Nana Joanns Italian Meatballs Recipes

NANA'S HOMEMADE ITALIAN MEATBALLS RECIPE

Steps:

• In a small bowl, mix all wet ingredients together including milk and eggs and set aside.
• In a separate small bowl, combine all dry ingredients (except breadcrumbs) including the parmesan cheese, garlic, parsley, basil, salt, and pepper.
• In a large bowl, mix together the ground meat(s) and combined dry ingredients.
• Add the egg and milk mixture to the meat mixture and blend by hand until smooth.
• After all of the ingredients are well mixed, add the breadcrumbs and mix until evenly blended.
• Roll meat mixture into desired size meatballs.
• Add meatballs to pasta sauce on stovetop and cook on low for 4-6 hours or until fully cooked.

NONNA'S TRADITIONAL MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground beef and ground pork in a large bowl. Set aside.
• In a food processor, combine the milk, eggs, garlic, basil, parsley, cayenne and salt. Process until pureed.
• Add the wet ingredients to the meat and mix to combine. Then add breadcrumbs and Romano, and gently combine; be careful not to overwork the meat.
• With the help of an ice cream scoop (for even sizing), shape the mixture into 2-ounce meatballs and place on a baking sheet.
• Transfer the baking sheet to the oven and bake the meatballs for 30 minutes.
• Add the meatballs to the Roasted Tomato Sauce and simmer for another 30 minutes.
• Preheat the oven to 425 degrees F.
• In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well.
• Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose.

NONA'S MEATBALLS

Steps:

• Combine all the meatball ingredients in a large bowl and form into 2-inch balls. (Makes about 18 meatballs.) Heat a large pan coated with oil over medium heat. Add the meatballs and cook until well browned. Reserve.
• Heat the olive oil in a heavy pot over medium heat. Add the onions, celery, parsley and garlic, and saute until tender. Add the crushed tomatoes, tomato puree, tomato sauce, and water and mix well. Add remaining ingredients and season with salt and pepper, to taste. Bring the sauce to a boil, then lower the heat; add the meatballs and simmer, uncovered 2 to 3 hours.

NANA'S SWEDISHY MEATBALLS

Steps:

• Soak crumbs in cream until most of the liquid is absorbed. Mix ground meat, cream, and egg in with the crumb mixture. Melt butter in frying pan, shape meat into balls and brown. Remove from pan and place meatballs into casserole dish.
• Dissolve the bouillon cubes in the boiling water. Whisk the flour in drippings in the pan and add the water. Bring to a boil and cook to gravy. Pour over the meatballs.
• Cover and bake at 350°F for about 1 hour.

CHEF JOHN'S ITALIAN MEATBALLS

Steps:

• Cover a baking sheet with foil and spray lightly with cooking spray.
• Soak bread crumbs in milk in a small bowl for 20 minutes.
• Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
• Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
• Preheat an oven to 425 degrees F (220 degrees C).
• Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
• Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

NANA BROWN'S SWEDISH MEATBALLS

Steps:

• Wet bread with water until moist, but not soggy. I add it by spoonfuls.
• Add ground beef and mix.
• Add sugar, spices, egg, onion and mix well.
• Form mixture into balls. I make them a bit bigger than a walnut. It's a good 2-bite size. I can usually get about 48 meatballs.
• In batches, brown meatballs on all sides over medium-low heat.
• Set aside meatballs, leaving pan on stove (you'll need it for gravy). I usually put them in a crock pot or chafing dish at this point.
• Make Gravy!
• Mix flour (or cornstarch) with 1/2 cup water. Mix well, so there are no lumps.
• Over low heat, add 1 cup water to pan used to brown meatballs. Stir well, scraping up brown bits from pan.
• Add flour/water mixture.
• Continue to stir, adding water if needed until thickened. Should be just thick enough to glaze the meatballs.
• Can also add 1 teaspoon of Gravy Master (or other browning agent) and/or 1 teaspoon beef bullion powder with flour mixture. I usually do.
• When gravy is done, pour over meatballs and enjoy!