Although it might sound a bit odd, it’s oh so yummy! Just ask any of my friends that have tried them. A few turned their nose up at the idea but after they tasted them they couldn’t get enough!

My dear friend, Rhonda (aka Noodle) bought an air fryer. I was so intrigued that I decided not to wait to see how she liked hers and bought my own Air Fryer. So my meatballs were the first thing I tried and I must say they turned out beautiful.


The meatball and bagel craze was introduced to me by my husband. His grandmother, Italian of course, made them for his family for years. I too thought, meatballs and bagels???? I am here to tell you, there are no regrets, other than I wish I had thought of it.

I was taught to make meatballs by my father in law, fondly known as Pops. They are made from a combination of beef, veal, and pork. This mixture is also known as meatloaf mix in a lot of grocery stores. I make them ahead of time and freeze them to keep on hand. When my family are here and I need something quick for breakfast these are my “go to meal”. No need to thaw, just cook frozen.

I will post the recipe as it was given to me. The first time I made them they didn’t turn out good. My husband looked at the recipe and said, how many handfuls did you use. I told him “exactly what Pops said”. He then kindly reminded me, “my father has hands the size of a baseball glove.” Then it all made sense! My next attempt was perfect when I adjusted my handful to his. It still makes me laugh when I think about it. I have a rather small hand so I really heap my handfuls and use two to get the results I want.

Whether you try my recipe or use your own, you can’t beat a good meatball and bagel sandwich slathered in butter and smashed to perfection. Trust me, that’s the best way to eat them.

Til next time,

Ciao xoxo


Meatballs and Bagels


  • 1 lb each, ground veal, ground pork, ground beef
  • 4 cloves of garlic, minced
  • 2 heaping handfuls of Parmigianino/Reggiano cheese, grated
  • 2 heaping handfuls of Italian bread crumbs
  • 2 eggs, beaten
  • 1 T, Italian flat leaf parsley, chopped
  • Salt & Pepper to taste (yes I taste my raw meat, you can eyeball it if you’re not comfortable with that)
  • 1 C milk (I use skim, you can use whatever you like, it’s just to add moisture)




  1. Combine everything in a large bowl, except the salt, pepper, and milk.
  2. With a large serving fork, mix all together until combined. This prevents the meat from becoming too compacted which will cause them to be too dense.
  3. Season with salt and pepper and mix together again.
  4. Add milk, slowly, a little at a time and continue to mix after adding. You want the mixture too be “moist”, not “soggy”. The milk is added to lighten and make the meatballs moist and not dry out. It should hold together easily but feel damp to the hand. (You may or may not have to use the whole cup of milk, you may need more. It just depends on your handfuls!)
  5. Shape into balls. I make the meatballs with  1/3 C measure, sometimes a little bit more, sometimes less, it all depends on what I am using them for. You can make them any size.

Cooking: Frozen

Air fryer: set at 380 degrees for 10 minutes, when done, remove them and turn them over and fry for an additional 10 minutes. Check them, you may need more or less time depending on the size of the meatball. You can pull them out at any time to see your progress.

Oven: Set the oven to 375. Place the meatballs on a foil lined sheet pan (makes for easy clean up). Bake until they start to brown, remove and turn to the other side and cont baking until they are browned the way you like them.

These are best on a toasted bagel, slather the bagel with butter, put your meatball on one side and add the other bagel half, then smash it down with your hand. You have to trust me on this one!!!!!


****Note: if you happen to have a guy with big mitts around or you have a large hand you may want to adjust the 2 handfuls to one handful! My theory is, you can never have too much cheese!


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