I'm looking for an authentic recipe for Italian Meatballs.?

Question

I can't access websites from work - just email so recipes would be greatly appreciated!

Answer 1

INGREDIENTS:
1 lb lean ground beef
1/2 cup Italian bread crumbs
1/3 cup water (more or less)
1/4 cup grated Parmesan cheese
1 medium onion
garlic
salt
pepper
PREPARATION:
Mix all ingredients together. Don't add all of the water at one time. Mixture should be moist but not so that the meatballs fall apart.
Shape meatballs to desired size and place on a broiler pan (I wet my hands before shaping each meatball and it helps make a nice meatball.) Broil until outside is slightly brown on one side and then turn and broil the other side.

Answer 2

Mama’s Spaghetti and Meatball Sauce

The trick to this recipe, as in most Italian cooking is to use the best ingredients you can find. The choice of meat is up to you, but I try to add a piece of both sparerib, and beef to the sauce, and prefer a combination of beef and veal, or beef and turkey for the meatballs. Here is the recipe;

For The Sauce:
2 Tbsp. Olive Oil
2 Cloves of Garlic, Minced
1 Small Onion, Chopped Fine
1 Stalk of Celery, Finely Chopped
2 or 3 Small Pieces of Meat (Pork, Beef, or Chicken)
Salt & Pepper
1/4 Cup Chopped Basil
1/2 Tbsp. Dried Oregano
1/2 Tbsp. Dried Thyme
1/4 Cup Chopped Fresh Parsley
Dash of Red Pepper Flakes (Optional)
2 (6oz) Cans Tomato Paste
1 (26 oz. can/box) Pureed Tomatoes
About 5 Cups water
3 Tbsp. Grated Parmesan Cheese
1 Pound Of Spaghetti or Pasta of Choice

Brown the meat pieces in the oil until well browned. Add the garlic, onion, and celery and sauté until tender. Add the paste, tomatoes, water and herbs, and bring to a boil. Season with salt and pepper to your own personal taste. Turn mixture down to a simmer, then drop the prepared meatballs into the sauce. Do not stir for the first 15 minutes or so until the meatballs begin to firm up.

Continue to cook for 2-3 hours, stirring occasionally, and adding extra water as needed if the sauce becomes too thick. This sauce, with or without the meatballs can now be used over your pasta of choice. Just before serving, stir the 3 Tbsp. of grated cheese into the sauce. Though most people would choose spaghetti, personally I prefer rigatoni or penne. Serve over pasta cooked al dente, and offer a little more parmesan cheese at the table. With the addition of a nice mixed salad and some crusty Italian bread, this pasta dish would easily make a complete meal. I would choose a robust Chianti wine to accompany this meal.

Meatballs:
1 lb. Ground Beef
1/2 lb. Ground Pork or Veal
Salt & Pepper
1 or 2 Cloves Garlic, Minced
2 Tbsp. Fresh Chopped Parsley
2 Tbsp. Grated Parmesan Cheese
1 Egg
1 Cup Soft Bread Crumbs
1/2 Cup Water

Add the bread crumbs to the water to moisten. Mix all the ingredients together with the bread crumb mixture. Shape into golf ball sized balls, and gently drop into the simmering sauce.

--ItalianFoodForever.com

Answer 3

Surprisingly most people make them to lean and skimp on the bread crumbs, I saw Mario Batali say on one of his show that true Italian meatballs have more bread crumbs and are moister because of the meat.

Do Not use lean beef, Medium ground beef or a combination of Beef/Pork, soaking the bread crumbs, a good cup to cup and a half in water or milk, onions, parsley, parmesan cheese and your choice of seasonings, I like oregano (dried), salt and pepper.

Brown them throughly, although I have sence them just dropped right into the sauce, it is your choice, and funny the better the meatball, the sauce seems to taste better itself. I like to use the crockpot, it allow the sauce and meatballs to develope there flavour, cook a pile of onions and lots of garlic, add your jarred or bottled sauces, the meatballs and let them cook, the longer the better, you will be pleasantly surprise, and possibley change the way you cook after trying this.

Answer 4

ONE SLICE OF STALE BREAD, ONE MEDIUM ONION 4 CLOVES OF GARLIC ONE LARGE EGG, 2 CUPS AND 2 TABLESPOONS OF PARMESEAN CHEESE A LITTLE PARSELY U DECIDE FOR HOW MANY PEOPLE IF ITS 2 USE 1 POUND OF BEEF AND ITS 4 USE 3 POUNDS. MIX ALL IN A BOWL AFTER TURNING THE BREAD INTO CRUMBS AND ADD 1/3 CUP OF MILK(VERY LITTLE). THEN YOU MAKE THEM INTO MEATBALLS AND REFRIGERATE THEM BETWEEN 2-24 HRS. FRY THEM USING OLIVE OIL FOR 6 MINUTES OR UNTIL BROWN, TAKE THEM OUT AND THEN WASH OUT SKILLET OR PAN USE RAGU SAUCE OR W/E IS YOUR FAVORITE. PUT THE MEATBALLS BACK INSIDE AND MAKE SURE THEY ARE ALL COVERED IN TOMATOE SAUCE. AND COOK FOR 15 MINUTES OR UNTIL BOILING POINT.

Answer 5

Some great recipes here try Ground beef mixed with pork.