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  • Italian meatball recipes needed

    My sister is looking for a knock out Italian meatball recipe. She remembers how good my Grandma made them, but no one has the recipe. She has tried different relatives', friends' and restaurants' meatballs for over 30 years and still hasn't found "THE ONE". I would appreciate any of your favorite recipes!

    Thanks in advance for your help!
    John 10:9

  • #2
    Re: Italian meatball recipes needed

    This one is pretty good, it takes a little time, but worth it.

    Mama Nicoline’s Italian Meatballs

    1/3 cup chicken stock
    ¼ yellow onion, minced
    1 clove garlic, minced
    ½ cup Italian flat leaf parsley, minced
    ½ pound ground beef
    ½ pound ground pork
    ½ pound ground veal
    1/3 cup plain breadcrumbs
    2 eggs
    ¼ cup Parmigiano Reggiano Cheese, grated
    1 tsp red pepper flakes
    1 tsp salt
    6 cups Mama’s marinara (see recipe below)
    ½ cup extra virgin olive oil

    Mama Nicoline’s Marinara Sauce:
    3 cloves garlic, minced
    ½ yellow onion, minced
    3 tbsps olive oil
    2 (28 ounce) cans tomato puree
    1 (28 ounce) can crushed tomatoes
    1 tbsp tomato paste
    1 tsp sugar
    ¼ cup chopped basil leaves
    pinch red pepper flakes
    1 cup chicken stock
    salt to taste

    Place stock, onion, garlic, and parsley in a food processor to puree. In a large bowl, combine puree, all meats, breadcrumbs, eggs, cheese, pepper and salt. Use your hands to combine ingredients but do not over mix. It is best to test seasonings by frying a small patty of the mixture in a non-stick skillet and adjust seasonings if necessary. Roll meat into meatballs about the size of a golf ball or larger if you wish. Divide the olive oil into two heavy bottomed skillets and heat over medium high heat. Brown meatballs a few at a time until all are evenly browned, about 15 minutes per batch. While the meatballs are browning, heat the sauce to simmer in a heavy bottomed saucepot. Add meatballs and stirring occasionally, cook for about one hour. Be careful not to break meatballs. Serve over pasta or on hot French bread as a poboy sandwich topped with sauce.

    Mama Nicoline’s Marinara Sauce:
    In a heavy bottomed saucepan, heat olive oil over medium heat. Add garlic and onions and sauté until wilted, 3-5 minutes. Add all tomato products. Pour chicken stock into one empty 28 oz. can and then fill to the top with water. Add sugar, basil and pepper flakes to the tomato mixture. Bring to a low boil then reduce to simmer, stirring occasionally. Cook for one hour. Use with Mama Nicoline’s Italian Meatballs (above) or in any recipe calling for marinara.


    • #3
      Re: Italian meatball recipes needed

      Got this from recipezaar and they are so good!! 306 reviews and all good!!

      Kittencal's Italian Melt-In-Your-Mouth Meatballs

      Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties, for extra juiciness stick 1 tablespoon hard butter into the middle of each patty before grilling

      1 1/2 lbs lean beef (or a mixture of beef, pork and veal, I mostly use a mixture of 1 pound ground beef and 1/2 pound pork)
      1 large egg, slightly beaten
      1/4-1/2 cup parmesan cheese, grated
      1/2 cup breadcrumbs (or use enough to hold the meat together)
      1-2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
      1-2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt as I prefer it better than white salt)
      1 teaspoon fresh ground black pepper (or to taste)
      1/3 cup milk (can use up to 1/2 cup milk)
      1/2 teaspoon dried oregano (optional, or to taste)
      1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)
      1Mix all ingredients together in a large bowl.

      2Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).

      3Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.

      4Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).

      5After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.

      6**note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.


      • #4
        Re: Italian meatball recipes needed

        I use the ingredients as Kittencal's but I chop up into tiny bits fresh asparagas. My Mother's Aunt from italy always did this.
        "Everyone's a star and deserves the right to twinkle"


        • #5
          Re: Italian meatball recipes needed

          SOMEONE PASTA MEATBALLS (Eat, Shrink & Be Merry)
          High-fiber spaghetti and meatballs in a zesty tomato sauce

          1½ cups fresh whole grain bread crumbs (see tip)
          ½ cup 1% milk
          1 lb (454 g) extra-lean ground sirloin
          8 oz (227 g) light mild Italian sausage (remove casing and break into very small pieces)
          ⅓ cup packed freshly grated Parmesan cheese
          1 egg
          1 tbsp minced fresh flat-leaf parsley
          1 tsp minced garlic
          ¼ tsp each salt and freshly ground black pepper
          1 tbsp or so olive oil for browning

          1 tbsp minced garlic
          1 cup diced red onions
          1 can (28 oz/796 mL) crushed tomatoes
          1 can (28 oz/796 mL) diced plum tomatoes with their liquid
          ¼ cup coarsely chopped fresh basil
          2 tbsp chopped fresh flat-leaf parsley
          2 tsp dried Italian seasoning
          1 tbsp balsamic vinegar
          1 tbsp brown sugar
          ½ tsp each salt and freshly ground black pepper

          1 lb (454 g) high-fiber spaghetti (see tip)

          In a small bowl, soak bread crumbs in milk for 5 minutes. In a large bowl, mix wet bread crumbs with all remaining meatball ingredients. Shape into 24 meatballs. (Hint: Press meat mixture into 1/3-cup measuring cup. Use this amount to make TWO meatballs.)

          Heat olive oil in a deep, 14-inch non-stick skillet over medium-high heat. Add meatballs and brown on all sides. Remove meatballs from skillet and set aside. Do not drain off drippings or wipe skillet.

          Add onions, garlic and 1/4 cup water to same skillet. Cook over medium-high heat until onions are tender and water has evaporated. Add all remaining sauce ingredients. Bring to a boil. Reduce heat, cover and simmer 10 minutes. Add browned meatballs, cover and simmer for 40 minutes.

          Meanwhile, prepare pasta according to package directions. Drain well. Top spaghetti with sauce and meatballs. Sprinkle with freshly grated Parmesan, if desired.

          Makes 6 servings

          Tip: To make fresh bread crumbs, place a couple slices of whole grain bread in a food processor or mini chopper and pulse on and off until soft crumbs are formed. Look for high-fiber spaghetti (with inulin) beside the regular spaghetti and your grocery store, or choose whole wheat or whole grain spaghetti.


          • #6
            Re: Italian meatball recipes needed

            Dead easy recipe for Meatballs

            1 lb. lean to extra lean hamburger
            a handfull or so of bread crumbs
            1 medium onion chopped very finely
            2-3-4 garlic cloves chopped very finely
            1/4 cup parmesan cheese
            salt and pepper to your liking
            1 tsp. to 1 tbsp. of italian herbs (also called mixed herbs)
            1 egg, well beaten (or 3 tbsp. water)

            Mix all together. do not over mix or the meatball will be tough. On a cutting board, shape the meat mixture into a rectangle of about 6" by 4". With a knife, cut a 1" grid horizontally and vertically. Shape every 'square' into a ball. Preheat oven to 350 degrees. Put meatballs on a rack over a baking sheet and bake for 15 minutes. Turn all meatballs and bake another 15 minutes. At this point they can be cooled and frozen. Simmer meatballs in pasta sauce for 20 minutes before serving. Makes 24 meatballs.
            Communicate. It can't make things any worse!