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Jumbo Italian Meatballs

Developed by Jack Achenbach, RDN, LD

If I had to eat one thing for the rest of my life, it would probably be pasta and meatballs (with a nice spinach, tomato, mushroom sauté and some grated parmesan cheese). Not only does it taste great and take me back to simpler times but when I'm super busy I know that it's not going to take me very long to whip up dinner for a week.

Servings: 24 meatballs

Level: Easy

Prep Time: 1 hour


Ground beef

Ground turkey

Italian bread crumbs


Onion powder

Garlic powder

Fresh parsley, minced 


Black pepper

Dried oregano

2 lbs.

2 lbs.

16 oz.

4 E.

2 T.

2 T.

1/4 c.

2 t.

2 t.

1 t.


In a large mixing bowl, mix all of the ingredients together until well combined. 

Cook off a small portion in order to taste it. Adjust seasonings as desired. 

Roll out 3-ounce meatballs and place onto a greased baking tray leaving about 1/4-inch space between them. Bake at 400 Fahrenheit for 20-30 minutes. 


To Serve:

Serve with a heaping bowl of pasta and red sauce!


Cooking note:

For a crispy crust, sear these in a pan before baking.


Storage Instructions:

Store in an airtight container and refrigerate.

Registered Dietitian

Personal Chef

Food Photographer

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© 2023 by Jack Achenbach


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