Nonas Meatballs Recipes

NONA'S MEATBALLS

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.

NONNA'S ITALIAN MEATBALLS

Steps:

• Prepare a large baking sheet by covering it in tinfoil. This will make cleanup a breeze. Lightly spray it with non stick cooking spray, and set aside.
• Add the bread crumbs and broth to a small bowl, stir, and let them sit for 10-15 minutes. Just until they've soaked up the liquid.
• Add the olive oil to a large skillet, and heat over medium high heat. Add the onions, tossing them to coat, and cook until the onions are soft and have become translucent.
• To a large mixing bowl add the meats, onions (once cool enough to touch), prepared bread crumbs, eggs, garlic, salt & pepper, red pepper flakes, Italian seasoning, and cheese (if using).
• Just like with a meatloaf, use your hands and mix everything up until evenly mixed throughout. This may take anywhere from 2-5 minutes, but make sure everything's evenly incorporated.
• Continue using your hands to form the meat mixture into meatballs, each approximately 1 1/2". Place them evenly out onto the prepared baking sheet until all the meat mixture's been used.
• Bake the meatballs at 425 degrees for 15-20 minutes, or until all the meatballs have cooked through and there's no pink left in the center.

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.

NONNA'S SAUCE AND MEATBALLS

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.

NONNA’S OLD COUNTRY ITALIAN MEATBALLS

Steps:

• Combine ground beef, pork and veal in a large mixing bowl. Soak day old Italian bread in water until the water is absorbed. Squeeze out as much of the water as possible. Tear the bread into chunks and add to the meat mixture. Add remaining ingredients in order and mix thoroughly. Using the palms of the hands, form meatballs 2 to 2-1/2 inches in diameter. Use this recipe to make red gravy, meatloaf, soups and stews. Chef's Notes: When making red gravy, thoroughly brown the meatballs and deglaze the bits on the bottom of the pan with the plum tomatoes called for in the recipe. This creates a rich red color and hearty flavor.

NONNA'S TURKEY MEATBALLS

Steps:

• Heat tomato sauce in a large pot until it is boiling.
• Lightly beat the eggs and add to the turkey in a large bowl.
• Mix in the rest of the ingredients. Combine well, but do not overmix.
• Gently roll into balls. Make them as big or small as you like.
• Drop the meatballs into the boiling sauce.
• Cover the pot and do not disturb for at least 15-20 minutes.
• Continue to simmer until they are done and to your liking.
• Enjoy with spaghetti or in a sandwich.