SOUTHERN ITALIAN MEATBALLS
This recipe was my Grandmother's - a sweet little lady from Bari Italy. The only thing I changed was the type of bread. Since the crust was removed from the Italian loaf, I use white bread.
Provided by venom59
Categories Meatballs
Time 1h15m
Yield 48 meatballs, 12-15 serving(s)
Number Of Ingredients 13
Steps:
- Combine ground beef, sausage, veal, garlic, and parsley in a large bowl and put aside.
- Mix the bread, beef stock, Parmesan cheese, romano cheese, pepper, sea salt, eggs, and breadcrumbs together. Combine well, cover and refrigerate for at least 2 hours or over night.
- Roll into1-1/2 size balls and fry in 1' of olive oil until golden brown on all sides, or bake for 25 minutes at 375 degrees Fahrenheit - great either way.
- Meatballs may be added to your favorite sauce or eat them straight from the oven or pan.
GIANT MEATBALLS AND MARINARA
Provided by Trisha Yearwood
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the meatballs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment and brush with oil.
- Combine the parsley, garlic, carrot, celery and onions in a food processor and pulse to make an almost-smooth vegetable paste. Transfer to a large bowl. Add the eggs to the milk and whisk together, then add to the vegetables. Sprinkle with salt and pepper. Add the breadcrumbs, Parmesan, beef and pork. Mix well with your hands. Form into 6 large meatballs and place, without touching, on the prepared baking sheet. Bake until the meatballs are just cooked through, about 40 minutes.
- For the marinara: Heat a large Dutch oven over medium heat, add the oil and onions and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic begins to sizzle but doesn't color, about 1 minute. Add the oregano, tomatoes, 1 teaspoon salt and 1 cup water and smash the tomatoes with the back of a wooden spoon. Lower the heat to a simmer and cook until slightly thickened and flavorful, about 20 minutes. Toss with the meatballs, then top with Parmesan and basil to serve.
AUTHENTIC ITALIAN MEATBALLS
Meatball recipes are often challenged by chefs who claim, "Mine are the best!" Even though my meatballs ARE the best, I will make no such claim. Try them for yourself! This meatball recipe was given to me by my father who got it from a little old lady from Italy that he knew. It's amazing that she gave up her recipe to him, but I sure am glad she did!
Provided by InMemoryofBrats
Categories Meat
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in a large bowl by hand.
- Use your bare hands for best results.
- Roll meatballs to about the size of a golf ball. (wet your hands to prevent the meat from sticking to them while rolling the meat balls).
- Drop raw meatballs into large (I use a stock pot) pot of sauce.
- (I have an incredible sauce recipe {#92096} I use for my meatballs).
- Simmer for about 3 hours.
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