Italian Meatballs Recipes

Italian Meatballs

Regarding the Italian meatballs, none of the recipes are like the one I learned from my family. My grandparents came from Sicily.

Ingredients:

• 1 lb. ground beef
• 3 or 4 pieces of bread, broken into small pieces
• 1 egg
• 1 onion, chopped
• 1 tsp. oregano
• 1/4 tsp. rosemary (crushed)
• 1 bay leaf (crushed)
• 1/2 tsp. basil leaf
• 1/4 tsp. thyme
• 1/4 tsp. marjoram
• 1 clove of garlic minced finely

Directions:

Mix everything together and shape into balls and fry. I do not add oil, as the fat in the meat is sufficient. I use a non-stick pan. When they are browned, add to the spaghetti sauce and let them simmer until they are done. You can thank my Italian grandmother. You can add a handful of Parmesan cheese before mixing, for a richer taste.

Source: My Italian grandmother.

By Maya Lee from Redlands, CA

Secret for Delicious Meatballs

Instead of frying your meatballs which adds fat and calories, drop medium size meatballs into boiling chicken broth, cooking for about 15 minutes. Drain on paper towels and then add them to simmering spaghetti sauce. They are very tender, but hold together well.

Mama's Meatballs

This recipe is easy to make, freezes well and is delicious! A fantastic recipe which makes about 48 golf ball sized meatballs. Part of saving money is also in saving time. I make these meatballs when I have a free afternoon and freeze them for future use.

Ingredients:

• 5 lb. ground chuck
• 5 eggs
• 2 cups Romano cheese, grated
• 4 cups seasoned breadcrumbs
• 3 heaping Tbsp. fresh garlic, minced
• 5 heaping Tbsp. oregano
• 5 heaping Tbsp. basil
• salt and pepper to taste

Directions:

Mix all ingredients using your hands. Roll into balls a little larger than a golf ball. Cook in a skillet until lightly browned on all sides or freeze for future use.

Yummy! Bon Appetite!

Servings:	varies
Time:	30 Minutes Preparation Time 15 Minutes Cooking Time

Source: A now defunct local Italian Restaurant-Meillios

By skibum1910

Spaghetti and Meat Balls

This is my all time favorite! I could eat spaghetti 7 days a week and not get tired of it! This particular recipe is a bit time consuming, but it is SO worth it!

Ingredients:

• 1/2 cup butter or margarine
• 2 med. onions, chopped
• 2 garlic buds, chopped
• 1/2 cup celery, chopped
• 1/2 cup parsley, chopped
• 1 green pepper, chopped
• 1 small bay leaf
• 3 1/2 cups tomato juice
• 4 whole cloves
• salt and pepper, to taste
• 1/4 cup sugar
• 1/2 tsp. mace
• 1 can tomato paste (6 oz.)
• 1 1/2 lbs. ground beef

Directions:

Heat butter in a heavy skillet. add garlic, onion and fry until light yellow. Add parsley, celery, green pepper and bay leaf. Cook until tender (about 15 minutes). Add tomato paste, juice and 1 cup hot water. Add cloves, mace and sugar. Simmer for 2 hours, stirring often. Remove cloves and bay leaf. Season ground beef and form into tiny balls. Add to the sauce and cook 1/2 hour. Serve over cooked spaghetti.

By Robin from Washington, IA

Meat Balls and Tomato Gravy

Ingredients

• 1 lb. ground chuck or round
• 1/3 cup rice, uncooked
• 1/2 cup chopped onion
• 1/2 tsp. salt
• dash pepper
• 1/2 tsp. salt
• 2 Tbsp. sage
• 1 egg
• 1 can tomato soup

Directions

Mix thoroughly first eight ingredients. Form into balls (12-14) and place in deep baking dish. Heat can of tomato soup with one can water, then pour over meat balls in casserole dish. Bake 1 1/4 hours at 350 degrees F.

By Robin from Washington, IA