Best Best Italian Meatballs Recipes

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BEST EVER ITALIAN MEATBALLS



Best Ever Italian Meatballs image

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

1 lb lean ground beef
1/2 lb ground pork
2 large eggs
1 cup onion, finely chopped
4 garlic cloves, minced
1/2 cup bell pepper, finely chopped
3/4 cup fresh parmesan cheese, grated
1/3 cup Italian breadcrumbs
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
1/4 cup milk
1 tablespoon Worcestershire sauce
1 1/2 teaspoons fresh oregano, chopped
1 teaspoon fresh basil, chopped
1/4 cup fresh parsley, chopped
2 teaspoons anise seeds (optional)

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.

DELICIOUS ITALIAN MEATBALLS SIMMERED IN SAUCE - MOMMY'S BEST!



Delicious Italian Meatballs Simmered in Sauce - Mommy's Best! image

easy and good - you can use any italian red sauce ( ready made or your own )for simmering -- i have used shallots instead of the onions with great results. Have the sauce simmering before you make the meatballs-it comes out better also-test the consistency of the raw meat before you shape the meatballs-the mix should be soft but it should hold together well in your hand. My kids, little and big, beg me to make this-there are never any leftovers!

Provided by petlover

Categories     Meat

Time 1h40m

Yield 25 meatballs, 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs lean ground beef
2 eggs
1/3 cup ready made breadcrumbs
1/2 cup coarsley chopped sweet onion
4 garlic cloves, chopped coarsely
2 tablespoons olive oil
1 teaspoon italian seasoning
2 tablespoons grated cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Chop garlic and onions.
  • Saute garlic and onions , in olive oil, until cooked and browned- set aside to cool.
  • Mix ground meat, eggs, italian seasoning, grated cheese, salt & pepper and cooked onions/garlic mixture until well blended -- clean hands work best.
  • Shape mix into approx 25 meatballs, all about walnut sized .
  • In same pan, under medium heat, cook meatballs, turning as needed, covered, until cooked throughand brown on all sides.
  • Drain off fat.
  • Place in your favorite red italian sauce and simmer for at least 60 minutes over low heat.
  • Serve over your favorite pasta.

Nutrition Facts : Calories 310.8, Fat 18.9, SaturatedFat 6.5, Cholesterol 138.7, Sodium 382, Carbohydrate 6.8, Fiber 0.6, Sugar 1, Protein 26.8

BEST ITALIAN MEATBALLS



Best Italian Meatballs image

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

1 lb ground beef
1 lb Italian sausage (ground, or remove from casings)
1 cup Italian style breadcrumbs
1 egg
1/4 cup parmesan cheese
cayenne, red pepper flakes to taste

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

ABSOLUTE BEST ITALIAN MEATBALLS



Absolute Best Italian Meatballs image

This is by far the best Italian Meatball you'll ever taste. Flavor through the roof!!! They are a huge hit at all my family functions. I hope you enjoy them as much as we do. P.S. I use this same recipe to make my meatloaf. I just add about 3/4 cup of fresh grated mozzarella and 1/2 cup shredded provolone to the meat mixture....

Provided by Kyhara deGeneste

Categories     Pork

Number Of Ingredients 14

10 oz ground pork
10 oz sweet italian sausage, remove casing
2 oz pancetta, minced
4 c cubed white bread, crusts taken off
1/2 c fresh flat leaf parsley, chopped
1 tsp dried oregano
1 tsp fennel seeds
1 1/2 tsp kosher salt
2/3 c ricotta cheese
3 eggs, slightly beaten
1/4 c fresh basil, chopped finely
28 oz can of crushed tomatoes, fire roasted
1 c grated parmesean cheese
olive oil, extra virgin

Steps:

  • 1. In a large bowl, add the pork, Italian sausage, pancetta, bread cubes, parsley, oregano, fennel, red pepper flakes, salt and half of the basil as well as half of the parmesean. Use your hands to mix until the ingredients are evenly distributed. Don't over-work.
  • 2. Whisk the beaten eggs and ricotta together in a separate bowl until there are no more large clumps. Pour into the bowl of the meat mixture. Mix with your hands until just incorporated. Again, do not over-mix.
  • 3. Preheat oven to 425°F. Coat the bottom of a large roasting pan with olive oil. Form meatballs in your hand, about 1 1/2-inches in diameter, using about 3 Tbsp of the mixture to form each meatball. Arrange in pan so there is some space between them. If they are too crowded they will steam and not brown.
  • 4. Roast meatballs in the oven for about 30 minutes, turning the meatballs after about 20 minutes, until the meatballs are beginning to brown.
  • 5. Remove pan from oven. Use a metal spatula to dislodge meatballs from being stuck to the bottom of the pan. Add the crushed tomatoes to the pan. Carefully cover the pan with aluminum foil.Return the pan to the oven. Lower the heat to 300°F. Cook for an additional hour to 1 1/2 hours.
  • 6. Sprinkle the rest of the basil and the rest of the parmesean into the sauce and over meatballs before serving.

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