ITALIAN MEATBALLS SAUCE RECIPE RECIPES

Name: Authentic Italian Meatballs
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 10 serving(s)
Ingredients: 1 lb ground beef; 2 eggs; 1/4 cup milk; 1/2 cup breadcrumbs; 1/2 teaspoon salt; 1 tablespoon fresh parsley; 1 teaspoon garlic powder; 1/2 teaspoon fresh ground pepper; 1/2 cup grated locatelli cheese

AUTHENTIC ITALIAN MEATBALLS RECIPE - FOOD.COM

Authentic Italian Meatballs Recipe - Food.com image

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!

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground beef
2 eggs
1/4 cup milk
1/2 cup breadcrumbs
1/2 teaspoon salt
1 tablespoon fresh parsley
1 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1/2 cup grated locatelli cheese

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.

Nutrition Facts : Calories 138.5, FatContent 8.3, SaturatedFatContent 3.2, CholesterolContent 68.9, SodiumContent 203.3, CarbohydrateContent 4.6, FiberContent 0.3, SugarContent 0.4, ProteinContent 10.7

ITALIAN MEATBALLS IN TOMATO SAUCE RECIPE - FOOD.COM

Italian Meatballs in Tomato Sauce Recipe - Food.com image

Make and share this Italian Meatballs in Tomato Sauce recipe from Food.com.

Total Time 0S

Prep Time 0S

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

3/4 cup onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/3 cup fresh parsley, minced
1 teaspoon dried basil, crumbled (or 3 tablespoons minced fresh basil)
28 ounces tomatoes, crushed
6 ounces tomato paste
1/2 cup chicken stock
1/4 cup dry red wine
1 teaspoon sugar
2 tablespoons romano cheese, freshly grated
1/2 teaspoon salt
1/2 teaspoon dried oregano, crumbled
2 slices bread, soaked in broth or milk (with liquid squeezed from it)
1 lb chuck, ground
2 large eggs, lightly beaten
1/2 cup romano cheese, freshly grated
2 cloves garlic, minced
3 tablespoons fresh parsley, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon black pepper, freshly ground ( to taste)
1/4 cup olive oil

Steps:

Make the sauce: in a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes; add parsley, basil, tomatoes, tomato paste, stock, wine, sugar, romano, salt, and oregano, and simmer the sauce, stirring occasionally, for 30 minutes.
While sauce is cooking, prepare the meatballs: in a large bowl combine bread (with liquid squeezed from it), chuck (it's really good if you grind your own!), eggs, romano, parsley, garlic, the oregano, salt, and pepper; mix well and form into 8 meatballs.
In a large skillet brown the meatballs in the oil over high heat, turning them often; make sure to not crowd them in the pan, otherwise they won't brown properly.
Transfer the browned meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes.
You can serve them with your favorite pasta right away, but these improve in flavor if they're cooled and chilled, covered, and refrigerated overnight or up to 2 days before serving.

Nutrition Facts : Calories 418.7, FatContent 27.7, SaturatedFatContent 6.2, CholesterolContent 107.8, SodiumContent 1239.3, CarbohydrateContent 30, FiberContent 5.5, SugarContent 14.2, ProteinContent 13.5

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