Claro’s Italian Meatballs

I finished my job at the film festival on Friday, and Saturday I was preparing for the Sunday brunch. It’s been really, really hot in this kitchen, but I’m really excited. I’ll tell you about brunch later, but I wanted to share the meatball recipe I made from Worth the Whisk. It was pretty simple and pretty great.

1. Preheat oven to 375 F. Yup. That’s how that goes.

2. Mix all the ingredients. Still not too complicated.

3. Shape into balls and place on greased pan. Any size you like. I cooked them in a 9×13 pan, but you can use a cookie sheet like she does.

4. Cook between 15-20 minutes, or until meat thermometer reads 165 F. I think my meat thermometer is broken, but I ended up cooking my meatballs for 12ish minutes?

Anyway, simple, right? It made enough for 4 meals, and I cut the recipe in half. Just make some spaghetti and tomato sauce and boooosh, you’ve got an awesome dinner.

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2 Responses to “Claro’s Italian Meatballs”


  1. 1 Chris June 27, 2010 at 2:55 pm

    4 meals?! That’s a bit crazy, did you have to freeze them? or did they keep just in the fridge? Can’t wait to hear about brunch and the seemingly hundreds of things you had to make.
    -Chris
    miniandmicro.blogspot.com

  2. 2 Patti Londre, Worth The Whisk June 27, 2010 at 4:43 pm

    Golly, don’t tell my husband you made Claro’s Meatballs, they are one of his absolute favs. Great to make a giant batch and then freeze, they are so useful one or two at a time. Enjoy!


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