CHEF JOHN'S ITALIAN MEATBALLS
Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h15m
Yield 30
Number Of Ingredients 14
Steps:
- Cover a baking sheet with foil and spray lightly with cooking spray.
- Soak bread crumbs in milk in a small bowl for 20 minutes.
- Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
- Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
- Preheat an oven to 425 degrees F (220 degrees C).
- Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
- Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 1.7 g, Cholesterol 32.3 mg, Fat 5.5 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 192.1 mg, Sugar 0.5 g
ITALIAN-AMERICAN MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 18 meatballs
Number Of Ingredients 24
Steps:
- Grate the bread or pulse into crumbs in a food processor. In a small bowl toss the breadcrumbs with 1/3 cup cold water to re-hydrate.
- In a large bowl, combine the breadcrumbs, pork, veal, beef, Parmesan, Pecorino, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.
- Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least an hour or up to 24.
- Heat half the oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.
- Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meat balls will start to melt when the meatballs are ready. Serve immediately with spaghetti or on sandwiches. These meatballs can be stored, covered in the refrigerator for 3 days or frozen for up to 6 weeks.
- Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
- Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
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.
AUTHENTIC ITALIAN AMERICAN MEATBALLS
This recipe is the only one my family has ever used, and it will soon be the only one your family uses. It is not ready in a short period of time, so it takes patience. The wait is worth it.
Provided by An Italian Jew
Categories One Dish Meal
Time 8h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients until completely combined. If the mix is dry add cold water. it should be moist, but not wet.
- Have a large quantity of homemade marinara sauce very hot on the stove. Turn the sauce to very low heat. Form mixture into meatballs (size is your choice), and add raw meatballs to sauce (add them gently, as the pan will be crowded.
- Cover and walk away for three hours.
- Return, gently stir, cover, walk away for three more hours.
- Stir, and degrease the top.
- Cover, leave cooking for two more hours.
- Enjoy--you will love these.
Nutrition Facts : Calories 358.7, Fat 21.1, SaturatedFat 9.3, Cholesterol 178.2, Sodium 3937.1, Carbohydrate 13.2, Fiber 1.1, Sugar 1.1, Protein 27.7
More about "authentic italian american meatballs recipes"
TRADITIONAL MEATBALLS { ITALIAN-AMERICAN RECIPE} - THE …
From themccallumsshamrockpatch.com
4.9/5 (15)Total Time 1 hr 25 minsCategory Main CourseCalories 490 per serving
- In a large bowl combine cold lean ground beef, ground pork, panko breadcrumbs, Pecorino Romano cheese, Italian flat-leaf parsley, minced garlic, fresh chopped basil, beaten eggs, milk, pepper flakes, kosher salt, and fresh ground pepper. Form meatballs to 1×1 or 2×2 inches. Place on a metal baking pan till needed.
- Heat 2 large cast iron or metal skillets on medium heat before adding olive oil to the bottom, add enough to coat the bottom of the skillet or metal pan but not drench the meatballs in olive oil about 3 tablespoons or less in each.
- Fry the meatballs on each side until browned. Remove from the skillets and place them on a wire rack to drain for a few moments.
- Meanwhile, add your favorite homemade sauce to a large saucepan over low heat and then place the meatballs in the sauce to cook for 1 hour on the very low heat. Be sure to stir here and there.
THE BEST AUTHENTIC ITALIAN MEATBALLS (WITH SAUCE RECIPE!)
From sprinklesomesugar.com
5/5 (14)Category Main CourseCuisine ItalianTotal Time 40 mins
- In a very large pot, heat olive oil on medium heat. Add diced onion and cook until translucent. If you are using sausage and/or pork in your sauce, you will also brown these at this point with the onion. Stir in minced garlic, cooking just until fragrant.
- Preheat oven to 400˚F. Line a large rimmed baking sheet with foil and grease well with cooking spray. Set aside.
THE BEST ITALIAN-AMERICAN MEATBALLS RECIPE - SERIOUS EATS
From seriouseats.com
Ratings 50Calories 807 per servingCategory Mains
CLASSIC ITALIAN MEATBALLS (TENDER AND JUICY!)
From familystylefood.com
ITALIAN MEATBALLS (SOFT AND JUICY FROM A REAL ITALIAN!)
From carlsbadcravings.com
GRANDMA'S AUTHENTIC ITALIAN MEATBALLS - THE PROUD ITALIAN
From theprouditalian.com
HOW TO MAKE AUTHENTIC ITALIAN HOMEMADE MEATBALLS
From pinchofitaly.com
TRADITIONAL ITALIAN MEATBALLS - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
THE BEST ITALIAN MEATBALLS – AUTHENTIC AND HOMEMADE
From justalittlebitofbacon.com
ITALIAN MEATBALLS (AUTHENTIC ITALIAN RECIPE!) - CHEF SAVVY
From chefsavvy.com
ITALIAN MEATBALLS | RECIPETIN EATS
From recipetineats.com
NOW THAT’S ITALIAN! 13TH ANNUAL ITALIAN AMERICAN HERITAGE FESTIVAL ...
From delcotimes.com
HOW TO MAKE PERFECT ITALIAN MEATBALLS FROM GIADA DE LAURENTIIS
From havenhillcuisine.com
HOW TO MAKE CLASSIC ITALIAN MEATBALLS — EAT THIS NOT THAT
From eatthis.com
BEST MEATBALLS RECIPE - AUTHENTIC ITALIAN - ITALIAN FOOD BOSS
From italianfoodboss.com
CLASSIC ITALIAN MEATBALLS RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
AUTHENTIC ITALIAN BEEF MEATBALLS RECIPE - COOKING WITH MAMMA C
From cookingwithmammac.com
AUTHENTIC ITALIAN MEATBALLS: RECIPE | UNPEELED JOURNAL
From unpeeledjournal.com
NONNA'S FAMOUS TRADITIONAL ITALIAN MEATBALLS (POLPETTE)
From cucinabyelena.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #beef #pork #easy #european #beginner-cook #dinner-party #kid-friendly #italian #crock-pot-slow-cooker #stove-top #dietary #one-dish-meal #comfort-food #veal #ground-beef #toddler-friendly #meat #pork-sausage #novelty #taste-mood #equipment #number-of-servings #technique
You'll also love