Every culture on Earth seems to have a version of meatballs. The Italian variety has its origin in Ancient Greece and Rome. Middle Eastern cultures has a version called kofta. The humble meatball can be found in Asian and African dishes, as well.

Italian meatballs are one of the most versatile dishes that one can make. They go with just about any pasta meal. They can also be served by themselves, with perhaps a sauce to dip them in.

It turns out that preparing and cooking Italian meatballs on the griddle is fairly easy to do.


  • One pound of ground beef
  • One pound of ground sweet Italian sausage
  • One-third cup of minced onions
  • Two cloves of minced garlic
  • Salt to taste
  • One-third cup of Italian spices (oregano, basil, parsley, cilantro)
  • Two eggs
  • Italian bread crumbs
  • Olive oil


  • Mix the ground beef, Italian sausage, onions, garlic, and Italian spices thoroughly.
  • Roll the meat into balls measuring about a quarter-inch in diameter.
  • Break and whisk the eggs in a shallow bowl.
  • Pour the bread crumbs in another shallow bowl.
  • Roll the meatballs in the egg wash and then in the breadcrumbs, then set aside.
  • Salt to taste.
  • Spread the olive oil on the griddle and then heat to medium-high.
  • Cook the meatballs for about 15 minutes, turning frequently to make sure that all sides are seared.


Uses for cooked meatballs

Many cooks use meatballs as an addition to pasta sauce, They cook the meatballs ahead of time and then add them to a marinara sauce when it is time to simmer, adding both flavor and texture. Alternatively, the meatballs can be tossed in with the pasta along with pesto sauce or alfredo sauce.

Italian meatballs also work well alone, as a snack to eat while watching the game. Put the meatballs on toothpicks and serve with dipping sauce, marinara, and alfredo.

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