ITALIAN PORK AND VEAL MEATBALLS RECIPES
ITALIAN MEATBALLS RECIPE - ITALIAN.FOOD.COM
These are real meatballs. If you were only using ground beef in your meatballs before, then you were doing them wrong! Pork and veal is where the real flavor comes from. I also use a tiny bit of mild Italian sausage just like the old country. To make them nice and moist, have them cook in a big pot of homemade red gravy for 1 to 2 hours. Make them as big or small as you like. They should serve about 4, could be more or less depending on the appetite of your family. Rubbing your hands in olive oil helps make perfectly round meatballs. Fresh herbs and produce make all the difference in the world with the flavor. Laziness results in a whack in the head from your nonna's wooden spoon! Lastly, all Italian cooking should have the love, so you better be using your hands when mixing the meat, don't be afraid of good cooking!
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 8-16 meatballs, 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix all ingredients together by hand (except the olive oil).
- Rub your hands with some left over olive oil.
- Roll into golf ball-size meatballs.
- Fry in olive oil until all are cooked.
Nutrition Facts : Calories 625.6, FatContent 37.9, SaturatedFatContent 12.9, CholesterolContent 152.2, SodiumContent 1118.6, CarbohydrateContent 33.5, FiberContent 2.2, SugarContent 4.5, ProteinContent 35.7
POLPETTE, ITALIAN MEATBALLS – NONNAS WAY
Provided by Anna Romano
Number Of Ingredients 14
Steps:
- Combine beef, veal and pork and a large bowl
- Add the other ingredients and mix altogether using your bare hands for best results
- The mixture should be very moist but still hold its shape when rolled into meatballs
- Coat your hands with olive oil and shape into meatballs to desired size.
- At this point, you can either brown the meatballs in a frying pan or broil them in the oven which Nonna Francesca prefers to do.
- To broil them, place the meatballs on a broiler pan and broil until the outside is slightly browned on one side. Then turn them and broil the other side.
- If you choose to fry them, heat olive oil in a large skillet and fry meatballs in batches.
- When they are nicely browned, remove them from the heat and drain on a paper towel.
- Add the browned meatballs to your spaghetti sauce and simmer for 1 hour.
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I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.
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Reviews 4.6
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Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 613.4 calories per serving
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