Mamma Mia Fresh Italian Meatballs Recipes

POLPETTE DI MAMMA

Steps:

• In a small saucepan, combine olive oil, basil leaves and garlic over very low heat until mixture is very fragrant and garlic turns golden brown, 10-15 minutes. Strain mixture, discarding basil and garlic; set oil aside., In a Dutch oven, combine crushed tomatoes, water, tomato paste, salt, chopped basil, pepper and reserved olive oil. Bring to a boil; remove ½ cup and set aside. Reduce heat and simmer, covered, while preparing polpette., Meanwhile, to make polpette, in a large bowl, combine all polpette ingredients and reserved 1/2 cup tomato mixture. Gently mix until combined (mixture will be loose). With wet hands, roll 1/4 cup mixture into balls. Place on a baking sheet or plate. Add raw meatballs to simmering sauce, gently shaking pan to allow for more space. Bring to a simmer; cook, covered, at least 45 minutes or up to 2 hours.

MAMMA MIA, SPAGHETTI SAUCE AND MEATBALLS!

Steps:

• 1. Combine ALL meatball ingredients into a large bowl. Mix well. Roll into tightly packed balls, approximately 2 inches in diameter. Fry over medium heat until browned on all sides. Place aside on a plate or pan.
• 2. In a large pot or saucepan, sauté onion in olive oil until soft. Add garlic and cook 2 minutes longer.
• 3. Add parsley, bay leaves, basil, and oregano. Cook for an additional 1-2 minutes.
• 4. Add remaining ingredients and stir well, simmering for at least 30 minutes.
• 5. *If you are cooking meatballs* Carefully drop the browned meatballs into the sauce. Simmer for at least 90 minutes, stirring occasionally to avoid burning on the bottom of the pot.

MAMA IULIUCCI'S FAMOUS MEAT-A-BALLS (ITALIAN MEATBALLS)

Steps:

• Mix all ingredients gently in a large bowl until well combined.
• Roll meatballs 1 1/2- 1 3/4" in diameter.
• Heat about 1/4" of oil over medium heat in a large frying pan.
• Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.
• Drop meatballs in your favorite sauce (I highly recommend My Mama Iuliucci's"Don't Skip a Step" Spaghetti Sauce recipe#26947) and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce.
• Tip: You can also bake or broil these if the frying part is too much of a hassle-- I use my broiler pan if I bake them, so the fat drips down and away from the meatballs.

AUTHENTIC NORTHERN ITALIAN MEATBALLS

Steps:

• Place the chicken stock, onion, garlic and parsley in a blender of food processor and puree.
• In a large bowl, combine the pureed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes and salt. Combine with both hands until mixture is uniform. Do not over mix.
• Heat oven to 375 degrees. Put a little olive oil on your hands and form mixture into balls about the size of golf balls. If you prefer bigger or smaller, it will only affect the browning time.
• Place 2 teaspoons of extra virgin olive oil a baking sheet. Add the meatballs to the pan (working in batches if necessary). Place the meatballs in the oven and bake for 20-25 minutes.
• While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Transfer the baked meatballs to the marinara sauce. Stir gently. Simmer for 5 minutes or until meatballs are cooked through.
• Serve with a little extra Parmigiano-Reggiano sprinkled on top. Serve alone over spaghetti.
• FREEZING INSTRUCTIONS: No matter what method of packing you decide to use, it is important once they have completely cooled, to place the meatballs on a baking sheet and freeze them before packing. You want the meatballs to be independent from one another for ease when you want to use them. If you have a vacuum sealer at home, please proceed packing the meatballs according to the manufacturers directions. If not, place the meatballs in airtight containers or freezer bags. You can pack the meatballs with the marinara sauce after you've frozen them, or you can pack the marinara separate from the meatballs.
• SERVING SUGGESTIONS: Please see photo gallery for all the different ways I have served these meatballs.