Italian meatballs?

Question

i need a reipe for Italian meatballs. I LOVE Sbarros meatballs so if u have their recipe or a great one of your own, please send it! Thanks

Answer 1

Here it is...my Mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc. someone is asking for 150 to 200 of her famous meatballs Of course, she always says "Yes"! She is not one for "exact" measurements (a little of this, a dash of that), so I tried the best I could to adapt her recipe. Of course, these are best served with My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce, but I have used jazzed up jarred sauce and they are still great. However...meat-a-balls like these deserve a homemade sauce, in my humble? opinion!
30 min 10 min prep
Change to: meatballs US Metric
2 lbs lean ground beef
8-10 slices white bread, broken into small 1/2 inch pieces (or you can use rolls or any stale bread you have and want to use up)
2 eggs, slightly beaten
1/2 teaspoon garlic powder (or to taste)
1 teaspoon italian seasoning (or to taste)
2 teaspoons parsley flakes (or to taste)
1/4-1/2 cup grated parmesan cheese (or Locatelli)
1-2 teaspoon salt
1/4-1/2 teaspoon black pepper
olive oil or vegetable oil (for frying)
Mix all ingredients gently in a large bowl until well combined.
Roll meatballs 1 1/2- 1 3/4" in diameter.
Heat about 1/4" of oil over medium heat in a large frying pan.
Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.
Drop meatballs in your favorite sauce (I highly recommend My Mama Iuliucci's"Don't Skip a Step" Spaghetti Sauce recipe#26947) and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce.
Tip: You can also bake or broil these if the frying part is too much of a hassle-- I use my broiler pan if I bake them, so the fat drips down and away from the meatballs.

Answer 2

1

Answer 3

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. When finished, add to your favorite sauce and simmer for t least 20 minutes

Answer 4

the ideal Meatballs factors a million pound floor beef a million/2 pound floor veal a million/2 pound floor beef 2 cloves garlic, minced 2 eggs a million cup freshly grated Romano cheese a million a million/2 tablespoons chopped Italian flat leaf parsley salt and floor black pepper to flavor 2 cups stale Italian bread, crumbled a million a million/2 cups lukewarm water a million cup olive oil instructions combine beef, veal, and beef in a huge bowl. upload garlic, eggs, cheese, parsley, salt and pepper. mixture bread crumbs into meat mixture. Slowly upload the water a million/2 cup at a time. the mixture could be very moist yet nonetheless carry it fairly is shape if rolled into meatballs. (I frequently use a pair of million a million/4 cups of water). shape into meatballs. warmth olive oil in a huge skillet. Fry meatballs in batches. while the meatball is fairly brown and fairly crisp get rid of from the warmth and drain on a paper towel. (in the experience that your mixture is purely too moist, conceal the meatballs on an identical time as they're cooking so as that they carry their shape extra effective.) place cooked meatballs into Marinara Sauce and cook dinner for 15 extra minutes.

Answer 5

ok. 1 pound of good quality ground beef,diced onion, per taste, some like alot, some like a little 1 glove of garlic, finely chopped 1 egg , and a small amout of bread crumbs. add some salt pepper, and italian seasoning, and a little parsley. mix with CLEAN hands. fry slowly in oil until browned all over carefully turning, finish cooking in a pot of pasta sauce.(this not only finishes cooking the meatballs, but adds great meat flavor to your sauce! good luck!!

Answer 6

Here's a link to AllRecipes.com. It's list of about 30 italian meatball recipes. Yo
ur sure to find something you like! Bon Appetit...

http://allrecipes.com/Search/Recipes.aspx?WithTerm=italian+meatballs

Answer 7

there is no real recipefor anything in an italian kitchen!! italians cook with their hearts and whatever's handy and in season. personally, i like to use different kinds of ground meat (usually beef and pork sausage) and an egg or two to help bind it together. some italian breadcrumbs (i use croutons and buzz 'em in the food processor) and fresh herbs like thyme, oregano, rosemary and some garlic and onion. it all depends on your palate and what you like to eat. if fresh herbs are not available (which i understand since it is winter and i live in chicago) dried herbs are always acceptable, just remember to use less of them since the flavor is more concentrated. good luck!!

Answer 8

Real italian meatballs use a mixture of lean beef, veal and pork.

Mix all together with eggs, breadcrumbs, cilantro and parmesean.

Answer 9

i love italian meetballs too but i dont no the recipe. sorry =-(