Italian Baked Meatballs Food

OVEN BAKED ITALIAN MEATBALLS

Steps:

• Preheat oven to 180C/350F.
• Place onion, garlic and olive oil in a (approx) 30 x 25 cm / 12 x 10" pan (Note 4). Mix, spread out, then bake for 8 minutes. (Start the meatballs)
• Remove from oven, add remaining Sauce ingredients. Mix.
• Place rack on top of pan.
• Turn oven up to 200C/390F.
• Place the bread and onion in a large bowl. Mix to combine so the onion juice soaks the bread, set aside for 3 minutes. Bread should disintegrate into mush - if not, add a splash of milk or water to help it along.
• Add all the remaining Meatball ingredients except oil spray. Use you hands to mix well.
• Measure out very generously heaped tablespoons and roll into firm balls. It should make around 20 - don't make them too small, they will cook too quickly.
• Place meatballs on the rack, ensuring they are positioned over the pan so the juices will drip into the Sauce.
• Spray generously with oil.
• Bake for 20 minutes. Optional: flick to grill/broil on high for 2 minutes at the end, to get better browning.
• Transfer meatballs from rack into the Sauce. Stir to coat meatballs in Sauce.
• Serve with spaghetti or other pasta of choice, garnished with fresh parsley and parmesan.

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.

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.

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.

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.

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.

BAKED ITALIAN MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Blend garlic powder, onion powder, seasoned salt, rosemary, thyme, and paprika in a blender into a fine powder; pour over ground beef in a large bowl. Knead seasoning mixture into the beef. Roll beef into balls and arrange into a glass baking dish.
• Bake meatballs in preheated oven for 20 minutes. Pour marinara sauce over the meatballs and continue baking until hot and grey in the center, about 25 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

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.

BAKED MEATBALLS

Steps:

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
• Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

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.

ITALIAN BAKED MEATBALLS

Steps:

• Put the onions and 2 tbsp oil in your biggest frying pan, and fry gently until softened. Add the garlic, then increase the heat and fry for a few minutes. Scoop half the softened onions from the pan into a large mixing bowl.
• Add the bay leaves, tomatoes, passata, purée, brown sugar and red wine vinegar to the frying pan, and bring to a simmer. Bubble for 20 minutes until the sauce has reduced and thickened, and the surface is glistening. Season.
• When the reserved onions have cooled, add the beef mince, breadcrumbs, fennel seeds, oregano and egg with plenty of seasoning. Mix everything with your hands really well, then shape into 20 meatballs. Heat 1tbsp oil in a non-stick frying pan and brown the meatballs in batches, adding more oil as you need - the meatballs should be almost cooked through. Cool. Mix 200g of the grated mozzarella with the mascarpone and a little salt.
• When everything has cooled to room temperature, combine the meatballs and tomato sauce in a big baking dish. Blob over the cheesy mascarpone, and scatter over the remaining mozzarella. Freeze now.
• Heat the oven to 180C/fan 160C/gas 4. Cover the dish tightly with an extra layer of foil and bake for 30 minutes, then remove the foil and bake for a further 30-45 minutes, until the meatballs are piping hot and cooked through, and the cheesy top is golden and bubbling. Let the dish cool for 5 minutes, then add a drizzle of olive oil and a scatter of fresh oregano, if you like, before spooning straight from the dish. Serve with crusty bread, pasta or rice.
• *Freezing notes: Open-freeze in the baking dish until solid, but don't leave it for too long, then cover with a layer of foil, then clingfilm to keep airtight (use clingfilm on its own and you risk taking off the cheesy topping when you remove it), or freeze in individual baking dishes in the same way. The day before you want to bake them, transfer the frozen dish to the fridge. When defrosted, finish the dish as above.

BAKED ITALIAN MEATBALLS

Steps:

• Heat oven to 400°F. Combine Ground Beef, bread crumbs, egg, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into twelve 2-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 24 to 27 minutes.
• Serve with pasta sauce over hot cooked pasta or as sandwiches in crusty Italian rolls, if desired.

EASY BAKED ITALIAN MEATBALLS

Steps:

• Preheat the oven to 400 degrees.
• In a large bowl, mix all of the ingredients together until well combined.
• Roll the meat mixture into balls. Use a cookie scoop or spoon to create balls that are about 1 ½ tablespoons each. Add the balls to a parchment paper lined baking sheet.
• Bake the meatballs for 16 - 20 minutes, or until the internal temperature reaches 160 degrees and the meatballs are cooked through. You can serve these meatballs plain, add them to your favorite sauce (marinara sauce, BBQ sauce, etc.) or serve them with noodles (like spaghetti).

ITALIAN BAKED MEATBALLS

Steps:

• Heat oil in a medium-sized pan over medium heat. Sauté onion until soft, (about 2 minutes). Add garlic and sauté for a further minute, until fragrant. Set aside.

ITALIAN MEATBALLS

Steps:

• In large bowl, mix all dry ingredients.
• Add rest of ingredients and lightly mix, but mix well, with hands. Form into 20 meatballs.
• Place them on lightly oiled cookie sheet.
• Sprinkle tops lightly with coarse ground pepper.
• Bake in 400º over for 20-25 minutes. *Mine always take 22 minutes in my oven.
• If they are still just a little pink inside, it's ok if they are to simmer in a sauce, otherwise bake til done.
• Simmer in spaghetti sauce on low for 5-10 minutes.
• *You can omit the parmesan and use parsley instead if italian seasoning, and use these meatballs for other recipes.

MELT-IN-YOUR-MOUTH ITALIAN MEATBALLS

Steps:

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a baking mat.
• In a large mixing bowl, add Italian bread crumbs and milk. Combine well and set aside while preparing the other ingredients, for at least 5 minutes.
• Add ground beef, onion, garlic, egg, salt, black pepper, parmesan cheese, and parsley into the soaked bread crumb mixture, and mix with your hands until just combined. Do not overmix.
• Portion onto the prepared baking sheet (using a cookie or ice cream scoop will make it easier). Wet your hands with water, and roll meatballs into 2" diameter balls.
• Bake for about 18-20 minutes, or until the meatballs have reached an internal temperature of 165˚F (74°C). Remove from oven and drain off any excess fat. Serve with your favorite sauce and enjoy!

ITALIAN BAKED MEATBALLS

Steps:

• Adjust oven rack to upper-middle position and preheat oven to 475 degrees.
• Heat olive oil in a large skillet, over medium-high heat, until shimmering. Cook onions until golden and very soft, 10-15 minutes.
• Add garlic, Italian seasoning, and pepper flakes and cook until fragrant, about 1 minute. Set aside and cool.
• In a large mixing bowl, add milk and bread and allow to sit for 10 minutes. Mash.
• Add cooled onion mixture, ground beef, sausage, Parmesan, eggs, salt and pepper and knead until ingredients are well combined.
• Form mixture into 2 1/2 inch meatballs (you should have approximately 16 meatballs), place on rimmed baking sheet and bake for about 20 minutes, or until well browned.

ADDICTING ITALIAN MEATBALLS

Steps:

• Beat the egg in a small bowl.
• Blend in the wine and tomato paste and set aside.
• Place the ground beef and italian sausage in a large bowl and blend with your hands.
• Add the bread crumbs and dry ingredients.
• Slowly blend in the egg mixture with the hamburger mixture until it is mixed well.
• If it is too dry, add more tomato paste or wine.
• Shape into 2 to 3 inch meatballs.
• Place meatballs on a baking sheet.
• Bake in a preheated oven 400 degrees for 20 minutes, turn meatballs at 10 minutes.
• Add them to your tomato sauce (see Simple Tomato Sauce Recipe) and cook approximately 30 minutes or longer for more flavor.

ITALIAN BAKED MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.
• Bake in the preheated oven until browned, about 30 minutes.

BAKED ITALIAN BEEF MEATBALLS

Steps:

• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
• In a large mixing bowl add ground beef, oregano, garlic, onion, salt and pepper.
• Place the breadcrumbs in the milk and allow them to sit for a minute to soften and absorb some of the milk. Drain any excess milk from the breadcrumbs and add them to the meat mixture. This milk and breadcrumb mixture is called a panade and helps to keep the meatballs soft and tender.
• Crack an egg and add the egg to the meat mixture.
• Cover your hands with the olive oil generously to keep the meat mixture from drying out when you mix the meat. Mix the meast just enough that the breadcrumbs and spices are distributed well into the mixture, but not to overmix. Using your hands over a spoon also helps you to keep from overmixing the meat.
• Once the meat is mixed, with oiled hands portion the meat into about twelve equal sized meatballs. Give the meatballs a quick and gentle roll, then place each meatball on the baking sheet, leaving about 2 inches between meatballs.
• Bake meatballs for 18-20 minutes. Flip the meatballs after about 10-15 minutes to help them to brown more evenly. Meatballs should be cooked all the way through and no longer pink in the center.
• While meatballs are cooking, place tomato sauce in a covered pot with a lid on the stove and heat through until it is simmering.
• Toss meatballs in the tomato sauce, and enjoy hot.

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!

ITALIAN MEATBALL RECIPE + VIDEO

Steps:

• Preheat oven to 400°F. Prepare 2 baking sheets by lining with parchment paper.
• In a large mixing bowl, combine all ingredients.
• Mix well, do not over mix or you will have tough meatballs.
• Using a 2 tablespoon scoop, scoop out meat and place on baking sheet.
• After all meatballs have been scooped onto tray, roll into balls. TIP: If you lightly wet your hands the meatballs will form better and crack less. Put in oven on 400° for 20-25 minutes (for 2 trays).
• Remove and transfer to sauce or serve immediately.