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.
ROASTED ITALIAN MEATBALLS
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 10 servings (30 to 32 meatballs)
Number Of Ingredients 22
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 SQUARE MEATBALLS**** RECIPE - (4.4/5)
Provided by Gigirox
Number Of Ingredients 7
Steps:
- 1. Heat oven to 425°. Line 15x10x1 inch pan with foil; spray foil with cooking spray. In large bowl; beat egg. Stir in remaining ingredients. 2. In pan, shape beef mixture to fit pan. Cut into 36 squares(4x9); do not separate. 3. Bake 20-25 minutes or until meatballs are thoroughly cooked and no longer pink in center. With sharp knife, cut apart meatballs.
ITALIAN MEATBALLS
These are great meatballs to serve with your favourite pasta sauce, in meatball subs or any way you like to serve meatballs. They freeze very well.
Provided by queenbeatrice
Categories One Dish Meal
Time 1h10m
Yield 48 meatballs, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In large bowl, line slices of bread, cover with milk and let soak for 1 minute. With electric blender, mix until mushy and well blended. Add remaining ingredients and mix well with hands.
- Shape into 1 inch balls and place on cookie sheet and cook for 30 to 40minutes,until done.
Nutrition Facts : Calories 331.5, Fat 21.4, SaturatedFat 8.7, Cholesterol 154.5, Sodium 237, Carbohydrate 6, Fiber 0.4, Sugar 1.1, Protein 27
ITALIAN MEATBALLS
I just plain love good meatballs!, and mine are pretty darn good! *Omit the parmesan cheese when using for other recipes that are not italian-style.
Provided by Wildflour
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 376.6, Fat 19.4, SaturatedFat 8.1, Cholesterol 152.4, Sodium 907.9, Carbohydrate 11.4, Fiber 0.7, Sugar 1.2, Protein 36.6
ITALIAN MEATBALLS
This recipe was passed to me from my late mother-in-law...the VERY first time I met her AND my soon to be husband's extended family. She told me if I was going to marry her son I better learn how to make this recipe real quick...good thing I love to cook huh! It's ALL about the food!
Provided by Lorrie in Montreal
Categories Meat
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Shape into meatballs a little bigger than a golf ball -- for some reason, Italian meatballs are always huge but they taste so great!
- Brown in oil or bake in a 350° oven until browned then add to a basil - tomato sauce (your own recipe) or mine when I post it.
- For a few good variations add: Italian sausage, ribs (mmm).
- This is not for the calorie-counting/cholesterol-watching crowd!
Nutrition Facts : Calories 127.2, Fat 7.4, SaturatedFat 3.1, Cholesterol 193.4, Sodium 282.2, Carbohydrate 4.3, Fiber 0.5, Sugar 0.5, Protein 10.3
ITALIAN WEDDING SOUP WITH SAUSAGE MEATBALLS
This recipe is sponsored by SC Johnson. This soup is all about convenience at its finest, without having to sacrifice flavor. I always have a good chicken broth handy in my fridge, but with a few add-ins, we can repurpose humble ingredients into a well-rounded meal that's ready at a moment's notice.
Provided by Food Network
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a medium (32-ounce) reusable oven-safe silicone container, combine the chicken broth, tortellini, Parmesan rinds and sausage. Seal the container tightly and freeze until ready to use, up to 3 months.
- Preheat the oven to 400 degrees F.
- Unzip the container seal one-fourth of the way (so it is three-fourths of the way closed) and place the container standing up on a baking sheet. Bake until the sausage is cooked through and the broth is simmering slightly, 45 to 50 minutes.
- Open the container carefully. Remove and discard the Parmesan rinds. Add the escarole and gently stir. Ladle the soup into 2 bowls, evenly distributing the tortellini, escarole and meatballs. Garnish with pepper, a drizzle of olive oil and grated Parmesan cheese.
ITALIAN-STYLE PEPPERONI AND SPINACH SOUP WITH MEATBALLS
This is actually a meal on it's own, if you love pasta sauce and meatballs, you will love this soup! use your own favorite meatball recipe or use my recipe #69173. This soup will increase in flavor if left overnight in the fridge, so it is best if prepared a day ahead, all ingredient amounts may be adjusted to taste, serve this delicious soup with garlic bread, crusty buns or crostini :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h25m
Yield 12 cups (approx)
Number Of Ingredients 20
Steps:
- Shape the ground beef into tiny meatballs using you favorite recipe.
- Heat oil in a large pot over medium-high heat; brown the meatballs with pepperoni until browned (the meatballs do not have to cook completely) remove to a bowl.
- Add in sliced mushrooms, onion, garlic, green bell pepper, chili flakes, basil and oregano; sauté for about 3-4 minutes.
- Add in the tomato paste and cook, stirring for 1 minute.
- Add in the undiluted soup, crushed tomatoes, chicken broth and chopped spinach, then add in the meatballs and pepperoni back to the pot; bring to a boil, season with seasoned salt, lots black pepper and sugar (if using).
- Reduce heat and simmer covered for about 2 hours or less (uncover and simmer the last 30 minutes of cooking, the soup will thicken more if simmer uncovered for a longer time!).
- Add in the cooked spaghetti.
- Ladle into bowls and top with grated Parmesan cheese, serve with garlic bread or crostini on the side.
- DELICIOUS!
Nutrition Facts : Calories 298.1, Fat 19.3, SaturatedFat 6.2, Cholesterol 54, Sodium 904.4, Carbohydrate 14, Fiber 3, Sugar 4.9, Protein 18.4
ITALIAN MEATBALLS
This recipe came from my mother-in-law. We eat them on sandwiches or just eat the meatballs. Makes a great meatball sandwich.
Provided by rhonda lambert
Categories One Dish Meal
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix ground beef, one half container of cheese, garlic powder, crackers and eggs together.
- In a large saucepan, mix tomato sauce and water together.
- Bring to a boil.
- Make meatballs and add to tomato sauce.
- Cook for about 2 hours on medium heat.
- Add rest of cheese to sauce before serving.
Nutrition Facts : Calories 650.1, Fat 28.3, SaturatedFat 11.1, Cholesterol 116, Sodium 2609, Carbohydrate 61.3, Fiber 6.5, Sugar 14.6, Protein 38.5
JUICY ITALIAN MEATBALLS
I make these meatballs and then freeze and take out what I need for that meal. I only cook my meatball in my sauce for about 30 minutes. If you like soft meatball these are for you.
Provided by School Chef
Categories Meat
Time 35m
Yield 1 ounce, 30 serving(s)
Number Of Ingredients 10
Steps:
- Combine crumbs, cheese, seasonings, eggs and water, blend well.
- Add meat and mix together very well.
- Prepare cookie sheet with pan spray.
- Roll into balls.
- Place on sheet pan and bake.
Nutrition Facts : Calories 79, Fat 4.6, SaturatedFat 1.9, Cholesterol 30.5, Sodium 159.4, Carbohydrate 3, Fiber 0.2, Sugar 0.3, Protein 6
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