Nonnas Traditional Meatballs Recipes

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NONNA'S SPAGHETTI & MEATBALLS



Nonna's Spaghetti & Meatballs image

The meatballs and sauce are cooked in the slow cooker for this traditional Italian spaghetti and meatballs recipe. You could also serve the meatballs over creamy polenta or on a sandwich with melted provolone.

Provided by Carolyn Malcoun

Categories     Healthy Meatball Recipes

Time 4h

Number Of Ingredients 21

2 large eggs
1/2 cup dry whole-wheat breadcrumbs (see Tip)
½ cup finely chopped onion
½ cup grated Parmigiano-Reggiano cheese, plus more for serving
¼ cup minced fresh parsley
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon freshly ground pepper
8 ounces lean (90% or leaner) ground beef
8 ounces ground pork or Italian pork sausage
8 ounces ground veal
1 tablespoon extra-virgin olive oil
1 cup finely chopped onion
3 cloves garlic, finely chopped
2 teaspoons Italian seasoning
¼ teaspoon crushed red pepper
1 cup dry red wine
1 28-ounce can crushed tomatoes
1 14-ounce can diced tomatoes
1 pound whole-wheat spaghetti
1 tablespoon finely chopped fresh oregano

Steps:

  • To prepare meatballs: Lightly beat eggs in a large bowl. Stir in breadcrumbs, 1/2 cup onion, cheese, parsley, garlic, salt and pepper. Add beef, pork (or sausage) and veal; gently mix until combined (do not overmix). Using 1/4 cup for each, make 16 meatballs and place in a 6-quart slow cooker.
  • To prepare sauce & spaghetti: Heat oil in a large skillet over medium heat. Add 1 cup onion and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring, for 30 seconds. Add wine and boil for 1 minute. Add crushed and diced tomatoes and bring to a simmer. Pour the sauce over the meatballs.
  • Put the lid on the slow cooker and cook on High for 4 hours or Low for 8 hours.
  • 30 minutes before you're ready to eat, bring a large pot of water to a boil. Cook the spaghetti until just tender, 8 to 10 minutes or according to package directions.
  • Spoon any fat off the sauce; add oregano. Serve the meatballs and sauce over the spaghetti with extra Parmesan, if desired.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 61.3 g, Cholesterol 81.1 mg, Fat 10.8 g, Fiber 10.7 g, Protein 25.5 g, SaturatedFat 3.7 g, Sodium 765.4 mg, Sugar 9.4 g

NONNA'S SAUCE AND MEATBALLS



Nonna's Sauce and Meatballs image

Provided by Food Network

Time 11h10m

Yield 6 servings

Number Of Ingredients 19

1 pound ground pork
1 pound ground beef
4 cloves garlic, chopped fine
7 eggs
1 cup dried breadcrumbs
1 cup grated Parmesan
1 tablespoon dried parsley
The Saucee Sicilian Meat Sauce, recipe follows
1 beef short rib (see Cook's Note)
1 teaspoon extra-virgin olive oil
3 garlic cloves, chopped fine
1 small yellow onion, chopped
One 8-ounce can tomato paste
One 8-ounce can tomato sauce
1 1/2 teaspoons red pepper flakes
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
1 bay leaf

Steps:

  • Preheat the oven to 400 degrees F.
  • Mix pork and beef in a bowl with your hands, then add garlic. Beat eggs and add to mixture. Add breadcrumbs, cheese and parsley and mix well. Scoop into meatballs and bake on a baking sheet for 30 minutes.
  • Simmer meatballs in Meat Sauce for 2 hours.
  • Brown beef short rib in olive oil in a saucepan on all sides until browned, about 2 minutes each side. Add garlic and onions and brown over low heat until translucent, about 5 minutes. Add tomato paste plus 1 paste can water, then the tomato sauce plus 1 sauce can water, and stir until blended. Add pepper flakes, sugar, salt, pepper and bay leaf and bring to bubbling. Turn temperature to low and simmer, covered, for 8 hours. Remove beef short rib and bay leaf before serving.

NONA'S MEATBALLS



Nona's Meatballs image

Provided by Food Network

Time 35m

Yield 20 meatballs

Number Of Ingredients 10

2 pounds ground grass-fed beef
1 1/2 cups breadcrumbs
1 cup fresh basil leaves
3/4 cup minced garlic
3/4 cup Pecorino Romano cheese
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 eggs
1 onion, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the beef, breadcrumbs, basil, garlic, Pecorino Romano, salt, pepper, eggs and onion in a large mixing bowl. Using your hands, mix all the ingredients until well incorporated. Use immediately or refrigerate for up to 24 hours.
  • Shape the meatballs with your hands into rounds approximately 2 1/2 ounces each. Coat each meatball with olive oil, then place on a sheet pan. Bake until golden brown and cooked through, 20 to 25 minutes.

NONA'S MEATBALLS



Nona's Meatballs image

Provided by Food Network

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 20

2 pounds ground meat, preferably ground sirloin, or ground round
1/2 cup chopped fresh parsley leaves
1/2 cup Italian bread crumbs
2 cloves minced garlic
2 eggs
1/2 cup grated Parmigiano-Reggiano
Oil, for frying
1/4 cup olive oil
1 medium onion, chopped
3/4 cup chopped celery
3/4 cup chopped parsley
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (16-ounce) can tomato puree
1 (16-ounce) can tomato sauce
1 (16-ounce) can water (use sauce can)
1 teaspoon chopped fresh basil leaves
1 teaspoon chopped fresh oregano leaves
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper

Steps:

  • Combine all the meatball ingredients in a large bowl and form into 2-inch balls. (Makes about 18 meatballs.) Heat a large pan coated with oil over medium heat. Add the meatballs and cook until well browned. Reserve.
  • Heat the olive oil in a heavy pot over medium heat. Add the onions, celery, parsley and garlic, and saute until tender. Add the crushed tomatoes, tomato puree, tomato sauce, and water and mix well. Add remaining ingredients and season with salt and pepper, to taste. Bring the sauce to a boil, then lower the heat; add the meatballs and simmer, uncovered 2 to 3 hours.

GREAT-GRANDMA'S ITALIAN MEATBALLS



Great-Grandma's Italian Meatballs image

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

2 teaspoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
3/4 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
1 teaspoon each dried basil, oregano and parsley flakes
3/4 teaspoon salt
1 pound lean ground turkey
1 pound lean ground beef (90% lean)
Optional: Hot cooked pasta and pasta sauce

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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