Best Mamma Mia Fresh Italian Meatballs Recipes

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MAMMA MIA, SPAGHETTI SAUCE AND MEATBALLS!



Mamma Mia, Spaghetti Sauce and Meatballs! image

These meatballs and spaghetti sauce always get rave reviews when served to new friends and faces. It's not a difficult recipe, but it does take a few hours to make. It's totally worth it when your whole house is filled with the aroma of fresh tomato and spices! NOTE: The sauce is delicious even without the meatballs cooked in...

Provided by Megan Berg

Categories     Beef

Time 4h30m

Number Of Ingredients 18

WHATTA MEATBALL!
2 lb lean ground beef
2 large eggs
1 clove garlic, crushed or pressed
1 medium onion, finely chopped
1/2 c breadcrumbs (italian seasoned or plain)
1/2 c grated parmesan cheese
3 Tbsp minced (or dried) parsley
TOMATO SAUCINESS
1 large onion, chopped
1/3 c grated parmesan
4 can(s) crushed tomatoes
2 Tbsp chopped (or dried) parsley
2-3 bay leaves
2 Tbsp dried basil
1/2 c dry red wine (i typically use a shiraz)
2 Tbsp dried oregano
3 clove garlic, minced or pressed

Steps:

  • 1. Combine ALL meatball ingredients into a large bowl. Mix well. Roll into tightly packed balls, approximately 2 inches in diameter. Fry over medium heat until browned on all sides. Place aside on a plate or pan.
  • 2. In a large pot or saucepan, sauté onion in olive oil until soft. Add garlic and cook 2 minutes longer.
  • 3. Add parsley, bay leaves, basil, and oregano. Cook for an additional 1-2 minutes.
  • 4. Add remaining ingredients and stir well, simmering for at least 30 minutes.
  • 5. *If you are cooking meatballs* Carefully drop the browned meatballs into the sauce. Simmer for at least 90 minutes, stirring occasionally to avoid burning on the bottom of the pot.

ITALIAN MEATBALLS



Italian Meatballs image

This is a wonderful recipe for Italian Meatballs that had been handed down from my Italian grandparents. Conagra Foods makes both Angela Mia and Hunts, so Angela Mia would also be alright to use if you do not see Hunts. Believe me when I say that it is the best, and as Lucille Ball would have said, "and it's tasty too". If you have questions email me: [email protected]

Provided by Alan Leonetti

Categories     Pork

Time 3h30m

Yield 1 batch

Number Of Ingredients 26

1 lb lean ground beef
1 lb ground pork
3/4 cup plain breadcrumbs
1 egg
1/4 cup parmesan cheese (grated)
1 medium onion (chopped)
2 garlic cloves (chopped)
1 teaspoon fennel seed
1 tablespoon oregano
2 teaspoons basil
extra virgin olive oil (for frying)
salt and pepper
garlic powder
2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
2 (6 ounce) cans hunts tomato paste
1/4 cup extra virgin olive oil
6 garlic cloves (cut in halves)
1 teaspoon garlic juice (from jar)
1 shallots (diced) or 1/2 small onion (diced)
1 (14 1/2 ounce) can stewed tomatoes (Italian)
2 tablespoons dried oregano
4 tablespoons dried Italian seasoning
1 teaspoon dried basil
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • DIRECTIONS FOR MARINARA SAUCE:.
  • Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot. Add the extra-virgin olive oil to the pot. Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot. Dice the shallot, and dump that into the pot. Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon. Do not strain, as the pulp adds to make this a thick and wonderful sauce.
  • Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout. Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours. Remove from heat and give it one last stir. NOTE: You may want to double the ingredients in the sauce, depending on how many people you are serving. Set the sauce aside.
  • DIRECTIONS FOR MEATBALLS:.
  • Mix all meatball ingredients together. Shape meatballs to desired size. To serve with spaghetti I usually make them 1 ½" in diameter, but for a meatball sub or as hors d'oeuvres, I make them smaller.
  • Heat olive oil in a large skillet. Place meatballs into skillet and sprinkle with salt, pepper and garlic powder. Continue turning the meatballs until they are done on all sides.
  • Reduce the heat and add the Marinara sauce to the skillet with the meatballs. Cover and simmer for 20 to 30 minutes.

Nutrition Facts : Calories 3908.9, Fat 215.1, SaturatedFat 68.7, Cholesterol 955.1, Sodium 8281.8, Carbohydrate 244.4, Fiber 41.2, Sugar 114.7, Protein 263.6

AUTHENTIC ITALIAN MEATBALLS



Authentic Italian Meatballs image

I have been trying different ingredient combinations for years, trying to come up with the perfect meatball. After alot of trial and error, I truly believe this is the best meatball!

Provided by The Doyle

Categories     Meat

Time 1h30m

Yield 48 meatballs, 20-24 serving(s)

Number Of Ingredients 9

2 lbs ground beef
2 lbs ground pork
4 cups Italian seasoned breadcrumbs
2 eggs
2 cups chopped flat-leaf Italian parsley (fresh)
8 cloves or 1 bulb coarsely chopped fresh garlic
16 ounces grated parmesan cheese
4 -6 cups milk
seasoning salt

Steps:

  • With clean hands, mix all ingredients except for milk and salt in very large bowl. Mixture will feel somewhat dry.
  • Start adding milk approximately one cup at a time until the mixture feels more moist and pliable.
  • Sprinkle the top of the mixture finely with the season salt and work that in as well.
  • (The size of the meatball is up to you- I like them on the bigger side so I roll them bigger than a golfball but smaller than a tennnis ball. I also prefer baking them in the oven over frying them. They seem to brown more evenly and they hold their shape better.).
  • Line them in a 9x13 pan sprayed with cooking spray (12 per pan) and bake in a 375 degree oven for about 20-30 min.'s or until browned.
  • Transfer them carefully into your pot of simmering tomato sauce and simmer them only for about an hour. If you cook them too long in the sauce, they will lose their flavor.
  • This is a good amount for a large crowd. You can freeze half if needed.

Nutrition Facts : Calories 466.5, Fat 26.4, SaturatedFat 11.7, Cholesterol 121.7, Sodium 872.5, Carbohydrate 20.8, Fiber 1.8, Sugar 1.8, Protein 34.9

MAMA IULIUCCI'S FAMOUS MEAT-A-BALLS (ITALIAN MEATBALLS)



Mama Iuliucci's Famous Meat-A-Balls (Italian Meatballs) image

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

2 lbs lean ground beef
8 -10 slices white bread, broken into small 1/2 inch pieces (or you can use rolls or any stale bread you have and want to use up)
2 eggs, slightly beaten
1/2 teaspoon garlic powder (or to taste)
1 teaspoon italian seasoning (or to taste)
2 teaspoons parsley flakes (or to taste)
1/4-1/2 cup grated parmesan cheese (or Locatelli)
1 -2 teaspoon salt
1/4-1/2 teaspoon black pepper
olive oil (for frying) or vegetable oil (for frying)

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.

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