Dad Spano’s Meatballs

submitted by Vincent Spano

Dad (Vincent J.) and I ... when he visited the Oscar set down in Orlando, Florida, 1990.

“Holidays with my family would not have been the same without my Dad's or my Grandma’s famous meatballs (his recipe was a slight variation from his Mother’s.) All that loud talking, the music playing in the background, the smell of the meatballs cooking ... such special memories.”


  • 1 pound ground beef chuck

  • Parsley

  • 1 clove Garlic (large)

  • 4 eggs

  • Grated parmesan cheese

  • Salt

  • Pepper (coarse ground)

  • 1 cup bread crumbs (Italian style)

  • Olive oil

  • Water


Put the following into a large bowl-

  • 1 pound of chopped meat

  • Chop very finely four leaves of fresh parsley(I use dried parsley)

  • Chop very finely 1/2 clove of garlic

  • 4 eggs

  • 1 tablespoon grated cheese

  • 1/2 teaspoon of salt

  • 1/4 teaspoon of black pepper

  • 1 cup of bread crumbs

  • 2 tablespoons of water

  1. Mix everything well with your hands until all is consistent.

  2. If meat is too soft, add more bread crumbs, too hard, add more water.

  3. Heat the olive oil in a frying pan, using enough oil to cover the bottom of the meatballs.

  4. After oil is heated, start shaping your meatballs (size to your taste).

  5. Brown meatballs on all sides and remove from pan.

  6. Finally, put your meatballs into your favorite sauce to cook them the rest of the way.

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