I need a recipe for authentic Italian Meatballs?

Question

I need to make authentic Italian Meatballs for a party at my home tommorrow.

Answer 1

The first answer is excellent but you don't have much time so you might want to try a quickie recipe that I do . I call it my every day meatballs when time is short and I have a yen for a spaghetti feast.

1 pound of ground chuck
1\2 cup chopped onion
1 cup Progresso Italian bread crumbs
3 tablespoon good Locatelli grated cheese
a sprinkle of salt and pepper
1 beaten egg
note the cheese can make it salty so go easy on the salt or don't add any because good cheese is the key.
roll into 1 1/2 inch balls --makes about 12 meatballs
Brown in a quarter inch of vegetable oil

Open up a couple 32 oz. jars of Plain Ragu

Once sauce is simmering add the browned and drained meatballs and cook for about 1 hour covered with a lid till the last ten minutes so the sauce can thicken a little.

Should be enough sauce for 1 pound of boiled pasta

Provide extra grated cheese along side at the table.

Answer 2

1

Answer 3

2

Answer 4

Italian Meatballs
1/2 lb ground pork
1/2 lb ground veal
1/2 lb ground beef
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
4 cloves garlic, finely chopped and sautéed
1/3 cup dry bread crumbs
1/4 cup finely chopped parsley
salt and freshly ground pepper
1 cup pure olive oil

Combine all the in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large sauté pan over medium-high heat. Roll the mixture into 1-1/2" balls and fry until golden brown. (Remove with a slotted spoon to a plate lined with paper towels.)

Answer 5

Spaghetti Sauce and Meatballs
Meatballs
2# ground chuck
3/4-cup plain breadcrumbs wet with water
1 1/2 teas. Garlic powder
1 T parsley flakes
1 1/2 teas Salt
1 teas pepper
1/3 cup Romano cheese
1 egg

2 cloves of garlic

Mix very well add a little water if too dry. Shape into 2-inch balls.

Fry in a heavy skillet spayed with Pam.

Added chopped garlic as you fry

when browned add to sauce.

Pour a little water in the skillet and scrape the dripping from the frying pan and add to your sauce

Sauce
2 0r 3 county style spare ribs with bones
2 large cans of Crushed tomatoes ( I prefer Furmanos)
2 cans of Contadina tomato paste
16 oz of water
3 cloves of garlic sliced
2 teaspoons of salt
2 T. Romano cheese
Fresh basil leaves


Fry ribs in a large heavy skillet sprayed with Pam and a little oil. In the meantime start your sauce. Get a large stock pot and spray with Pam. Add Crushed tomatoes, paste and water. Cook on medium heat. Add the garlic and salt. Make meatballs and add to sauce. Don't forget the dripping. Bring to a boil and simmer for 1½ hours. Add the basil and Romano cheese. Simmer another ½ hours. Serve over your favorite pasta

Answer 6

2 slices white sandwich bread, stale
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef chuck
1/2 cup plus 2 tablespoons grated Parmesan
1/4 cup chopped flat-leaf parsley
2 teaspoons kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 cloves garlic, minced
1 large egg, beaten
Freshly ground black pepper
1/3 cup olive oil, divided
Quick Marinara Sauce, recipe follows

Serving suggestions: 1 pound cooked spaghetti or linquini

Grate the bread or pulse into crumbs in a food processor. In a small bowl toss the bread crumbs with 1/3 cup cold milk to re-hydrate.

In a large bowl, combine the bread crumbs, pork, veal, beef, Parmesan, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.
Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least 1 hour or up to 24 hours.

Heat half the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.

Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meatballs will start to melt when the meatballs are ready. Serve immediately with the Quick Marinara Sauce and spaghetti or on sandwiches. If serving with spaghetti, toss with 1/3 of the sauce.These meatballs can be stored, covered in the refrigerator for 3 days, or frozen for up to 6 weeks.

Quick Marinara Sauce
1/4 cup extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
4 cloves garlic, sliced
3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped
3 sprigs fresh thyme
1 small bunch fresh basil, leaves chopped
2 teaspoons kosher salt
Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes, the herb sprigs and basil and bring to a boil. Reduce heat and simmer, uncovered for about 15 minutes or until thickened

Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Answer 7

Thanks for libraries, there is a great collection of authentic italian recipes. It's free too. Go there and get the good old fashion recipe that you want.

Answer 8

go to allrecipes.com!

Answer 9

www.allrecipe.com