Living with multiple sclerosis, Learning to make the world accessible, Loving life with all of its challenges

Meatballs are a classic, home cooked comfort food that might traditionally go with pasta but can be enjoyed in so many other ways. Be it on a sub sandwich, or as a delicious appetizer for the Sunday fun day spread, meatballs are a great way to bring some spice and fun to the table.

One thing about keeping a healthy lifestyle with Multiple Sclerosis is cutting out some of the meat products, particularly red meat, that was a staple of my diet in my younger years. This might might have once made meatballs a thing of the past.

Don’t give up on this tasty treat so fast! The progress in plant based protein products has has brought a wide variety of vegan options to the stores that will have your guests questioning, “which is the meat ball, and which is the vegan?”

This recipe allows you to select whichever sort of protein you choose and still get a delicious Italian style ball rolled up and onto the table. My plant based protein of choice for this dish is the Beyond Beef Plant Based Ground. Don’t worry about doing anything differently with this protein selection, cook just as directed below. Now dive in and get ready for those taste buds to explode!

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Italian Meatballs

Difficulty: Intermediate Prep Time 30 min Cook Time 30 min Total Time 1 hr Servings: 15 Best Season: Suitable throughout the year



  1. Soak bread crumbs in milk 10-15 mins

  2. Heat oil in a skillet over medium heat and saute onions until translucent. (5-10 mins)

  3. Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, basil, oregano, garlic, salt, black pepper, red pepper flakes, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for at least 30 mins.

  4. With damp or oiled hands, mold mixture into 1 ½ inch balls.

Oven Baked Method

  1. Preheat the oven to 425 degrees before you begin preparing meatballs.

  2. Spray two dark-coated non-stick pans well with non-stick cooking spray or brush with olive oil.

  3. Place formed meatballs on baking sheets, fitting about 15 each and spaced evenly apart. Bake in the upper and lower third of the oven for 10 minutes.

  4. Remove and turn meatballs if browned already on bottom and transfer pans to opposite racks and bake until cooked through, about 8 – 12 minutes longer (should register 165 degrees in the center of meatballs).

Pan Fried Stovetop Method

  1. To pan-fry meatballs pour 3/4 cup olive oil into a 12-inch non-stick skillet, heat over medium heat.

  2. Cook meatballs in batches (so they aren’t overcrowded) until golden brown on the bottom, about 4 – 6 minutes. Then turn to the opposite side and cook the opposite side until golden brown. Meatballs should be 165 degrees at the center. Transfer to paper towels to drain.


These are for the basic meatballs. Simmer in your favorite sauce to customize the flavor and serving type…Marinara, BBQ, Sweet and sour, Swedish sauce.

Wrap with croissant strips before baking to make “mummies”

You can add “eyes” by melting slices of string cheese and sliced olives on top.

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