ROASTED ITALIAN MEATBALLS
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 10 servings (30 to 32 meatballs)
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
- Place the sirloin, pork, and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, Pecorino, Parmesan, garlic, parsley, 2 teaspoons salt, and 1/2 teaspoon black pepper. Add the eggs, wine, and 3/4 cup water and combine lightly but thoroughly.
- Measure out 2-ounce portions of the mixture (I use a rounded 1 3/4-inch ice cream scoop) and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with the olive oil.
- Bake the meatballs for 25 to 30 minutes, until lightly browned. Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
- To serve with polenta, spoon a puddle of creamy Parmesan polenta on one side of each dinner plate. Spoon 1 or 2 meatballs plus a puddle of tomato sauce on the other side, allowing them to combine in the center of the plate. To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot.
- Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
CLASSIC ITALIAN MEATBALLS
This easy and simple recipe produces a soft and tender meatball. One of the best Classic Italian Meatball Recipes.
Provided by Rosemary Molloy
Categories Main Dish
Time 1h
Number Of Ingredients 16
Steps:
- In a large bowl mix together the ground beef, egg, bread crumbs, parmesan cheese, minced garlic, chopped parsley, salt and pepper. Slowly add the milk until you have a soft compact mixture.Form the mixture into small balls.
- In a large pan add the olive oil, garlic, tomato puree/passata, salt, fresh basil, oregano and water. Mix to combine.
- Add the meatballs and gently mix to cover them in sauce. Cover the pan and cook on low/medium (more low than medium) heat for approximately 15- 20 minutes, uncover and continue to cook for another 15-20 minutes or until cooked through and the sauce has thickened. If you find the sauce thickening too much then add a little more water.
- Serve immediately as a main dish or over your favourite al dente pasta. Top with freshly grated parmesan cheese before serving. Enjoy!
Nutrition Facts : Calories 71 kcal, Carbohydrate 2 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 20 mg, Sodium 127 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SHAYE'S BEST ITALIAN MEATBALLS
This recipe started from a recipe sticker on the top of a package of hamburger at a neighborhood store. I've tweaked it since then, and it is now our very favorite. Be gentle when mixing the hamburger, the less you compress it, the better your meatballs turn out.
Provided by Shaye
Categories Meat
Time 30m
Yield 12 meatballs
Number Of Ingredients 9
Steps:
- Gently mix all ingredients together.
- Shape into 12, 1-1/2 inch meatballs.
- Spray skillet with Pam (or brush with oil) and heat for 5 minutes.
- Brown the meat balls, turning occasionally for 6-8 minutes.
- Add spaghetti sauce.
- Reduce heat to medium low and cover.
- Cook 9-11 minutes, stirring occasionally.
- Serve over cooked pasta, or in crusty rolls.
Nutrition Facts : Calories 140.1, Fat 8.1, SaturatedFat 3, Cholesterol 42.5, Sodium 343.6, Carbohydrate 7.9, Fiber 1.3, Sugar 4, Protein 8.2
BEST EVER ITALIAN MEATBALLS
This is a recipe I was given from a lady from Italy. She told me that the secret of mouth watering meatballs is not to cook them before adding them to the sauce, as cooking them in the sauce will not only add more flavor to the sauce, but also to the meatballs. What I do is make these a day ahead of time, with my sauce. Then, I refrigerate it over-night, which makes any fat rise to the top and harden, where it is easily removed. This process also allows all of the flavors to "marry" together, making it especially delicious!
Provided by Irishcolleen
Categories Meatballs
Time 1h55m
Yield 16 Meatballs
Number Of Ingredients 16
Steps:
- Mix all ingredients together in a large bowl.
- Shape into small meatballs.
- Drop the meatballs into simmering sauce. It is important not to stir the sauce for at least 25 minutes. This will allow the meatballs to firm up enough as not to break up in the sauce. Make sure your burner is low enough so that your sauce does not scorch during this process.
- Continue simmering until sauce reaches desired consistency and meatballs are cooked through.
BEST ITALIAN MEATBALLS
This is my Dad's recipe. These are the best meatballs I've had and the house smells wonderful while cooking.
Provided by Amanda G.
Categories Meat
Time 4h10m
Yield 24 meatballs
Number Of Ingredients 6
Steps:
- Mix all ingredients together with hands.
- Roll into balls.
- Microwave in a single layer on a plate for 5-6 minutes per side or cook in a frying pan just til browned on the outsides.
- Put meatballs in a crockpot with 2 jars spaghetti sauce for 2-3 hours on high or 4-6 hours on low.
- Serve over your favorite pasta or in hoagie rolls with melted cheese on top.
Nutrition Facts : Calories 131, Fat 8.7, SaturatedFat 3.2, Cholesterol 33.4, Sodium 292.6, Carbohydrate 4.1, Fiber 0.2, Sugar 0.5, Protein 8.4
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