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Eric’s Italian Meatballs

Copper Chef 11" Deep Dish Casserole Pan 

Recipe Type:  Beef
Servings  12
4  pound  ground beef  
5  unknown  Eggs  
1  cup  Breadcrumbs  
3  clove  Garlic peeled  
1  unknown  Small Onion, peeled and quartered  
0.5  cup  Parmigiano cheese, grated  
3  tablespoon  milk  
0.25  cup  parsley chopped  
0.5  cup  olive oil  
8  cup  crushed tomatoes   
1  unknown  Small onion peeled and chopped  
3  unknown  Garlic cloves, peeled & minced  
1  teaspoon  Sea Salt   
0.5  teaspoon  black pepper, ground  
1  teaspoon  onion powder  
1  teaspoon  Garlic powder   
1  teaspoon  Garlic powder   
1  tablespoon  sugar  
1  tablespoon  sugar  
20    Basil leaves  
20    Basil leaves  
0.25  cup  parsley, chopped  
0.25  cup  parsley, chopped  



1. Combine all ingredients except olive oil in a bowl.

2. Add olive oil to Casserole Pan. Heat on the stovetop med-high heat.

3. Form ground beef mixture into meatballs. Fry carefully in the olive oil.

4. Cook meatballs to desired doneness & set aside.


1. Drain any leftover oil out of the Casserole Pan. Place the pan back on the stovetop on medium heat. Sauté the onions and garlic until translucent.

2. Add tomatoes, salt, pepper, onion powder, garlic powder, and sugar. Stir. Add meatballs to the sauce. Cover and simmer for 1 hour.

3. Stir in basil and parsley before serving over pasta.