3 Meat Italian Meatball Food

GREAT-GRANDMA'S ITALIAN MEATBALLS

Steps:

• Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly., In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes. If desired, serve with pasta and pasta sauce.

ITALIAN MEATBALLS

Steps:

• 1. To make the tomato sauce, heat the olive oil in a 2.5 litre flameproof casserole. Add the garlic and onion and cook for 2-3 minutes, or until softened. Add the tomato, white wine, tomato paste, sugar, basil, parsley, lemon rind and ½ cup (125 ml) water. Simmer for 45 minutes, stirring frequently. Remove the lemon rind from the casserole. 2. To make the meatballs, soak the bread in a small bowl of milk. Leave for 5 minutes to soften the bread, then squeeze out any excess liquid with your hands. Put the bread in a large mixing bowl with the mince, garlic, onion, parsley, lemon rind, egg, Parmesan and nutmeg. Season well with salt and black pepper. Mix together with your hands until all of the ingredients are thoroughly combined. 3. Form 2 tablespoons of the mixture into balls using wet hands (you will have about 16 balls). Roll the meatballs lightly in the plain flour to coat. Place 1 cm depth of oil in a large heavy-based frying pan over moderate heat. Cook the meatballs in batches for 2-3 minutes on all sides, or until golden brown. Add the meatballs to the tomato sauce and stir to coat. Simmer, covered, over low heat for 30 minutes. Sprinkle on the parsley and serve with pasta. Top with freshly grated Parmesan.

BOBBY FLAY'S ITALIAN MEATBALL RECIPE

Steps:

• Note: Use a large enough pot to hold the marinara sauce and the meatballs. We're browning the meatballs in the pot first and cooking the sauce in the same pot after for extra flavor.

THREE-MEAT ITALIAN MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine ground meat, onion, eggs, bread crumbs, oats, and seasoning in a large bowl. Shape into 2-inch diameter balls.
• Heat enough vegetable oil in a large saute pan to be 1/2 inch deep. Brown meatballs in hot oil for about 5 minutes. Transfer to a glass baking dish.
• Bake in preheated oven for 25 minutes.

GRANDMA'S ITALIAN MEATBALL RECIPE

Steps:

• In a large pot or dutch oven, heat olive oil over medium-low heat. Once hot, add the onion and garlic, sauté until onions are translucent, about 3 minutes.
• Stir in the tomato paste and cook for 1 minute. Stir in the crushed tomatoes, salt, and pepper. Simmer covered, with lid slightly ajar to prevent splattering for 30 minutes, stirring occasionally. Season with salt and pepper to taste.
• Set the oven rack to the lower-middle position and set it to broil. Line a large baking sheet with foil and lightly grease it with olive oil. Set aside.In a large bowl, add the ground beef, eggs, breadcrumbs, parmesan cheese, minced onion, salt, black pepper, Italian seasoning, and minced garlic. Use hands to mix thoroughly until combined.
• Measure and roll the ground beef mixture into ⅓ cup (3 ounces) rounds, about the size of an egg. Evenly space the pieces on the baking sheet, there should be about 14 to 15 meatballs.
• Broil the meatballs until the surface is browned, about 10 to 12 minutes. Turn over and cook for an additional 2 to 3 minutes to lightly brown the other side.
• Transfer the meatballs to the tomato sauce. Cover the pot with the lid slightly ajar, simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed. The meatballs should be fork tender when sliced.
• At the end of cooking, adjust the consistency of the sauce with water if needed, about 1 tablespoon at a time. Season to taste with salt and pepper.
• Serve meatballs with spaghetti topped with sauce, sliced basil, and Parmesan cheese.

AUTHENTIC ITALIAN MEATBALLS

Steps:

• Mix all ingredients in a large bowl by hand.
• Use your bare hands for best results.
• Roll meatballs to about the size of a golf ball. (wet your hands to prevent the meat from sticking to them while rolling the meat balls).
• Drop raw meatballs into large (I use a stock pot) pot of sauce.
• (I have an incredible sauce recipe {#92096} I use for my meatballs).
• Simmer for about 3 hours.

SPAGHETTI & MEATBALLS

Steps:

• First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large mixing bowl.
• Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well - the more you squeeze and mash the mince, the more tender the meatballs will be.
• Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large roasting tin - the meatballs will brown better if spaced out a bit.
• Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
• Meanwhile, make the sauce. Heat the olive oil in a large saucepan. Add the garlic cloves and sizzle for 1 min.
• Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
• Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.
• Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.

EASY BAKED ITALIAN MEATBALLS

Steps:

• Preheat the oven to 400 degrees.
• In a large bowl, mix all of the ingredients together until well combined.
• Roll the meat mixture into balls. Use a cookie scoop or spoon to create balls that are about 1 ½ tablespoons each. Add the balls to a parchment paper lined baking sheet.
• Bake the meatballs for 16 - 20 minutes, or until the internal temperature reaches 160 degrees and the meatballs are cooked through. You can serve these meatballs plain, add them to your favorite sauce (marinara sauce, BBQ sauce, etc.) or serve them with noodles (like spaghetti).

THREE MEAT MEATBALLS

Steps:

• Preheat oven to 400 degrees.
• Coat 2 large rimmed baking sheets with cooking spray.
• In a large bowl, mix together all the ingredients until well incorporated but not over-mixed.
• Pinch off a teaspoon or so of meat mixture and roll into 1 inch balls.
• Repeat, arranging the balls 1/2 inch apart on baking sheets.
• Bake until lightly browned and cooked through, 20 - 25 minutes.
• Eat right away or place pan in freezer, when frozen transfer to zip-lock bag and keep up to 3 months.

J DUB'S ITALIAN MEATBALLS

Steps:

• Mix all of the ingredients together.
• Shape into balls about 2 inches in diameter.
• Line a cookie sheet with parchment paper.
• Bake the balls in the oven at 400 degrees Fahrenheit for approximately 12-15 minutes.
• Or, fry the balls in small batches in a dry skillet.
• Allow the meatballs to cool on a wire rack.

OVEN BAKED MEATBALLS (OLD SCHOOL ITALIAN MEATBALL RECIPE)

Steps:

• Set a large 7-8 quart saucepot over medium heat. Add the butter to the pot. Once melted, add the onion wedges. Sauté the onion wedges for 5-8 minutes, to caramelize, soften, and release their juices.
• Add the tomato sauce. Partially cover the pot and simmer on medium-low for 45-60 minutes.
• Meanwhile, set out a large mixing bowl. Combine the breadcrumbs and milk in the bowl. Then add in the minced garlic, Italian seasoning, eggs, grated parmesan, parsley, 2 ½ teaspoons salt, and ½ teaspoon ground black pepper. Mix well.
• Add in the ground beef, veal, and Italian sausage. Gently break the ground meat into small chunks with your fingers. Then toss it with the milk and herb mixture to coat the meat chunks. This pre-mixing process helps to get the ingredients evenly distributed, without overmixing.
• Now mix the meatball mixture with your hands until evenly combined, but not a moment longer. (Overmixing meatballs makes them tough! You want the mixture to be even, but not packed down.)
• Preheat the oven to 400 degrees F. Set out a large rimmed baking sheet and line it with parchment paper.
• Use a 2 ½ - 3 tablespoon scoop to portion out the meatballs. Roll them well, but do not press and pack them tightly. If needed, use your fingers to pinch any cracks together. Set them on the baking sheet. (At this point, you could cover and chill the meatballs for up to 2 days. Or you could freeze them.)
• Bake the meatballs for 20 minutes to set. (The meatballs will finish cooking in the tomato sauce. If you plan to use the meatballs in a different way, bake them for 25 minutes to fully cook.)
• Now use tongs to pull the chunks of onion out of the tomato sauce. Discard the onions. Then use tongs to move the meatballs into the tomato sauce. Pour the pan juices into the sauce and gently stir. Simmer for 10-15 minutes. Serve warm.