Mama Donnas Meatballs Recipes

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!

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground beef and ground pork in a large bowl. Set aside.
• In a food processor, combine the milk, eggs, garlic, basil, parsley, cayenne and salt. Process until pureed.
• Add the wet ingredients to the meat and mix to combine. Then add breadcrumbs and Romano, and gently combine; be careful not to overwork the meat.
• With the help of an ice cream scoop (for even sizing), shape the mixture into 2-ounce meatballs and place on a baking sheet.
• Transfer the baking sheet to the oven and bake the meatballs for 30 minutes.
• Add the meatballs to the Roasted Tomato Sauce and simmer for another 30 minutes.
• Preheat the oven to 425 degrees F.
• In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well.
• Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose.

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.

Steps:

• Place all ingredients in a large bowl and mix thoroughly; let stand 1/2 hour. Shape into medium-sized meatballs. Fry gently in olive oil until lightly brown, or place on foil in a cookie sheet and bake in a 350 oven for 30 minutes.
• Gently place in your own hot spaghetti sauce and cook on medium-low heat for one hour.

Steps:

• To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.

Steps:

• Combine all ingredients, except the oil, and shape into balls.
• Heat the oil in a large frying pan and fry the meatballs until browned on each side.
• Add to simmering sauce or serve as is.

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.

Steps:

• Make the sauce: Heat olive oil in large saucepan over medium heat. Add onion and garlic and cook, stirring, until translucent. Using your hands, crush tomatoes and add to saucepan, along with their juices; stir to combine. Add bay leaves, salt, and pepper. Cover, bring to a boil, and immediately reduce to a simmer.
• Make the meatballs: Place beef, cheese, breadcrumbs, parsley, onion, eggs, salt, and pepper in a large bowl. Gently mix together by hand to combine. Wet hands with cold water and roll meat mixture into 1 3/4-inch balls.
• Heat olive oil in a large nonstick skillet over medium heat. Working in batches if necessary, place meatballs in skillet. Cook until browned on all sides, but not cooked through. Transfer meatballs to a paper towel-lined baking sheet to drain.
• Transfer meatballs to sauce and gently stir from the bottom up to coat with sauce. Cover and let simmer for 30 minutes. Uncover and reduce heat. Continue cooking, stirring every 15 minutes, for 3 hours more. Serve with spaghetti, sprinkled with more cheese, if desired.

Steps:

• MINCE 2 tablespoons fresh basil leaves, 1 tablespoon fresh oregano and 1 tablespoons fresh Italian parsley leaves; SET aside; GRATE 1/2 cup stale or frozen sourdough breadcrumbs in a food processor or sing a hand-held grater; SET aside; GRATE (don't shred) 1/3 cup parmigiano reggiano cheese (plus more for garnish if desired) and set aside.
• PROCESS 1/2 small peeled sweet onion, approximately 1/4 red or green bell pepper, and 2-3 cloves of garlic in a food processor until minced; SAUTE mixture in one tablespoon olive oil over medium heat only until softened; ADD 2 tablespoons minced fresh basil leaves, 1 tablespoon minced fresh oregano leaves, 1 tablespoons minced fresh parsley leaves and 1/2 teaspoon fine sea salt; SAUTE until herbs are softened; REMOVE from heat and add sauteed vegetables into a large bowl.
• SPRINKLE the 1/2 cup grated breadcrumbs over sauteed vegetables; BREAK up 1 lb. fresh ground meat over breadcrumbs without mixing; ADD 1/2 cup ricotta cheese over meat without mixing.
• BEAT one egg in a small bowl with 1/2 teaspoon freshly ground black pepper, remaining 1/2 teaspoon fine sea salt, 1/4 teaspoon fresh lemon zest, 1/8 teaspoon red pepper flakes, 1 pinch ground allspice and 1 pinch freshly grated nutmeg; POUR mixture over ingredients in bowl without mixing.
• SPRINKLE 1/3 cup freshly grated parmigiano reggiano cheese over remaining ingredients.
• MIX meatball mixture thoroughly using hands.
• ROLL into 1 1/2 - 2 inch meatballs.
• FRY METHOD: Fry meatballs in a large skillet, between medium-low and medium heat in 1-2 tablespoons olive oil (or fry between 275 F - 300 F in an electric wok or electric skillet), alternately turning and covering until browned/steamed and meat is just cooked until done, yet moist.
• STEAM METHOD: Heat a large saucepan filled halfway with marinara sauce over medium heat. Add raw meatballs, then 1/2 cup water. Cook until slightly browned on bottom, then turn meatballs using a slotted spoon. Add a little more water and continue cooking until done. Re-season sauce if necessary just to keep meatballs in before adding to spaghetti, or a meatball sandwich. Top with chopped parsley, a little olive oil, fresh ground pepper and a sprinkle of freshly grated parmigiano reggiano cheese.
• SERVE and say, "MAMMA MIA!"!

Steps:

• Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly., In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes. If desired, serve with pasta and pasta sauce.