Super Moist Italian Meatballs Food
KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS
Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com
Provided by Kittencalrecipezazz
Categories Meat
Time 50m
Yield 1 1/2 pounds
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a large bowl.
- Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
- Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
- Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
- After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
- **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.
Nutrition Facts : Calories 1312.6, Fat 84.2, SaturatedFat 35, Cholesterol 469.4, Sodium 2615.7, Carbohydrate 25.1, Fiber 2.1, Sugar 2.1, Protein 107.2
SUPER TENDER ITALIAN MEATBALLS
Super Tender Italian Meatballs. Loaded with Parmesan cheese, fresh parsley and garlic. They melt in your mouth and are incredibly tender. Takes less than 30 minutes to make!
Provided by Kelley Simmons
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Combine milk and lemon juice in a small bowl. Let stand for 5 minutes. You will see curds at the top.
- Add bread to a small bowl and pour the buttermilk over the bread. Allow the bread to soak up all the milk and mix a little with your hands. Add the bread mixture to a large bowl.
- Meanwhile add olive oil to a small skillet. Add in onion and sauté until tender about 2-3 minutes.
- Add in garlic and sauté for one minute.
- Add onion and garlic to the bowl with the bread along with the beef, pork, cheese, eggs, parsley, red pepper flakes, salt and pepper.
- Combine the mixture using your hands just until combined. Try not to over work the meatballs. The mixture will be wet. Let stand for a couple of minutes before rolling.
- Roll out 16 meatballs. I make them the size of golf balls.
- Drizzle a skillet with olive oil. Over high heat sear the meatballs on all sides to brown. About 1-2 minutes on each side. (If meatball sticks to the pan give it more time before flipping). Also be careful when flipping meatballs they are pretty fragile.
- Place meatballs on a baking sheet and cook for 10 minutes. They will be slightly undercooked on the inside but they will continue to cook as they come out of the oven. If this is an issue leave in the oven for longer (5 minutes) or simmer in tomato sauce for a few minutes.
- Serve the meatballs immediately with your favorite tomato sauce and pasta.
Nutrition Facts : Calories 163 kcal, Carbohydrate 2 g, Protein 11 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 56 mg, Sodium 171 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
THE JUICIEST MEAT BALLS EVER
Provided by George Duran
Categories appetizer
Time 35m
Yield about 20 meatballs
Number Of Ingredients 11
Steps:
- Soak the bread crumbs in the milk while you prepare the other ingredients.
- Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.
- Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.
SUPER MOIST ITALIAN MEATBALLS
Craving some tender and juicy meatballs?? Give this recipe a try! The two secrets are the extra eggs, and cooking the meatballs in the sauce, instead of pre-baking or frying them. Ground chuck or a 50/50 mix of chuck and sirloin work best for full flavor and moistness.
Provided by ItalianMan
Categories Meat
Time 1h5m
Yield 25-30 meatballs, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine beef, bread crumbs, cheese, eggs, garlic, pepper, salt, and wine. Mix well.
- Shape mixture into 1-1/2" or 2" meatballs.
- In a large pot, bring sauce to a boil. Add meatballs one at a time, and simmer over medium-low heat for 40-45 minutes.
- Serve over pasta, or on hoagie buns for meatball subs.
ITALIAN BAKED MEATBALLS
This recipe makes the most tender and tasty meatballs. I also freeze these meatballs and take out how many servings I need for each meal. If cooking in sauce, add baked meatballs 20 minutes before serving time.
Provided by Dawn Fronius
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.
- Bake in the preheated oven until browned, about 30 minutes.
Nutrition Facts : Calories 343 calories, Carbohydrate 14.1 g, Cholesterol 135.2 mg, Fat 20.4 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 7.8 g, Sodium 611.7 mg, Sugar 1 g
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