Grandmas Italian Meatballs Food

GREAT-GRANDMA'S ITALIAN MEATBALLS

Steps:

• Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly., In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes. If desired, serve with pasta and pasta sauce.

GRANDMA'S ITALIAN MEATBALLS

Steps:

• Mix ground beef, garlic, bread crumbs, egg, basil, parmesan cheese, and parsley until combined. Do not overwork meatball mixture.
• Make golfball size meatballs with meatball mixture.
• Brown meatballs in a frying pan over medium heat, or bake at 375 degrees F for about 10 minutes, until cooked through.
• Combine browned meatballs in a pot with sauce and raisins.
• Cook covered, simmering gently over low heat, for at least 3 hours and up to 5 hours, stirring gently occasionaly.
• If sauce becomes too thick over the course of cooking, a small amount of water can be added to thin it.
• Serve over spaghetti, on rolls, or however your heart desires.

GRANDMA'S HOMEMADE ITALIAN SAUCE AND MEATBALLS

Steps:

• In a large pot combine tomato paste, water, garlic, bay leaves, basil, and salt. Bring to a boil, turn heat down to low and simmer.
• In a skillet, brown pork chops in olive oil then place in sauce mixture. Saute onions and mushrooms in same pan that you browned the pork chops. Add these to sauce as well. Simmer sauce a minimum of 8 hours, stirring occasionally.
• To make the meatballs: Preheat oven to 350 degrees F (175 degrees C). Combine beef, pork, veal, Romano cheese, salt, pepper, bread crumbs, garlic, parsley and eggs; mix well. Shape into balls. Place on a baking sheet that has been sprayed with cooking spray.
• Bake meatballs for 20 minutes. Place meatballs in a serving bowl when baking is complete and place in refrigerator. About 2 hours prior to dinnertime pop the meatballs into the sauce.

GRANDMA MARONIS MEATBALLS 100 YEAR OLD RECIPE

Steps:

• Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
• Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
• Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

GERMAN MEATBALLS

Steps:

• In a bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer for 15-20 minutes or until meatballs are cooked through, adding water if necessary. Sprinkle with parsley. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

GRANDMA'S ITALIAN MEATBALL RECIPE

Steps:

• In a large pot or dutch oven, heat olive oil over medium-low heat. Once hot, add the onion and garlic, sauté until onions are translucent, about 3 minutes.
• Stir in the tomato paste and cook for 1 minute. Stir in the crushed tomatoes, salt, and pepper. Simmer covered, with lid slightly ajar to prevent splattering for 30 minutes, stirring occasionally. Season with salt and pepper to taste.
• Set the oven rack to the lower-middle position and set it to broil. Line a large baking sheet with foil and lightly grease it with olive oil. Set aside.In a large bowl, add the ground beef, eggs, breadcrumbs, parmesan cheese, minced onion, salt, black pepper, Italian seasoning, and minced garlic. Use hands to mix thoroughly until combined.
• Measure and roll the ground beef mixture into ⅓ cup (3 ounces) rounds, about the size of an egg. Evenly space the pieces on the baking sheet, there should be about 14 to 15 meatballs.
• Broil the meatballs until the surface is browned, about 10 to 12 minutes. Turn over and cook for an additional 2 to 3 minutes to lightly brown the other side.
• Transfer the meatballs to the tomato sauce. Cover the pot with the lid slightly ajar, simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed. The meatballs should be fork tender when sliced.
• At the end of cooking, adjust the consistency of the sauce with water if needed, about 1 tablespoon at a time. Season to taste with salt and pepper.
• Serve meatballs with spaghetti topped with sauce, sliced basil, and Parmesan cheese.

GRANDMA'S ITALIAN MEATBALLS

Steps:

• 1. In large bowl, combine the meats,cheese, bread crumbs soaked in milk,onion, eggs, garlic, parsley.salt ,pepper,italian seasoning, and worchestershire sauce
• 2. Mix thoroughly, but don't over mix, will make the meatballs tough. The trick to moist meatballs is softening bread crumbs in the milk
• 3. Form into 2 inch balls..brown in skillet with small amount of oil, on med heat, or bake in the oven for 20 min at 375. I do the oven method,Grandma always browned hers in olive oil and a little vegetable oil combined.
• 4. Serve with your favorite spaghetti sauce, ENJOY! I make the balls bigger if using for meatballs subs. I slice them in half,flat side down on hoagie roll, add sauce, cheese, broil for about 10 min... I also smash them up and add them to my sauce for lasagna..

GRANDMA'S ITALIAN MEATBALLS: QUICK, EASY, DELIZIOSE!

Steps:

• Combine all ingredients (except the olive oil and wine) in a large mixing bowl. Mix well.
• To make the meatballs: With damp hands, take a portion of the ground beef mixture and roll between palms to form a 1-inch round ball that is firmly packed. Repeat. Cook's Tip: If the ground beef mixture becomes too dry for the meatballs to properly stick together, add a sprinkle of water to the mixture as needed.
• Cook the meatballs one of two (2) ways:.
• a. Grandma's way was to drop the hand rolled meatballs into boiling hot tomato sauce during the last 20-30 minutes of the sauce's cooking time.
• b. Another popular method in our family is to fry the meatballs. Heat the olive oil in a wide, heavy-bottomed skillet over a medium-high flame. Add the meatballs, but do not over-crowd the skillet - Cook in a single layer. Cook for 10 or so minutes. As meatballs are finishing, add a little bit of red wine to de-glazethe skillet. Cook's Tip: Brown well on bottoms before turning, or meatballs will break apart. DO NOT OVERCOOK.
• DELICIOUS VARIATION TO THIS RECIPE: Add one (1) chopped anchovie to the above-described ground beef mixture. Reduce your salt to a 1/4 teaspoon.

GRANDMA'S ITALIAN MEATBALLS

Steps:

• Preheat the oven to 400°F with two racks close to the center. Line two rimmed baking sheets with parchment.
• Place the beef and pork into a large mixing bowl.
• Using a fork or your hands, gently but thoroughly break up the meat and stir to combine. The key with mixing is to avoid compressing the meat and think instead of lifting as much as possible.
• Add the grated cheese, salt, pepper, bread crumbs, eggs, milk, garlic, parsley, basil, red pepper flakes, and nutmeg.
• Use a fork or your hands to mix gently but thoroughly until the mixture is homogenous but still light.
• Use a 3-tablespoon ice cream scoop to divide the mixture into 22 meatballs. Place half on each of the baking sheets, with plenty of room in between for the air to circulate in the oven.
• Use your hands to finish shaping the scoops into balls, again without compressing too much.
• Bake for 25 minutes, swapping the position of the trays halfway through cooking.
• In a large frying pan, heat the tomato sauce until it simmer. Add the meatballs and simmer for a minute or two to meld the flavors. Meatballs are ready to serve.

GRANDMA'S ITALIAN MEATBALL

Steps:

• Heat Olive Oil (4 tablespoon) over medium low heat and sauté Yellow Onion (1/2 cup) and Garlic (4 clove) until onions are translucent, 3 minutes.
• Add Tomato Paste (6 ounce) and stir well. Add Canned Crushed Tomatoes (7 cup) and simmer 30 minutes.
• Season tomato sauce with Kosher Salt (2 teaspoon) to taste.
• Combine 80/20 Lean Ground Beef (2 pound), Large Egg (2), Garlic (2 clove), Yellow Onion (1/2 cup), Freshly Ground Black Pepper (1 teaspoon), Kosher Salt (2 teaspoon) and Italian-Style Breadcrumbs (1 cup) in a large bowl and mix using your hand.
• Cook a small test piece, taste for the correct seasoning level, correct seasoning if needed.
• Roll meatballs to the size of a large egg, about 3 ounces in weight.
• Line a baking sheet with foil. Evenly space the meatballs on the sheet.
• Set the oven rack to the lower-middle position.
• Broil and cook the meatballs until browned, about 10 minutes, then turn over. Cook for an additional 2-3 minutes.
• Add meatballs to the tomato sauce. Simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed.
• Remove the meatballs from the sauce into a separate bowl, cover to keep warm. Mix the sauce; adjust consistency with small amounts of water if too thick. Correct seasoning if needed.
• Garnish with Fresh Basil (to taste) and Parmesan Cheese (1/2 cup).

ITALIAN TURKEY MEATBALLS

Steps:

• In a medium size pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Add crushed tomatoes, onion, salt, pepper, oregano, basil and bay leaf. Stir and reduce heat to low. Cover and let simmer on low 5-10 minutes.
• Meanwhile, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using wet hands, mix all the ingredients well until everything is combined. Form small meatballs, about the size of a ping ping ball (1/8th cup each).
• If you wish, you can brown the meatballs in a skillet, or brown them in the broiler on a sheet pan until the tops are golden, 7 to 8 minutes. OR you can gently plop them right into the sauce.
• Add the meatballs to the sauce and cook about 20 minutes. Discard the bay leaf and onion and serve over pasta or whole wheat Italian bread.

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

GRANDMA'S ITALIAN MEATBALLS

Steps:

• Mix together ground beef and veal. Add remaining meatball ingredients, mix throughly. Shape evenly into 2 inch round balls. Mixture should be a little sticky.
• In the meantime, saute garlic in olive oil in large nonstick skillet just until garlic is golden brown, then discard garlic. Add meatballs and brown on each side.
• Add pasta sauce and water and mix through, making sure not to break meatballs. Simmer approximately 1 hour, stirring every 15 minutes. Serve as a side dish with pasta or with Italian buns for sandwiches.