Best Angelas Famous Meatballs Recipes
QUICK AND SIMPLE MEATBALLS
Keep a batch of these meatballs in your freezer for an easy weeknight meal. This simple meatball recipe can be used for pizzas, sub sandwiches, in soups and more. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 24 meatballs.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.
Nutrition Facts : Calories 276 calories, Fat 17g fat (7g saturated fat), Cholesterol 122mg cholesterol, Sodium 533mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
MAMA IULIUCCI'S FAMOUS MEAT-A-BALLS (ITALIAN MEATBALLS)
Here it is, my mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc., someone is asking for 150 to 200 of her famous meatballs. :) Of course, she always says yes! She is not one for "exact" measurements (a little of this, a dash of that), so I tried the best I could to adapt her recipe. Of course, these are best served with My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce recipe #26947, but I have used jazzed-up jarred sauce and they are still great. However, meat-a-balls like these deserve a homemade sauce, in my humble opinion!
Provided by Karen..
Categories Lunch/Snacks
Time 30m
Yield 36 meatballs
Number Of Ingredients 10
Steps:
- Mix all ingredients gently in a large bowl until well combined.
- Roll meatballs 1 1/2- 1 3/4" in diameter.
- Heat about 1/4" of oil over medium heat in a large frying pan.
- Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.
- Drop meatballs in your favorite sauce (I highly recommend My Mama Iuliucci's"Don't Skip a Step" Spaghetti Sauce recipe#26947) and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce.
- Tip: You can also bake or broil these if the frying part is too much of a hassle-- I use my broiler pan if I bake them, so the fat drips down and away from the meatballs.
EXCELLENT MEATBALLS
Provided by Anne Burrell
Categories main-dish
Time 1h23m
Yield 18 to 20 meatballs
Number Of Ingredients 20
Steps:
- Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
- In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
- Preheat the oven to 350 degrees F.
- Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
- Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
- Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
- Yield: 2 quarts
ANGELA'S FAMOUS MEATBALLS
I have been making these for yours and have never once heard anything but compliments. The recipe is so simple that I feel bad keeping it a secret, so here it is. Great over mashed potatoes or rice for dinner and also wonderful for appetizers served as is. Easily double, triple, etc. the quantity, I've made these for over a hundred people and many size groups in between.
Provided by CookinRealEstAgent
Categories Meat
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Combine all of the meatball ingredients in large bowl until well mixed. Shape into small balls and place on buttered casserole dish in single layer. Bake until lightly browned on bottom of balls then stir around and bake a few minutes longer until firm. Time will depend on the size of the balls. approximately 20 minutes to 1/2 hour.
- While the meat is baking, put all Sauce ingredients in large pot and simmer. When the meatballs are finished baking, carefully scoop them out with a slotted spoon and put into sauce. Gently stir until well coated and heated through. At this point you can serve immediately or put in Crockpot for a party and keep them warm on a low setting. Enjoy!
Nutrition Facts : Calories 408.7, Fat 26.2, SaturatedFat 10, Cholesterol 141.9, Sodium 1350.2, Carbohydrate 14.9, Fiber 0.7, Sugar 3.2, Protein 27.3
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Angela's Famous Meatballs Recipes
When it comes to comforting and delicious Italian dishes, nothing beats a plate full of meatballs. And if there’s anyone who knows how to make perfectly juicy and tasty meatballs, it's Angela.
Who is Angela?
Angela is a passionate cook who has been making meatballs for over 20 years. Her love for cooking started at a very young age when she would watch her grandmother prepare traditional Italian dishes in the kitchen. Inspired by her grandmother's cooking, Angela started experimenting with different meatball recipes until she perfected her own unique version.
What makes Angela's Meatballs so special?
Angela's meatballs are famous for their mouthwatering flavor, perfect texture, and juiciness. Unlike a lot of other meatball dishes, Angela's recipe uses a combination of beef, pork, and veal, which gives the meatballs a distinctive taste and texture. She also adds a special blend of herbs and spices, including fennel seeds, parsley, and garlic, which adds a depth of flavor that is hard to resist.
One of the most unique things about Angela's recipe is that she uses soaked bread instead of breadcrumbs. This technique makes the meatballs incredibly tender and juicy on the inside while creating a crispy outer layer.
How to Make Angela's Meatballs
As Angela’s recipe is a closely guarded secret, we can’t provide the exact recipe; however, we can tell you how to make meatballs at home that are just as delicious. Here’s a general overview:
- Combine equal parts of ground beef, pork, and veal in a bowl.
- Soak bread in milk until soft and then add to the meat mixture.
- Add two beaten eggs, finely chopped onions, garlic, and parsley to the mixture.
- Sprinkle sea salt and freshly ground black pepper to taste.
- Mix all ingredients thoroughly using hands, but do not overwork the meat.
- Form mixture into small balls, approximately the size of a golf ball.
- Heat olive oil in a large pan over medium heat.
- Cook meatballs in batches until browned on all sides.
- Transfer meatballs to a plate and keep warm in the oven until ready to serve.
How to Serve Angela's Meatballs
Angela's meatballs are versatile and can be served in various ways. Here are some of our favorite ways to enjoy them:
- Serve with your favorite pasta:
- Make a meatball sub:
- Serve as an appetizer:
- Try them as a pizza topping:
Meatballs make a perfect addition to spaghetti, fettuccine, linguine, or any other type of pasta. Add your favorite sauce and a generous sprinkle of parmesan cheese, and you’ve got yourself a comforting meal that everyone will love.
Stuff a freshly baked sub roll with meatballs, marinara sauce, and mozzarella cheese for a delicious sandwich that will satisfy your hunger.
Mini meatballs make a great appetizer for both formal and casual occasions. Get some toothpicks and let your guests help themselves to these yummy bites. You can even serve them in a slow cooker with sauce to keep them warm throughout the party.
Sprinkle meatballs on top of your favorite pizza along with some mozzarella cheese and pizza sauce, and let it bake to perfection. The result is a crispy, cheesy pizza that you’ll want to devour in seconds.
Conclusion
Whether you're a meatball fanatic or just looking for the perfect comfort food, Angela's meatballs are a must-try dish. These juicy and tasty meatballs are sure to satisfy your cravings and impress all of your foodie friends. Try them out today, and you'll be hooked for life!
Angela's famous meatballs are a classic Italian dish that has been loved by many for generations. They are made with a combination of ground beef, pork, breadcrumbs, and a variety of spices and herbs, then rolled into perfect spheres and slow-cooked in a flavorful red sauce. These delicious meatballs are perfect for any occasion, whether it's a family dinner or a party with friends. With a few tips and tricks, you can easily make Angela's famous meatballs recipe and impress your guests with your culinary skills.
Choosing the Right Meat
The main ingredient in Angela's famous meatballs is, of course, the meat. When making this recipe, it's important to choose a combination of ground beef and pork that is not too lean. Meat with a higher fat content will create a juicier and more flavorful meatball. Ideally, you want to use a 80/20 or 70/30 ratio of beef to pork, respectively. This will result in tender meatballs that are both moist and flavorful.
Soaking the Breadcrumbs
Breadcrumbs are an essential part of any meatball recipe, as they help to bind the meat together and add texture to the finished product. However, before adding the breadcrumbs to the meat mixture, it's important to soak them in milk or water. This will soften them up and make them easier to mix into the meat, resulting in a better overall texture.
Addition of Parmesan Cheese
To give Angela's famous meatballs a little extra flavor, it's common to add Parmesan cheese to the meat mixture. This ingredient not only adds a delicious nutty flavor to the meatballs, but it also helps to bind the other ingredients together. Be sure to use freshly grated Parmesan cheese for the best results.
Spices and Herbs
Spices and herbs are what give Angela's famous meatballs their distinct flavor. However, it's important not to go overboard with these ingredients. Too much of one herb or spice can overpower the dish and leave it tasting unbalanced. Some of the most common herbs and spices used in this recipe include garlic, onion, parsley, and basil. If you're unsure about how much of each ingredient to use, start with small amounts and adjust to taste as you go.
Rolling the Meatballs
When it comes to rolling the meatballs, consistency is key. Each meatball should be roughly the same size and shape, so that they cook evenly. To ensure that your meatballs are the same size, use a cookie scoop or small ice cream scoop to measure out the meat mixture. This will give you uniformly-sized meatballs that will cook at the same rate.
Cooking the Meatballs in the Sauce
The final step in making Angela's famous meatballs is to cook them in a flavorful red sauce. This sauce not only adds moisture to the dish, but it also infuses the meatballs with additional flavor. To ensure that the meatballs are fully cooked, it's important to simmer them in the sauce for at least 20-30 minutes. This will allow the meatballs to absorb some of the sauce and become tender and juicy.
Conclusion
Angela's famous meatballs are a classic Italian dish that is loved by many. With a few tips and tricks, anyone can make this delicious recipe at home. Remember to choose the right meat, soak the breadcrumbs, add Parmesan cheese, use the right mixture of herbs and spices, roll the meatballs consistently, and cook them in a flavorful red sauce. By following these tips, you can create a perfect batch of Angela's famous meatballs that will impress your guests and leave them wanting more.