…Store bought reminds me of dog food. Anyone got a great recipe?
At the moment I just use my meatloaf recipe for meat balls, but I’m looking for a more Italian taste. Any more great cooks out there with fabulous meat balls? Will you share?
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Welcome to my world - said
November 1 2010 @ 21:28
Italian Meatball Recipe
If you’ve been searching the net for the perfect recipe for Italian meatballs, your search has officially come to an end. Look no further because today I have for you the best Italian meatball recipe on the face of this earth. Now before I continue I already know what your thinking, everyone claims to have the best meatball recipe,” and as true as that may be, these meatballs really are the best! With their amazing flavor they are sure to impress anyone, and they are great for eating for a casual dinner or to make on any special occasion. If you’re feeding a large crowd, make sure to make a lot because these are going to disappear. I usually bake these in the oven, but you can also simmer them in pasta sauce for about 40 minutes and you will be amazed with the perfect texture it gives them. These meatballs can also be pre-made and then frozen, so you can just pull them out of the freezer and cook them whenever you like. They go great with noodles and pasta sauce topped with mozzarella or parmesan cheese. Enjoy.
Ingredients:
1 ½ pounds of lean beef or pork (or use a mixture of both)
¼ cup parmesan cheese
1 large slightly beaten egg
½ cup Italian breadcrumbs
2 tablespoons of minced garlic
2 teaspoons of salt (can use less)
1 teaspoon of black pepper
½ cup of milk
1 teaspoon dried oregano
2 teaspoons of dried parsley
Cooking Instructions:
Step 1: Mix all of the ingredients into a large bowl.
Step 2: Shape the mixture into small-medium sized meatballs. At this point if you don’t want to cook these right now you could put them in the freezer for later.
Step 3: Pre-heat your oven to 350 degrees, and place the meatballs on a baking sheet. As you can see, I had to use pizza pans.
Step 4: Put your meatballs in the oven and bake for 25 minutes.Another cooking method is to simmer the meatballs in pasta sauce for about 40 minutes. This will give them great flavor and texture.
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ITALIAN SAUCE
Ingredients
* 3/4 cup chopped onion
* 5 cloves garlic, minced
* 1/4 cup olive oil
* 2 (28 ounce) cans whole peeled tomatoes
* 2 teaspoons salt
* 1 teaspoon white sugar
* 1 bay leaf
* 1 (6 ounce) can tomato paste
* 3/4 teaspoon dried basil
* 1/2 teaspoon ground black pepper
Directions
. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
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Mr. Curious Rides Again - said
November 1 2010 @ 21:28
Hiya jadini.
Here is a recipe website that has 294 meatball recipes: http://www.recipesource.com –
Recipe # 31. Italian Meatballs in Tomato Sauce is a good one; I have tried others and they all have been great. What ever recipe you may pick out, change it up a bit to suit your taste buds and make it your own. I hope this helped, good luck.
Crystal W - said
November 1 2010 @ 21:28
http://www.bettycrocker.com/recipes/make-ahead-italian-meatballs/21ec19ba-b8d5-46e7-bf75-abceb38fe700
J - said
November 1 2010 @ 21:28
Add Italian style breadcrumbs, olive oil and an egg to 1lb ground turkey, beef, pork, or a combination of meats. Put some olive oil in a skillet, roll meatballs in olive oil as you place them in the pan (gets crisp on the outside), finish baking in the oven at 350 for 30-35 minutes with a ladle-full of marinara sauce over them. Enjoy
Munroe - said
November 1 2010 @ 21:28
2 lb. ground beef, 1/2 c. Parmesan cheese, 1/4 c. chopped parsley, 1/2 tsp. sweet basil, 1/2 tsp. oregano, 2 cloves garlic, crushed, 6 slices bread, soaked in water and wrung dry, 3 eggs, 2 tsp. salt, 1/2 tsp. pepper, Flour, ************************************************************************ Combine all ingredients. Form into balls about the size of walnuts. Roll in flour and shake off excess. Brown or broil. Add to desired sauce.
Rowena - said
November 1 2010 @ 21:28
teaspoon olive oil
1 lb ground beef or 1/2 beef 1/2 sausage 1/4 cup onion, chopped fine. very small.
1/4 cup milk 2 eggs 1 cup bread crumbs 1 tbsp. worcestershire sauce (very very important)
3/4 tsp salt 1/4 tsp pepper
fresh parsley chopped. 1/4 cup of it
Preparation -
Mix all ingredients together. Shape into 1 1/2" to 1 3/4" balls. Place in a lightly greased 9" x 13" baking pan or casserole dish; Bake, uncovered, at 375º for 30 to 35 minutes. Drain off fat before serving. if its too moist add more crumbs.
you buy the crumbs in the store in a tall can….
if not wet enough add a little water or olive oil.
Lolicia - said
November 1 2010 @ 21:28
You want to know how fantastic my mom is? She typed her recipe to email to my brother while he’s studying overseas. So here, in the words of my second generation Italian American mom, is meatballs:
Here’s my meatball ‘recipe’. I never measure and developed it by trial and error, so the amounts are all approximate. Try it and then adjust for the way you like them to taste. You can make a couple of little patties and cook them in a skillet before you cook up the whole batch. That way you can adjust the seasonings before it’s too late. If you can’t find ground pork, you can make them with all ground beef. I think the pork adds a nice dimension of taste. You don’t want the meat to be too lean or they’ll be dry and tasteless. In US groceries, ground beef often has like 4 categories of leanness. (Something like ground beef to chuck to round to sirloin?) I usually get the second most lean because the pork is fatty. The more lean the beef, the more expensive. The ratio of beef to pork is about 2 or 3 to one and the following is for about 4 ponds of meat. This makes a lot of meatballs, so you can use less meat and decrease the other ingredients proportionally. Mom always browned the meatballs in a skillet and finished cooking them in the sauce. Since they’re round, this is a messy and time-consuming process. That’s why I ‘brown’ them in the oven and cook them up in the sauce. However, purists will insist that they taste better browned in a skillet. Good luck and good eating! Love, Mom INGREDIENTS for Mum’s meatballs 2 – 3 pounds ground beef 1 pound ground pork 3 – 4 slices of white bread (depending on size and thickness, you may need more or less) 1 mediumtolarge onion 1 – 2 eggs (depending on size, start with one and add another if things look dry) Garlic powder (1/4 teaspoon? use more if it’s garlic salt but then don’t add any additional salt) Parsley (2 – 3 tablespoons if it’s dried. It’s a mild spice, so error on the side of over.) Basil (about 1 teaspoon dried. I don’t think mom ever used this, but used oregano instead. I don’t like oregano, so I don’t usually use it. Sometimes you’ll see something like “Italian seasoning”. You can use that instead of the parsley and basil and stuff, but you’ll need more. Get what’s available.) ¼ cup of grated cheese (I use parmesan or Romano, depending on what I have around. Given the choice, I’d go with Romano. The taste is a little stronger and more distinctive. You can leave the cheese out if it’s expensive or hard to get.) Salt and pepper to taste (don’t be stingy) PUTTING TOGETHER Mum’s meatballs Ø Clean onion and chop. Ø Sautee onion in small skillet in butter or olive oil until soft. Ø Tear bread into small crumbs. Ø In large bowel, gently combine bread, onion and remaining ingredients. Ø Gently form meatballs. Ø Place on cookie sheets, not touching. Ø Cook in a 3500 oven for 15 – 20 minutes (depending on size) until browned and firm. Ø Drain on paper towels. Ø Finish cooking in sauce or freeze. To freeze, place cooled meatballs on cookie sheets, freeze for1-2 hours and then pack into plastic bags. Don’t leave them on the cookie sheets for too long so they don’t get freezer burn. Finish cooking them in sauce when ready to use. Can put the frozen meatballs right into the sauce.
Jeane - said
November 1 2010 @ 21:28
Yes, I’ve got a great recipe for you. We’ve been making this one for years, and it always gets rave reviews. It’s from Recipezaar.com:
Kittencal’s Melt-In-Your-Mouth Parmesan Meatballs
Recipe #69173125 ratings
These are the absolute best meatballs you will ever eat! If desired you can use a mixture of ground beef, ground veal and ground pork, the oregano is only optional. You can use ground turkey in place of beef, pork or veal, just substitute melted butter for the milk for turkey meatballs. These meatballs simply melt in you mouth!!! Prepare into meatball shapes, and freeze on a cookie sheet for later use if desired, or just drop them into sauce, soups or stews… see my Kittencal’s Delicious Pasta Sauce With Parmesan Meatballs The ingredient amounts are only a guideline, of coarse you may increase or decrease all ingredients to suit taste. Three hour cooking time is for cooking in the sauce. If you want an even "more" softer meatball increase the milk by a couple tablespoons and use 2 eggs, you will need to increase the breadcrumbs slighty or just enough hold the mixture together. Also just wanted to add that I slice any leftover cold meatballs thinly and freeze to use use later on pizzas, they make a great topping!
by KITTENCAL
1 1/2 lbs lean beef (or a mixture of beef, pork and veal)
1 large egg, slightly beaten
1/4 cup parmesan cheese, grated (can use romano)
1/2 cup breadcrumbs (can use more)
1/2-1 teaspoon garlic powder (or use fresh minced garlic cloves, I use about 2 tablespoons)
1-2 teaspoon salt (or to taste, I use 3 teaspoons seasoned salt, I prefer it better than white salt)
1 teaspoon black pepper (or to taste)
1/4 cup milk (use low-fat or full-fat)
1/2-1 teaspoon dried oregano (optional, or to taste)
1/4 cup chopped fresh parsley or 1-2 teaspoon dried parsley
Mix all ingredients together in a large bowl.
Shape into small meatballs (at this point you can place on a sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using.
You can just drop the meatballs into simmering pasta sauce and cook them in the sauce instead of baking them or frying them first and then adding them, this produces a very soft textured meatball that just melts in your mouth, or you can bake or fry them firstly if desired.
DELICIOUS!
Available: http://www.recipezaar.com/69173
I think you’ll love these. Good luck!!
Maddie - said
November 1 2010 @ 21:28
1 lb ground chuck
1 egg
2 slices dark wheat bread
3 tsp italian breadcrumbs
1/4 cup fresh parsley,chopped finely
1/2 cup parmesan cheese
2 cloves garlic,finely chopped
2 tsp red wine
garlic powder
basil
salt and pepper
Mix ground chuck,egg,parsley,parmesan and garlic together.
Run bread slices under water and then squeeze out excess water.Break up and add to bowl.Add remaining ingredients and mix well.Heat pan with small amount of olive oil.Make meatballs about 1" in size and brown until done.Add favorite sauce.