• Servings: 4-6
  • Difficulty: Medium
  • Print


  • 2 slices bread
  • 1/3 c. milk
  • 2 cloves garlic
  • 1/2 c. chopped onion
  • 1/3 c. chopped parsley
  • 1 egg
  • 1/2 tsp. salt
  • Pepper to taste
  • 1/2 c. locatelli cheese
  • 1 lb. ground beed
  • 1/4-1/2 c. dry crumbs


Soak bread in the milk. Put garlic, onion and parsley in a food processor. Chop to a fine consistency. Add egg, bread and milk, salt and pepper, and cheese. Mix well. Add this “slurry” to the beef, a little at a time, and mix with your hands. Add dry breadcrumbs as needed to make a smooth rolling consistency. Roll into 1 1/2 oz. balls and place on an un-greased cookie sheet. Bake at 350 degrees for 30-45 minutes. At this point, you can either freeze the meatballs to use later or cook them further in your favorite sauce.

Note: This recipe is for one pound of ground meat. You can multiply the ingredients per number of pounds if you want to make a large batch to freeze. However, when making three pounds or more, add an extra egg per each three pounds. The “slurry” was my son, Christopher’s, modification to give the meatballs a more uniform consistency.

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