Mrs. Menghini’s Meatballs

VanderCook College of Music published a cookbook (aptly titled ‘The VanderCookBook’) a little over a year ago as a fundraiser for our Great Teachers Scholarship fund (designed to help future music educators meet their educational expenses).  Our president’s wife is a fantastic cook and she came through with some great staple recipes that I’ve been using ever since I got a hold of them.

I’m not a spaghetti person, but the family is and these meatballs were a big hit.  We really don’t use any other meatball recipe anymore.


  • 1 1/2 lbs. ground beef
  • 1/2 c. onion, minced
  • 3/4 c. bread crumbs
  • 1 T. fresh parsley, chopped
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. Worcestershire sauce
  • 2 eggs
  • 1/2 c. milk
  • 1/4 c. parmesan cheese

Mix well and scoop (I use one of these ice cream scoops) onto a cookie sheet.  Cover and refrigerate overnight.  Bake at 350 for one hour and then add to pasta sauce and simmer until ready to serve.  I usually get about 20 good-sized meatballs out of this.

In a busy house like ours, we typically mix these up on Saturdays and then freeze them on a cookie sheet until the night before we’re going to use them.  Transfer to the fridge before you head to bed and they’re thawed (or thawed enough) by the time you need to get dinner started the next night.


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