AUTHENTIC ITALIAN MEATBALLS
I have been trying different ingredient combinations for years, trying to come up with the perfect meatball. After alot of trial and error, I truly believe this is the best meatball!
Provided by The Doyle
Categories Meat
Time 1h30m
Yield 48 meatballs, 20-24 serving(s)
Number Of Ingredients 9
Steps:
- With clean hands, mix all ingredients except for milk and salt in very large bowl. Mixture will feel somewhat dry.
- Start adding milk approximately one cup at a time until the mixture feels more moist and pliable.
- Sprinkle the top of the mixture finely with the season salt and work that in as well.
- (The size of the meatball is up to you- I like them on the bigger side so I roll them bigger than a golfball but smaller than a tennnis ball. I also prefer baking them in the oven over frying them. They seem to brown more evenly and they hold their shape better.).
- Line them in a 9x13 pan sprayed with cooking spray (12 per pan) and bake in a 375 degree oven for about 20-30 min.'s or until browned.
- Transfer them carefully into your pot of simmering tomato sauce and simmer them only for about an hour. If you cook them too long in the sauce, they will lose their flavor.
- This is a good amount for a large crowd. You can freeze half if needed.
Nutrition Facts : Calories 466.5, Fat 26.4, SaturatedFat 11.7, Cholesterol 121.7, Sodium 872.5, Carbohydrate 20.8, Fiber 1.8, Sugar 1.8, Protein 34.9
AUTHENTIC ITALIAN MEATBALLS
Meatball recipes are often challenged by chefs who claim, "Mine are the best!" Even though my meatballs ARE the best, I will make no such claim. Try them for yourself! This meatball recipe was given to me by my father who got it from a little old lady from Italy that he knew. It's amazing that she gave up her recipe to him, but I sure am glad she did!
Provided by InMemoryofBrats
Categories Meat
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in a large bowl by hand.
- Use your bare hands for best results.
- Roll meatballs to about the size of a golf ball. (wet your hands to prevent the meat from sticking to them while rolling the meat balls).
- Drop raw meatballs into large (I use a stock pot) pot of sauce.
- (I have an incredible sauce recipe {#92096} I use for my meatballs).
- Simmer for about 3 hours.
AUTHENTIC ITALIAN MEATBALLS/POLPETTE
My mom's friend who is Italian gave me a copy of her family cookbook that they had bound and published. It was a wedding shower gift that I treasure. As a newlywed I used this recipe a lot! I've been married 16 years and I make these with spaghetti, for meatball sandwiches, and smaller versions for appetizers to take in a crockpot to parties. Some friends think it is strange to put uncooked meatballs in the sauce, but that's what the recipe says to do. It cooks for a long time, and the meatballs keep their shape. I do not make my own spaghetti sauce. I buy two large jars of Ragu. No one seems to notice, or care!!Always a hit!!! Makes a lot and freezes well.
Provided by janwithaplan
Categories Meat
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together
- Form about the size of golf balls
- Make or pour tomato sauce into a deep pot Drop meat balls in sauce.
- Simmer for at least 2 hours.
Nutrition Facts : Calories 305.8, Fat 18.8, SaturatedFat 7.2, Cholesterol 118.8, Sodium 207.2, Carbohydrate 8.4, Fiber 0.6, Sugar 0.9, Protein 24.1
POLPETTE - ITALIAN MEATBALLS IN RICH TOMATO SAUCE
Polpette Al Sugo or classic Italian Meatballs are soft, juicy bite-size nuggets cooked to perfection in rich tomato sauce.
Provided by Italian Recipe Book
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- In a large bowl add ground beef and crumble it with a wooden spoon or simply using your fingers.
- Add finely chopped shallot. I like to use a microplane grater as it extracts all the juices to go with the meat and minces the shallot really well.
- Add ground nutmeg, breadcrumbs, egg(s) and Parmesan cheese.
- Mix everything well with your hands.
- Slowly pour in the milk. Mix again until smooth and even texture.
- Add salt and pepper.
- If the mixture feels too dry add some more milk, if way too soft, almost liquid-y - add more breadcrumbs.
- An ideal meatball mix should be moist, easy to roll in your hands and hold the shape.
- Preheat oven to 400 F.
- Pinch of about an ounce of meat and roll it between the palms of your hands giving it a smooth round shape with no cracks.
- With an ounce of meat you'll have medium size meatballs, think walnut size.
- Of course you can make your meatballs smaller or bigger, depending your preference.
- Place rolled meatballs on a baking sheet (see notes!).Line with parchment paper to avoid extra cleaning.Bake in the oven for 15-20 minutes.
- In a large skillet pan add a generous drizzle of extra virgin olive oil.
- Add baked meatballs, tomato pure (clean the can/bottle with about a quarter cup water and add to the sauce).
- Add garlic cloves crushed with a flat knife, handful of fresh basil leaves and generous drizzle of dried oregano.
- Bring to simmer and cook on low heat for 15-20 minutes.
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