Nanas Meatballs Food

NONA'S MEATBALLS

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.

NANA'S HOMEMADE ITALIAN MEATBALLS RECIPE

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

Steps:

• Preheat the oven to 400 degrees F.
• Combine the beef, breadcrumbs, basil, garlic, Pecorino Romano, salt, pepper, eggs and onion in a large mixing bowl. Using your hands, mix all the ingredients until well incorporated. Use immediately or refrigerate for up to 24 hours.
• Shape the meatballs with your hands into rounds approximately 2 1/2 ounces each. Coat each meatball with olive oil, then place on a sheet pan. Bake until golden brown and cooked through, 20 to 25 minutes.

NONNA'S TRADITIONAL MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground beef and ground pork in a large bowl. Set aside.
• In a food processor, combine the milk, eggs, garlic, basil, parsley, cayenne and salt. Process until pureed.
• Add the wet ingredients to the meat and mix to combine. Then add breadcrumbs and Romano, and gently combine; be careful not to overwork the meat.
• With the help of an ice cream scoop (for even sizing), shape the mixture into 2-ounce meatballs and place on a baking sheet.
• Transfer the baking sheet to the oven and bake the meatballs for 30 minutes.
• Add the meatballs to the Roasted Tomato Sauce and simmer for another 30 minutes.
• Preheat the oven to 425 degrees F.
• In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well.
• Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose.

NANA'S SAUCE AND MEATBALLS

Steps:

• Put all ingredients in a large pot and simmer for 3 hours.
• Soak the bread in the milk/add enough to make the bread wet and soggy/depending upon the bread, you may need more or less. Break the bread up in the liquid. You can use any kind of white bread, I often use wheat bread.
• Add all other ingredients and mix the ingredients (Nana used her hands) until well blended.
• Scoop the meat with an ice cream scoop and place all meatballs onto an ungreased cookie sheet.
• Bake at 350 degrees for 12-15 minutes.
• Put the meatballs into the sauce, these can continue to cook for the last 45 minutes of the cooking if desired.