Nonnas Homemade Italian Meatballs Recipes

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NONNA'S TRADITIONAL MEATBALLS



Nonna's Traditional Meatballs image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield about 25 meatballs

Number Of Ingredients 19

1 pound ground beef chuck
1 pound ground pork
1 1/4 cups milk
3 eggs, lightly beaten
4 cloves garlic, minced
1/2 cup fresh basil
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon cayenne
1 teaspoon kosher salt
1/2 cup dried breadcrumbs
1/2 to 3/4 cup grated Romano cheese
Roasted Tomato Sauce, recipe follows
15 cloves garlic, peeled and crushed
6 oil-packed anchovy fillets
1/4 cup extra-virgin olive oil
1 teaspoon red pepper flakes
1 teaspoon kosher salt
Two 28-ounce cans whole peeled tomatoes, with their juices
1/2 teaspoon dried oregano

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.

NONNA'S ITALIAN MEATBALLS



Nonna's Italian Meatballs image

Nonna's Italian meatballs are my go to meatball recipe. It yields tender, juicy results that are full of amazing flavor. Your family will beg for these with spaghetti or in sandwiches!

Provided by Meaghan @ 4 Sons R Us

Categories     Appetizer     Dinner     Main Course

Time 55m

Number Of Ingredients 12

1 lb lean ground beef
1 lb ground pork
1/2-3/4 cup bread crumbs
scant 1/2 cup low sodium beef broth (can substitute milk)
2 tbsp extra virgin olive oil
1 medium white onion (minced)
2 eggs
4 cloves garlic (pressed)
salt & pepper (to taste)
1/4 tsp crushed red pepper flakes
1 tsp Italian seasoning
2 tbsp grated Parmesan cheese (optional)

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.

Nutrition Facts : Calories 84 kcal, Carbohydrate 2 g, Protein 7 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 31 mg, Sodium 49 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

NONA'S MEATBALLS



Nona's Meatballs image

Provided by Food Network

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 20

2 pounds ground meat, preferably ground sirloin, or ground round
1/2 cup chopped fresh parsley leaves
1/2 cup Italian bread crumbs
2 cloves minced garlic
2 eggs
1/2 cup grated Parmigiano-Reggiano
Oil, for frying
1/4 cup olive oil
1 medium onion, chopped
3/4 cup chopped celery
3/4 cup chopped parsley
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (16-ounce) can tomato puree
1 (16-ounce) can tomato sauce
1 (16-ounce) can water (use sauce can)
1 teaspoon chopped fresh basil leaves
1 teaspoon chopped fresh oregano leaves
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper

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 OLD COUNTRY ITALIAN MEATBALLS



NONNA’S OLD COUNTRY ITALIAN MEATBALLS image

Categories     Beef

Yield Yields 16-20 meatbal

Number Of Ingredients 11

2 lbs. ground beef
1 lb. ground pork
1 lb. ground veal
2 eggs, beaten
1/2 cup flat leaf Italian parsley, chopped
1 cup grated Romano Pecorino cheese
1 tablespoon black pepper
1-1/2 tablespoons salt
5 cloves garlic, minced fine
1 cup day-old Italian bread, soaked in water, squeezed, and torn into 1/2
inch pieces

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.

GREAT-GRANDMA'S ITALIAN MEATBALLS



Great-Grandma's Italian Meatballs image

My great-grandmother started this easy meatball recipe with our family. We use ground beef and turkey for these meatballs, and the flavor's so good, you won't miss the extra calories. -Audrey Colantino, Winchester, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 11

2 teaspoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
3/4 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
1 teaspoon each dried basil, oregano and parsley flakes
3/4 teaspoon salt
1 pound lean ground turkey
1 pound lean ground beef (90% lean)
Optional: Hot cooked pasta and pasta sauce

Steps:

  • Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly., In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes. If desired, serve with pasta and pasta sauce.

Nutrition Facts : Calories 271 calories, Fat 13g fat (5g saturated fat), Cholesterol 125mg cholesterol, Sodium 569mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

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