i would like a recipe for a real italian meatballs?

Question

i would also like one for the sauce can never seem to get the right flavor

Answer 1

American Italian Meatballs
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 2

1

Answer 3

Italian Meatballs.
8 ounces lean ground beef
8 ounces Italian sausage (either sweet or hot, depending on your taste)
1 large egg, lightly beaten
3 tablespoons dry red wine
2 tablespoons tomato paste
1/2 cup Italian seasoned breadcrumbs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chopped parsley or parsley flakes
1 clove garlic, finely chopped
1 tablespoon freshly grated parmesan cheese
1 teaspoon onion powder or onion flakes
1 teaspoon marjoram
1/2 teaspoon sweet basil
Beat the egg in a small bowl.
Blend in the wine and tomato paste and set aside.
Place the ground beef and italian sausage in a large bowl and blend with your hands.
Add the bread crumbs and dry ingredients.
Slowly blend in the egg mixture with the hamburger mixture until it is mixed well.
If it is too dry, add more tomato paste or wine.
Shape into 2 to 3 inch meatballs.
Place meatballs on a baking sheet.
Bake in a preheated oven 400 degrees for 20 minutes, turn meatballs at 10 minutes.
Add them to your tomato sauce (see Simple Tomato Sauce Recipe) and cook approximately 30 minutes or longer for more flavor.

Answer 4

Italian Meatballs recipe

3/4 lb. lean hamburg
1/4 lb. ground pork
1/4 lb. ground veal
1/4 lb. ground sweet sausage
2 or 3 cloves garlic, minced
2 or three dashes Worcestershire Sauce
1/2 cup diced white onion
1 egg
3/4 cup dried breadcrumbs
1 Tbls. dried Italian seasoning
1/4 tsp. dried basil
1 Tbls. olive oil
Pinch crush red pepper
one tsp. salt
1/2 tsp. ground pepper

In a large mixing bowl beat egg then place all ingredients in bowl. Using hands, mix ingredients together. Form balls somewhat larger than a golfball size.

In a large skillet heat two tablespoons olive oil. Brown four balls at a time turning constantly.

Clean skillet if needed through the browning process and start again with clean olive oil.

Place meatballs in sauce and simmer for two hours or until cooked through.

Trick: Before making the balls, take a small sample of the meat and fry it until done. Taste and adjust seasoning to your liking.

Answer 5

I couldn't give you the measurements because no one in my family uses exact measurements, but meatballs were always made with hamburger (lean), breadcrumbs, grated Romano cheese, chopped onion, garlic, beaten egg, parsley, salt and pepper. They were fried in Mazola oil in a cast iron skillet.

My mom always canned her own tomatoes so the sauce was made from them. I think you could use a store bought sauce. She would have the tomatoes cooking down with a little sugar in with them to counteract the acid of the tomatoes. The first couple of meatballs she would smash up fairly well as they fried then put them in the sauce so their was meat in it. Then the rest of the meatballs she would add in whole.

I always loved it when spaghetti was made on Sunday. When the meatballs were being made we always had lunch made of meatballs and homemade bread. The spaghetti sauce took so long to cook down so we had it for supper.

It was amazing how many relatives would happen to "drop by" on Sundays, but we never ran out of food.

Answer 6

Y ya making them