Best Mikes Italian Meatballs Recipes

GRANDMA MARONIS MEATBALLS 100 YEAR OLD RECIPE

Grandma Maronis Meatballs 100 Year Old Recipe image

Provided by Food Network

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves

Steps:

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

CHEF JOHN'S ITALIAN MEATBALLS

Chef John's Italian Meatballs image

Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 2h15m

Yield 30

Number Of Ingredients 14

Ingredients

⅓ cup plain bread crumbs
½ cup milk
2 tablespoons olive oil
1 onion, diced
1 pound ground beef
1 pound ground pork
2 eggs
¼ bunch fresh parsley, chopped
3 cloves garlic, crushed
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon red pepper flakes
1 teaspoon dried Italian herb seasoning
2 tablespoons grated Parmesan cheese

Steps:

Cover a baking sheet with foil and spray lightly with cooking spray.
Soak bread crumbs in milk in a small bowl for 20 minutes.
Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
Preheat an oven to 425 degrees F (220 degrees C).
Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

Nutrition Facts : Calories 81.9 calories, Carbohydrate 1.7 g, Cholesterol 32.3 mg, Fat 5.5 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 192.1 mg, Sugar 0.5 g

CLASSIC ITALIAN MEATBALLS

Classic Italian Meatballs image

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

Ingredients

1 pound ground beef ((500 grams))
1 large egg
3 tablespoons bread crumbs
3 tablespoons freshly grated parmesan cheese
1 clove garlic minced
½-1 tablespoon freshly chopped parsley
½ teaspoon salt
1-2 dashes black pepper
¼ cup milk (I used 2%) ((60 grams))
2 tablespoons olive oil
1-2 cloves garlic minced
1½ cups tomato puree/passata ((338 grams))
¼-½ teaspoon salt
4-5 fresh basil leaves (chopped)
½ teaspoon oregano
¼ cup water ((60 grams))

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

KIM SEVERSON'S ITALIAN MEATBALLS

Kim Severson's Italian Meatballs image

These are the meatballs you want to serve with spaghetti sauce - my mother Anne Marie Zappa's is the one I'd use, but your favorite will work as well. Key to the recipe is a light hand in the mixing.

Provided by Kim Severson

Categories dinner, quick, main course

Time 20m

Yield About 16 meatballs

Number Of Ingredients 12

Ingredients

2 pounds ground beef
1 cup fresh bread crumbs
1/2 cup finely grated Parmesan
1 heaping tablespoon chopped fresh basil
1 heaping tablespoon chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon ground cayenne pepper
2 cloves garlic, minced
2 eggs
3 tablespoons olive oil
Spaghetti sauce

Steps:

In a large bowl, mix all ingredients except olive oil by hand, using a light touch. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter.
In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate as each batch is finished. Let meatballs cool slightly; cover and refrigerate until needed.
Serve with spaghetti sauce.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 176 milligrams, Sugar 0 grams, TransFat 1 gram