mix until bread crumb mixture is distributed evenly throughout the beef.

Step 4

Heat oven to 350 degrees. Line a large, rimmed baking sheet with foil and spay it with cooking spray. Form meat mixture into 2-inch balls and place on baking sheet. Bake until nicely browned, approximately 35-45 minutes.

Step 5

Allow meatballs to cool to room temperature before adding to sauce or freezing. Adding the hot meatballs to the sauce may cause them to fall apart while simmering.
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