Aunties Meatballs Recipes

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EXCELLENT MEATBALLS



Excellent Meatballs image

Provided by Anne Burrell

Categories     main-dish

Time 1h23m

Yield 18 to 20 meatballs

Number Of Ingredients 20

Extra-virgin olive oil
1 large onion, 1/4-inch dice
Salt
2 cloves garlic, smashed and chopped
Pinch crushed red pepper
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup grated Parmigiano
1/4 cup finely chopped fresh Italian parsley leaves
1 cup breadcrumbs
1/2 cup water
Marinara Sauce, recipe follows
1/4 cup extra-virgin olive oil
1/4 pound diced pancetta
2 large Spanish onions, cut into 1/4-inch dice
Kosher salt
4 large garlic cloves, smashed and chopped
4 (28-ounce) cans Italian plum San Marzano tomatoes

Steps:

  • Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
  • In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
  • Preheat the oven to 350 degrees F.
  • Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
  • Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
  • Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
  • Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
  • Yield: 2 quarts

ANNA AND FRANKIE'S MEATBALLS



Anna and Frankie's Meatballs image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 12 meatballs

Number Of Ingredients 11

1 pound ground lean beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1 1/2 tablespoons chopped flat-leaf parsley
1/2 small garlic clove, peeled and minced, optional
Salt and pepper, to taste
2 cups bread crumbs, method follows
4 cups lukewarm water
1 cup extra virgin olive oil

Steps:

  • BREAD CRUMBS: Unless you make your own bread crumbs, you won't be following Rao's kitchen tradition. Use the finest quality Italian bread you can find. Allow it to dry for at least two days. Then grate, using a handheld grater or a food processor fitted with a metal blade. Shake and push the bread crumbs through a medium strainer to get an even texture.
  • MEATBALLS: Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic and salt and pepper to taste. Using your hands, blend ingredients together. Blend bread crumbs into meat mixture. Slowly add water, 1 cup at a time, until the mixture is quite moist. Shape the mixture into balls (approximately 2 1/2 to 3-inches in diameter).
  • Heat oil in a large saute pan. When oil is very hot but not smoking, fry meatballs in batches. When bottom 1/2 of meatball is very brown and slightly crisp turn and cook top 1/2. Remove from heat and drain on paper towels.
  • Lower cooked meatballs into simmering Marinara Sauce and cook for 15 minutes. Serve over pasta or on their own.

AUNTIE'S FAMOUS MEATBALLS



Auntie's Famous Meatballs image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 11

1.5 pounds ground chuck
0.5 cups white bread crumbs
0.5 cups dry bread crumbs
1 tablespoons parsley
4 leaves basil
0.5 cups parmesan cheese
1 units eggs
1 units salt
1 units olive oil
1 units marinara sauce
1 units pasta

Steps:

  • First, add ground chuck, white bread - crumbled, dry bread crumbs, fresh parsley, fresh sweet basil, grated parmesan cheese, egg, and salt & pepper in large bowl. Mix.
  • After you have done that, put wax paper over a large cookie sheet. Place molded meatballs on the wax paper. Brown in olive oil and butter for about 5 minutes, or until brown.
  • Pour marinara sauce in a large sauce pan and heat. One by one, drop meatballs in heated sauce. When ready to serve, add cooked pasta. Let cook for a couple of minutes. Serve warm.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

AUNTIE'S MEATBALLS



Auntie's Meatballs image

For years I loved my aunt's meatballs and as part of my wedding present she gave me the recipe it looks like a lot of work but is easy4

Provided by Chassity

Categories     Pork

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb pork
1 -2 lb ground beef
1/2 teaspoon chopped oregano
1/2 teaspoon salt
1 cup grated parmesan cheese
1/4 teaspoon garlic, fresh
1 cup breadcrumbs
3 (20 ounce) cans tomato sauce
1/2 teaspoon garlic
1/2 teaspoon italian seasoning
1 teaspoon of finely ground fennel
1 bell pepper, chopped finely
1 onion, chopped finely

Steps:

  • Meatballs.
  • mix all the ingredients .
  • Take ice cream scooper or melon baller make balls out of mixed ingred.
  • Place made balls in oven on 350 degrees for 30 minutes.
  • Sauce.
  • slow simmer these ingredients all day.
  • When meatballs are done add to sauce.
  • When ready to serve I use more grated parm. cheese, no more then half cup.

Nutrition Facts : Calories 427.1, Fat 18.8, SaturatedFat 7.7, Cholesterol 98.3, Sodium 1630, Carbohydrate 28.2, Fiber 4.3, Sugar 11, Protein 36.8

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