HOMEMADE ITALIAN MEATBALLS
Italian meatballs (AKA the best Italian meatball recipe on the internet) is a crowd-pleasing childhood favorite of mine. They're simply made with ground beef, breadcrumbs, parmesan, and your favorite marinara!
Provided by Lee Funke
Categories Dinner
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1/6, Calories 501 calories, Sugar 9, Fat 19, Fiber 5, Protein 29
BEST ITALIAN MEATBALL RECIPE
Best Italian Meatballs uses a blend of meat, spices and one special ingredient to make the tastiest, fork-tender meatballs you've ever seen!
Provided by Jessica Formicola
Categories Main Course Main Dish
Time 45m
Number Of Ingredients 12
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!
Nutrition Facts : Calories 143 kcal, Carbohydrate 2 g, Protein 10 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 55 mg, Sodium 249 mg, ServingSize 1 serving
ITALIAN MEATBALLS IN TOMATO SAUCE
Make and share this Italian Meatballs in Tomato Sauce recipe from Food.com.
Provided by Julesong
Categories Meat
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Make the sauce: in a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes; add parsley, basil, tomatoes, tomato paste, stock, wine, sugar, romano, salt, and oregano, and simmer the sauce, stirring occasionally, for 30 minutes.
- While sauce is cooking, prepare the meatballs: in a large bowl combine bread (with liquid squeezed from it), chuck (it's really good if you grind your own!), eggs, romano, parsley, garlic, the oregano, salt, and pepper; mix well and form into 8 meatballs.
- In a large skillet brown the meatballs in the oil over high heat, turning them often; make sure to not crowd them in the pan, otherwise they won't brown properly.
- Transfer the browned meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes.
- You can serve them with your favorite pasta right away, but these improve in flavor if they're cooled and chilled, covered, and refrigerated overnight or up to 2 days before serving.
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.
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.
ITALIAN SPAGHETTI SAUCE WITH MEATBALLS
Make and share this Italian Spaghetti Sauce With Meatballs recipe from Food.com.
Provided by CHEF GRPA
Categories Meatballs
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
- In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
- My update Note: I was leary of making this without first pre-cooking the meatballs, but this is by far the best spaghetti and meatballs I have ever made. The meatballs ended up a nice brown color, they were not over cooked and I think putting them in before browning allowed some of the meat flavor to seep into the sauce.
- #2 Instead of using all ground beef, I opted to use a combination of ground pork and ground beef (12 oz ground beef, 4 oz ground pork) -instead of plain bread crumbs, I used pre-seasoned breadcrumbs, I increased the parmesan cheese to 4 oz. With the sauce, instead of using 2 (28 oz) cans of whole tomatoes, I used 1 (28 oz can) of whole tomatoes, and then two smaller cans (14 oz) of crushed tomatoes. After simmering the sauce, I ran half of it through the blender to make it smoother. I also added a small can of tomato sauce in addition to the tomato paste, plus for added flavour I added 1 tsp italian seasoning, 1/2 tsp basil, and 1 tsp garlic powder.
Nutrition Facts : Calories 384.4, Fat 19.1, SaturatedFat 5, Cholesterol 80.9, Sodium 1591.2, Carbohydrate 32.9, Fiber 5.2, Sugar 12.6, Protein 22.7
DELICIOUS ITALIAN MEATBALLS SIMMERED IN SAUCE - MOMMY'S BEST!
easy and good - you can use any italian red sauce ( ready made or your own )for simmering -- i have used shallots instead of the onions with great results. Have the sauce simmering before you make the meatballs-it comes out better also-test the consistency of the raw meat before you shape the meatballs-the mix should be soft but it should hold together well in your hand. My kids, little and big, beg me to make this-there are never any leftovers!
Provided by petlover
Categories Meat
Time 1h40m
Yield 25 meatballs, 6 serving(s)
Number Of Ingredients 10
Steps:
- Chop garlic and onions.
- Saute garlic and onions , in olive oil, until cooked and browned- set aside to cool.
- Mix ground meat, eggs, italian seasoning, grated cheese, salt & pepper and cooked onions/garlic mixture until well blended -- clean hands work best.
- Shape mix into approx 25 meatballs, all about walnut sized .
- In same pan, under medium heat, cook meatballs, turning as needed, covered, until cooked throughand brown on all sides.
- Drain off fat.
- Place in your favorite red italian sauce and simmer for at least 60 minutes over low heat.
- Serve over your favorite pasta.
Nutrition Facts : Calories 310.8, Fat 18.9, SaturatedFat 6.5, Cholesterol 138.7, Sodium 382, Carbohydrate 6.8, Fiber 0.6, Sugar 1, Protein 26.8
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