meatball recipe?

Question

i would like a good recipe to make italian meatballs if anyone knows one! also could that include the tomato sauce recipe too!

thanks in advance
x

Answer 1

I've left this for a few people because it really is my favorite meatball and sauce (and braciole) recipe. There is a link as well from where I got this recipe and it includes pics. The sauce takes time, but well, well worth the effort. I've added at the bottom an additional meatball recipe that I use and like as well. I've used it in place of the one in this recipe. I think I like mine just a bit more but it really is about the same:

Photos of the Braciole and Sauce in the making!!
http://www.spaghettisauceandmeatballs.com/sauce_photos.html

Anthony's Pasta Sauce, Meatballs & Braciole

This recipe makes a lot of sauce. Enough for 4 people with 4 quarts to freeze for later. There is some mysterious thing about spaghetti sauce, it seems to get a lot better after it has been frozen.

Sauce:
Note: All seasonings are dry except for the Parsley, the Parsley MUST be fresh!
Oregano
1 Medium yellow onion
1 Bay Leaf
Sweet Basil
Fresh Parsley
Garlic Powder
Cooking Spray
Salt/Pepper
Garlic, Lots of Garlic!
Cajun Seasoning - Just a dash (any spicy Cajun seasoning will do)
Olive Oil
Sugar
(2) 28 oz. Tomato Puree' ("Hunts") or Tomato Sauce ("Progresso")
(2) 6 oz. Tomato Paste
(1) 16 oz. Diced Tomatoes
Red Wine
Water (you will be adding about 41 oz. of water along the way during the cooking process, this is an important step so pay attention. When and how much is extremely important).

1.Put enough olive oil in the pan to just barely cover the bottom. You want to have enough oil where the garlic can soak a little bit.
2.Chop up (3) Large cloves of garlic as fine as you can. It's better to do this manually with a knife and your fingers in lieu of using a garlic chopper.
3.Add the garlic to the oil. Do not heat the pan up yet, just let the garlic sit there and bathe in the olive oil for a bit, this will help get the garlic flavor into the oil.
4.While the garlic is bathing in the olive oil, chop up (1) medium size onion as fine as you can.
5.Heat the oil and garlic - medium heat. Heat until you see little bubbles around the garlic. (DO NOT OVER COOK THE GARLIC) When you see the little bubbles around the garlic add the chopped up onions and lower the heat to medium low. Be sure to do this as soon as you see the little bubbles around the edges of the garlic.
6.Simmer at low heat, the oil, garlic and onions for about 5 minutes. While the onion, garlic and oil are simmering add 1 tsp. Oregano, 1/2 tsp. Sweet Basil, a dash of Salt and Pepper and mix well.
7.Spoon in (1) 6 oz. can of Tomato Paste. Fill this tomato paste can with water, stir it up good to get all the paste off the inside of the can and add it to the pan. Turn the heat back up to medium. Mix well until paste is consistent throughout. Simmer for about 4 minutes. (Be sure to stir the sauce constantly for these 4 minutes) I call this Italian Roux. At this point you should add a touch of salt, black pepper and 1/2 tsp. of Oregano.
8.Add (1) 16 oz. can of Diced Tomatoes. Fill this 16 oz. can with water about half way, stir it up good to get all the tomato out of it then add it to the pan. Mix well and simmer for 10 more minutes. Stir constantly. While simmering add 1 tsp. Oregano (yes, again), 1/2 tsp. Sweet Basil, 1-1/2 tsp. fresh chopped Parsley, just a dash of Cajun Seasoning 1/2 tsp. Garlic Powder and a dash of course black pepper.
9.Add the second 6 oz. Tomato Paste. Fill this tomato paste can with water, stir it up good to get all the paste off the inside of the can and add it to the pan. Mix well and heat for another 10 minutes. At this point you should add a little salt and pepper. The heat should be set to medium heat, the sauce should not be boiling, if boiling turn down heat just a little. Also be sure to stir sauce every minute or so, you don't want anything sticking to the bottom of the pan in this part of the sauce making process. Make sure the paste is mixed in well. When you add the tomato paste at this point, it's going to clump together, get a wooden spoon and squeeze the paste up against the side of the pan to mix the paste in well with the sauce.
10.Add (2) 28 oz. cans of Tomato Puree' ("Hunts") or Tomato Sauce ("Progresso"). Mix well. Fill (1) of the 28 oz. cans up with water about 3/4 full, then add this to the sauce. Add 1 tsp. Oregano (yes, again), Important note about adding Oregano and Sweet Basil, when adding this to the sauce, pour the tsp full in the palm or your hand and with your other hand rub hard to grind up the seasoning, this brings out the flavor a little more. 1 tsp. Parsley, (3) dashes of Sweet Basil and (3) dashes of Garlic Powder. Mix well. Keep at medium heat and cover pan. Be sure the sauce is not at a rapid boil. A little boiling is OK but not too much. Heat should be at medium or lower. You want to keep the medium heat on the sauce while you make the Meat Balls.
11.Don't forget to keep stirring the sauce every 3 minutes or so while you're making the Meat Balls.
12.Add 1/3 cup red wine and mix well. Let simmer (almost boiling) for about 15 minutes. Stirring occasionally.
13.Drop in (1) Bay Leaf, mix this sauce well after dropping in the bay leaf.
14.Just let the sauce simmer (not boiling) while you're preparing the meatballs. It could take you about 1/2 hour to finish the Meatballs.
15.Important Note: About 10 minutes before you put the Meatballs into the sauce you will need to add (2) Tsp's of sugar. Sprinkle this in slowly while you're stirring the sauce. Mix the sauce well after adding the sugar.

If you are making this entire recipe for optimal flavor (according to Anthony!), fry up the braciole first and put it in the sauce, then fry up the chops and add them, then make the meatballs and add them.
Pork Chops:
(2) Pork Chops (Average size thin, optional)

Fry the pork chops a large, non-stick pan. Cook on low heat for about 2 to 3 minutes on each side, then crank up the heat to high and sear the chops. You want to brown the meat. Cook on high for about 2 minutes on each side, just enough to brown each side of the chop. Add the chops to the sauce and stir.

Meatballs (approx 12 meatballs):
1 lb. Ground Chuck
1 Egg
1-1/2 pieces of dark Wheat Bread with crust
A tiny bit of Italian bread crumbs (about 3 Tsp.)
Fresh Parsley, Parmesan Cheese, Fresh Garlic, Garlic Powder, Sweet Basil
Coarse Black Pepper and Salt
A splash of red wine

1.Don't forget to keep stirring the sauce every 3 minutes or so.
2.Chop 1/4 cup of fresh Parsley as fine as you can. Add the Parsley to the 1lb meat in a large bowl. Don't mix anything yet. You're going to add all this stuff and mix when your done.
3.Add (1) Egg to bowl. Chop (2) large cloves of garlic as fine as you possibly can and add to bowl. Add 1/2 cup of Parmesan Cheese to the bowl.
4.Take your (1-1/2) pieces of Dark Wheat Bread and rub it under the faucet and get it soaking wet. Then squeeze as much of the water as you can out of the bread. The bread should be a gooey consistency. What I call Meat Ball Glue, very important. Break the bread up into the bowl. At this point you need to also add about (3) Tsp. of Italian bread crumbs.
5.Add coarse black pepper, salt, garlic powder, a splash of red wine and about a tsp. of Sweet Basil.
6.Mix all the ingredients in the bowl well. You will need to work the meat for about 3 minutes until you end up with a big relatively firm ball. Note: it will help if you refrigerate the meat before mixing it in the bowl, this will help keep the balls firm while you browning them.
7.Get a good Non-Stick frying pan and spray on some cooking spray. Take the meat and make 1" to 1-1/2" balls. Roll them around in your hand and try to make them as firm as possible.
8.Get the pan very hot, heat should be on medium high to high. You want to sear the meat to a dark brown. Be careful with the balls at first you don't want them to fall apart. They should be cooked to a point where you can roll them around the pan and have them appear to be firm.*** Important Note: Did you put the (2) Tsp's of sugar into the sauce like you where directed just prior to making the Meatballs? If not, do it now! This is an important step.
9.When they appear to be seared well and firm take them right from the frying pan into the sauce.

Once the Pork Chops, Meatballs and/or Braciole are in the sauce, be sure to stir gently while they're cooking, you don't want them to fall apart.

Cover the sauce and continue to heat at medium for another 30 minutes, a little boiling is OK. Important Note: At this point it is important to keep lifting the cover to make sure the sauce is not boiling to much, also stir the sauce occasionally while cooking with the cover on. Skim off any grease/oil that forms on the top.

Taste the sauce and adjust the seasoning. Sometimes at this point I might add a little bit more oregano, garlic powder, salt and pepper. At this point if you taste a hint of bitterness to the sauce you can add (1) tsp. of sugar, this will help.

Heat on very low heat for 1-1/2 hours or so uncovered. Be sure to stir occasionally during this time, a little boiling is OK. Occasionally = every 5 minutes ~ this is REALLY important! If you don't stir you’ll burn the sauce.

Tip: The sauce gets a much better flavor if you finish your sauce a couple hours before eating. When you finish the sauce, just turn off the burner and let it sit on the stove covered. Let sit for about 1 to 2 hours. When you ready to eat, just heat the sauce back up again for about ten minutes, just to get it hot, then serve.


Anthony's Braciole (should yield approximately 7 to 10 Braciole Rolls)
1 lb "Round Steak" or 1lb "London Broil"
1/2 cup bread crumbs (preferably "Progresso")
Fresh Parsley
1/4 cup Parmesan Cheese (fresh grated recommended)
(3) cloves Fresh Garlic - You can never have to much garlic...:-)
Coarse Black Pepper and Salt

1.When you go to your local grocery store to get the "Round Steak" or "London Broil", ask the butcher to slice the meat up into 1/4" thin pieces.
2.Take the meat slices and lay them out on wax paper. Now pound the heck out of them. You want to have pieces that are approximately 7"x3" and relatively rectangular in shape. Set the slices of meat aside.
3.Chop some fresh parsley, about 1/4 to 1/2 cup, grate some fresh Parmesan cheese, about 1/4 cup, and chop 3 cloves of garlic as fine as you can. Add the bread crumbs, salt and pepper.
4.Sprinkle on the meat with this mixture, pressing it in with your fingers. Make sure it's evenly spread out on the meat.
5.Roll up the meat as tight as you can and tie it up with some very strong thread. You will need about three pieces of string for each piece. You want to tie it well enough to hold it all together. Make sure to leave long pieces of string hanging off the knot so you can find the string after cooking it.
6.Fry them in a very hot, nonstick pan. Take them right from the frying pan into the sauce.

================================
Meatballs

1 lb hamburger
½ cup dried breadcrumbs
1/3 cup finely chopped onion
¼ cup milk
1 egg
1 T. snipped parsley
1 t. salt
½ t. Worchester sauce
1/8 t. pepper
¼ cup shortening

Mix first nine ingredients and shape into 1-inch balls. Cook meatballs in shortening in skillet until brown. Remove from skillet and drain fat.

5 dozen meatballs

Answer 2

MEATBALLS
Serving Size : 6

1 Pound Ground Beef
2 Tablespoons Milk
1 Each Egg
1 Teaspoon Worcestershire Sauce
1/4 Cup Onion -- chopped
1/3 Cup Bread Crumbs -- Dry
1/2 Tablespoon Parmesan Cheese
1 Teaspoon Garlic, very finely minced
1/2 Teaspoon Oregano
3/4 Teaspoon Salt
1/8 Teaspoon Pepper


Mix all the ingredients together.

Shape mixture by Tablespoonfuls into 1 1/2-inch balls.

TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet.
Cook the meatballs over medium heat until brown, about 20 minutes.
Drain off excess fat.


TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan, Bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes.


Drain off the excess fat

Answer 3

Italian Meatball Subs
2 eggs, beaten

1/4 C. milk

1/2 C. dry bread crumbs

2 T. grated parmesan cheese

1 t. salt

1/4 t. pepper

1 t. garlic

1 lb. ground beef

1/2 lb. bulk Italian sausage

In a bowl, combine eggs and milk; add the next 5 ingredients. Add beef and sausage; mix well. shape into 1 inch balls. Place on a greased cookie sheet. Bake for 10 minutes at 400°F. Transfer to a slow cooker.

Sauce:

1 can (15 oz.) tomato sauce

1 can (6 oz.) tomato paste

1 small onion, chopped

1/2 C. chopped green pepper

1/2 C. red wine or beef broth

1/3 C. water

2 garlic cloves, minced

1/2 t. dried oregano

1 t. basil

1 t. salt

1/2 t. sugar

1/2 t. pepper

6 to 7 Italian rolls, split

Additional Parmesan cheese, optional

Combine the first 11 ingredients; pour over meatballs. Cover and cook on LOW for 4-5 hours. Serve on rolls. Sprinkle with cheese if desired.

Answer 4

2 slices white sandwich bread, stale 1 pound ground pork 1/2 pound ground beef 1/2 cup grated Parmesan 1/4 cup chopped 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 oil, divided 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, 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.

Answer 5

Hi
those recipes all sound fab, did you know that waitrose do fresh organic meatballs that are just delicious - we like ours crispy so cook on a skillet and then add home made sauce (you have lots of recipes already)- quick and yummy.

Answer 6

Only have 3 different ones on my site...

http://www.jannekes.eu/ground-beef/index.html

Mostly making them for parties but they are suitable for larger ones too.
(And about 20 recipes more for meatballs, i.e. Thai, Mexican, Lebanese)

Answer 7

right i dont know if its an italian recipie but put in a bowl half pound of mince about the same amount of sausage meat, cup of bread crumbs fresh not pre bought finely chopped onion 1 egg, and salt and pepper and half a cup of uncooked rice long grain make into balls, cook in oven in the tom sauce for about an hour.bon appatite

Answer 8

now that's a spicy meatball!

Answer 9

200g pork mince
200g beef mince
garlic
an onion (Finely chopped)
oregano
black pepper
a tiny bit of parmesan

This is a WICKED mix!

Answer 10

canned meatballs and some gravy. yum, just like mom used to make.

Answer 11

Glad to help...

Spaghetti and Meatballs
Recipe courtesy Rachael Ray

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
Rating: * * * * *

1 pound spaghetti
Salt, for pasta water
Meatballs:
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper

Sauce:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table


Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

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Italian-American Meatballs
From Food Network Kitchens

Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 21 minutes
Yield: 4 servings
Rating: * * * * *

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.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.


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.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.