The best darn garlic lovers' meatballs ever. The whole family will love them.


Recipe Summary

25 mins
35 mins
1 hr
18 meatballs


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Coat the bottom of a 9x13-inch baking dish with pasta sauce.

  • Place ground sirloin, Parmigiano-Reggiano cheese, crushed crackers, egg, garlic, parsley, allspice, oregano, red pepper flakes, salt, and pepper in a large bowl; mix by hand until combined. Form mixture into meatballs slightly larger than golf balls.

  • Arrange meatballs over sauce in the baking dish. Cover baking dish with aluminum foil.

  • Bake in the preheated oven until juices run clear, about 30 minutes. Uncover and continue baking until meatballs start to brown, 5 to 7 minutes.

Cook's Notes:

Substitute bread crumbs for the crushed crackers if desired.

Substitute diced tomatoes for the pasta sauce if desired.

Nutrition Facts

587 calories; protein 48.9g 98% DV; carbohydrates 20.3g 7% DV; fat 33.3g 51% DV; cholesterol 185.3mg 62% DV; sodium 701.5mg 28% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
These are quite good. I had to cook them on the stovetop though. I will add more sauce next time. I used fresh parsley and added much more than written. They held together quite well. Thank you for the recipe. Read More