Basic Italian Meatballs Food

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.

QUICK AND EASY ITALIAN MEATBALLS

Steps:

• Preheat oven to 400F.
• Mix all ingredients together well using your hands.
• Shape into 15-20 balls.
• Place balls in an ungreased pan and bake for 20-25 minutes, until the juices run clear.
• Serve with your favourite pasta sauce, over spaghetti noodles, with a glass of red wine (optional)!

ROASTED ITALIAN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
• Place the sirloin, pork, and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, Pecorino, Parmesan, garlic, parsley, 2 teaspoons salt, and 1/2 teaspoon black pepper. Add the eggs, wine, and 3/4 cup water and combine lightly but thoroughly.
• Measure out 2-ounce portions of the mixture (I use a rounded 1 3/4-inch ice cream scoop) and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with the olive oil.
• Bake the meatballs for 25 to 30 minutes, until lightly browned. Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
• To serve with polenta, spoon a puddle of creamy Parmesan polenta on one side of each dinner plate. Spoon 1 or 2 meatballs plus a puddle of tomato sauce on the other side, allowing them to combine in the center of the plate. To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot.
• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

BAKED ITALIAN MEATBALLS

Steps:

• Preheat oven to 400 F.
• Spray a broiler pan with broiling rack well with nonstick spray (I line the bottom part with foil and then spray).
• Combine all ingredients well.
• Form into 30 meatballs using a 1 1/2" diameter scoop (or use your hands).
• Set on sprayed broiler rack in prepared pan and bake for 15-20 minutes, or until meatballs are cooked through.
• Add these meatballs to your favorite sauce and serve over pasta or in a hoagie roll with sauce& cheese to make a great sandwich.

SIMPLE ITALIAN MEATBALLS

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 and the meatballs, brown on all sides turning often. Cook for approximately 5-6 minutes. Add the broth, cover and cook on medium/low heat for approximately 10-12 minutes or until cooked through. Stir occasionally to make sure the meatballs don't burn. Remove the lid and cook 2-3 minutes on high to thicken slightly. Serve immediately. Enjoy!

EASY AND TASTY ITALIAN MEATBALLS

Steps:

• 1.Add all ingredients into a large bowl.
• 2.Knead / Mix all ingredients together with clean hands.
• 3.Chill mixture for 30 minutes or until firm.
• 4.Build meatballs using a 1 TBSP cookie dough scooper, and Hand-roll into balls.
• 5.Place into cast-iron frying pan (you can snugly fit them in if needed).
• 6.Set heat to medium, add 1/4 cup of water and cover. Simmer for 10 minutes.
• 7.Remove cover and begin turning meatballs. As the remaining water evaporates, the edges of the meatballs will become crispy and brown. Turn frequently until all sides are seared.
• 8.This is the best part - As the cook you are responsible to ensure the meat is cooked through. So pop one out and cut it in half. If there is ANY pink showing then it isn't ready. If not, then do a "quality control check" with a bit of red sauce you may have simmering at the same time. Be careful though - they taste best out of the pan and multiple checks will draw attention from the family.

AUTHENTIC ITALIAN MEATBALLS

Steps:

• With clean hands, mix all ingredients except for milk and salt in very large bowl. Mixture will feel somewhat dry.
• Start adding milk approximately one cup at a time until the mixture feels more moist and pliable.
• Sprinkle the top of the mixture finely with the season salt and work that in as well.
• (The size of the meatball is up to you- I like them on the bigger side so I roll them bigger than a golfball but smaller than a tennnis ball. I also prefer baking them in the oven over frying them. They seem to brown more evenly and they hold their shape better.).
• Line them in a 9x13 pan sprayed with cooking spray (12 per pan) and bake in a 375 degree oven for about 20-30 min.'s or until browned.
• Transfer them carefully into your pot of simmering tomato sauce and simmer them only for about an hour. If you cook them too long in the sauce, they will lose their flavor.
• This is a good amount for a large crowd. You can freeze half if needed.