Recipe: How to make Nonna’s Gigante Meatball

Nonna’s Gigante Meatball

Photo: Vic & Angelo’s

Vic & Angelo’s PGA wants everyone to be able to make a tasty Italian meal at home. They shared Nonna’s Gigante Meatball recipe with us. Enjoy!


  • 1 ¼ Pounds ground beef
  • 1 Pound ground pork
  • ½ Pound ground veal
  • 2 Tablespoons salt
  • 2 Tablespoons black pepper
  • 2 Tablespoons dry basil
  • 2 Tablespoons dry oregano
  • 2 Tablespoons chopped parsley
  • ½ Cup chopped garlic
  • 2 Cups toasted breadcrumbs
  • 1 Cups whole milk
  • 1 Cup water
  • 1 Egg


  1. Preheat your oven to 475 degrees and lightly oil your baking sheets.
  2. Combine the ground beef, pork and veal in a large mixing bowl – blend together by hand.
  3. Add in all seasonings; salt, black pepper, dry basil, dry oregano, chopped parsley, garlic and breadcrumbs – mix well together.
  4. Once finely mixed, crack your egg and stir in with the whole milk and water.
  5. Wrap and chill for one hour.
  6. Using freshly washed hands, begin shaping your mixture into 4 oz. sized meatballs and place on your baking sheet.
  7. Bake for 20 minutes until meatballs are browned and show no signs of pink when pierced with a sharp knife or toothpick.
  8. Let cool for 25-30 minutes.
  9. Serve with your favorite sauce and enjoy!