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Betty's Italian Meatballs

Betty's Italian Meatballs

Recipe by Desiree 'BlackstoneBetty' Dukes


  • 1 lb ground meat, meatball mixture of beef, pork & veal 
  • 1/2 c bread crumb, fresh cubed stale bread crust removed or panko
  • 1/4 c milk
  • 1 egg
  • 2 garlic cloves, grated
  • 1/2 c fresh grated pecorino romano or parmesan cheese
  • 2 tbs flat leaf Italian parsley, chopped
  • 1 tsp extra virgin olive oil
  • salt and pepper to taste


  1. In a large bowl add bread crumb and add milk. let the bread absorb the milk. 
  2. Add the ground meat mixture and remaining ingredients. 
  3. Combine all ingredients using your hands without over mixing.
  4. Roll meatballs into desired size. 
  5. Preheat Blackstone to medium-medium low heat or 325 degrees. drizzle olive oil onto your griddle surface and add meatballs to oil. 
  6. Cook meatballs until browned turning to cook each side. cook through about 8-10 minutes, time will vary depending on size of meatballs. 
  7. Serve meatballs when cooked through or meatballs can be browned on each side and removed to finish cooking through in your favorite pasta sauce, see video. 

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