Italian Parmesan Meatballs Recipes

ITALIAN PARMESAN MEATBALLS

Steps:

• Grate the bread on the large holes of a box grater into coarse crumbs and put into a large bowl along with the milk and set aside for 5 minutes to allow the bread to soak up the milk. Add the meatloaf mix, Parmesan, parsley, onion, garlic, egg, 1 teaspoon salt and a few grinds of pepper and mix until just combined. Shape the meat mixture into 18 meatballs. Refrigerate for at least 1 hour or up to overnight.
• Bring the marinara sauce to a very light simmer in a large Dutch oven or large wide pot. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Working in batches, add half the meatballs and cook, turning occasionally until browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce as they are browned. Heat the remaining 2 tablespoons oil in the skillet and repeat with the remaining meatballs.
• Bring the sauce to a boil, lower the heat, and simmer, covered, gently stirring occasionally until the meatballs are cooked through, about 15 minutes. Remove from the heat and stir in the basil. Adjust the seasoning with additional salt and pepper. Serve over hot pasta.
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MEATBALL PARMESAN

Steps:

• Heat oven to 400. Remove crusts from bread slices and discard. Tear remaining bread into small pieces and place in a small bowl. Pour milk over bread and let stand until liquid is almost absorbed, 5 to 10 minutes.
• In a large bowl, combine pork or veal, beef, soaked bread, onion, 1/4 cup Parmesan, the parsley, the garlic, the salt and the pepper until just combined. Form meat into golf-ball-size rounds. (You should have about 25 meatballs.) Meatballs can be formed up to 24 hours ahead, covered and refrigerated before frying.
• Fill a large skillet with 1/4-inch oil. Place over medium-high heat. When oil is hot, fry meatballs in batches, turning occasionally, until golden brown, 8 to 10 minutes per batch. Transfer fried meatballs to a paper towel-lined plate.
• Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half the meatballs over the Parmesan and top with half the mozzarella pieces. Top with half of the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
• Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

CHEF JOHN'S ITALIAN MEATBALLS

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.

ITALIAN MEATBALLS

Steps:

• Season: 1 pound ground grass-fed beef, 3/4 pound ground pork shoulder with: Salt, Fresh-ground black pepper.
• In a small bowl, combine: 1 cup torn-up pieces of day-old country-style bread, crusts removed, 1/2 cup milk.
• Set aside to soften. Grate, using the large-holed side of a box grater: 1 small yellow onion, peeled.
• This will make a sort of rough purée that will add moisture and flavor to the meatballs. Squeeze most of the milk out of the bread and put the bread in a large mixing bowl with the seasoned meat and the grated onion. Add: 1 tablespoon olive oil, 2 garlic cloves, peeled and pounded to a paste with a pinch of salt, 1 tablespoon chopped fresh oregano (or 1 teaspoon dried, crumbled), 1 tablespoon chopped parsley, A pinch of cayenne pepper, 1 egg, lightly beaten, 1/4 cup grated Parmesan cheese, Salt, Fresh-ground black pepper.
• Combine the ingredients with your hands, gently but thoroughly. Overworking the mixture makes the meatballs tough. Fry a little meatball in a small skillet and taste. Adjust the seasonings as needed. If it seems dry, add a little milk. The mixture will be soft. Gently form the mixture into meatballs, either by hand or with a small ice-cream scoop. Bake the meatballs on a rimmed baking sheet in a 450°F oven until just cooked through, about 6 minutes. Or fry them in a little oil in a cast-iron pan, turning them occa sionally for even browning.
• Substitute ground turkey or chicken for the beef.
• Add other chopped herbs such as mint, marjoram, sage, or thyme.
• Add 2 garlic cloves, pounded to a purée, and 2 to 3 tablespoons red or white wine.
• Add pine nuts and currants to the mixture and serve with polenta and Baked Sliced Onions (page 314).
• Substitute ground lamb for some or all of the meats. Add some ground cumin and coriander. Omit the oregano and cheese. Brown the meatballs, then braise them in lamb or chicken broth until tender, about 30 minutes. Sprinkle with cilantro, and serve with couscous.
• Substitute cold, cooked rice or potato for the bread.