Italian Meatballs

Anyone have a good Italian meatball recipe?

I made a big batch yesterday and I wasn't that impressed. They were bland and overly spicy at the same time. I have no idea how I managed that!

quote:

Originally posted by Hotrodder

Anyone have a good Italian meatball recipe?

I made a big batch yesterday and I wasn't that impressed. They were bland and overly spicy at the same time. I have no idea how I managed that!

I just mix ground beef, veal and pork with an egg, bread crumbs, oregano, garlic, parsley, grated onion, salt, pepper, and fresly-grated Reggiano Parmigiano. I form the mixture into balls and saute them in olive oil to brown them, and then I let them finish cooking in the sauce in order to impart the meat flavor to the sauce itself.

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by Hotrodder

Anyone have a good Italian meatball recipe?

I made a big batch yesterday and I wasn't that impressed. They were bland and overly spicy at the same time. I have no idea how I managed that!

I just mix ground beef, veal and pork with an egg, bread crumbs, oregano, garlic, parsley, grated onion, salt, pepper, and fresly-grated Reggiano Parmigiano. I form the mixture into balls and saute them in olive oil to brown them, and then I let them finish cooking in the sauce in order to impart the meat flavor to the sauce itself.

My dear Italian Noni would approve!!!!these sound wonderful!

Michael's recipe sounds great! Sometimes I add some Italian sausage (Squeezed out of the casing).

I make them what I'd say is the easy way...I mix 1 lb. ground chuck, grated onion, 2 eggs, Italian bread crumbs, 2t salt., 1/4c. tomato sauce. Roll into balls, put on cookie sheet and bake @350 for about 15 minutes and add them to my sauce. Haven't had any complaints yet. I make them alot during football season. I put them in a crock pot, add tomato sauce, slice bell peppers and onions, cook on low 6 - 8 hrs. Serve on hoagie rolls, with provalone cheese on top.

quote:

Originally posted by Rusty246

I make them what I'd say is the easy way...I mix 1 lb. ground chuck, grated onion, 2 eggs, Italian bread crumbs, 2t salt., 1/4c. tomato sauce. Roll into balls, put on cookie sheet and bake @350 for about 15 minutes and add them to my sauce. Haven't had any complaints yet. I make them alot during football season. I put them in a crock pot, add tomato sauce, slice bell peppers and onions, cook on low 6 - 8 hrs. Serve on hoagie rolls, with provalone cheese on top.

so, when should we show up for the game--how big is your screen---should we bring beer--and--who you routing for?

Well sure! We have a 57" screen, always have room for beer, but we do usually have a keg in our dining room(we bought one of those nifty kegorators), and who do I cheer for, well, depends on who's playing. How do you spell "kegorator???????

quote:

Originally posted by Rusty246

Well sure! We have a 57" screen, always have room for beer, but we do usually have a keg in our dining room(we bought one of those nifty kegorators), and who do I cheer for, well, depends on who's playing. How do you spell "kegorator???????

screen sounds big enuff----but with only one keg---i better bring more beer

Fine by me, I'll keep the frozen mugs comin'!

Hi Hotrodder!

Here are 2 that I use quite ofen. If you are making meatballs for serving with spaghet, you MUST let them simmer in the sauce for a few hours. No browning required. For these, I will also include my Nona's recipe for Spaghet Sauce.

For the non-Italian meatballs, the recipe is from the kitchens of Cook's Illustrated. As usual, they tested many techniques and recommend this one.

Enjoy!!

Stogie
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Meatballs

CATEGORY(S):
Beef

INGREDIENTS:
2 slice(s) White bread, crust removed
1/2 cup Buttermilk
1/2 pound Ground beef
1/2 pound Ground pork
2 tablespoon(s) Parsely, fresh
1/4 cup Parmesan, fresh, grated
1 teaspoon Garlic powder
1 large Egg yolk(s)
1 teaspoon Salt
1/2 teaspoon Pepper

PREPARATION:
Break bread into pieces and combine with buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl.
Lightly form 3 tablespoons of mixture into 1 1/2-inch round meatballs; repeat with remaining mixture to form approximately 7 meatballs. (Compacting them can make the meatballs dense and hard).
Heat 1/4 -inch vegetable oil over medium-high heat in 10- or 11-inch sauté pan. When edge of meatball dipped in oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel–lined plate; set aside. Repeat, if necessary, with remaining meatballs.
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Nona's Meatballs

1 1/2 pounds Ground beef
1/2 pound Ground pork
4 tablespoons Parsley, dried
3 tablespoons Tapioca
2 Egg(s)
2 tablespoons Tomato sauce
Pepper, to taste
Onion salt, to taste

PREPARATION:
Combine everything.
Roll into balls and place in the sauce.
Simmer until sauce is finished.

Nona grew up in Northern Italy and brought this with her when she came to America. Simple yet very good! The secret is in the pork bones!

Nona's Spaghetti Sauce

When making this, any kind of pork will work, just be sure you use BONES.

2-3 Country Ribs
1 pound Ground beef(leave out for meatless recipe)
2 Garlic cloves, minced
2 medium Onion(s), minced
2, 15 ounce cans Tomato sauce
2, 12 ounce cans Tomato paste
1, 15 ounce can Water
1 tablespoon Oregano
1 teaspoon Rosemary
pinch Sugar

PREPARATION:
Brown meats, onions and garlic.

Add remaining ingredients.

Simmer for 3 hours.

Remove meat from bones and discard bones.

The guy who responds above
He ALWAYS gives good advice, I will Atest

Stogie: you and your Nona are the cream of the crop! You should write a cookbook!

quote:

Originally posted by Stogie

3 tablespoons Tapioca
2 tablespoons Tomato sauce

Sounds delectable, but 2 questions: what kind of tomato sauce (homemade, canned?) & tapioca (pearl? quick-cooking)?

I DON'T want to mess this up!!

I decided to post my meatball recipe because it is different and wonderful! It came from an elderly Italian woman who knew her stuff!
My family loves these meatballs and really complain if I do just the regular ones.

Italian Granny's Meatballs

1 1/2 pounds ground veal
1 1/2 pounds ground pork
9 large eggs (or egg substitutes such as egg beaters)
3 teaspoons salt
3 1/4 cups of plain bread crumbs
1 teaspoon ground black pepper
1 cup of (high quality) grated Romano cheese
4 tablespoons dried parsley

Mix well in large bowl until the mixture just barely sticks to hands. If it seems a little dry, add a little water. Shape into 60 large meatballs.

Bake on greased pans at 325 until done.

Most of the time, I make these on a day when I am making sauce and the ones that we will be eating that night I do not bake but just drop into the simmering sauce.

Chezkatie: that's alot of eggs. How does the texture differ from a regular meatball?

Thanks folks!

Plenty of stuff to try. :-)

I'm thinking it might be the pork, I just used hamburger.

quote:

Originally posted by EliseT

Chezkatie: that's alot of eggs. How does the texture differ from a regular meatball?

The texture is no different; it is just that they taste so light and flavorful.......I could not believe the amount of egg either!

Resurrecting this ancient thread because I ran into a problem yesterday, making meatballs to add to spaghetti w/ Red Gravy.

Started with about a pound of ground chuck. Added Italian seasonings, bread crumbs, sea salt and red pepper flakes...mixed all that together, then added one lightly beaten egg.

Hand formed the meatballs and dropped them into olive oil in a medium heat frypan.

Almost half of the meatballs I fried up split before I could transfer them to the red gravy. What did I do wrong? 

Rate post Flag as SPAM Report Abuse #10 pigface 'Cheeseburger' * Total Posts : 403 * Joined: 3/15/2003 * Location: Detroit, MI * Reply to message * Message Options RE: Italian Meatballs - Tue, 09/9/03 10:03 PM ( #11 )

Sounds like maybe they were too dry.  Add a little tomato sauce or some of your red gravy.

I can almost bet that you used prepared ( store bought in a can) breadcrumbs- not fresh homemade- I take stale bread- break it up by hand, or in a food processor- add enough milk to make it wet- then squeeze out the milk and start my recipe- add an egg, seasonings, parm cheese to your meat of choice- beef, veal, pork or whatever combo....mix gently- fry in olive oil until browned all over then add to sauce.

all of these sound good; and I'll vouch for using a meat mixture; beef and pork....

lately, in an effort to cook healthier at home, I've been using a 50/50 mix of fresh ground turkey and sweet or hot turkey italian sausage.  Both are the fresh Jennie-O brand from my grocers' meat case.   I use a pound of each.

mix with minced onion, some dry bread crumbs, oregano, basil, garlic, egg, Parmesan cheese, salt and pepper, a splash of milk, and form into golf ball size meatballs.  Put into a baking dish sprayed with non-stick spray and bake for 20 minutes at 350.   Then drop into your simmering tomato sauce.  Very good flavor, and tender texture.  I hate tough meatballs.

You will find this mix a little loose than that made with beef; add a few more breadcrumbs for binding than you would red meat as well.

The family actually prefers these over beef at our house...

i  usually toast some pignoli nuts and then add them to my mix along with golden raisins and chopped fresh basil and parsley!!

check out anthonys spaghetti and meatballs (web-site) for some great italian recipes and tips.  it is my favorite receipe for meatballs and sauce that i have found. 

Thanks all, for jumping in with your suggestions. There's lots of encouragement here to tinker with my prep. I'll have to incorporate a few of your ideas for my next spaghetti dinner. 

I have rolled a meatball or two in my days.