BEST MOIST MEATBALL RECIPE RECIPES

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SUPER MOIST ITALIAN MEATBALLS RECIPE - FOOD.COM



Super Moist Italian Meatballs Recipe - Food.com image

Craving some tender and juicy meatballs?? Give this recipe a try! The two secrets are the extra eggs, and cooking the meatballs in the sauce, instead of pre-baking or frying them. Ground chuck or a 50/50 mix of chuck and sirloin work best for full flavor and moistness.

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 25-30 meatballs, 6 serving(s)

Number Of Ingredients 9

2 lbs ground beef
3/4 cup Italian style breadcrumbs
1/3 cup parmesan cheese or 1/3 cup romano cheese, grated
3 eggs
3 garlic cloves, minced
1/4 cup red wine
1/2 teaspoon black pepper
1 teaspoon salt
6 -8 cups tomato sauce or 6 -8 cups your favorite spaghetti sauce

Steps:

  • In a bowl, combine beef, bread crumbs, cheese, eggs, garlic, pepper, salt, and wine. Mix well.
  • Shape mixture into 1-1/2" or 2" meatballs.
  • In a large pot, bring sauce to a boil. Add meatballs one at a time, and simmer over medium-low heat for 40-45 minutes.
  • Serve over pasta, or on hoagie buns for meatball subs.

Nutrition Facts : Calories 507.9, FatContent 27.8, SaturatedFatContent 10.8, CholesterolContent 200.7, SodiumContent 1991, CarbohydrateContent 24.2, FiberContent 4.4, SugarContent 11.5, ProteinContent 38.5

MELT-IN-YOUR-MOUTH MEATBALL RECIPE | HOW TO MAKE ITALIAN M…



Melt-In-Your-Mouth Meatball Recipe | How to Make Italian M… image

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 more of my tried and true recipes check out my food blog at www.kittencalskitchen.com

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 1 1/2 pounds

Number Of Ingredients 10

1 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
1 large egg, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )
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)
1 teaspoon fresh ground black pepper
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)

Steps:

  • Mix all ingredients together in a large bowl.
  • Shape 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).
  • Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
  • Continue 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).
  • After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
  • **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

Nutrition Facts : Calories 1312.6, FatContent 84.2, SaturatedFatContent 35, CholesterolContent 469.4, SodiumContent 2615.7, CarbohydrateContent 25.1, FiberContent 2.1, SugarContent 2.1, ProteinContent 107.2

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