Best Meatballs Recipe For The Tastiest Juiciest Italian Style Meatballs
CLASSIC ITALIAN MEATBALLS
This easy and simple recipe produces a soft and tender meatball. One of the best Classic Italian Meatball Recipes.
Provided by Rosemary Molloy
Categories Main Dish
Time 1h
Number Of Ingredients 16
Steps:
- In a large bowl mix together the ground beef, egg, bread crumbs, parmesan cheese, minced garlic, chopped parsley, salt and pepper. Slowly add the milk until you have a soft compact mixture.Form the mixture into small balls.
- In a large pan add the olive oil, garlic, tomato puree/passata, salt, fresh basil, oregano and water. Mix to combine.
- Add the meatballs and gently mix to cover them in sauce. Cover the pan and cook on low/medium (more low than medium) heat for approximately 15- 20 minutes, uncover and continue to cook for another 15-20 minutes or until cooked through and the sauce has thickened. If you find the sauce thickening too much then add a little more water.
- Serve immediately as a main dish or over your favourite al dente pasta. Top with freshly grated parmesan cheese before serving. Enjoy!
Nutrition Facts : Calories 71 kcal, Carbohydrate 2 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 20 mg, Sodium 127 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BEST MEATBALLS RECIPE FOR THE TASTIEST JUICIEST ITALIAN STYLE MEATBALLS
This is the best meatballs recipe for the tastiest, juiciest Italian style meatballs. Based on a traditional Southern Italian-style meatball typically made with ricotta, parmesan and pecorino cheeses, they're fried until brown then simmered in a rich classic Italian tomato sauce. Serve as the Italians do with a rucola salad - or your favourite pasta.
Provided by Lara Dunston
Categories Main Course
Time 45m
Number Of Ingredients 19
Steps:
- In a fry pan or round flat-bottomed wok, heat the olive oil and fry the diced onion until soft and translucent, then transfer to a dish and refrigerate to cool to room temperature.
- In a large mixing bowl, soak the white bread in whole milk, then add the ground fatty pork and ground beef, whisked egg, ricotta, parmesan and pecorino cheeses, fried onion, chopped flat leaf parsley or celery leaves, and seasonings, and combine with your hands.
- Using a tablespoon and kitchen scales, scoop out 40 g of the ground meat mixture and roll it a few times between your two hands to form a meat ball. Don't over-roll as you want the mixture loose to produce a more rustic meatball rather than a tight ball. Transfer it to a tray and repeat until you've used up all the mixture, then refrigerate until ready to fry.
- In a large frying pan/skillet, make our homemade Italian tomato sauce using our recipe (link above) then turn the heat down to low and simmer while you fry the meatballs.
- To another large frying pan/skillet over medium heat, add the cup of olive oil and heat until hot, then, using long tongs, transfer enough meatballs to fill the pan without touching. Fry the meatballs until they're brown, using the tongs to rotate so that they're evenly coloured, then transfer to the pan with tomato sauce. Repeat until all meatballs are fried and are all in the pan then simmer for 5-10 minutes before serving.
- Serve as the Southern Italian do, at the centre of the table. Sprinkle with chopped fresh flat leaf parsley, celery leaves or fragrant basil, with a simple salad of fresh rucola tossed in extra virgin olive oil and balsamic vinegar, or with your favourite pasta.
Nutrition Facts : Calories 115 kcal, Carbohydrate 4 g, Protein 5 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 24 mg, Sodium 275 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
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