CLASSIC ITALIAN MEATBALLS
This easy and simple recipe produces a soft and tender meatball. One of the best Classic Italian Meatball Recipes.
Provided by Rosemary Molloy
Categories Main Dish
Time 1h
Number Of Ingredients 16
Steps:
- In a large bowl mix together the ground beef, egg, bread crumbs, parmesan cheese, minced garlic, chopped parsley, salt and pepper. Slowly add the milk until you have a soft compact mixture.Form the mixture into small balls.
- In a large pan add the olive oil, garlic, tomato puree/passata, salt, fresh basil, oregano and water. Mix to combine.
- Add the meatballs and gently mix to cover them in sauce. Cover the pan and cook on low/medium (more low than medium) heat for approximately 15- 20 minutes, uncover and continue to cook for another 15-20 minutes or until cooked through and the sauce has thickened. If you find the sauce thickening too much then add a little more water.
- Serve immediately as a main dish or over your favourite al dente pasta. Top with freshly grated parmesan cheese before serving. Enjoy!
Nutrition Facts : Calories 71 kcal, Carbohydrate 2 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 20 mg, Sodium 127 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ABSOLUTE BEST ITALIAN MEATBALLS
This is by far the best Italian Meatball you'll ever taste. Flavor through the roof!!! They are a huge hit at all my family functions. I hope you enjoy them as much as we do. P.S. I use this same recipe to make my meatloaf. I just add about 3/4 cup of fresh grated mozzarella and 1/2 cup shredded provolone to the meat mixture....
Provided by Kyhara deGeneste
Categories Pork
Number Of Ingredients 14
Steps:
- 1. In a large bowl, add the pork, Italian sausage, pancetta, bread cubes, parsley, oregano, fennel, red pepper flakes, salt and half of the basil as well as half of the parmesean. Use your hands to mix until the ingredients are evenly distributed. Don't over-work.
- 2. Whisk the beaten eggs and ricotta together in a separate bowl until there are no more large clumps. Pour into the bowl of the meat mixture. Mix with your hands until just incorporated. Again, do not over-mix.
- 3. Preheat oven to 425°F. Coat the bottom of a large roasting pan with olive oil. Form meatballs in your hand, about 1 1/2-inches in diameter, using about 3 Tbsp of the mixture to form each meatball. Arrange in pan so there is some space between them. If they are too crowded they will steam and not brown.
- 4. Roast meatballs in the oven for about 30 minutes, turning the meatballs after about 20 minutes, until the meatballs are beginning to brown.
- 5. Remove pan from oven. Use a metal spatula to dislodge meatballs from being stuck to the bottom of the pan. Add the crushed tomatoes to the pan. Carefully cover the pan with aluminum foil.Return the pan to the oven. Lower the heat to 300°F. Cook for an additional hour to 1 1/2 hours.
- 6. Sprinkle the rest of the basil and the rest of the parmesean into the sauce and over meatballs before serving.
BEST ITALIAN MEATBALLS
This is my Dad's recipe. These are the best meatballs I've had and the house smells wonderful while cooking.
Provided by Amanda G.
Categories Meat
Time 4h10m
Yield 24 meatballs
Number Of Ingredients 6
Steps:
- Mix all ingredients together with hands.
- Roll into balls.
- Microwave in a single layer on a plate for 5-6 minutes per side or cook in a frying pan just til browned on the outsides.
- Put meatballs in a crockpot with 2 jars spaghetti sauce for 2-3 hours on high or 4-6 hours on low.
- Serve over your favorite pasta or in hoagie rolls with melted cheese on top.
Nutrition Facts : Calories 131, Fat 8.7, SaturatedFat 3.2, Cholesterol 33.4, Sodium 292.6, Carbohydrate 4.1, Fiber 0.2, Sugar 0.5, Protein 8.4
BEST EVER ITALIAN MEATBALLS
This is a recipe I was given from a lady from Italy. She told me that the secret of mouth watering meatballs is not to cook them before adding them to the sauce, as cooking them in the sauce will not only add more flavor to the sauce, but also to the meatballs. What I do is make these a day ahead of time, with my sauce. Then, I refrigerate it over-night, which makes any fat rise to the top and harden, where it is easily removed. This process also allows all of the flavors to "marry" together, making it especially delicious!
Provided by Irishcolleen
Categories Meatballs
Time 1h55m
Yield 16 Meatballs
Number Of Ingredients 16
Steps:
- Mix all ingredients together in a large bowl.
- Shape into small meatballs.
- Drop the meatballs into simmering sauce. It is important not to stir the sauce for at least 25 minutes. This will allow the meatballs to firm up enough as not to break up in the sauce. Make sure your burner is low enough so that your sauce does not scorch during this process.
- Continue simmering until sauce reaches desired consistency and meatballs are cooked through.
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