AUTHENTIC ITALIAN MEATBALLS
Meatball recipes are often challenged by chefs who claim, "Mine are the best!" Even though my meatballs ARE the best, I will make no such claim. Try them for yourself! This meatball recipe was given to me by my father who got it from a little old lady from Italy that he knew. It's amazing that she gave up her recipe to him, but I sure am glad she did!
Provided by InMemoryofBrats
Categories Meat
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 9
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.
CHEF JOHN'S ITALIAN MEATBALLS
Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h15m
Yield 30
Number Of Ingredients 14
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.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 1.7 g, Cholesterol 32.3 mg, Fat 5.5 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 192.1 mg, Sugar 0.5 g
DELICIOUS ITALIAN MEATBALLS
If you love your italian food then you'll love this recipe. Forget your jars of pasta sauce and make your own with these delicious meatballs. They go great with rice, spaghetti or any pasta you fancy.
Provided by Chef Punchin
Categories One Dish Meal
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oven to 180°C.
- Soak the breadcrumbs in the milk.
- Lightly fry the shallots, garlic and chilli. When they have sweated down add the white wine and reduce for a minute or 2 until it has almost evaporated. Add the tomatoes along with the basil, oregano and finally the olives. Simmer to reduce (this should take 5-10 mins).
- While the tomato sauce is cooking, make up the meatballs: Into the mince add the parsley, parmesan, garlic and add soaked breadcrumbs, mix well. Season with a little salt and pepper.
- Shape into walnut sized balls and lightly coat the meatballs in the flour and fry in hot olive oil until golden. Add the meatballs to the tomato sauce and bake in the oven for 10 minutes.
- Serve with basmati rice, or choice of pasta.
Nutrition Facts : Calories 434.4, Fat 27.1, SaturatedFat 10, Cholesterol 96.3, Sodium 295, Carbohydrate 19.4, Fiber 4.7, Sugar 8.1, Protein 29.3
DELICIOUS MEATBALLS
This delicious meatball recipe comes from my Italian grandfather. Serve with your favorite marinara sauce, freshly grated Parmesan cheese, and a side of veggies for a carb-conscious meal!
Provided by stefychefy
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Drizzle a large baking sheet with about 2 tablespoons olive oil.
- Heat remaining olive oil in a small saute pan over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 7 minutes. Add garlic and Italian seasoning; continue to saute until garlic is softened, 2 to 3 minutes. Remove from heat and allow to cool enough to handle.
- Combine beef, pork, bread crumbs, Parmesan cheese, milk, onion mixture, salt, and pepper in a large bowl. Mix together using your hands as quickly as possible as overmixing can produce a tough meatball.
- Form 1 1/2-inch meatballs and place on the prepared sheet.
- Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes, turning them over after 15 minutes.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 14 g, Cholesterol 130 mg, Fat 25.5 g, Fiber 1.2 g, Protein 28.2 g, SaturatedFat 9.1 g, Sodium 634.7 mg, Sugar 3.1 g
DELECTABLE ITALIAN MEATBALLS
This recipe comes from my grandmother who has always made tasty meatballs. I have been making them for a while now and my father goes crazy for them when I make them. I love them because the italian bread crumbs and the garlic makes them so tasty!
Provided by Sugar
Categories Meat
Time 30m
Yield 25-30 Meatballs, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, mix the ground beef, garlic powder,italian bread crumbs, eggs, chopped garlic, ground black pepper and soaked italian bread (make sure you drain the water out of bread very well).
- Note: It's okay to add a little more or less on the bread crumbs.
- Also make sure that the bread is very soft before you mix it in.
- Mix all ingredients together well using hands.
- Make sure mixture is smooth.
- Preheat oil in large frying pan.
- Start rolling your meatballs (whatever size you want) I usually make them large.
- For Large meatballs about 5 to 8 minutes.
- When meatballs are done, take them out of hot oil and place on to paper toweled plate.
- Serve warm.
- Enjoy!
ITALIAN MEATBALL PERFECTION
This is one you'll be proud to present at parties! If you allow the meatballs to cool and then freeze, they make amazing, convenient meals!
Provided by Jennifer DeMent
Categories Meat and Poultry Recipes Pork Sausage
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil.
- Combine bread crumbs, eggs, Romano cheese, garlic, parsley, anchovy paste, and salt in a large bowl. Mix until eggs are well beaten. Add ground beef and sausage; mix to combine. Add milk and stir until mixture comes together.
- Scoop out and roll together 2 tablespoons of mixture per meatball. Place meatballs very close together on the prepared pan.
- Bake in the preheated oven until an instant-read thermometer inserted into a meatball reads 160 degrees F (71 degrees C), 25 to 30 minutes.
Nutrition Facts : Calories 503.6 calories, Carbohydrate 24.6 g, Cholesterol 151.4 mg, Fat 29.6 g, Fiber 1.1 g, Protein 32.9 g, SaturatedFat 11 g, Sodium 1384.6 mg, Sugar 2.6 g
THREE-MEAT ITALIAN MEATBALLS
Turkey, beef, and Italian sausage meatballs that go perfectly with your favorite marinara sauce. Serve over pasta!
Provided by Steve
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 635.4 calories, Carbohydrate 12.8 g, Cholesterol 145 mg, Fat 50.9 g, Fiber 1.5 g, Protein 31.8 g, SaturatedFat 12.2 g, Sodium 662.9 mg, Sugar 1.7 g
SUPER MOIST ITALIAN MEATBALLS
Craving some tender and juicy meatballs?? Give this recipe a try! The two secrets are the extra eggs, and cooking the meatballs in the sauce, instead of pre-baking or frying them. Ground chuck or a 50/50 mix of chuck and sirloin work best for full flavor and moistness.
Provided by ItalianMan
Categories Meat
Time 1h5m
Yield 25-30 meatballs, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine beef, bread crumbs, cheese, eggs, garlic, pepper, salt, and wine. Mix well.
- Shape mixture into 1-1/2" or 2" meatballs.
- In a large pot, bring sauce to a boil. Add meatballs one at a time, and simmer over medium-low heat for 40-45 minutes.
- Serve over pasta, or on hoagie buns for meatball subs.
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