You can eat them as-is, the way I presented them in my Italian-American meatball piece. You could toss the sauce with spaghetti and set the meatballs. You could follow Nidzos  approach and make smaller meatballs that are perfect for pizza. Or you could construct one hell of a meatball sandwich.

  1. Mix together the beef, onion, breadcrumbs, parmesan, parsley, salt and garlic. Form 12 meatballs. Fry in 1 tbsp oil all over until well browned.
  2. Cut holes in your buns. Put the browned meatballs in. Spoon over the garlic, parsley butter. Spoon over the marinara then sprinkle over the mozzarella.
  3. Bake for 20 minutes at 180°C.
  4. Destroy


  • 500g beef mince
  • 1 onion, grated
  • 1 clove garlic, grated
  • 1/2 cup breadcrumbs, fresh
  • 1 tsp salt
  • 1 clove garlic, grated
  • 1/2 cup parmesan, grated
  • 1/2 tbsp parsley, finely chopped
  • 1 1/2 cups marinara sauce
  • 1 cup mozzarella
  • 12 buns
  • Garlic, parsley butter, a few tablespoons