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Perfect Italian Meatballs

Perfect Italian Meatballs seem like the appropriate way to kick off the ALMOST weekend!


  • 1 pound ground beef sirloin
  • 1 pound ground pork
  • 1 ½ cup panko bread crumbs divided
  • 4 tablespoon milk
  • 4 eggs
  • 1 loosely packed cup fresh parsley
  • 1 loosely packed cups bunch basil
  • 4 cloves garlic finely chopped
  • 2 tablespoons Dalkin&Co's Gaby's Everyday Seasoning
  • ½ cup olive oil plus extra for drizzling
  • ¾ cup freshly grated Parmesan
  •  cup pine nuts
  • Kosher salt and freshly ground black pepper
  • 28 ounces crushed tomatoes
  • 1 medium ball fresh mozzarella


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl combine the beef, pork, ½ cup panko bread crumbs, milk and eggs and set aside. In a food processor, combine the parsley, basil, garlic, olive oil, parmesan and pine nuts. Process for 30-45 seconds until almost pesto like. Add the herb mixture to the meat along with the  Dalkin&Co's Gaby's Everyday Seasoning mix until evenly combined. Add 1 teaspoon of salt. Shape the meatballs into large balls then roll them in the remaining panko bread crumbs.
  3. In a large skillet heat the olive oil over medium high heat until it shimmers. Fry the meatballs on all sides to seal the crust. Transfer to a baking dish.
  4. To the same pan, add the crushed tomatoes and season with salt and freshly cracked black pepper and some extra basil. Let everything simmer together and reduce slightly for about 10 minutes. Pour the tomato mixture over the meatballs and top with torn mozzarella. Drizzle with olive oil and freshly cracked black pepper. Bake for 25 to 35 minutes. Garnish with extra torn basil and parsley.


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