Amish Meets Italian – Episode III : Meatball Mania…

meatball recipe Grandma s Meatball recipe Amish Meatball
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AMISH MEATS ITALIAN: I let my grandmother and my Uncle Pat taste-test 3 different kinds of meatballs.  Watch what happens when these two seasoned Italians do the taste test (my Grandmother is 87 and doing well…you’ll notice the oxygen she’s using as she recovers from a recent bout of pneumonia, but she’s going strong). Click here to watch the video and see which meatballs she chose. She was trying my mother’s homemade meatballs. My mom uses grandma’s recipe, although my grandma has often criticized my Mom’s meatballs as “not having enough salt”, or are “too flat”, even though Mom is using her recipe.  Also in the taste test are meatballs from LaRosa’s a Cincinnati area pizza and Italian food chain who’s recipes have Sicilian roots.  My grandma’s father came from Calabria at the southern tip of Italy close to Sicily.meatball recipe Grandma s Meatball recipe Amish Meatball

While meatballs are generally seen as an Italian-oriented concoction they also have a wide constituency among the Amish.  Amish who butcher their own beef usually have a plentiful supply of ground beef on hand, and with the simplicity of a meatball recipe, the food is a natural fit.  Barbecued meatballs seem to be a real favorite among the Amish, here is a recipe that Lovina uses:


3 pounds hamburger (sausage or deer meat can be substituted)
1 cup milk
2 cups minute oats
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 tablespoon chopped onion
1/2 teaspoon garlic salt
1 teaspoon pepper
1/2 teaspoon chili powder
2 eggs
Mix together and form walnut-sized balls. Bake in 350 degree for about 15 minutes until brown. Pour off juices.
Sauce: 3 cups brown sugar, 2 cups catsup, 1 teaspoon mustard, 1 teaspoon salt, 1 teaspoon chili powder, 1 teaspoon Worcestershire sauce
Mix together and pour over meatballs. Bake uncovered for 30 minutes at 350.


My Grandma Mary makes these meatballs the night before and refrigerates them.  The next day she bakes them and then puts them in her spaghetti sauce on the stove-top and lets the meatballs warm some more.  I’ll have to get my grandma’s sauce recipe and post here next:)

4 pounds of ground chuck

6 – 7 ounces of parmesan cheese

8 eggs

garlic salt to taste

pepper to taste

regular salt to taste

1 /4 cup water

1 cup bread crumbs

1 /4 cup chopped onion.

Mix all of the above ingredients in a large mixing bowl.  Shape into 54 medium-sized balls.  Bake for about 30 minutes at 350.

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The Discussion

  1. I love to make a meatball sub for lunch during the hot days of summer ..

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  2. I just love your Grandma Mary and your uncle!

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  3. Thanks Kevin, will try your grandma’s meatballs….sound and looks so yummy….

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  4. I’m going to make Lovina’s recipe for Easter..I have a question though,considering the amount of meat and oats in the recipe,is 1 tablespoon of onion correct??It just seems like a tiny amount to use for so much meat and oats..Just wondering…

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    • Dawn, I agree with you..that does seem to be a small amount….I’ve looked on all of my notes and that is what Lovina has…but I tend to agree with you, that that is an error made somewhere. I’d take a two small onions, diced the really fine, and add them to the mix. 1 tablespoon of onion isn’t going to do anything….

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  5. How come you dont have your website viewable in mobile format? cant see anything in my iPhone.
    click recently posted.. Profile

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