NANA'S HOMEMADE ITALIAN MEATBALLS RECIPE
Nana is known for her Italian recipes, and this one is a family favorite! Made with fresh Italian herbs, this one is tasty and oh-so-easy to make!
Provided by thebusybee
Categories Main Course Side Dish
Time 6h10m
Number Of Ingredients 10
Steps:
- In a small bowl, mix all wet ingredients together including milk and eggs and set aside.
- In a separate small bowl, combine all dry ingredients (except breadcrumbs) including the parmesan cheese, garlic, parsley, basil, salt, and pepper.
- In a large bowl, mix together the ground meat(s) and combined dry ingredients.
- Add the egg and milk mixture to the meat mixture and blend by hand until smooth.
- After all of the ingredients are well mixed, add the breadcrumbs and mix until evenly blended.
- Roll meat mixture into desired size meatballs.
- Add meatballs to pasta sauce on stovetop and cook on low for 4-6 hours or until fully cooked.
NONA'S MEATBALLS
Provided by Food Network
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Combine all the meatball ingredients in a large bowl and form into 2-inch balls. (Makes about 18 meatballs.) Heat a large pan coated with oil over medium heat. Add the meatballs and cook until well browned. Reserve.
- Heat the olive oil in a heavy pot over medium heat. Add the onions, celery, parsley and garlic, and saute until tender. Add the crushed tomatoes, tomato puree, tomato sauce, and water and mix well. Add remaining ingredients and season with salt and pepper, to taste. Bring the sauce to a boil, then lower the heat; add the meatballs and simmer, uncovered 2 to 3 hours.
NONNAS OLD COUNTRY ITALIAN MEATBALLS
Steps:
- Combine ground beef, pork and veal in a large mixing bowl. Soak day old Italian bread in water until the water is absorbed. Squeeze out as much of the water as possible. Tear the bread into chunks and add to the meat mixture. Add remaining ingredients in order and mix thoroughly. Using the palms of the hands, form meatballs 2 to 2-1/2 inches in diameter. Use this recipe to make red gravy, meatloaf, soups and stews. Chef's Notes: When making red gravy, thoroughly brown the meatballs and deglaze the bits on the bottom of the pan with the plum tomatoes called for in the recipe. This creates a rich red color and hearty flavor.
ITALIAN MEATBALLS
These are real meatballs. If you were only using ground beef in your meatballs before, then you were doing them wrong! Pork and veal is where the real flavor comes from. I also use a tiny bit of mild Italian sausage just like the old country. To make them nice and moist, have them cook in a big pot of homemade red gravy for 1 to 2 hours. Make them as big or small as you like. They should serve about 4, could be more or less depending on the appetite of your family. Rubbing your hands in olive oil helps make perfectly round meatballs. Fresh herbs and produce make all the difference in the world with the flavor. Laziness results in a whack in the head from your nonna's wooden spoon! Lastly, all Italian cooking should have the love, so you better be using your hands when mixing the meat, don't be afraid of good cooking!
Provided by brru25
Categories One Dish Meal
Time 15m
Yield 8-16 meatballs, 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix all ingredients together by hand (except the olive oil).
- Rub your hands with some left over olive oil.
- Roll into golf ball-size meatballs.
- Fry in olive oil until all are cooked.
Nutrition Facts : Calories 625.6, Fat 37.9, SaturatedFat 12.9, Cholesterol 152.2, Sodium 1118.6, Carbohydrate 33.5, Fiber 2.2, Sugar 4.5, Protein 35.7
NANA JOANN'S ITALIAN MEATBALLS
This comes from my Grandma Anna's kitchen
Provided by JoAnn Reyes @Buttercups1016
Categories Beef
Number Of Ingredients 10
Steps:
- Place all above ingredients in large bowl(not oil).Mix well with clean hands,when done mixing wash hands.In large skillet pour in oil heat on medium heat.Make golf sized balls place one by one into heated skillet.When a golden brown put one by one in your sauce.Cook in sauce a hour or two
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