Best Roman Style Meatballs Recipes

Meatballs Roman Style - Frugal Gourmet Jeff Smith image

Provided by GinnyP

Categories Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs lean ground beef
1/2 lb ground pork
6 ounces pancetta, diced very small (or bacon)
6 ounces prosciutto, sliced thin and chopped (or ham)
3 eggs
1 cup chopped parsley (or dried, to taste)
3 garlic cloves, crushed (more, to taste)
1 cup breadcrumbs (if using gluten-free, no need to soak)
1 cup milk
salt & freshly ground black pepper, to taste (may not need much salt at all due to the pancetta or proscuitto)
1/4 cup olive oil, for browning
32 -64 ounces tomato sauce, of your choice

Steps:

Mix all ingredients together.
Shape mixture into balls and then brown in oil.
Place meatballs in sauce and simmer about 1/2 hour or so until heated through to your liking.

Nutrition Facts : Calories 969.8, Fat 56, SaturatedFat 18.4, Cholesterol 367.9, Sodium 1677.9, Carbohydrate 41.1, Fiber 5.2, Sugar 11.8, Protein 73.9

Roman-Style Meatballs image

Provided by KathyP53

Categories Meatballs

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 1/2 cups fresh breadcrumbs
1/2 cup milk
4 ounces finely chopped prosciutto
1 lb ground beef
1 lb ground pork
2 eggs, lightly beaten
1/2 cup grated parmesan-reggiano cheese
2 tablespoons finely chopped fresh flat leaf parsley
2 tablespoons finely chopped fresh oregano leaves
6 tablespoons finely chopped fresh basil
5 garlic cloves, minced
1 teaspoon kosher salt, plus more, to taste
1/2 teaspoon fresh ground black pepper
5 tablespoons olive oil
1 yellow onion, diced
1 (28 ounce) can crushed tomatoes, with juices

Steps:

inches a small bowl, combine bread crumbs and milk; let stand 10 minutes.
In large bowl, combine prosciutto, beef, pork, eggs, cheese, parsley, oregano, 3 tablespoons basil, 3 minced garlic cloves, 1 teaspoons salt, and 1/2 teaspoons pepper. Add soaked bread crumbs and mix gently until combined. Divide into 1/4 cup portions; roll into balls. Set on parchment paper-lined baking sheet.
Heat 2 tablespoons oil in 11" skillet over medium-high heat. Working in 2 batches, brown meatballs on all sides, about 8 minutes per batch. Transfer to plate.
In same pan, warm 3 tablespoons oil over medium heat. Cook onion, stirring occasionally, until softened, about 8 minutes. Add 2 minced garlic cloves, cook one minute, Add tomatoes and juices; season with salt and pepper. Bring to a simmer; cook until sauce thickens, about 20 minutes. Stir in 3 tablespoons basil. Add meatballs; cook, turning occasionally and basting with sauce, until cooked through, about 30 minutes. Transfer to platter.

Nutrition Facts : Calories 691.6, Fat 45.1, SaturatedFat 14.8, Cholesterol 176.8, Sodium 882.2, Carbohydrate 34, Fiber 4.4, Sugar 2.6, Protein 37.8

ROMAN STYLE MEATBALLS image

Categories Beef

Number Of Ingredients 16

1 1/2 C bread crumbs
4 oz. chpd prosciutto
2 eggs slightly beaten
1/2 C Parmesan/Reggiano cheese
2 tsp chpd oregano
5 garlic cloves, minced
1/2 tsp pepper
28 oz crushed tomatoes, with juice
1/2 C milk
1 lb gr beef
1 lb gr pork
2 T chpd parsley
6 T chpd basil
1 tsp kosher salt
5 T olive oil
1 onion, dices

Steps:

Combine bread crumbs with milk. Let stand 10 min. Combine meats, egg, cheese, parsley, oregano, 3 T basil and 3 cloves garlic, salt and pepper. Add bread crumbs and mix gently. Divide into 1/4 C portions and roll into balls. Heat 2 T oil over med high heat. Brown meatballs on all sides. Transfer to plate. In same pan heat 3 T oil. Cook onions until soft. Add 2 cloves garlic and cook 1 min. Add tomatoes and juice and season with salt and pepper. Simmer until sauce thickens (20 min) and stir in 3 T basil. Add meatballs and cook while basting in sauce (about 30 min) Serve over gnocchi or spaghetti