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Sebastian Maniscalco's Stuffed Italian Meatballs
Nathan Congleton
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(26 rated)
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This classic Italian staple is easy to throw together with whatever you have in your kitchen. Brought to you by my Italian grandmother. 

Swap option: This dish can also be prepared with ground turkey.

Technique tip: Keep an eye on the meatballs while they're cooking, making sure to rotate them when needed. Turn too soon and they could fall apart; turn too late and they might burn. Wait about 5 minutes before the first rotation and then you can rotate them more frequently thereafter.  


    • 1 pound ground beef or turkey
    • 1 cup Italian-style bread crumbs
    • 1 cup Pecorino Romano cheese
    • 2 cloves garlic, diced
    • 2 eggs
    • 1/4 cup water
    • 4 tablespoons olive oil
    • Sprigs of parsley, chopped
    • Pinch of salt and pepper, to taste


1. Mix the ground beef, bread crumbs, Pecorino Romano cheese, garlic, eggs, salt and parsley in large mixing bowl with your hands.

2. Add water to make mixture softer. 

3. Form the mixture into balls and set aside. I like to make bigger balls, 2 inches in diameter if eating alone or slightly smaller if adding to a pasta dish.

4. Heat olive oil in a large skillet over medium-high heat.

5. Add meatballs and cook to brown on all sides, starting with 5 minutes on the first side and then rotating more frequently thereafter.

6. When all of the meatballs have nice brown crust, remove from skillet.

7. Serve with your favorite pasta, zucchini noodles and sauce.