My Meatball Recipe *Culminating*

For about 3 years now, whenever my family eats spaghetti we use the meatball recipe that me and my dad created. They may not be the fanciest meatballs, but I believe that they would be classified as Italian. I can confirm that they are full of flavor and will only be successful if made with love. Good luck, and enjoy!

Trent’s Specialty Meatballs:


  • 1 lb lean ground beef
  • bread crumbs
  • 1 egg
  • 5 shakes worcestershire sauce
  • 4 squirts frank’s red hot sauce
  • 1 tbsp knorr beef bovril
  • 5 pinches italian seasoning
  • 15 shakes of garlic powder (or to taste)
  • generous amount of parmesan & herb
  • salt & pepper to taste

Cooking Instructions:

  1. mix all ingredients together by hand
  2. roll mixture into preferred ball size (1-2″ diameter) and  place on greased cookie sheet
  3. preheat oven to 350F
  4. bake for 15-20 minutes or until cooked fully
  5. remove from oven and serve with pasta, or even on a sandwich

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