ITALIAN SAUSAGE MEATBALLS
These Easy Italian Sausage Meatballs are juicy and so flavorful! This is a great recipe for serving a crowd! Simply roll, bake, and serve with your favorite sauce! These homemade meatballs are delicious on rolls, salads, or toss with pasta for classic spaghetti and meatballs!
Provided by Ashley Manila
Categories Dinner
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper and set aside.
- In a large bowl combine ground sausage, eggs, breadcrumbs, cheese, and garlic. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don't over mix here or it'll make the meatballs tough. The mixture should be very moist but still hold its shape when rolled into meatballs.
- Using an ice cream scoop or large spoon, scoop about one tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat.
- Place the baking sheet in the oven to bake for 15 to 18 minutes, or until they're cooked though.
- Toss with your favorite sauce and serve!
OVEN BAKED MEATBALLS (OLD SCHOOL ITALIAN MEATBALL RECIPE)
This classic oven baked Italian meatball recipe features ground beef, pork, and veal to make the most delicious meatballs that are perfect for simmering in a rustic tomato sauce.
Provided by Sommer Collier
Categories dinner Main Main Course
Time 1h25m
Number Of Ingredients 14
Steps:
- Set a large 7-8 quart saucepot over medium heat. Add the butter to the pot. Once melted, add the onion wedges. Sauté the onion wedges for 5-8 minutes, to caramelize, soften, and release their juices.
- Add the tomato sauce. Partially cover the pot and simmer on medium-low for 45-60 minutes.
- Meanwhile, set out a large mixing bowl. Combine the breadcrumbs and milk in the bowl. Then add in the minced garlic, Italian seasoning, eggs, grated parmesan, parsley, 2 ½ teaspoons salt, and ½ teaspoon ground black pepper. Mix well.
- Add in the ground beef, veal, and Italian sausage. Gently break the ground meat into small chunks with your fingers. Then toss it with the milk and herb mixture to coat the meat chunks. This pre-mixing process helps to get the ingredients evenly distributed, without overmixing.
- Now mix the meatball mixture with your hands until evenly combined, but not a moment longer. (Overmixing meatballs makes them tough! You want the mixture to be even, but not packed down.)
- Preheat the oven to 400 degrees F. Set out a large rimmed baking sheet and line it with parchment paper.
- Use a 2 ½ - 3 tablespoon scoop to portion out the meatballs. Roll them well, but do not press and pack them tightly. If needed, use your fingers to pinch any cracks together. Set them on the baking sheet. (At this point, you could cover and chill the meatballs for up to 2 days. Or you could freeze them.)
- Bake the meatballs for 20 minutes to set. (The meatballs will finish cooking in the tomato sauce. If you plan to use the meatballs in a different way, bake them for 25 minutes to fully cook.)
- Now use tongs to pull the chunks of onion out of the tomato sauce. Discard the onions. Then use tongs to move the meatballs into the tomato sauce. Pour the pan juices into the sauce and gently stir. Simmer for 10-15 minutes. Serve warm.
Nutrition Facts : ServingSize 1 meatball in sauce, Calories 141 kcal, Carbohydrate 6 g, Protein 8 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 532 mg, Fiber 1 g, Sugar 4 g
MEATBALLS SAUSAGE DINNER
One day I was having trouble deciding what to make for dinner, so I combined whatever was in the refrigerator and freezer. To my surprise, everyone loved it! -Elizabeth Martz, Pleasant Gap, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Combine broccoli, potatoes, carrots and onion. Transfer to a greased 13x9-in. baking dish. Sprinkle with sausage. Shape beef into 1-in. balls; arrange over top. Pour broth over casserole; sprinkle with lemon-pepper seasoning. Bake, uncovered, until meatballs are no longer pink, about 40 minutes.
Nutrition Facts : Calories 289 calories, Fat 19g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 652mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
ITALIAN MEATBALLS AND SAUSAGES
Here's a wonderful appetizer for the big game or any family function. Very easy to prepare and also very tasty. I've doubled and even tripled the recipe for large to huge groups. No matter how much I make, I always come home with an empty slow cooker. -Jan Kasinger, Graham, Washington
Provided by Taste of Home
Categories Appetizers
Time 4h10m
Yield 8 cups.
Number Of Ingredients 5
Steps:
- Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low until heated through, 4-6 hours, stirring every hour.
Nutrition Facts : Calories 200 calories, Fat 16g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 663mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
MEATBALL AND SAUSAGE CASSEROLE
As the grandfather of six oft-hungry children, Pierre Franey sought to develop dishes that would "capture their attention." This hearty, kid-friendly casserole of meatballs, sausage, onions, peppers and mushrooms did not disappoint. It's sort of a cross between a casserole and a stew, and can be served over pasta or polenta, or with a huge hunk of bread to sop up the herb-y tomato sauce. If you'd like, you can easily substitute ground chicken, turkey, pork or veal for the beef in the meatballs (or any combination of them all). The meatballs are seasoned with Parmesan cheese, nutmeg, cumin, garlic, parsley, salt and pepper. Depending on the composition of the meatballs, you might want to try other favorite spices, too, like ginger, coriander seed or fennel.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Put the meat in a mixing bowl and add the bread crumbs, cheese, egg, broth, nutmeg, cumin, 1 teaspoon of the garlic, parsley, salt and pepper. Blend well and shape the mixture into 24 small meatballs.
- Heat the oil in a large nonstick or enamelware skillet and add the meatballs. Cook, turning often, until browned on all sides, about 10 minutes. Remove the meatballs and set aside. Prick the sausages with a fork and add them to the pan. Cook, turning often, until lightly browned on all sides, about 5 minutes.
- Scatter the onions, mushrooms, green pepper and remaining 1 tablespoon garlic around the sausages, and sauté, about 5 minutes. Add the meatballs and the accumulated juices back to the pan (the pan will be crowded).
- Add the tomatoes, rosemary, wine and bay leaf and stir to dissolve any browned particles on the bottom of the skillet. Cover closely and simmer for 15 minutes. Remove the bay leaf and sprinkle with basil when served.
Nutrition Facts : @context http, Calories 760, UnsaturatedFat 33 grams, Carbohydrate 25 grams, Fat 53 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 17 grams, Sodium 1292 milligrams, Sugar 8 grams, TransFat 0 grams
MAMA IULIUCCI'S FAMOUS MEAT-A-BALLS (ITALIAN MEATBALLS)
Here it is, my mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc., someone is asking for 150 to 200 of her famous meatballs. :) Of course, she always says yes! She is not one for "exact" measurements (a little of this, a dash of that), so I tried the best I could to adapt her recipe. Of course, these are best served with My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce recipe #26947, but I have used jazzed-up jarred sauce and they are still great. However, meat-a-balls like these deserve a homemade sauce, in my humble opinion!
Provided by Karen..
Categories Lunch/Snacks
Time 30m
Yield 36 meatballs
Number Of Ingredients 10
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.
MOM TUCCI'S MEATBALLS AND SAUSAGE
Best if cooked in your favorite spaghetti sauce. A family favorite for three generations.
Provided by actucci
Categories Other
Time 8h
Yield 15
Number Of Ingredients 11
Steps:
- Add onions, carrots, garlic, tomatoes, tomato sauce, salt and pepper, Italian seasoning, basil and oregano to a 6 quart crock pot. Turn to low for 8 hours. Add Meatballs and Sausage at about hour 4. At hour 6 add Romano cheese, Chianti wine and Italian Parsley. The Sausage On medium heat add 1.5 cups of water to a large pan. Slowly cook the sausage until most if not all the water has boiled off. I try to cut the sausage in different lengths to distinguish the different kinds. One inch pieces for hot....Two inch pieces for sweet or fennel. No surprises for those who don't do spicy. Be sure to cook the meats in the sauce. It makes the flavor. You can tinker with the flavor by adding red pepper flakes, more Romano cheese, wine or Italian seasoning.
Nutrition Facts : Calories 118 calories, Fat 10.1045126347333 g, Carbohydrate 1.74493536033333 g, Cholesterol 47.7980134133333 mg, Fiber 0.436986659113566 g, Protein 5.229159515 g, SaturatedFat 3.5959968066 g, ServingSize 1 1 Serving (142g), Sodium 229.605081646667 mg, Sugar 1.30794870121977 g, TransFat 0.634027936866667 g
QUICK SAUSAGE MEATBALLS WITH A TOMATO AND BASIL SAUCE, SPAGHETTI AND SWEET RAW PEAS
This is a fantastic recipe that completely celebrates everything I love about peas. Even though they only make an appearance right at the end, it's a star performance. I like to serve a pile of unshelled peas in the middle of the table so that everyone gets to shell some over their own plate. It's also an incredibly fast recipe - you can be sitting down to eat within a minute of the pasta being done. The key to getting it right, though, is to buy really good-quality sausages
Provided by Jamie Oliver
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large saucepan and add a few glugs of olive oil. Snip the sausages apart, then squeeze and pinch the meat out of the skins so that you get little meatball shapes - don't make them too big or they will take too long to cook. Try to get at least 3 balls out of each sausage. Don't worry about rolling them into perfect balls and making them look all fancy - rough and rustic is good! Put them into your pan. Keep frying and turning the meatballs until they're golden brown and cooked through.
- Meanwhile, put the spaghetti into a large pan of salted boiling water and cook according to the package instructions until al dente.
- To make your tomato sauce, heat a separate pan and pour in some olive oil. Add the garlic and the chopped basil stalks and move them around the pan for a couple of minutes. Put some small basil leaves aside for later, and sprinkle the rest into the pan. Add the tomatoes and season carefully with salt and pepper, to taste. Bring to a simmer, break up your tomatoes a bit more with a spoon and add a swig of balsamic vinegar - it's lovely for adding sweetness to the sauce.
- Add the herbs to the pan of sausage meatballs, tossing everything in all the lovely flavors. Cook for around 30 seconds. When your spaghetti is cooked, drain it and divide the pasta and meatballs between 4 bowls. Spoon over the tomato sauce. Sprinkle over the reserved basil leaves and serve with a handful of fresh peas per person in the middle of the table, so that everyone can have a go at shelling their own, and a little Parmesan for grating or shaving over the top.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
ITALIAN SPAGHETTI SAUCE WITH SAUSAGE AND MEATBALLS
This is one of my favorite recipes to make for friends when we have them over for dinner. Italian is casual, simple to make and inexpensive. Start this early in the day, let it simmer for a few hours and right before the guests arrive, boil your pasta, toast the garlic bread and toss up a Caesar salad...nothing else could be so simple. This recipe makes a full 6 quarts so it will feed an army. It freezes very well so I package the leftovers in containers for simple and delicious weekday meals.
Provided by Carrie September
Categories Sauces
Time 4h
Yield 6 quarts
Number Of Ingredients 16
Steps:
- Cut the sausage links in half and place them into a 6 quart stock pot.
- Add the olive oil and garlic, stir to coat; brown on medium heat stirring often to keep them from burning.
- Add the tomato sauce, puree, basil, oregano and salt to the browned sausage and reduce heat to low; cover and slow simmer.
- MEATBALLS.
- Mix ground beef, breadcrumbs, milk, Worcestershire and eggs together in a bowl.
- Shape meatballs into size of your choice and place into a shallow glass baking pan.
- Preheat oven to 400°F and bake meatballs from 20-40 minutes depending upon size.
- Add meatballs to the sauce and let simmer for 3 hours;stir occasionally and skim the fat off the top so the sauce is not greasy when it is done.
- Add the tomato paste 1 hour before the sauce is done to thicken it up.
- 1/2 hour after adding the tomato paste test the sauce; if it is too sweet from the paste add the beef base to counteract the sweetness--if not, leave this out and enjoy!
Nutrition Facts : Calories 1497.7, Fat 83, SaturatedFat 30, Cholesterol 328, Sodium 5382.9, Carbohydrate 92.6, Fiber 15.5, Sugar 38.8, Protein 101.8
MEATBALLS
This fast recipe for meatballs came to The Times from the actor and director Stanley Tucci, who compiled his Italian-American family's recipes into "The Tucci Cookbook" in 2012. Make sure the bread for this is really dry -- it will improve the meatballs' texture. And if they are to be used in sauce, undercook them slightly before adding them to the sauce. (The New York Times)
Provided by Frank Bruni
Categories dinner, easy, quick, main course
Time 25m
Yield 4 servings (about 12 large meatballs)
Number Of Ingredients 8
Steps:
- Place 6 slices dried bread in a bowl and cover with warm water. Set aside until bread softens, about 5 minutes.
- In another bowl, combine meat, parsley, garlic, egg, cheese and salt and pepper to taste, using your hands to mix the ingredients. Remove and discard crust from each slice of soaked bread. Squeeze water out of bread and, breaking it into small pieces, add it to meat. Work bread into meat until they are equally combined and mixture holds together like a soft dough. Moisten remaining slices of dried bread and add as needed.
- Warm 2 tablespoons olive oil in a large frying pan set over medium- to medium-low heat. Scoop out a tablespoon of meat mixture. Roll between the palms of your hands to form a ball about 3/4 of an inch in diameter. Cook meatball until well browned on all sides, about 8 minutes. (A meatball that sticks to the pan is not ready to be turned.) Taste the meatball, and if needed, adjust seasoning of remaining mixture by adding more garlic, parsley, cheese and salt and pepper. Remaining meatballs should be 1 1/2 inches in diameter. Cook meatballs in small batches. As each batch is completed, remove to a warmed serving plate. Add oil to pan as necessary. Serve when all the meatballs are cooked.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 11 grams, Carbohydrate 25 grams, Fat 18 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 550 milligrams, Sugar 1 gram, TransFat 0 grams
MAMA MARONI'S MEATBALLS AND SAUCE
From "Throwdown with Bobby Flay". My boyfriend Loves this dish, he say's that they are the best meatballs he has ever eaten. They are great served with spaghetti or especially good served in a toasted hoagie roll with a little melted cheese on top. The sauce is thick and full of flavor. Be sure to use good quality "Crushed" tomatoes, not diced or stewed etc. It's key to the sauce coming out perfectly. I add a little red pepper flakes for a little more kick. Also, the original recipe doesn't mention adding salt to the meat mixture, but it is needed in my opinion. These are super easy and so, so good!
Provided by BETHANY T.
Categories Lunch/Snacks
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees f. Mix together all meatball ingredients. If mixture seems too loose, add more breadcrumbs. (Mixture will be very moist.).
- Spray a baking sheet with olive oil cooking spray.
- Roll meatballs into golfball sized balls.
- Bake for 35-40 minutes.
- While meatballs are baking, heat olive oil over medium heat.
- Saute onions until soft. Add garlic and saute until onions start to brown.
- Add Tomatoes, salt and pepper. Add some red pepper flakes if desired. Simmer for about 20 minutes.
- Adjust seasonings.
- Stir in basil.
- I like to add the meatballs to the finished sauce so that the flavors can meld.
- If you are using the meatballs only for sandwiches, you can halve the sauce recipe, but if you want sauce for pasta, use full recipe.
Nutrition Facts : Calories 598.5, Fat 41.1, SaturatedFat 11.8, Cholesterol 155.8, Sodium 994.4, Carbohydrate 33.8, Fiber 5.6, Sugar 3.3, Protein 27
MOM'S ITALIAN MEATBALLS
These are very cheesey. Unfortunately, they can fall apart while frying. If they do, just scrape up the bits and put that in your spaghetti sauce also. It's hard not to eat them all up as they come out of the pan, they're that good.
Provided by Debbie R.
Categories Meat
Time 1h
Yield 20 meatballs
Number Of Ingredients 10
Steps:
- Soak bread in some water for 2 or 3 minutes, then squeeze out moisture.
- Combine bread with everything else except olive oil, mixing well.
- Form in small balls (about 20).
- Brown slowly in oil, watching closely to prevent scorching.
- Add to spaghetti sauce.
- Cook 30 minutes in the sauce.
Nutrition Facts : Calories 125.2, Fat 7.8, SaturatedFat 3.3, Cholesterol 43.8, Sodium 221.6, Carbohydrate 3.1, Fiber 0.1, Sugar 0.3, Protein 10.1
MOM'S SPAGHETTI SAUCE
A great sauce for any pasta dish, I usually leave the meats out for most baked dishes. This recipe came to me from my Mother, a full-blooded Italian-American, with a few minor additions/changes by me. I have never found a recipe that I like as much, but then I am probably biased. Cook time is 1 to 8 hours depending on how long you have. Mom used to cook it all day. I like to go at least two hours, but I have spent as little as 45 minutes on the cook time.
Provided by Wally Wilkins
Categories Sauces
Time 2h30m
Yield 2 quarts
Number Of Ingredients 23
Steps:
- Cut celery and onion (and bell pepper if used) as fine as you prefer.
- If you like chunky style sauce make the pieces bigger, I like mine chopped fairly small.
- In a large skillet, heat 1-2 tblspn of oil, when oil is hot (not smoking) add celery and stirfry.
- As celery begins to clarify, add onion (and bell pepper, if used) and stirfry until it begins to glaze, add chopped garlic, stir for a short time (don't let anything begin to brown).
- If using meat, add ground beef or stew beef and brown, stirring regularly, adjust heat to make sure nothing burns.
- Salt and black pepper to taste.
- Transfer to a larger pot (if you have a good sized pot that you can brown in, you can just start with that instead of using the skillet.).
- Stir in tomato paste and cook until the color darkens.
- Stir in tomatos and tomato sauce.
- Add spices (Italian seasoning or individual spices) to taste.
- Add 3 Bay Leaves.
- Stir in mushrooms and/or black olives and crushed red pepper, if desired.
- Stir in 1-2 cans of water (I use the tomato paste, tomato and tomato paste cans to get the leavings out of them.).
- Adjust heat to simmer.
- Let cook for at least 1 hour, longer if you can, and stir regularly.
- Check spice to taste and add what you want.
- You can cook this for a little while or for a longer time.
- I prefer at least 2 hours to give all the spices a chance to blend well.
- But it can be cooked for as little as a half hour.
- If you want it to cook for a long time, monitor the thickness and add water as needed.
- Don't forget to remove the Bay Leaves before serving.
- Some people like to add a pinch of sugar to cut the acidity, but I believe that the Bay Leaves accomplish this and have never used sugar.
- When done, serve over or mix with the cooked pasta of your choice.
- Add grated parmissan if desired.
- Also individuals can add crushed red pepper to their own servings, for those who like it a little spicier.
- If making a baked dish such as Lasagna, Ziti, etc.
- you may want to make the sauce a little thinner (add water) to start with.
Nutrition Facts : Calories 1002.5, Fat 50.2, SaturatedFat 15.7, Cholesterol 154.2, Sodium 3359.7, Carbohydrate 90.4, Fiber 21.5, Sugar 55.3, Protein 60.9
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