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Handwritten recipe for broiled italian meatballs
Big Gail’s Broiled Italian Meatballs are a hearty, old-school comfort food classic. Made with a rich blend of ground beef, breadcrumbs, Parmesan cheese, eggs, and tender cooked spinach, these meatballs are broiled instead of fried or baked, giving them a beautifully browned, slightly crisp exterior while keeping the inside juicy and flavorful. The result is a deeply satisfying dish that’s perfect on its own, paired with marinara, or served over pasta or in sandwiches.
This recipe is a great example of the Italian-American tradition — blending Italian flavors and techniques with American practicality (like broiling for ease and speed). It captures the spirit of home kitchens that adapted Old World recipes to New World ingredients and appliances.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 468 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 egg (slightly beaten)
  • 1 cup spinach (cooked, chopped,well drained)
  • 1 cup bread crumbs (fine, dry)
  • ½ cup grated Parmesan cheese
  • 1 clove garlic (minced)
  • ½ tsp salt
  • ⅛ tsp black pepper
  • ½ tsp dried oregano

Instructions
 

Preheat Oven

  • Preheat oven to 375°F (190°C). Lightly oil a shallow baking pan with sides.
  • Mix the meatball mixture:
  • In a large bowl, combine the ground beef, beaten egg, spinach, ½ cup of the bread crumbs, Parmesan cheese, garlic, salt, pepper, and oregano. Mix lightly until just combined, don’t overmix.

Form the meatballs:

  • Shape the mixture into 1½-inch balls.

Coat the meatballs:

  • Roll each meatball in the remaining ½ cup of bread crumbs to coat.

Broil:

  • Arrange the meatballs in a single layer on the prepared pan.
  • Broil for about 20 minutes, or until golden brown and cooked through (internal temperature should reach 160°F/71°C).

Serve

  • Serve hot, as an appetizer, in pasta, or on a sandwich!

Tips

  • Use a Wire Rack: Placing meatballs on a wire rack set over a baking sheet allows fat to drain and promotes even browning.
  • Flip Midway: To achieve a uniform crust, turn the meatballs halfway through the broiling time. 
  • Monitor Doneness: Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C) for safe consumption.

Nutrition

Serving: 1gCalories: 468kcalCarbohydrates: 22gProtein: 29gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 133mgSodium: 557mgPotassium: 455mgFiber: 2gSugar: 2gVitamin A: 876IUVitamin C: 2mgCalcium: 201mgIron: 4mg
Keyword Beef, meatballs
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