Anne Burrell’s Meatballs



  • 2 lbs organic ground beef (I used 80%-20%)
  • 1/3 cup finely chopped organic onion
  • 2 cloves organic garlic, smashed and minced
  • 2 large organic eggs, room temp
  • 1 cup freshly grated Parm cheese
  • 1/4 cup finely chopped Italian parsley
  • 3/41 cup breadcrumbs
  • 1/2 cup warm water


  1. Start by chopping the onion, garlic, parsley. Grate the parm cheese and measure out the breadcrumbs and water.
  2. Get a baking sheet and place a piece of Parchment paper on it. Set it aside.
  3. In a small sauté pan, over low heat, cook the onions in 1-2 Tablespoons of olive oil until they are soft and translucent, approx. 4-5 min. Season generously with salt and pepper. Add the garlic and cook 1 min more. Set aside and let cool.
  4. In a large bowl, combine the meat, eggs, Parm cheese, parsley, breadcrumbs and water. Squish the meat around with your hands to combine. Season with salt and pepper.
  5. Add the onions and garlic and again squish to combine.
  6. Shape into the desired size meatball and place on the baking sheet.
  7. Bake in a preheated oven at 350 for 30-35 minutes without turning.
  8. Continue cooking the meatballs in your favorite sauce or freeze for later use.