Roasted Italian meatballs from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 110) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Creamy Parmesan polenta

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lori_71izcy on April 20, 2026

    Used just the beef and veal and they turned out great. They were delicious! A make again recipe.

  • JDeMarois on January 19, 2026

    A bit surprised how much we can still taste the wine in these. Very tender, easy to make, baked up nicely.

  • dbuhler on August 19, 2023

    These are just delicious!! These have quickly become our go-to meatballs and I like to keep a batch in the freezer to pull out when we need a quick dinner. I like to use a 50/50 blend of beef and pork and I sub beef broth for the wine. I have served them with both pasta and polenta and they work well both ways. I use my #30 scoop to make the portions and bake them for 25 minutes. This gives me about 44 meatballs.

  • averythingcooks on September 20, 2020

    I made a 1/2 recipe early in the day using a 1 lb mixture of ground beef & pork (so no veal). I also used only Parmesan cheese as I can’t get pecorino here. I was worried that there was too much liquid with the egg, wine & water but they were fine. I made mine into 1 oz balls but they still baked perfectly in the time given for her 2 oz meatballs. Tonight they were added to simmering marinara for meatball subs which were excellent. I can definitely see making these meatballs again!

  • anya_sf on January 26, 2019

    Our favorite meatball recipe. I cooked them earlier in the day and reheated as much as I needed in marinara sauce (served 4 per person); froze the rest. The meatballs were very tender and flavorful.

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