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these are the best meatballs ever... period! Not bragging, just fact!
Author Yvonne @ StoneGable


  • 1 lb hamburger I use 80 %
  • 1/2 lb veal
  • 1/2 lb pork
  • 1 TBS olive oil
  • 1 large onion finely cut
  • 4 garlic cloves pressed or finely chopped
  • 6 eggs yes 6
  • 1 large handful of dried breadcrumbs Italian or plain
  • 1 large handful of grated Parmesan cheese I use and love the "shaky" cheese in the green labeled container... it's okay to use it in the meatballs
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 4 TBS dried parsley
  • 2 tsp salt
  • 1 tsp pepper
  • jarred spaghetti sauce at least 2 jars


  1. Preheat oven to 350 °.
  2. Heat oil in a large pan over medium low heat. Add onions and slowly cook them until translucent and soft, about 5 minutes. Do not brown the onions. Add garlic and cook for 1 minute. Remove from heat.
  3. Put all the ingredients in a large bowl. Add onion/garlic. Mix together. Don't over mix the meatball ingredients or the meatballs might get tough.
  4. Make meatballs. I like a medium size ice cream scoop to make meatballs. Put them on an aluminum foil lined baking sheet and bake for 15 minutes.
  5. Put them in the insert of a slow cooker and cover them with the spaghetti sauce. Put the lid on the insert and put the meatballs in the refrigerator overnight. This is where the meatball magic happens. Do not skip this step.
  6. The next day put the insert into the slow cooker and cook on low for 2 hours.
  7. YUM!!!!

Recipe Notes

Feel free to share this recipe... but BEWARE!!!! You just may be sitting outside the gates of heaven with me and Fran :)

Adapted from Fran's Grandmother