Need a good REAL Italian meatball recipe for spaghetti?

Answer 1

This is my absolute favorite recipe for meatballs, hope you enjoy it too :)

Extra-virgin olive oil
1 onion, chopped
2 garlic cloves, smashed
2 tablespoons roughly chopped fresh parsley leaves
1 cup milk
4 thick slices firm white bread, crust removed
1 1/2 pounds ground beef
1 1/2 pounds ground pork
1 large egg
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
Kosher salt and freshly ground black pepper
4 cups heated Pomodoro Sauce, recipe follows, or good quality jarred tomato sauce
1/2 pound mozzarella cheese, cut into chunks
Leaves from 3 sprigs fresh basil
1 pound spaghetti
Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.

Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.

Preheat the oven to 350 degrees F.
Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.

Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.

Pomodoro Sauce:
1/2 cup extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
2 (28-ounce) cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved
Kosher salt and freshly ground black pepper
1/4 cup fresh basil leaves, torn into pieces


Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

Answer 2

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Answer 3

ITALIAN MEATBALLS

1 lb. ground beef
1 egg
1 c. bread crumbs (Italian seasoned)
1/2 c. milk
2 tsp. grated Parmesan cheese (optional)
1/2 tsp. oregano
1 tsp. parsley flakes
1 tsp. onion flakes, powder or salt
1/2 tsp. garlic powder

Combine ingredients. Shape into 1 1/2 inch meatballs. Place in covered skillet (fry pan) in oven 15 minutes (325-350 degrees). Do not overcook. Turn meatballs over. Cook for another 15 minutes. Drain liquid. Place meatballs in desired spaghetti sauce. Heat until sauce is hot and serve.

Answer 4

Authentic Italian meatballs

ground beef
ground pork
salt & pepper
garlic
finely chopped onion
parmesean cheese (powdered blends easiest)
bread crumbs
2 egg yolks
milk to moisten
fresh parsley

Mix all of these ingredients together. Make meatballs without pressing the meat very tightly together as it makes a tough and chewy meatball.
Fry meatballs in olive oil until browned

Place in oven at 350 to finish cooking
Add it to sauce and serve over pasta.

Answer 5

Here is my favorite:

Italian Meatballs

Serve with a red sauce, eat plain, or make marble size and add to soups.

1-1/2 pounds lean ground sirloin or chuck
3/4 cup seasoned Italian breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons fresh chopped Italian parsley
2 tablespoons fresh chopped basil or 1 tablespoon dried
1 tablespoon garlic powder
2 eggs, beaten
2 tablespoons milk

In a large bowl, separate the meat with a fork and make a well. In another bowl, mix the breadcrumbs with the cheese, parsley, basil, and garlic; set aside.

Beat the eggs with the milk and pour into the well. Using wet hands, knead the meat to absorb the liquid and mix in the double-seasoned breadcrumbs. Knead well, keeping your hands moist, until the meat is well mixed.

Scoop the meat out and then roll with your hands to form a nice ball, about golfball size. Place about 1 inch apart or less, on a non-stick baking pan and bake at 400 degrees until golden brown.

Answer 6

Italian Spaghetti Sauce with Meatballs

"This is a recipe I got from my mother years ago -- it's great."
Original recipe yield: 6 servings.

INGREDIENTS:
MEATBALLS
1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten

SAUCE
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper

DIRECTIONS:
In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

Answer 7

Italian Meatballs

For each 1# of ground chuck you will need:

1 egg, beaten
1/3 c. grated parmesan cheese
1/4 c. fresh Italian parsley, chopped fine
2 T. Tomato Paste
2 slices of soft white bread
- water (explanation to follow)
- garlic to taste can use fresh or jarred I think the fresh is best of course, and I use about two to three cloves, crushed or finely chopped
- salt & pepper to taste
1/2 to 1 tsp. of dry basil (I use 1 tsp.)
1/2 to 1 tsp. of dry oregano(I use 1 tsp.
1/2 tsp. celery flakes
Directions:
All of the mixing of ingredients is done with your hands - so don't be afraid to dig in and get messy!

Break the ground beef up into small loose bits - add the egg and incorporate well into meat. Add the tomato paste and work in.Then take the two pieces of soft white bread to your faucet, and run water over them until totally saturated, then gently squeeze out the excess water just until it stops running and dripping excessively. Break into small pieces and add to meat mixture and mix in well by hand until you don't see hunks of bread.

Then add all the rest of the ingredients mixing well - IF the mixture seems too soupy, I add a small amount of Italian flavored breadcrumbs in the can. But don't overdo this or they will taste like "filler"

Roll into large meatballs, place on Pam-sprayed cookie sheet and brown in a 375 degree oven - just until lightly browned - don't finish cooking them this way. Prob. about 5-10 minutes. Then add them to your sauce and cook as long as you desire - several hours is not too long. Also, when they come out of the oven from browning - you can cool them, place them in the freezer on a tray until frozen slightly, then store them for using some other time in zip-lock bags.

Answer 8

Three Animal Italian Meatballs

INGREDIENTS:
1 pound ground beef
1 pound ground turkey
1 pound ground Italian sausage
1 large onion, diced
2 eggs
1/2 cup Italian-style seasoned bread crumbs
1/2 cup quick cooking oats
2 tablespoons Italian-style seasoning
vegetable oil for frying

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Combine ground meat, onion, eggs, bread crumbs, oats, and seasoning in a large bowl. Shape into 2 inch diameter balls.
Heat about 1/2 inch vegetable oil in a large saute pan. Brown meatballs in hot oil for about 5 minutes. Transfer to a glass baking dish.
Bake in preheated oven for 25 minutes.

The Best Meatballs

INGREDIENTS:
1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 1/2 tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1 1/2 cups lukewarm water
1 cup olive oil

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DIRECTIONS:
Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold it's shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
Place cooked meatballs into Marinara Sauce and cook for 15 more minutes.

Answer 9

1/2 lb ground beef and 1/2 lb ground porkto this add 1 egg 1/2 cup chopped basil 2 tbsp orenago...2 tbsp crushed fennel seeds...2 tbsp garlic powder 2 tbsp italian parsley 2 cups bread crumbs1 tsp cayenne pepper and 1 cup diced plum (fresh)tomatoes....salt and pepper...make into 11/2 to 2 inch meat balls and cook at 350 til firm and brown serve with a tomato sauce of your choosing...

Answer 10

This is a favorite of mine.
1Lb of ground beef
1 egg
1/2 cup italian bread crumbs
1/3 cup grated parmigiano reggiano cheese
1 teaspoon garlic powder
1/4 onion minced
freshly ground pepper and salt to taste
(i don't usually put salt in it)

I only usually cook for two, so I'm sure you can increase it for more