Nonnas Meatballs Recipes

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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.

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 TURKEY MEATBALLS



Nonna's Turkey Meatballs image

These meatballs are my grandmother's famous recipe. She makes them all the time at big gatherings and they are a delicious alternative to fattening regular meatballs. I thought I would share this great recipe with you all. I am not sure exactly how many meatballs this makes. It does make quite a lot though. You can certainly scale this recipe down, or freeze the meatballs for later meals.

Provided by 2ReDsOx 2

Categories     Poultry

Time 35m

Yield 60 meatballs, 30 serving(s)

Number Of Ingredients 6

3 lbs lean ground turkey
6 eggs (or egg beater equivalent)
2 -3 teaspoons salt
1 (6 ounce) bottle romano cheese (generous half a cup)
3 cups Italian breadcrumbs
3 (24 ounce) bottles tomato sauce

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.

Nutrition Facts : Calories 172.1, Fat 7.1, SaturatedFat 2.5, Cholesterol 84.2, Sodium 850.1, Carbohydrate 13.6, Fiber 1.6, Sugar 3.7, Protein 13.6

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