Mamma Mia Fresh Italian Meatballs Food

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!

MAMMA MIA! FRESH ITALIAN MEATBALLS!

Steps:

• MINCE 2 tablespoons fresh basil leaves, 1 tablespoon fresh oregano and 1 tablespoons fresh Italian parsley leaves; SET aside; GRATE 1/2 cup stale or frozen sourdough breadcrumbs in a food processor or sing a hand-held grater; SET aside; GRATE (don't shred) 1/3 cup parmigiano reggiano cheese (plus more for garnish if desired) and set aside.
• PROCESS 1/2 small peeled sweet onion, approximately 1/4 red or green bell pepper, and 2-3 cloves of garlic in a food processor until minced; SAUTE mixture in one tablespoon olive oil over medium heat only until softened; ADD 2 tablespoons minced fresh basil leaves, 1 tablespoon minced fresh oregano leaves, 1 tablespoons minced fresh parsley leaves and 1/2 teaspoon fine sea salt; SAUTE until herbs are softened; REMOVE from heat and add sauteed vegetables into a large bowl.
• SPRINKLE the 1/2 cup grated breadcrumbs over sauteed vegetables; BREAK up 1 lb. fresh ground meat over breadcrumbs without mixing; ADD 1/2 cup ricotta cheese over meat without mixing.
• BEAT one egg in a small bowl with 1/2 teaspoon freshly ground black pepper, remaining 1/2 teaspoon fine sea salt, 1/4 teaspoon fresh lemon zest, 1/8 teaspoon red pepper flakes, 1 pinch ground allspice and 1 pinch freshly grated nutmeg; POUR mixture over ingredients in bowl without mixing.
• SPRINKLE 1/3 cup freshly grated parmigiano reggiano cheese over remaining ingredients.
• MIX meatball mixture thoroughly using hands.
• ROLL into 1 1/2 - 2 inch meatballs.
• FRY METHOD: Fry meatballs in a large skillet, between medium-low and medium heat in 1-2 tablespoons olive oil (or fry between 275 F - 300 F in an electric wok or electric skillet), alternately turning and covering until browned/steamed and meat is just cooked until done, yet moist.
• STEAM METHOD: Heat a large saucepan filled halfway with marinara sauce over medium heat. Add raw meatballs, then 1/2 cup water. Cook until slightly browned on bottom, then turn meatballs using a slotted spoon. Add a little more water and continue cooking until done. Re-season sauce if necessary just to keep meatballs in before adding to spaghetti, or a meatball sandwich. Top with chopped parsley, a little olive oil, fresh ground pepper and a sprinkle of freshly grated parmigiano reggiano cheese.
• SERVE and say, "MAMMA MIA!"!

MAMA MIA MEATBALL TAQUITOS

Steps:

• Preheat oven to 425°. Place meatballs in a food processor; pulse until finely chopped. Transfer to a large bowl; stir in cheeses and Italian seasoning., Spread about 1/4 cup meatball mixture down center of each tortilla. Roll up tightly. Place in a greased 15x10x1-in. baking pan, seam side down; spritz with cooking spray., Bake until golden brown, 16-20 minutes. Serve with marinara sauce.

SUPER MOIST ITALIAN MEATBALLS

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.

MOM'S ITALIAN MEATBALLS

Steps:

• Soak bread in some water for 2 or 3 minutes, then squeeze out moisture.
• Combine bread with everything else except olive oil, mixing well.
• Form in small balls (about 20).
• Brown slowly in oil, watching closely to prevent scorching.
• Add to spaghetti sauce.
• Cook 30 minutes in the sauce.

MAMMA MIA! FRESH ITALIAN LASAGNE!

Steps:

• PREP vegetables and herbs needed for the SAUTE FOR FRESH ITALIAN SAUCE (1 medium chopped onion, 8 ounces thinly sliced fresh mushrooms, 2/3 cup minced fresh basil leaves (reserving 1 tablespoon to refresh flavor later), 2-3 tablespoons minced fresh garlic, 3 tablespoons minced fresh Italian parsley, 2 tablespoons minced fresh oregano leaves, and 1 teaspoon minced fresh rosemary leaves); SAUTE in a large saucepan or pot in 1 tablespoon olive oil, between medium-low and medium heat until softened, about 7 minutes.
• BRING 4 quarts unsalted water to boiling; CAREFULLY lower Roma tomatoes needed for recipe on a large spoon into boiling water; BLANCH until skins start to crack; REMOVE tomatoes and place into a colander; RINSE tomatoes under running cold water to remove skins; PUREE enough tomatoes to yield 3 1/4 cups; DICE remaining tomatoes to yield 3 1/4 cups; ADD both pureed and diced tomatoes to the saute mixture, along with 1/4 cup olive oil, 2-3 teaspoons ground fennel, 1/4 cup dry red wine, 2 teaspoons fine sea salt (if using fresh tomatoes), 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon fresh ground black pepper and 1/4 teaspoon red pepper flakes; STIR in enough sugar or light corn syrup into SAUCE to balance acidity; RAISE HEAT to HIGH, stirring constantly until mixture begins to boil; REDUCE heat to MEDIUM-LOW, then SIMMER the sauce uncovered for 1 hour or slightly longer, stirring occasionally; REMOVE the SAUCE from heat; STIR in 1/4 cup freshly grated parmesan cheese and 1 tablespoon finely minced fresh basil leaves (to refresh flavor); SEASON to taste with fine sea salt if necessary.
• IF PREPARING FRESH LASAGNE PASTA: While sauce is simmering: BEAT 3 eggs with 1 tablespoon olive oil gently in a medium bowl using a fork; into the large bowl of food processor MEASURE 1 cup semolina flour, 1/2 cup all-purpose flour and 3/8 teaspoon fine sea salt; PROCESS in food processor at least 30 seconds; with processor still running, very slowly POUR beaten eggs into feeder tube until all of the beaten eggs have been added; continue to PROCESS until dough becomes very thick and consistently blended (or when it forms a ball); REMOVE ball of dough from processor; WRAP dough tightly with plastic wrap; LET dough to rest at room temperature for 30 minutes. PLACE dough on a smooth clean surface dusted with semolina flour; ROLL out dough to 1/4 inch thick, SPRINKLE with semolina flour and repeat process until dough has a smooth, soft texture and with a balanced moisture level (not overly moist or dry); ROLL dough using a pasta machine (recommended), or a rolling pin to a 1/8 inch thickness, dusting very lightly with semolina flour if necessary, to prevent sticking; cut noodle dough into 2-3 inch width strips, with a 12" length; pasta does not need to be boiled first.
• IF USING PACKAGED LASAGNE PASTA: MEASURE exactly 4 quarts of water (16 cups) into a large pot of water; BRING water to a full rolling boil; ADD 4 teasppoons kosher salt, then quickly but carefully add 9-12 pasta strips; COOK pasta until just tender (al dente), about 7 to 8 minutes; DRAIN lasagne noodles immediately in a large colander; REMOVE pasta individually using tongs and HANG pasta in (and over), the edges of the large pot and the colander to STRAIGHTEN, so that none of the noodles are touching; ALLOW to cool slightly.
• PREPARE the PASTA BASTE by mixing 2 tablespoons olive oil with 1-2 cloves freshly pressed garlic (using a garlic press or mincing finely); BASTE lasagne noodles evenly on both sides in a 13 x 9 baking dish; REMOVE noodles and place aside.
• WHIP the following ingredients of the FRESH SPINACH AND CHEESE FILLING in a large bowl, using an electric mixer: 3 cups whole milk ricotta cheese (Precious brand), 1 large egg, 2/3 cup freshly grated parmesan cheese, 1/4 cup cream, 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon fine sea salt, 1/4 teaspoon freshly ground white pepper, and 1 small clove fresh mashed garlic (use a garlic press); FOLD in 1 cup finely chopped fresh spinach leaves and 2 tablespoons minced fresh basil leaves (stems removed), until mixture is thoroughly blended.
• LADLE a thin layer of the FRESH ITALIAN SAUCE into the bottom of a deep-dish lasagne pan (or minimize recipe into a 13 x 9 baking dish; SPRINKLE 1 tablespoon of the freshly grated parmesan cheese over the sauce; ARRANGE a row of FRESH LASAGNE PASTA lengthwise over the cheese-sprinkled sauce (depending on pasta size, you may trim pasta with kitchen scissors to fit into baking dish if necessary); SPREAD 1/2 (HALF) of the FRESH SPINACH AND CHEESE FILLING over the pasta, leaving a 3/4 inch space around edges; SPRINKLE 1/3 of the mozzarella cheese over the filling; LADLE 1/3 of the SAUCE over the mozzarella, followed with 1 tablespoon freshly grated parmesan cheese.
• REPEAT layers in this order: (1) PASTA (2) the remaining FILLING (3) MOZZARELLA cheese (4) SAUCE (5) PARMESAN (6) remaining PASTA (7) remaining SAUCE (8) remaining MOZZARELLA; COVER with aluminum foil or casserole lid.
• BAKE covered in preheated 350 F degree oven for 30 minutes, then carefully slide out oven tray from oven using oven mitts; REMOVE the cover from dish carefully; then SPRINKLE the GARNISH (1 tablespoon freshly grated parmesan cheese, 2 teaspoons seasoned Italian breadcrumbs and 1 teaspoon finely minced fresh Italian parsley); LEAVE lasagne uncovered; CONTINUE to BAKE lasagne for 15 additional minutes; REMOVE from oven and allow to cool and set for 10 minutes; SLICE (using a serrated knife) and SERVE.
• SERVE and say, "MAMMA MIA!"!

POLPETTE DI MAMMA

Steps:

• In a small saucepan, combine olive oil, basil leaves and garlic over very low heat until mixture is very fragrant and garlic turns golden brown, 10-15 minutes. Strain mixture, discarding basil and garlic; set oil aside., In a Dutch oven, combine crushed tomatoes, water, tomato paste, salt, chopped basil, pepper and reserved olive oil. Bring to a boil; remove ½ cup and set aside. Reduce heat and simmer, covered, while preparing polpette., Meanwhile, to make polpette, in a large bowl, combine all polpette ingredients and reserved 1/2 cup tomato mixture. Gently mix until combined (mixture will be loose). With wet hands, roll 1/4 cup mixture into balls. Place on a baking sheet or plate. Add raw meatballs to simmering sauce, gently shaking pan to allow for more space. Bring to a simmer; cook, covered, at least 45 minutes or up to 2 hours.