Best Moms Meatballs With Neapolitan Meat Sauce Recipes

Mom's Meatballs with Neapolitan Meat Sauce image

Provided by Food Network

Time 4h10m

Yield 8 to 10 servings

Number Of Ingredients 20

1 pound beef chuck, cut into chunks
1 pound pork butt, cut into chunks
1 pound sweet Italian sausage
1/4 cup extra-virgin olive oil
1 onion, finely chopped
3/4 cup red wine
Two 28-ounce cans peeled San Marzano tomatoes, juices passed through a food mill
1 teaspoon red chile flakes
1 teaspoon salt
1 teaspoon black pepper
6 ounces day-old bread
3 ounces whole milk
1 pound ground chuck
8 ounces grated pecorino cheese
8 ounces ground pork
3 ounces grated onion
3 ounces finely chopped fresh Italian parsley
2 ounces finely chopped fresh basil
2 ounces finely diced fresh garlic
4 large eggs, lightly beaten

Steps:

For the meat sauce: Sear small batches of the beef, pork and sausage in olive oil in a large pot over medium-high heat, and then remove from the pot. After all the meat is seared, deglaze with the red wine and add the onion. Cook until transparent. Add tomatoes to the pot. Add meat to the pot. Add the chile flakes, salt and pepper. Simmer on medium-low heat for 2 to 3 hours.
For the meatballs: While the sauce is simmering, preheat the oven to 350 degrees F. Spray a large baking sheet with cooking spray. Soak the bread in the milk.
Squeeze the milk from the bread after soaking. Mix the ground chuck, pecorino, ground pork, bread, onion, parsley, basil, garlic and eggs together by hand in a large bowl.
Roll the meatballs loosely about two times the size of a golf ball, and place on the prepared baking sheet. Place into the oven for 35 to 40 minutes.
Add meatballs to the sauce and braise until tender. Serve hot.

Fabio's Mom's Meatballs image

Provided by Brookelynne26

Categories Meat

Time 30m

Yield 8-10 meatballs

Number Of Ingredients 11

1 lb ground beef
4 ounces whole milk ricotta cheese
1 cup parmigiano-reggiano cheese, grated
1 cup panko breadcrumbs
1 egg
2 garlic cloves, minced
2 shallots, minced
1 tablespoon extra-virgin olive oil
salt & fresh cracked pepper
fresh parsley (to garnish)
2 cups marinara sauce

Steps:

Place all the above ingredients, except parsley, marinara, and olive oil, in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.
Coat your hands in olive oil, and using your hands form into balls slightly larger than a golf ball.
Drop the meatballs into the marinara sauce and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.
Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.
Let rest for 5 minutes before serving.
Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil.