Best Italian Meatballs Food

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.

ITALIAN-AMERICAN MEATBALLS

Steps:

• Grate the bread or pulse into crumbs in a food processor. In a small bowl toss the bread crumbs with milk to re-hydrate.
• In a large bowl, combine the bread crumbs, pork, veal, beef, Parmesan, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.
• Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least 1 hour or up to 24 hours.
• Heat half the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.
• Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meatballs will start to melt when the meatballs are ready. Serve immediately with the Quick Marinara Sauce and spaghetti or on sandwiches. If serving with spaghetti, toss with 1/3 of the sauce.These meatballs can be stored, covered in the refrigerator for 3 days, or frozen for up to 6 weeks.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
• Serving suggestions: 1 pound cooked spaghetti or linguini.
• Quick Marinara Sauce
• 1/4 cup extra-virgin olive oil
• 1/4 medium onion, diced (about 3 tablespoons)
• 4 cloves garlic, sliced
• 3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped
• 3 sprigs fresh thyme
• 1 small bunch fresh basil, leaves chopped
• 2 teaspoons kosher salt
• Freshly ground black pepper
• Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes, the herb sprigs and basil and bring to a boil. Reduce heat and simmer, uncovered for about 15 minutes or until thickened
• Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

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.

BEST EVER ITALIAN MEATBALLS

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.

EXCELLENT MEATBALLS

Steps:

• Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
• In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
• Preheat the oven to 350 degrees F.
• Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
• Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
• Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
• Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
• Yield: 2 quarts

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.

BEST ITALIAN MEATBALLS

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.

THE BEST TURKEY MEATBALLS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
• Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
• Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.

CHEF JOHN'S ITALIAN MEATBALLS

Steps:

• Cover a baking sheet with foil and spray lightly with cooking spray.
• Soak bread crumbs in milk in a small bowl for 20 minutes.
• Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
• Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
• Preheat an oven to 425 degrees F (220 degrees C).
• Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
• Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

HOMEMADE ITALIAN MEATBALLS

Steps:

• Place ground beef, egg, bread crumbs, parmesan cheese, salt, and pepper in a large bowl.
• Then, use a large wooden spoon or your hands to thoroughly mix, combining all ingredients. I recommend using your hands as it's faster and easier.
• Once combined, heat olive oil in a large skillet or cast iron over medium heat.
• Use a standard-size cookie scoop to scoop meat into your hands. Then, form into a ball and place on the skillet. Repeat until there is no meat left. You should get around 16 medium-size meatballs.
• Brown meatballs on all sides for around 8 minutes. Use a pair of tongs to flip each meatball, being careful not to burn the outsides.
• Once all sides are brown, pour in marinara sauce and red wine. Toss so that the meatballs are covered in sauce.
• Lower heat to low and cover. Let simmer for about 20 minutes, tossing every 5 minutes.
• While the meatballs are simmering, prepare your spaghetti of choice by following the directions on your package.
• Once your noodles are cooked, strain and serve with meatballs and sauce. Top with a generous amount of parmesan cheese and fresh ground pepper.

BEST ITALIAN MEATBALL RECIPE

Steps:

• Place cubed white bread and evaporated milk into a large mixing bowl, tossing to combine. Allow to sit while you prepare other ingredients. Bread will start to disintegrate.
• Add micro grated onion and garlic to bread, mix well. Add parsley through ground beef bouillon, mixing until combined.
• Working in 3 rounds, add 1/3 of each type of meat, blending with your fingers until it just comes together until everything is combined.
• Preheat oven to 400 degrees.
• Take a good amount of meat and toss back and forth between your hands to pack. Meatballs should be approximately 2-3 inches wide (I like big meatballs!)
• Place onto a broiler pan, make sure meatballs are not touching. Bake for 20 minutes, placing on broil for the last 2 minutes of cooking.
• Remove and either allow to cool. Freeze or simmer in your favorite marinara sauce.
• If you've tried this recipe, come back and let us know how it was!

BEST MEATBALLS RECIPE - AUTHENTIC ITALIAN

Steps:

• Let's start with preparing the meat. Mix in a bowl: the mince meat, the egg, the breadcrumb, the Parmesan cheese, the milk and the parsley. Massage until you reach a good consistency, as shown in the video;
• Separately, slice the scamorza in cubes: one small cube per each of the meatballs you'll prepare;
• Form several meatballs with the meat mix we created. In my case, I ended up with 14 meatballs. For each meatball, insert one cube of scamorza inside and then roll until you get a sphere;
• Let the meatballs rest while we take care of the tomato sauce;
• Finely chop the carrot and the onion;
• Heat a pan and pour some olive oil. When well hot, add the chopped onion and carrot inside and gently fry for a few minutes at low-medium heat;
• Lay the meatballs in the large pan, searing them for 5 minutes each side;
• Time to add the tomato sauce! Pour it in the pan, decrease the heat, put the lid on and let the whole thing cook for at least 1 hour. Make sure that you turn the meatballs regularly;
• When you are close to finish, regulate with salt and pepper, garnish with freshly chopped parsley and enjoy!

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.

BEST MEATBALLS

Steps:

• Place ground sirloin in a large mixing bowl and punch a well into the center of meat.
• Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper.
• Mix up meatball ingredients until well combined, yet not over-mixed.
• Divide mix into 4 equal parts.
• Roll each part into 4 balls and space equally onto a nonstick baking sheet.
• Place meatballs in oven and roast about 12 minutes.
• Break a meatball open and make sure meat is cooked through before removing from the oven.

KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS

Steps:

• Mix all ingredients together in a large bowl.
• Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
• Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
• Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
• After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
• **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

THE BEST MEATBALLS YOU'LL EVER EAT

Steps:

• Preheat the oven to 350 degrees F.
• Add the olive oil to a large pan and place over medium-high heat. Add the onions, season them with about a half teaspoon of salt, and cook for 5 minutes, or until translucent. Add the minced garlic and saute for about 30 seconds, or until browned.
• In a large bowl, add the veal, beef, pork, eggs, cheese, herbs, and bread crumbs. Using your hands, combine the ingredients. Add the onion and garlic and season with another teaspoon or so of salt. Mix again, using your hands. Then, add the milk, and mix once more.
• Shape the meatballs to whatever size you'd like. You can use an ice cream scoop if you find it important that all of your meatballs are the same size. I just wing it.
• Oil a large pan and place over medium-high heat. Give the pan a few minutes to heat up. Add the meatballs, turning them occasionally to ensure that all sides of the meatball are browned.
• Place the browned meatballs on a cookie sheet and bake for 18 minutes. Larger meatballs may require additional time.
• Add to marinara sauce as it simmers, freeze for later, or eat them plain!