Italian Meatball Seasoning Recipes

PERFECTLY SEASONED ITALIAN MEATBALLS

Steps:

• Preheat oven to 400 degrees.
• In larger sized mixing bowl mix together milk and eggs.
• Break bread in pieces and soak in milk-egg mixture until bread falls apart and it becomes a fairly well mixed consistency.
• Add in seasoning packets and all optional seasoning. Stir until well incorporated.
• Take off all rings and jewelry and add ground meat to mixture. Use your hands to mix until all ingredients are well blended.
• Mix in parmesan cheese.
• Allow mixture to rest for about 15 minutes. This gives it a chance to firm up so it will be easier to work with.
• Form into balls that are between the size of a walnut and an apricot, they will be soft so be gentle.
• Place on cookie sheets and try to space out enough that they don't touch once on the pan. I do 20 to 30 per pan depending on how much of a hurry I am inches.
• Bake at 400 for 25-30 minutes or until cooked through. If I feel vigilant I broil them for about 5 minutes right at the end. If you skip that step they are still tasty.
• Pull out of oven and cool on the pan or drain on paper towels if you so desire.
• Eat them as appetizers or add to your favorite pasta dish.
• NOTE: If this is a larger batch than you plan to eat you can freeze extras for later use. One other option is to roll out as many as you want and use the rest of the mixture to make meat loaf. Put meat mixture in a loaf pan and bake it at 350 for an hour. Drain excess fat off when you pull pan out of the oven and then allow to cool completely in the pans before slicing.

ITALIAN MEATBALL SEASONING

Steps:

• Preheat oven to 200°. Place bread on an ungreased baking sheet. Bake for 20 minutes. Turn; bake until dried, 15-20 minutes loner. Place bread in a blender or food processor; cover and process until crumbly. Add seasonings. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 2 batches (about 2 cups total)., To prepare meatballs: In a bowl, combine eggs, milk, 1 cup seasoned bread crumbs, Parmesan cheese, garlic and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; cook until meat is no longer pink. Drain on paper towels.

ITALIAN MEATBALL PERFECTION

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil.
• Combine bread crumbs, eggs, Romano cheese, garlic, parsley, anchovy paste, and salt in a large bowl. Mix until eggs are well beaten. Add ground beef and sausage; mix to combine. Add milk and stir until mixture comes together.
• Scoop out and roll together 2 tablespoons of mixture per meatball. Place meatballs very close together on the prepared pan.
• Bake in the preheated oven until an instant-read thermometer inserted into a meatball reads 160 degrees F (71 degrees C), 25 to 30 minutes.

ITALIAN MEATBALL MIX

Steps:

• In a large bowl, combine the first six ingredients. Store in the refrigerator for up to 2 months. Yield: 4 batches (about 4 cups total). , To prepare meatballs: In a large bowl, combine egg and 1 cup meatball mix. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. , In a skillet, brown meatballs; drain. Transfer to a 13-in. x 9-in. baking dish. Bake at 400° for 20-25 minutes or until meat is no longer pink.

ITALIAN MEATBALLS

Steps:

• In large bowl, mix all dry ingredients.
• Add rest of ingredients and lightly mix, but mix well, with hands. Form into 20 meatballs.
• Place them on lightly oiled cookie sheet.
• Sprinkle tops lightly with coarse ground pepper.
• Bake in 400º over for 20-25 minutes. *Mine always take 22 minutes in my oven.
• If they are still just a little pink inside, it's ok if they are to simmer in a sauce, otherwise bake til done.
• Simmer in spaghetti sauce on low for 5-10 minutes.
• *You can omit the parmesan and use parsley instead if italian seasoning, and use these meatballs for other recipes.