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February Foodie Extra: Ambrosia Meatball Recipe

Francesca Pizzi shares her family’s recipe for meatballs made famous at Ambrosia Italian restaurant.

Nonna’s Meatballs


  • 1 lb ground beef
  • ½ lb ground pork
  • ½ lb ground veal
  • 1 egg
  • 1 cup Italian Breadcrumbs
  • ¼ cup fresh, chopped parsley
  • ½ cup grated parmesan
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper


  1. Preheat oven to 400 degrees
  2. Combine the meat in a large bowl. Add in egg, breadcrumbs, parsley, parmesan and seasonings.
  3. Cover a baking sheet with parchment paper. Using a 3 oz ice cream scoop or scale, measure out the meatballs and then roll them into balls. Be sure to roll together lightly to maintain a moist texture.
  4. Bake for 15 to 20 minutes or until you can cut into a meatball in the middle and not see pink.
  5. Top with your favorite sauce, add to your favorite pasta or eat them fresh out of the oven!

A graduate of IU’s Master of Fine Arts program in creative writing, Terry Kirts hails from a town in Illinois so small it didn’t have a restaurant until he was in the 8th grade. Since 2000, he’s more than made up for the dearth of eateries in his childhood, logging hundreds of meals as the dining critic for WHERE Indianapolis, Indianapolis Woman, and NUVO before joining Indianapolis Monthly as a contributing editor in 2007. A senior lecturer in creative writing at IUPUI, Terry has published his poetry and creative nonfiction in a number of literary journals and anthologies, including Gastronomica, Alimentum, and Home Again: Essays and Memoirs from Indiana, and he’s the author of the poetry collection To the Refrigerator Gods, published by Seven Kitchens Press in 2011.