NANA'S HOMEMADE ITALIAN MEATBALLS RECIPE
Nana is known for her Italian recipes, and this one is a family favorite! Made with fresh Italian herbs, this one is tasty and oh-so-easy to make!
Provided by thebusybee
Categories Main Course Side Dish
Time 6h10m
Number Of Ingredients 10
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
Provided by Food Network
Categories main-dish
Time 2h15m
Yield about 25 meatballs
Number Of Ingredients 19
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.
ANNA'S AMAZING EASY PLEASY MEATBALLS OVER BUTTERED NOODLES
My friend Anna makes the most amazing and easy meatballs with gravy! Prepared in a slow cooker, this recipe couldn't be any easier! Serve over buttery hot cooked noodles and you'll have a happy crowd! Mangia!
Provided by QUEENGODDESSNANCE
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 3h15m
Yield 24
Number Of Ingredients 6
Steps:
- In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.
Nutrition Facts : Calories 492.5 calories, Carbohydrate 38.5 g, Cholesterol 147.9 mg, Fat 25.5 g, Fiber 2 g, Protein 25.9 g, SaturatedFat 10.9 g, Sodium 591.5 mg, Sugar 2.1 g
LANA'S SWEET AND SOUR MEATBALLS
A wonderful savory meatball and sweet sauce recipe that works as a main dish, or you can use just the meatball recipe part for parties. I recommend serving over white rice.
Provided by LANAN
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.
- In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
- Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.
- To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
- Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.
Nutrition Facts : Calories 427 calories, Carbohydrate 42.1 g, Cholesterol 124 mg, Fat 16.5 g, Fiber 2.1 g, Protein 27.4 g, SaturatedFat 6.2 g, Sodium 479.3 mg, Sugar 27.1 g
NONA'S MEATBALLS
Provided by Food Network
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 20
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 MEATBALLS
Steps:
- In Emily's writting: Mix ingredients well. Put oil to cover bottom of pan well. Turn stove on to high.* Let heat a minute or two. Roll meatballs. Cook until brown, crispy, and tasty! * Just slightly above medium is better.
NANA'S MEATBALLS
Steps:
- 1. Soak bread in water for 5mins and squeeze dry 2. Mix with meat, slightly beaten eggs, cheese and parsely 3. Add salt and pepper 4. Shape into balls 5. Cook in sauce for 1 1/2 hrs.
NONNA'S SAUCE AND MEATBALLS
Provided by Food Network
Time 11h10m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Mix pork and beef in a bowl with your hands, then add garlic. Beat eggs and add to mixture. Add breadcrumbs, cheese and parsley and mix well. Scoop into meatballs and bake on a baking sheet for 30 minutes.
- Simmer meatballs in Meat Sauce for 2 hours.
- Brown beef short rib in olive oil in a saucepan on all sides until browned, about 2 minutes each side. Add garlic and onions and brown over low heat until translucent, about 5 minutes. Add tomato paste plus 1 paste can water, then the tomato sauce plus 1 sauce can water, and stir until blended. Add pepper flakes, sugar, salt, pepper and bay leaf and bring to bubbling. Turn temperature to low and simmer, covered, for 8 hours. Remove beef short rib and bay leaf before serving.
NONA'S MEATBALLS
Provided by Food Network
Time 35m
Yield 20 meatballs
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Combine the beef, breadcrumbs, basil, garlic, Pecorino Romano, salt, pepper, eggs and onion in a large mixing bowl. Using your hands, mix all the ingredients until well incorporated. Use immediately or refrigerate for up to 24 hours.
- Shape the meatballs with your hands into rounds approximately 2 1/2 ounces each. Coat each meatball with olive oil, then place on a sheet pan. Bake until golden brown and cooked through, 20 to 25 minutes.
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
NANA BROWN'S SWEDISH MEATBALLS
This is my husband's grandmother's recipe. I received a typed index card with this on it after we got married. My favorite part of the instructions? "After cooking make gravy." I'll try to be a bit more detailed. These are really good, I have yet to meet someone who doesn't like them. This is one of my top choices for parties and holidays. It's great on it's own as an appetizer, or over egg noodles as a main dish.
Provided by Kitsune
Categories Meat
Time 1h
Yield 48 meatballs
Number Of Ingredients 12
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!
Nutrition Facts : Calories 30.7, Fat 1.6, SaturatedFat 0.6, Cholesterol 10.8, Sodium 134.6, Carbohydrate 1.8, Fiber 0.1, Sugar 0.3, Protein 2.1
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