Best New Mamas Meatballs Recipes

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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.

SPAGHETTI WITH MY MAMAS MEATBALLS



Spaghetti with My Mamas Meatballs image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 adult lunch/dinner entrees (16 meatballs)

Number Of Ingredients 17

Olive oil cooking spray
2 cloves garlic, chopped
1/2 cup chopped onion
Dried red chili flakes
1 cup fat-free reduced sodium chicken stock, such as College Inn Fat-Free Light Sodium
1 1/2 cups red pack tomato puree
1 1/2 cups red pack diced tomatoes
1/2 medium eggplant, halved lengthwise
Salt
6 ounces lean ground turkey breast, such as Jennie-O
4 ounces 94-percent fat-free ground beef sirloin, such as Laura's Lean 94-percent
2 ounces extra-lean ground pork, such as Farmer John's
1 egg white
1/4 cup fresh parsley leaves, chopped
1/2 ounce Parmigiano-Reggiano
2 cups puffed kamut
6 ounces 100-percent kamut spaghetti

Steps:

  • Spray a large saucepan with 4 sprays of olive oil spray. Add half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes. Add half the chicken stock, tomato puree and diced tomatoes and simmer over low heat for an hour.
  • Preheat the broiler. Meanwhile, using the tip of a knife, score the eggplant deeply and sprinkle with salt. Place the eggplant cut-side up and cook under the broiler until lightly browned, about 4 minutes. Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 2 minutes. Let cool.
  • In a large bowl, add the meats and mix gently to incorporate. Place the egg white, remaining chicken stock, onion, garlic and parsley in the beaker of a blender and blend until smooth, about 30 seconds. Add the mixture to the bowl with the meats, add the cheese and crumble the kamut in with your fingers. Sprinkle with salt and chili flakes.
  • Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out 1/2 cup of the pulp, and then lightly chop and add to the meat mixture, folding in to incorporate. With the use of a tablespoon, measure out 16 even heaping mounds on to a clean work surface and then form into balls with your hands.
  • Spray a large nonstick saute pan with 4 sprays of olive oil spray and heat over medium-high heat. Once the pan is hot, add half of the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs on the other side and brown evenly, about 2 minutes. Remove the browned meatballs from the pan and then spray the pan with 4 more sprays and repeat the browning with the rest of the meatballs. Add the meatballs to the sauce and simmer very slowly for an hour.
  • Meanwhile, bring 4 quarts of water to a simmer and then add 1 tablespoon of salt. Drop the pasta in the water and cook per manufacturer's instructions. Place 4 meatballs each on 4 plates, and then add the spaghetti to the remaining sauce in the pan with 1/2 cup of the pasta water and cook until the sauce holds well on the pasta. Evenly distribute the pasta to each of the 4 plates.

HOMEMADE ITALIAN MEATBALLS



Homemade Italian Meatballs image

Italian meatballs (AKA the best Italian meatball recipe on the internet) is a crowd-pleasing childhood favorite of mine. They're simply made with ground beef, breadcrumbs, parmesan, and your favorite marinara!

Provided by Lee Funke

Categories     Dinner

Time 45m

Number Of Ingredients 10

1 lb. ground beef, 80% lean/20% fat
1 large egg
1/2 cup Italian bread crumbs (option to sub gluten-free or whole wheat bread crumbs)
1/4 cup parmesan cheese (+ more for topping)
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
25 oz. marinara sauce (use our homemade marinara sauce!)
1/4 cup dry red wine
8 oz. spaghetti noodles (or any kind of noodle!)

Steps:

  • Place ground beef, egg, bread crumbs, parmesan cheese, salt, and pepper in a large bowl.
  • Then, use a large wooden spoon or your hands to thoroughly mix, combining all ingredients. I recommend using your hands as it's faster and easier.
  • Once combined, heat olive oil in a large skillet or cast iron over medium heat.
  • Use a standard-size cookie scoop to scoop meat into your hands. Then, form into a ball and place on the skillet. Repeat until there is no meat left. You should get around 16 medium-size meatballs.
  • Brown meatballs on all sides for around 8 minutes. Use a pair of tongs to flip each meatball, being careful not to burn the outsides.
  • Once all sides are brown, pour in marinara sauce and red wine. Toss so that the meatballs are covered in sauce.
  • Lower heat to low and cover. Let simmer for about 20 minutes, tossing every 5 minutes.
  • While the meatballs are simmering, prepare your spaghetti of choice by following the directions on your package.
  • Once your noodles are cooked, strain and serve with meatballs and sauce. Top with a generous amount of parmesan cheese and fresh ground pepper.

Nutrition Facts : ServingSize 1/6, Calories 501 calories, Sugar 9, Fat 19, Fiber 5, Protein 29

GRANDMA MARONIS MEATBALLS 100 YEAR OLD RECIPE



Grandma Maronis Meatballs 100 Year Old Recipe image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 9

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!

MAMA'S BEST EVER SPAGHETTI AND MEATBALLS



Mama's Best Ever Spaghetti and Meatballs image

A classic Italian-American dish that can be as simple or fancy as you want it to be.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 5

1½ lbs. lean ground beef
½ cup Italian seasoned dry bread crumbs
2 eggs
1 jar (1 lb. 8 oz.) Chunky Tomato Garlic and Onion Sauce
12 ounces spaghetti, cooked and drained

Steps:

  • Combine ground beef, bread crumbs, eggs and ½ cup Sauce in medium bowl; shape into 18 meatballs. Bring remaining Sauce to a boil over medium-high heat in 12-inch skillet. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti.

CHEF ROCCO DISPIRITO'S MAMA'S MEATBALLS



Chef Rocco Dispirito's Mama's Meatballs image

While watching the cooking segment of the October 19th episode of The Tony Danza Show, Chef Rocco's Dispirito's mama prepared her infamous meatballs. I have not tried them, but I have a friend that did the following night and said she will never make another meatball recipe again.

Provided by Crabzilla

Categories     Veal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 14

1/3 cup chicken stock
1/4 cup diced yellow onion
1 clove garlic, minced
1/4 cup fresh flat-leaf Italian parsley, chopped fine
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup parmigiano-reggiano cheese, grated
1 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup extra virgin olive oil
3 -6 cups of your favorite marinara sauce

Steps:

  • Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
  • In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.
  • Combine with hands until mixture is uniform, do not overmix.
  • Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
  • Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.
  • Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.
  • This should take about 10-15 minutes.
  • While meatballs are browning, heat the marinara sauce in a large pot.
  • Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
  • Serve alone or over your favorite pasta.

MOM'S BEST SUNDAY MEATBALLS



Mom's Best Sunday Meatballs image

Mom's Sunday Meatballs happens to be the BEST meatballs you will ever taste! Her meatballs are made with lean ground beef, a loaf of old bread, eggs, cheese, and seasonings. Then fried before they go into a tomato sauce. Every meatball is super moist, soft and delicious with every bite.

Provided by 2 sisters recipes

Categories     Dinner

Time 40m

Number Of Ingredients 15

1 plus ½ Vidalia onions - finely minced
¾ cup olive oil
¼ tsp. red pepper flakes
4 large basil leaves
4 to 5 cans (28-ounces) Italian peeled tomatoes, blended in a blender
½ Tbsp. salt
Additional salt and black pepper, to taste
1 pound lean ground beef, (may also mix 1/2 beef with 1/2 veal)
1 loaf of Italian Bread (preferably old)- soaked in water
2 whole eggs
1 tsp. garlic powder
1 tsp. ground black pepper
3 Tbsp. Romano grated cheese
2 Tbsp. fresh Italian parsley - chopped
1/2 cup vegetable oil for frying

Steps:

  • In a large bowl. Soak a loaf of Italian bread for about 3 minutes.
  • Remove bread from the water. Remove the crust and discard, leaving only the inside dough.
  • Use your hands and squeeze all liquid from the bread. Transfer bread to a large bowl.
  • Combine bread with ground beef, eggs, cheese, garlic powder, pepper, and parsley.
  • Mix with your hands to combine well, or use your food processor. Using a spoon to mix will not work. The mixture will be very sticky. Best to wash your hands before shaping them into meatballs.
  • Scoop a small amount of meat mixture into your hand and roll into 2-inch balls. Transfer each meatball onto a sheet of wax paper. Set them aside.
  • On the stovetop, using a deep medium-size skillet, pour oil.
  • Heat oil on medium heat. When the oil is hot, carefully add a few meatballs and fry until the bottom is crispy brown. Gently turn meatballs over once and continue until crispy brown.
  • Remove meatballs from the pan and drain onto a platter lined with paper towels.
  • Repeat until all meatballs are fully cooked.
  • Eat them alone, fried or place them into your Tomato Sauce and simmer for about 30 minutes to one hour. Using a spoon, gently remove the meatballs, transfer them onto a platter and serve.
  • Yields: about 20 meatballs
  • In a large heavy-bottomed pot, add the olive oil, onions, red pepper flakes, and basil, and simmer on medium-low heat for about 10 minutes.
  • Then add only one can of tomatoes (blended) to the onions to prevent the onions from burning while cooking. (This is a trick my husband learned from his mom). Occasionally stirring. Continue to simmer the onions on low heat for another 15 minutes.
  • Then add in the rest of the tomatoes and salt. Cover and raise the heat to bring to the sauce a boil. Lower the heat again, and continue to simmer the sauce on low heat.
  • Add the meatballs to the sauce. Simmer for an additional hour, occasionally stirring the sauce. The total cooking time should be about 1 and ½ hours. Taste the sauce. Turn off the heat. Allow the sauce to cool down slightly.
  • Yields: 3 quarts

Nutrition Facts : Calories 296 calories, Protein 12.5 grams protein, ServingSize 2 meatballs

NEW MAMA'S MEATBALLS



New Mama's Meatballs image

Because I'm a new Mama! These meatballs are fantastic in an Italian red sauce with pasta or on their own. I like the fact that they are made in the oven because it's less of a mess. When my husband has been a very good boy I make him these meatballs. Hope you enjoy. Please let me know. Thanks!

Provided by Kting

Categories     High Protein

Time 1h

Yield 30 meatballs

Number Of Ingredients 11

3 lbs ground veal (OR 1 pound each, pork, beef and veal; OR Whatever combination of ground meat you want to use.)
1/4 cup minced shallot
1 teaspoon minced garlic
1/4 cup chopped fresh basil
2 teaspoons salt
1/2 teaspoon ground pepper
1/4 teaspoon ground nutmeg
1 egg
1 cup breadcrumbs (I used the canned stuff)
1/2 cup whole milk
1/3 cup grated or powdered parmesan cheese

Steps:

  • You will also need: thin latex gloves (optional).
  • Preheat oven to 375, spray a rimmed baking sheet with nonstick spray and set aside.
  • Combine meat, shallots, garlic, basil, salt, pepper, nutmeg, egg, bread crumbs, milk and parmesan in a large bowl and mix thoroughly.
  • I wear thin latex gloves because I can really mix the ingredients and shape the meatballs without getting it under my fingernails.
  • Scoop up ¼ cup sized portions and shape into 1/2 inch balls.
  • Place meatballs, spaced apart on baking sheet.
  • Bake in preheated oven for about 20-25 minutes or until browned and cooked through (160 degrees in centers).
  • Do not overcook.
  • Add to pasta sauce or sweet and sour sauce or brown gravy.
  • Very delicious.

MAMA'S SWEDISH MEATBALLS



Mama's Swedish Meatballs image

I know that there are many recipes for Swedish Meatballs out there, but I had to add the one that I grew up with as a kid. And, like everyone else, I think my Mama's were the best! She served them with the gravy over egg noodles along with a green vegetable or salad. You can serve them as a main dish or as an appetizer.

Provided by Alan in SW Florida

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs ground beef
1/4 lb ground pork
1 egg, slightly beaten
1 cup milk
1/2 cup fine dry breadcrumb (use plain, not seasoned)
1/4 cup finely chopped onion
3 tablespoons butter, divided
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
2 tablespoons all-purpose flour
1 cup hot water
3/4 cup half-and-half cream

Steps:

  • Combine the beaten egg, milk, and breadcrumbs; let stand for 5 minutes.
  • In a small frying pan over medium heat, saute the chopped onions in 1 tablespoon of butter until lightly golden in color.
  • In a large bowl, combine the breadcrumb mixture, the sauteed onions, the ground beef and pork, salt, pepper, nutmeg and allspice. Mix well with hands until smooth. Shape into about 36 meatballs, each about 1-inch in diameter.
  • In a very large skillet, over medium heat, brown the meatballs in the remaining 2 tablespoons of butter (brown half the meatballs at a time, if necessary, combining them all in the pan at the end.) Pour off any excess fat. Sprinkle the meatballs with the flour and shake the skillet. Add the 1 cup of hot water, stirring gently to loosen any browned bits and blend well. Cover, reduce heat and simmer 35 to 40 minutes, stirring gently occasionally. Add the half & half and heat thoroughly.
  • Serve the hot meatballs and gravy as an appetizer, or, as a main dish over egg noodles or with mashed potatoes, if desired.

Nutrition Facts : Calories 477, Fat 33, SaturatedFat 15.2, Cholesterol 162.3, Sodium 822, Carbohydrate 12.5, Fiber 0.6, Sugar 1, Protein 30.8

MOM'S MEATBALLS



Mom's Meatballs image

In El Dorado, Arkansas, Dorothy Smith bakes a large batch of moist meatballs that are tender and flavorful. Serve some for dinner and freeze the extras for the two tasty recipes that follow.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 25m

Yield 7 dozen.

Number Of Ingredients 6

1-1/2 cups chopped onion
1/3 cup ketchup
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
3/4 cup crushed saltines (about 24 crackers)
3 pounds ground beef

Steps:

  • In a large bowl, combine the onion, ketchup, lemon juice, Worcestershire sauce and crackers. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 10 minutes or until meat is no longer pink; drain. Serve meatballs immediately, or refrigerate or freeze for use in other recipes.

Nutrition Facts : Calories 36 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 28mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

MAMA'S BEST EVER SPAGHETTI & MEATBALLS



Mama's Best Ever Spaghetti & Meatballs image

Found this in a magazine...it could not be easier and tastes good too! Feel free to use your own favorite spaghetti sauce!

Provided by Cherie Hammond

Categories     Pasta

Time 40m

Number Of Ingredients 5

1 lb ground round
1/2 c italian dry bread crumbs (use a little more if needed)
1 egg
1 jar(s) ragu old world style smooth pasta sauce (1 lb. 10) or sauce of your choice
8 oz spaghetti, cooked

Steps:

  • 1. Combine ground beef, bread crumbs and egg; shape into 12 meatballs.
  • 2. Bring pasta sauce to a boil in 3-quart saucepan. Stir in uncooked meatballs.
  • 3. Simmer, covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti.
  • 4. Hint...just made this again...kids loved it...and I used more pasta sauce so that there would be plenty of sauce with the noodles and and meat balls. I used a 2 lb jar. And, I made Crispy Garlic Toast to go with it!

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