Amazingitalianmeatballsrawfood Recipes

CHEF JOHN'S ITALIAN MEATBALLS

Steps:

• Cover a baking sheet with foil and spray lightly with cooking spray.
• Soak bread crumbs in milk in a small bowl for 20 minutes.
• Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
• Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
• Preheat an oven to 425 degrees F (220 degrees C).
• Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
• Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

ITALIAN-AMERICAN MEATBALLS

Steps:

• Grate the bread on a box grater or pulse it into crumbs in a food processor. Toss the breadcrumbs with the milk in a small bowl and let sit 5 minutes to rehydrate.
• Combine the breadcrumbs, beef, Parmesan, parsley, onion, egg, garlic and salt in a large bowl and mix until combined.
• Using your hands, gently form the meat mixture into 18 balls slightly larger than golf balls. (Don't pack the meat together too tightly or the meatballs will be tough.) Refrigerate at least 1 hour and up to 1 day.
• Preheat the oven to 375 degrees F. Bake the meatballs on a baking sheet until cooked through and tender, 20 to 25 minutes.
• Serve immediately with the Quick Marinara Sauce and spaghetti or on sandwiches. The baked meatballs can be refrigerated up to 3 days or frozen in an airtight container up to 6 weeks.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until lightly browned, about 5 minutes. Add the tomatoes, thyme and basil and bring to a boil. Reduce the heat and simmer, uncovered, until thickened, about 15 minutes.
• Remove and discard the thyme stems. Stir in 2 teaspoons salt and 1/2 teaspoon pepper. The sauce can be refrigerated up to 3 days or frozen in an airtight container up to 2 months.

GREAT-GRANDMA'S ITALIAN MEATBALLS

Steps:

• Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly., In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes. If desired, serve with pasta and pasta sauce.

QUICK AND EASY ITALIAN MEATBALLS

Steps:

• Preheat oven to 400F.
• Mix all ingredients together well using your hands.
• Shape into 15-20 balls.
• Place balls in an ungreased pan and bake for 20-25 minutes, until the juices run clear.
• Serve with your favourite pasta sauce, over spaghetti noodles, with a glass of red wine (optional)!

AMAZING ITALIAN MEATBALLS (RAW FOOD)

Steps:

• Add ingredients in food processor and process until desired consistency.
• Drop in half inch or so balls onto a teflex sheet, fruit roll up tray, or waxed paper and dehydrate about 12 hours.

ITALIAN-AMERICAN MEATBALLS

Steps:

• Grate the bread or pulse into crumbs in a food processor. In a small bowl toss the breadcrumbs with 1/3 cup cold water to re-hydrate.
• In a large bowl, combine the breadcrumbs, pork, veal, beef, Parmesan, Pecorino, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.
• Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least an hour or up to 24.
• Heat half the oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.
• Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meat balls will start to melt when the meatballs are ready. Serve immediately with spaghetti or on sandwiches. These meatballs can be stored, covered in the refrigerator for 3 days or frozen for up to 6 weeks.
• Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.