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Marvelous Meatballs for National Meatball Day!

Would you like to make some fabulous, healthy and delicious meatballs for National Meatball Day? Then try this well tested method from World Cuisine Today!

Recipe For Meatballs


One pound ground round or ground chuck

Two cloves garlic minced

1/2 cup half and half

One small onion minced

Two tablespoons minced parsley

Two pieces of white bread crusts removed crumbled

One egg yolk

One quarter cup parmesan (optional)

1/8 cup canola oil or melted butter (for browning only)


1) Grind the white bread without crusts in the food processor or a coffee grinder. A cheese grater can also be used. Soak in the cream for 10 minutes at room temperature.

2) Mince the garlic cloves and onion. Saute on low until transluscent and golden.

3) In a large non reactive bowl place the ground meat. Thoroughly mix in the breadcrumb mixture, egg yolk, parmesan cheese, two tablespoons minced parsley.

4) Using about three tablespoons of the mixture each form into 11/2 inch balls.

5) Brown the meatballs on all sides for roughly ten minutes.

6) Drain the excess oil. Add your fresh tomato sauce (recipe below).

Recipe For Fresh Tomato Sauce


One twenty eight ounce can of diced tomatoes, with juices

Three cloves garlic minced

One onion minced

1/4 cup fresh basil minced

1/4 cup fresh parsley minced

1/8 cup grated fresh parmesan cheese

Three tablespoons oil


1) In a large dutch oven or fry pan with high sides, saute the garlic and onion until translucent.

2) Add the diced tomatoes with juices to the same pan or pot. Add the grated cheese and the majority of the herbs saving a few tablespoons for garnish.

3) Bring to a boil, reduce and simmer for fifteen minutes.

Spaghetti with Grated Cheese and Herbs

Recipe for the Spaghetti Pasta


One half a package dried spaghetti of choice


One tablespoon canola oil (optional)

A pinch of salt (optional)


1) Bring a large pot of water to a rolling boil. Add a pinch of salt if desired.

2) Break the pasta in half and add to the pot.

3) Cook until Al Dente roughly eight minutes.

4) Drain immediately in a collander, place in serving dish and toss with the canola oil.

5) Keep covered slightly, but serve immediately.