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
KIM'S ITALIAN MEATBALLS
I had never written my recipe down before, so I estimated the measurements. These meatballs taste very similar to my Aunt Frances! Unfortunately we never got her "exact" recipe, as she didn't follow written recipes. She was an awesome cook and I always thought her spaghetti and meatballs were the best!
Provided by Kim D.
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Soak 2 slices of bread in 1/4 cup milk for 10 minutes.
- Don't squeeze out the milk, as adding the milk and bread to the meat mixture will make the meatballs very tender.
- Add all other ingredients to the wet bread and milk and mix well with hands.
- Roll meat into balls (about the size of a golf ball) and place on a cookie sheet.
- Bake in preheated oven for about 35-40 minutes or until meat is done.
- Add to spaghetti sauce and let simmer in sauce for at leat 30 minutes before serving.
BREN'S ITALIAN MEATBALLS
The perfect addition to any tomato sauce.
Provided by Bren
Categories World Cuisine Recipes European Italian
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Toss bread crumbs, Romano cheese, garlic, parsley, black pepper, red pepper, and egg together in a bowl; mix in beef gently with your hands. Form beef mixture into meatballs roughly 1 1/4 inches in diameter; place on the prepared baking sheet.
- Bake in the preheated oven for 10 minutes; turn meatballs and bake until no longer pink at the center, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 258.2 calories, Carbohydrate 3.6 g, Cholesterol 102.6 mg, Fat 16.8 g, Fiber 0.2 g, Protein 21.8 g, SaturatedFat 7.3 g, Sodium 226.3 mg, Sugar 0.4 g
KIM SEVERSON'S ITALIAN MEATBALLS
These are the meatballs you want to serve with spaghetti sauce - my mother Anne Marie Zappa's is the one I'd use, but your favorite will work as well. Key to the recipe is a light hand in the mixing.
Provided by Kim Severson
Categories dinner, quick, main course
Time 20m
Yield About 16 meatballs
Number Of Ingredients 12
Steps:
- In a large bowl, mix all ingredients except olive oil by hand, using a light touch. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter.
- In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate as each batch is finished. Let meatballs cool slightly; cover and refrigerate until needed.
- Serve with spaghetti sauce.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 176 milligrams, Sugar 0 grams, TransFat 1 gram
GREAT-GRANDMA'S ITALIAN MEATBALLS
My great-grandmother started this easy meatball recipe with our family. We use ground beef and turkey for these meatballs, and the flavor's so good, you won't miss the extra calories. -Audrey Colantino, Winchester, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 271 calories, Fat 13g fat (5g saturated fat), Cholesterol 125mg cholesterol, Sodium 569mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
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