RECIPES FOR ITALIAN MEATBALLS RECIPES

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GRANDMA'S ITALIAN MEATBALLS | JUST A PINCH RECIPES



Grandma's Italian Meatballs | Just A Pinch Recipes image

My Grandma gave me this Italian meatball recipe years ago.. I keep them stocked up in the freezer and anytime I am in need of them..there they are... Delicious!

Provided by Cassie * @1lovetocook1x

Categories     Pasta Sides

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 14

1 pound(s) pork sausage
1 pound(s) ground beef
2/3 cup(s) italian bread crumbs
1/2 cup(s) parmigiano-reggiano, grated
2 - eggs
1/3 cup(s) fresh parsley
1/3 cup(s) finely minced onions
3 clove(s) minced garlic
1 teaspoon(s) italian seasoning
1/4 teaspoon(s) pepper
1/2 teaspoon(s) salt
1 tablespoon(s) worcestershire sauce
- enough milk to moisten bread crumbs
1/2 teaspoon(s) garlic powder

Steps:

  • In large bowl, combine the meats,cheese, bread crumbs soaked in milk,onion, eggs, garlic, parsley.salt ,pepper,italian seasoning, and worchestershire sauce
  • Mix thoroughly, but don't over mix, will make the meatballs tough. The trick to moist meatballs is softening bread crumbs in the milk
  • Form into 2 inch balls..brown in skillet with small amount of oil, on med heat, or bake in the oven for 20 min at 375. I do the oven method,Grandma always browned hers in olive oil and a little vegetable oil combined.
  • Serve with your favorite spaghetti sauce, ENJOY! I make the balls bigger if using for meatballs subs. I slice them in half,flat side down on hoagie roll, add sauce, cheese, broil for about 10 min... I also smash them up and add them to my sauce for lasagna..

SPICY ITALIAN MEATBALLS RECIPE | REE DRUMMOND | FOOD NETWORK



Spicy Italian Meatballs Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     appetizer

Total Time 2 hours 30 minutes

Cook Time 55 minutes

Yield 70 to 80 small meatballs

Number Of Ingredients 22

1 pound ground beef
1 pound ground pork 
3/4 cup panko breadcrumbs 
1/2 cup freshly grated Parmesan 
1/2 cup ricotta cheese 
1/4 cup fresh flat-leaf parsley, minced 
1/2 teaspoon crushed red pepper 
1/4 teaspoon salt 
3 cloves garlic, grated on a rasp grater
2 whole eggs 
Splash of milk 
Freshly ground black pepper 
1/2 cup olive oil, for frying
3 cloves garlic, minced
1 onion, diced 
Two 28-ounce cans tomato sauce 
1/4 cup fresh flat-leaf parsley, minced 
3 tablespoons tomato paste 
2 tablespoons sugar 
1/4 teaspoon salt 
Crushed red pepper, as needed
Freshly ground black pepper 

Steps:

  • For the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.
  • Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.
  • For the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes.
  • Add the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving.
  • Transfer to a chafing dish and serve with frilly toothpicks.

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