Old Fashioned Italian Meatballs Food

ITALIAN MEATBALLS

Steps:

• Soak bread in milk for 10 minutes; drain and squeeze bread. In a blender in food processor, combine the bread, eggs, Parmesan cheese, parsley, garlic, oil, salt, pepper and allspice; cover and process until smooth., In a large bowl, combine the beef and sausage. Add bread mixture; mix well. Shape into 2-in. balls. Place on a greased rack in a shallow baking pan. , Bake, uncovered, at 400° for 20-25 minutes or until the meatballs are no longer pink; drain. In a large saucepan, heat marinara sauce; add the meatballs and heat through. , Serve over pasta.

HOMEMADE ITALIAN MEATBALLS

Steps:

• In a large bowl, mix all of the ingredients together.
• Roll into 1 1/2" balls and place them closely together in 9x13 pans that have been sprayed with cooking spray. **You can place a wire rack on the baking sheet and bake the meatballs on the rack so that the fat drips down if you'd like.**
• Bake at 350 degrees for 35 minutes, or until the meatballs are cooked through.
• Serve the meatballs immediately with sauce and spaghetti, put them in the slow cooker along with sauce to have them simmer, or freeze the meatballs in Ziploc bags to use another time.
• If you freeze the meatballs, allow them to cool completely before packaging them.

AUTHENTIC ITALIAN MEATBALLS

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.

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!

GRANDMA'S ITALIAN MEATBALL RECIPE

Steps:

• In a large pot or dutch oven, heat olive oil over medium-low heat. Once hot, add the onion and garlic, sauté until onions are translucent, about 3 minutes.
• Stir in the tomato paste and cook for 1 minute. Stir in the crushed tomatoes, salt, and pepper. Simmer covered, with lid slightly ajar to prevent splattering for 30 minutes, stirring occasionally. Season with salt and pepper to taste.
• Set the oven rack to the lower-middle position and set it to broil. Line a large baking sheet with foil and lightly grease it with olive oil. Set aside.In a large bowl, add the ground beef, eggs, breadcrumbs, parmesan cheese, minced onion, salt, black pepper, Italian seasoning, and minced garlic. Use hands to mix thoroughly until combined.
• Measure and roll the ground beef mixture into ⅓ cup (3 ounces) rounds, about the size of an egg. Evenly space the pieces on the baking sheet, there should be about 14 to 15 meatballs.
• Broil the meatballs until the surface is browned, about 10 to 12 minutes. Turn over and cook for an additional 2 to 3 minutes to lightly brown the other side.
• Transfer the meatballs to the tomato sauce. Cover the pot with the lid slightly ajar, simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed. The meatballs should be fork tender when sliced.
• At the end of cooking, adjust the consistency of the sauce with water if needed, about 1 tablespoon at a time. Season to taste with salt and pepper.
• Serve meatballs with spaghetti topped with sauce, sliced basil, and Parmesan cheese.

OLD WORLD SICILIAN MEATBALLS

Steps:

• Combine bread and milk or water in a medium bowl.
• Let bread soak for a couple of mins and ring out most of the milk.Break up the bread into small pieces.
• Remove the casings from the sweet sausage and break the sausage up until it matches the consistency of the ground beef.
• Mix ground beef, sausage, eggs, onion, Romano cheese, basil, oregano, bread, and salt and pepper to taste. Form golf ball-sized meatballs; place into refrigerator for 2 hours to firm up.
• Heat oil in a large skillet. Add meatballs to the hot oil making sure not to crowd them. Cook meatballs in batches.
• Cook on all sides until the centers are no longer pink. 5-6 mins.Allow draining on paper towels.

OLD WORLD AUTHENTIC ITALIAN MEATBALLS

Steps:

• Add first 8 ingredients to a large mixing bowl.
• Add breadcrumbs to the mixing bowl and top with milk. Using your hands, mix all ingredients together for several minutes until well combined, then form into balls.

OVEN BAKED MEATBALLS (OLD SCHOOL ITALIAN MEATBALL RECIPE)

Steps:

• Set a large 7-8 quart saucepot over medium heat. Add the butter to the pot. Once melted, add the onion wedges. Sauté the onion wedges for 5-8 minutes, to caramelize, soften, and release their juices.
• Add the tomato sauce. Partially cover the pot and simmer on medium-low for 45-60 minutes.
• Meanwhile, set out a large mixing bowl. Combine the breadcrumbs and milk in the bowl. Then add in the minced garlic, Italian seasoning, eggs, grated parmesan, parsley, 2 ½ teaspoons salt, and ½ teaspoon ground black pepper. Mix well.
• Add in the ground beef, veal, and Italian sausage. Gently break the ground meat into small chunks with your fingers. Then toss it with the milk and herb mixture to coat the meat chunks. This pre-mixing process helps to get the ingredients evenly distributed, without overmixing.
• Now mix the meatball mixture with your hands until evenly combined, but not a moment longer. (Overmixing meatballs makes them tough! You want the mixture to be even, but not packed down.)
• Preheat the oven to 400 degrees F. Set out a large rimmed baking sheet and line it with parchment paper.
• Use a 2 ½ - 3 tablespoon scoop to portion out the meatballs. Roll them well, but do not press and pack them tightly. If needed, use your fingers to pinch any cracks together. Set them on the baking sheet. (At this point, you could cover and chill the meatballs for up to 2 days. Or you could freeze them.)
• Bake the meatballs for 20 minutes to set. (The meatballs will finish cooking in the tomato sauce. If you plan to use the meatballs in a different way, bake them for 25 minutes to fully cook.)
• Now use tongs to pull the chunks of onion out of the tomato sauce. Discard the onions. Then use tongs to move the meatballs into the tomato sauce. Pour the pan juices into the sauce and gently stir. Simmer for 10-15 minutes. Serve warm.

BEST OLD-FASHIONED COCKTAIL MEATBALLS

Steps:

• 1. In large bowl, beat eggs, mix in rest of meatball ingredients with your hands well. Form into 40-45 meatballs.
• 2. Place them on lightly oiled foil-lined cookie sheet. Sprinkle tops lightly with coarse ground pepper. Bake in 400º oven for 22-24 minutes or til done inside.
• 3. Remove to paper towel-lined bowl. In large deep frying pan, add sauce ingredients. Heat over medium heat, whisking, until jelly has melted and all is combined.
• 4. Add meatballs, stir to coat. Simmer in sauce on LOW for 1 minute, stirring.
• 5. Transfer to a crock pot that has been preheated to low.
• 6. Serve with toothpicks in a glass on the side for guests to pick.
• 7. *You can also serve these over cooked rice as a main dish. Drizzle rice with some of the extra sauce, top with meatballs, garnish with fresh finely chopped parsley and serve hot. Serves 6-8.

OLD-FASHIONED MEATBALLS IN RED SAUCE

Steps:

• Remove ground round and sausage from refrigerator 30 to 60 minutes before cooking, if possible. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Preheat oven to 425°F. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in 1 layer in 8 x 14-inch baking dish so each is separated by about 1 inch.
• Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1 1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot.