Schiavones Famous Meatballs Recipe 55 Recipes

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MAMA IULIUCCI'S FAMOUS MEAT-A-BALLS (ITALIAN MEATBALLS)



Mama Iuliucci's Famous Meat-A-Balls (Italian Meatballs) image

Here it is, my mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc., someone is asking for 150 to 200 of her famous meatballs. :) Of course, she always says yes! She is not one for "exact" measurements (a little of this, a dash of that), so I tried the best I could to adapt her recipe. Of course, these are best served with My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce recipe #26947, but I have used jazzed-up jarred sauce and they are still great. However, meat-a-balls like these deserve a homemade sauce, in my humble opinion!

Provided by Karen..

Categories     Lunch/Snacks

Time 30m

Yield 36 meatballs

Number Of Ingredients 10

2 lbs lean ground beef
8 -10 slices white bread, broken into small 1/2 inch pieces (or you can use rolls or any stale bread you have and want to use up)
2 eggs, slightly beaten
1/2 teaspoon garlic powder (or to taste)
1 teaspoon italian seasoning (or to taste)
2 teaspoons parsley flakes (or to taste)
1/4-1/2 cup grated parmesan cheese (or Locatelli)
1 -2 teaspoon salt
1/4-1/2 teaspoon black pepper
olive oil (for frying) or vegetable oil (for frying)

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.

BEST ITALIAN MEATBALL RECIPE



Best Italian Meatball Recipe image

Best Italian Meatballs uses a blend of meat, spices and one special ingredient to make the tastiest, fork-tender meatballs you've ever seen!

Provided by Jessica Formicola

Categories     Main Course     Main Dish

Time 45m

Number Of Ingredients 12

1 1/2 cups white bread (crusts removed and cut into 1/2 inch cubes)
2/3 cup evaporated milk
1/2 white onion (micrograted)
4 large garlic cloves (micrograted)
2 tablespoons flat leaf parsley (minced)
2 eggs (lightly beaten)
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1 teaspoon ground beef bouillon
1 pound ground beef (broken into 1 inch pieces, minimum of 80/20 mix)
1 pound ground pork (broken into 1 inch pieces)
1 pound ground veal (broken into 1 inch pieces)

Steps:

  • Place cubed white bread and evaporated milk into a large mixing bowl, tossing to combine. Allow to sit while you prepare other ingredients. Bread will start to disintegrate.
  • Add micro grated onion and garlic to bread, mix well. Add parsley through ground beef bouillon, mixing until combined.
  • Working in 3 rounds, add 1/3 of each type of meat, blending with your fingers until it just comes together until everything is combined.
  • Preheat oven to 400 degrees.
  • Take a good amount of meat and toss back and forth between your hands to pack. Meatballs should be approximately 2-3 inches wide (I like big meatballs!)
  • Place onto a broiler pan, make sure meatballs are not touching. Bake for 20 minutes, placing on broil for the last 2 minutes of cooking.
  • Remove and either allow to cool. Freeze or simmer in your favorite marinara sauce.
  • If you've tried this recipe, come back and let us know how it was!

Nutrition Facts : Calories 143 kcal, Carbohydrate 2 g, Protein 10 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 55 mg, Sodium 249 mg, ServingSize 1 serving

CLASSIC ITALIAN MEATBALLS



Classic Italian Meatballs image

This easy and simple recipe produces a soft and tender meatball. One of the best Classic Italian Meatball Recipes.

Provided by Rosemary Molloy

Categories     Main Dish

Time 1h

Number Of Ingredients 16

1 pound ground beef ((500 grams))
1 large egg
3 tablespoons bread crumbs
3 tablespoons freshly grated parmesan cheese
1 clove garlic minced
½-1 tablespoon freshly chopped parsley
½ teaspoon salt
1-2 dashes black pepper
¼ cup milk (I used 2%) ((60 grams))
2 tablespoons olive oil
1-2 cloves garlic minced
1½ cups tomato puree/passata ((338 grams))
¼-½ teaspoon salt
4-5 fresh basil leaves (chopped)
½ teaspoon oregano
¼ cup water ((60 grams))

Steps:

  • In a large bowl mix together the ground beef, egg, bread crumbs, parmesan cheese, minced garlic, chopped parsley, salt and pepper. Slowly add the milk until you have a soft compact mixture.Form the mixture into small balls.
  • In a large pan add the olive oil, garlic, tomato puree/passata, salt, fresh basil, oregano and water. Mix to combine.
  • Add the meatballs and gently mix to cover them in sauce. Cover the pan and cook on low/medium (more low than medium) heat for approximately 15- 20 minutes, uncover and continue to cook for another 15-20 minutes or until cooked through and the sauce has thickened. If you find the sauce thickening too much then add a little more water.
  • Serve immediately as a main dish or over your favourite al dente pasta. Top with freshly grated parmesan cheese before serving. Enjoy!

Nutrition Facts : Calories 71 kcal, Carbohydrate 2 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 20 mg, Sodium 127 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SCHIAVONE'S FAMOUS MEATBALLS RECIPE - (5/5)



Schiavone's Famous Meatballs Recipe - (5/5) image

Provided by á-55

Number Of Ingredients 9

2 lbs. ground beef
1 c. Dry breadcrumbs
1/4 c. Oil
2 eggs, well beaten
1/2 c. Grated Romano
2 cloves of garlic, minced
1 c. Finely minced fresh parsley
1/2 t. Salt
2 t. Black pepper

Steps:

  • In a bowl, combine all ingredients. Mix well and form into balls. Fry in oil until brown. ALTERNATE COOKING METHODS: Bake at 425 degrees for 10-12 minutes on a greased rimmed baking pan. Microwave 5-7 minutes on a microwave safe plate. Cover the meatballs with waxed paper before cooking.

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