Best Nana Joanns Italian Meatballs Recipes
NONNA'S ITALIAN MEATBALLS
Nonna's Italian meatballs are my go to meatball recipe. It yields tender, juicy results that are full of amazing flavor. Your family will beg for these with spaghetti or in sandwiches!
Provided by Meaghan @ 4 Sons R Us
Categories Appetizer Dinner Main Course
Time 55m
Number Of Ingredients 12
Steps:
- Prepare a large baking sheet by covering it in tinfoil. This will make cleanup a breeze. Lightly spray it with non stick cooking spray, and set aside.
- Add the bread crumbs and broth to a small bowl, stir, and let them sit for 10-15 minutes. Just until they've soaked up the liquid.
- Add the olive oil to a large skillet, and heat over medium high heat. Add the onions, tossing them to coat, and cook until the onions are soft and have become translucent.
- To a large mixing bowl add the meats, onions (once cool enough to touch), prepared bread crumbs, eggs, garlic, salt & pepper, red pepper flakes, Italian seasoning, and cheese (if using).
- Just like with a meatloaf, use your hands and mix everything up until evenly mixed throughout. This may take anywhere from 2-5 minutes, but make sure everything's evenly incorporated.
- Continue using your hands to form the meat mixture into meatballs, each approximately 1 1/2". Place them evenly out onto the prepared baking sheet until all the meat mixture's been used.
- Bake the meatballs at 425 degrees for 15-20 minutes, or until all the meatballs have cooked through and there's no pink left in the center.
Nutrition Facts : Calories 84 kcal, Carbohydrate 2 g, Protein 7 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 31 mg, Sodium 49 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
NONNA'S TRADITIONAL MEATBALLS
Provided by Food Network
Categories main-dish
Time 2h15m
Yield about 25 meatballs
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Combine the ground beef and ground pork in a large bowl. Set aside.
- In a food processor, combine the milk, eggs, garlic, basil, parsley, cayenne and salt. Process until pureed.
- Add the wet ingredients to the meat and mix to combine. Then add breadcrumbs and Romano, and gently combine; be careful not to overwork the meat.
- With the help of an ice cream scoop (for even sizing), shape the mixture into 2-ounce meatballs and place on a baking sheet.
- Transfer the baking sheet to the oven and bake the meatballs for 30 minutes.
- Add the meatballs to the Roasted Tomato Sauce and simmer for another 30 minutes.
- Preheat the oven to 425 degrees F.
- In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well.
- Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose.
NANA JOANN'S ITALIAN MEATBALLS
This comes from my Grandma Anna's kitchen
Provided by JoAnn Reyes @Buttercups1016
Categories Beef
Number Of Ingredients 10
Steps:
- Place all above ingredients in large bowl(not oil).Mix well with clean hands,when done mixing wash hands.In large skillet pour in oil heat on medium heat.Make golf sized balls place one by one into heated skillet.When a golden brown put one by one in your sauce.Cook in sauce a hour or two
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