Shayes Best Italian Meatballs Recipes

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BEST EVER ITALIAN MEATBALLS



Best Ever Italian Meatballs image

This is a recipe I was given from a lady from Italy. She told me that the secret of mouth watering meatballs is not to cook them before adding them to the sauce, as cooking them in the sauce will not only add more flavor to the sauce, but also to the meatballs. What I do is make these a day ahead of time, with my sauce. Then, I refrigerate it over-night, which makes any fat rise to the top and harden, where it is easily removed. This process also allows all of the flavors to "marry" together, making it especially delicious!

Provided by Irishcolleen

Categories     Meatballs

Time 1h55m

Yield 16 Meatballs

Number Of Ingredients 16

1 lb lean ground beef
1/2 lb ground pork
2 large eggs
1 cup onion, finely chopped
4 garlic cloves, minced
1/2 cup bell pepper, finely chopped
3/4 cup fresh parmesan cheese, grated
1/3 cup Italian breadcrumbs
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
1/4 cup milk
1 tablespoon Worcestershire sauce
1 1/2 teaspoons fresh oregano, chopped
1 teaspoon fresh basil, chopped
1/4 cup fresh parsley, chopped
2 teaspoons anise seeds (optional)

Steps:

  • Mix all ingredients together in a large bowl.
  • Shape into small meatballs.
  • Drop the meatballs into simmering sauce. It is important not to stir the sauce for at least 25 minutes. This will allow the meatballs to firm up enough as not to break up in the sauce. Make sure your burner is low enough so that your sauce does not scorch during this process.
  • Continue simmering until sauce reaches desired consistency and meatballs are cooked through.

SHAYE'S BEST ITALIAN MEATBALLS



Shaye's Best Italian Meatballs image

This recipe started from a recipe sticker on the top of a package of hamburger at a neighborhood store. I've tweaked it since then, and it is now our very favorite. Be gentle when mixing the hamburger, the less you compress it, the better your meatballs turn out.

Provided by Shaye

Categories     Meat

Time 30m

Yield 12 meatballs

Number Of Ingredients 9

1 lb ground chuck
1/4 cup seasoned bread crumbs
1 egg, slightly beaten
2 tablespoons finely chopped onions
1 tablespoon chopped parsley
1 clove garlic, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups spaghetti sauce (more or less to taste)

Steps:

  • Gently mix all ingredients together.
  • Shape into 12, 1-1/2 inch meatballs.
  • Spray skillet with Pam (or brush with oil) and heat for 5 minutes.
  • Brown the meat balls, turning occasionally for 6-8 minutes.
  • Add spaghetti sauce.
  • Reduce heat to medium low and cover.
  • Cook 9-11 minutes, stirring occasionally.
  • Serve over cooked pasta, or in crusty rolls.

Nutrition Facts : Calories 140.1, Fat 8.1, SaturatedFat 3, Cholesterol 42.5, Sodium 343.6, Carbohydrate 7.9, Fiber 1.3, Sugar 4, Protein 8.2

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