ITALIAN MEATBALLS AND SAUCE
This is an old recipe I found in "Good Eating Around the Clock" published by the Women of the Second Reformed Church, Tarrytown, New York. This recipe is attributed to Eleanor Miscioscia. I would make this when I had a meatball wedge craving, serving these on some nice Italian bread.
Provided by JackieOhNo
Categories Meatballs
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Lightly brown onion in oil, then add the rest of sauce ingredients.
- Meanwhile, mix together all meatball ingredients. If too thick, add a little milk. Roll into small balls.
- Add uncooked meatballs to sauce and simmer for about 2 hours.
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.
ITALIAN SPAGHETTI SAUCE WITH MEATBALLS
This is a recipe I got from my mother years ago -- it's great.
Provided by Jeremy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 6
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.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 g
MAMA IULIUCCI'S FAMOUS MEAT-A-BALLS (ITALIAN MEATBALLS)
Here it is, my mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc., someone is asking for 150 to 200 of her famous meatballs. :) Of course, she always says yes! She is not one for "exact" measurements (a little of this, a dash of that), so I tried the best I could to adapt her recipe. Of course, these are best served with My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce recipe #26947, but I have used jazzed-up jarred sauce and they are still great. However, meat-a-balls like these deserve a homemade sauce, in my humble opinion!
Provided by Karen..
Categories Lunch/Snacks
Time 30m
Yield 36 meatballs
Number Of Ingredients 10
Steps:
- Mix all ingredients gently in a large bowl until well combined.
- Roll meatballs 1 1/2- 1 3/4" in diameter.
- Heat about 1/4" of oil over medium heat in a large frying pan.
- Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.
- Drop meatballs in your favorite sauce (I highly recommend My Mama Iuliucci's"Don't Skip a Step" Spaghetti Sauce recipe#26947) and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce.
- Tip: You can also bake or broil these if the frying part is too much of a hassle-- I use my broiler pan if I bake them, so the fat drips down and away from the meatballs.
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.
ITALIAN MEATBALLS IN SAUCE
Delicious Italian meatballs with plenty of flavor. Great for serving at parties or as a home meal with spaghetti or submarine bread as a sandwich.
Provided by Ms. Reeses
Categories Meatballs
Time 1h35m
Yield 50 meatballs
Number Of Ingredients 18
Steps:
- In a large mixing bowl use hands to combine the meats, eggs, bread crumbs, 2 tbsp of the garlic powder, Italian seasoning , seasoning salt, milk, parmesan cheese, ¾ of parsley, ¾ of the onions and ¾ green peppers. Set aside the remaining ingredients for the sauce.
- After the meat mixture is well blended. Preheat the oven at 250°. Form the meat into 50 (1.5 inch) balls. Placed them on a slightly grease large cooking pan. Be sure that none of the balls are touching. Put them I the oven for 25 minutes.
- Meanwhile take the remaining vegetables, and Sauté them in some olive oil.
- In a pot mixed together the pasta sauce, water, sauté veggies and remaining parsley and garlic powder. Cook on high until meatballs are out of the oven. (I poured the water in the empty sauce jar before putting it in the pot to get all the sauce out.).
- Place meatballs in the pot. Cook on medium. Stir occasionally for 45 minutes.
- Optional: Serve with noodles and or topped with mozzarella cheese.
Nutrition Facts : Calories 83.6, Fat 4.9, SaturatedFat 1.8, Cholesterol 19.2, Sodium 214, Carbohydrate 4.9, Fiber 0.7, Sugar 1.8, Protein 4.8
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
MY FAVORITE MEATBALLS AND SAUCE
I used these meatballs for meatball Sandwiches and they turned out amazing! For the bread I used Rickv's Recipe #46501 on the dough cycle, then rolled the dough into 6 sub-shaped rolls, 3 slits across the top and let rise for 1 hour and baked at 375 for about 15 minutes. This recipe is also great served over spaghetti noodles.
Provided by thepurpleturtle
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- Preheat oven to 375°F.
- Whisk together the milk and egg, add breadcrumbs (or crushed crackers) and let sit for a couple minutes.
- Add the remaining ingredients and mix together just until combined.
- Roll mixture into meatballs about an inch wide and place on a greased, foil lined baking sheet.
- Tip: If using for sandwiches, flatten each meatball slightly with a fork - (they become mini burger shapes which are easier to eat on the sandwich).
- Bake meatballs in preheated oven for 20 minutes.
- For the sauce, combine all sauce ingredients in a large pot and bring to a simmer.
- When the meatballs are done baking, add them to the sauce and simmer for an additional 30-45 minutes.
- For Meatball Sandwiches, serve meatballs and sauce on buns (see my description above, or use your own choice of bun or crusty roll)and top with cheese if you wish, such as shredded parmesan and cheddar or mozzarella.
- OR -- forget the sandwich and serve the meatballs and sauce over spaghetti noodles!
Nutrition Facts : Calories 413.6, Fat 21.2, SaturatedFat 8.4, Cholesterol 95.5, Sodium 1892.9, Carbohydrate 32.1, Fiber 6.3, Sugar 16.8, Protein 24.4
MY ITALIAN MEATBALLS AND SAUCE
Don't be afraid of the amount of eggs and water. These meatballs are really tender. I drop them directly into the hot sauce and cook them that way. The small amount of fat in the meat flavors the sauce, and you don't have to fry them beforehand. Saves time and fat and that's a Great Thing! Add a little crushed red pepper if you want your sauce to have a little more zip. The sauce is actually better the second day.
Provided by Virginia S.
Categories Meat
Time 1h30m
Yield 3 meatballs, 10 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 Tablespoon oil in Dutch oven.
- Add 1/4 cup onions and saute until soft but not brown.
- Add both cans of tomato products and get the sauce hot and simmering, not boiling because you don't want to scorch it.
- In a large bowl, mix first 11 ingredients until blended. Over-mixing will toughen the meatballs.
- Shape into balls about 1 1/2 inches across.
- Drop them into the hot sauce, making sure they are covered. Don't stir too much because you don't want to break them up.
- Cover and simmer one hour.
- Serve over pasta of your choice (I like angel hair), garnish with some extra parmesan.
Nutrition Facts : Calories 334.7, Fat 15.7, SaturatedFat 5.8, Cholesterol 190.3, Sodium 450.4, Carbohydrate 21.3, Fiber 3.2, Sugar 8, Protein 27.4
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