Meatball Nirvana

Kudos, cheers, hallelujah, and all the high fives to my Dad for creating the MOST DELICIOUS MEATBALL recipe on planet earth!  Please give a round of applause for Meatball Nirvana.  These could not be easier to make.  Mix by hand or throw all the ingredients in a stand mixer to mix for you.  Use a cookie scoop to form your meatballs and bake!

I always double this batch (because it really is that easy) and freeze half of them before baking to serve later.  We never get tired of these. I am kicking myself for accidentally leaving these out of The Copper Whisk Cookbook.


1 pound ground chuck
1/2 teaspoon sea salt
1 small onion, minced
1/2 teaspoon garlic salt
1 1/2 teaspoons Italian seasoning
3/4 teaspoon oregano
3/4 teaspoon red pepper flakes
Dash Tabasco
1 1/2 tablespoons Worcestershire
1/3 cup milk
1/4 cup grated Parmesan
1/2 cup seasoned bread crumbs


Preheat oven to 400 degrees.  Place meat in mixing bowl and add all seasonings.  Add milk, cheese, onion, and bread crumbs.  Mix in stand mixer or by hand until evenly blended.  Form into 1 1/2” meatballs and place on baking sheet.  Bake for 20-25 minutes.

Ashley Madden Rowton is a wife, mom, and contributor to Webster Parish, Natchitoches Parish, and Shreveport-Bossier journals, as well as a published cookbook author.