Italian Meatballs (Big Batch)

Danielle Renov September 16, 2026

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No family gathering is complete without food.
A meatball bar is perfect because it can stay warm for
hours and people can serve themselves as they please!
You can prepare the meatball bar in advance so that
once the party night rolls around, all you
have to do is set the vibe, sit back, and connect with
the people you love!

Make two or three versions of meatballs, keep them warm in
a Crock-Pot or in serving dishes set over a hot plate, and let
people come and serve themselves. Don’t forget the sides and toppings.

Yields 80 meatballs

25

2h 12

Easy Gluten Free Low Carb Meat

Contains: Egg

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Ingredients

Italian Meatballs

2.2 pounds (1 kilogram) ground meat
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
1 potato, peeled and grated
1 egg
2 teaspoons dried parsley (rub between your hands to awaken)
2 teaspoons Tuscanini Red Wine Vinegar
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon crushed red pepper, or to taste

Sauce

1 tablespoon olive oil
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 teaspoon crushed red pepper (optional)
1 bay leaf
2/3 cup dry red wine, such as Alfasi Cabernet Sauvignon
1 tablespoon fish-free Worcestershire sauce
2 15-ounce (425-gram) cans Gefen Tomato Sauce
1/2 cup water
1/2 teaspoon kosher salt

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danielle renov ground beef italian meatballs peasloveandcarrots

Directions

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Spread

a few tablespoons avocado oil (or any neutral oil) on a real baking sheet.
Mix all meatball ingredients in a bowl to combine. Form meatballs, using two tablespoons meat each. Place them on the baking sheet with 1/2 inch (one centimeter) between them. Bake for 35 minutes, until the outside is crispy.

Add oil, garlic, crushed red pepper, and bay leaf to a large pot. Set it over medium-high heat and stir for one to two minutes, until fragrant.

Add the cooked meatballs with all their juices and drippings. Then add the wine and Worcestershire sauce. Use a wooden spoon to scrape up the bits on the bottom of the pan. Add the remaining ingredients and bring to a boil.
Cover, lower the heat to a simmer, and cook for one hour, until soft and tender with an aroma that’s too intense to resist. Enjoy!

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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Italian Meatballs (Big Batch)

Danielle Renov

Family Table by Mishpacha Magazine

Recipe Description:

No family gathering is complete without food.
A meatball bar is perfect because it can stay warm for
hours and people can serve themselves as they please!
You can prepare the meatball bar in advance so that
once the party night rolls around, all you
have to do is set the vibe, sit back, and connect with
the people you love!

Make two or three versions of meatballs, keep them warm in
a Crock-Pot or in serving dishes set over a hot plate, and let
people come and serve themselves. Don’t forget the sides and toppings.

Yields 80 meatballs

Ingredients

Italian Meatballs

2.2 pounds (1 kilogram) ground meat
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
1 potato, peeled and grated
1 egg
2 teaspoons dried parsley (rub between your hands to awaken)
2 teaspoons Tuscanini Red Wine Vinegar
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon crushed red pepper, or to taste

Sauce

1 tablespoon olive oil
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 teaspoon crushed red pepper (optional)
1 bay leaf
2/3 cup dry red wine, such as Alfasi Cabernet Sauvignon
1 tablespoon fish-free Worcestershire sauce
2 15-ounce (425-gram) cans Gefen Tomato Sauce
1/2 cup water
1/2 teaspoon kosher salt

Directions

Step 1 - Prepare the Meatballs

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Spread

a few tablespoons avocado oil (or any neutral oil) on a real baking sheet.
Mix all meatball ingredients in a bowl to combine. Form meatballs, using two tablespoons meat each. Place them on the baking sheet with 1/2 inch (one centimeter) between them. Bake for 35 minutes, until the outside is crispy.

Step 2 - Prepare the Sauce

Add oil, garlic, crushed red pepper, and bay leaf to a large pot. Set it over medium-high heat and stir for one to two minutes, until fragrant.

Step 3 - To Finish

Add the cooked meatballs with all their juices and drippings. Then add the wine and Worcestershire sauce. Use a wooden spoon to scrape up the bits on the bottom of the pan. Add the remaining ingredients and bring to a boil.
Cover, lower the heat to a simmer, and cook for one hour, until soft and tender with an aroma that’s too intense to resist. Enjoy!

Step 4 - Credits