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meatball recipe

Italian Meatballs


  • 1 1/2 lbs of sweet Italian sausage
  • 1 1/2 lbs of ground beef
  • 3 eggs
  • 1/2 large onion diced finely
  • 1/2 red pepper diced finely
  • 1/2 green pepper diced finely
  • 6 cloves garlic
  • 3 cups of breadcrumbs we mix traditional and italian blends
  • 1 1/2 cups of grated Parmesan Reggiano cheese
  • 1 3/4 cups of red wine or water
  • 1/8 tsp ground cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon of Italian seasoning mix
  • 3/4 -1 cup of olive oil for browning the meatballs


  1. Place all the ingredients EXCEPT for the wine/water into a large bowl.
  2. Pour 3/4 cup of wine on top of the mixture and begin to mix using your hands. Once ingredients begin to become blended, add the remaining wine/water. Continue working mixture until all ingredients are thoroughly mixed.
  3. Roll meatballs to desired size using the palms of your hands. **HINT -- dip your hands into warm water prior to rolling the mixture. This will decrease the amount of mixture that becomes stuck on your hands. Reapply water as needed.
  4. In a large skilled, heat olive oil on medium heat. Once heated add a few meatballs to the pan, making sure to leave room to turn each of them. *We placed 4 or 5 meatballs in at one time. Brown each side. *They will not be cooked through at this point.
  5. Remove browned meatballs and drain on a paper towel. Repeat the process until all meatballs are browned.
  6. Add meatballs to a crockpot and add enough pasta sauce to just cover the top of each meatball. Our 6 1/2 quart crockpot held 12 tennis ball sized meatballs.
  7. Cook on high for 4-6 hours, or low for 8-10 hours, or until cooked through.

Recipe Notes

Recipe courtesy of Old World Garden Farms