Does anyone have a tried and true Italian Meatball recipe that they *LOVE*

[LaydeeBug]

and would like to share?

*I might cross post this*

[OffWithTheirHeads]

1. Google Ina Garten and real meatballs and Spaghetti

These take a bit of work but you will never make regular meatballs again. If you decide to make this, double the sauce.

I would type it for you but it's a real pain on an ipad.

[LeftofObama]

2. I don't have a tried and true recipe,

but here are a few from Allrecipes.com

I use that website as my cooking bible and I have never been disappointed. Read the reviews from the recipe you pick because sometimes people make suggestions that really give a recipe that special kick.

Bon Apetit!

http://allrecipes.com/search/default.aspx?qt=k&wt=Italian%20meatballs&rt=r&origin=Home%20Page

[pinto]

3. Cinnamon.

Doesn't take much, but in with a 50/50 mix of ground beef and pork, bread crumbs, egg and the run of Italian spices it seems to add just the right touch.

It's my favorite.

[The empressof all]

4. I agree with a few tweeks to make it easier

I use Progresso Italian flavored crumbs that I wet with a little milk. No need to add any other spices other than a little black pepper and finely chopped garlic if you like. I also add a big handful of Grated Parm. and finely chopped parsley

I roast the meatballs, never fry. Then I simmer in the sauce for 15 minutes...

Very Easy

PS: I don't add cinnamon but sometimes I'll throw caution to the wind and add just a breath of nutmeg.

[pinto]

6. I like parsley and grated parm in them as well. Haven't ever tried nutmeg, but it seems along

the same line as cinnamon. I like some sort of savory touch to meatballs and red sauce, especially.

[randr]

5. I make them with elk and pork or lamb

and the usual egg, bread crumbs, onion, garlic, and oregano mix.
Then I put them in a stainless grill basket and put them on top of the grill at about 300 sometimes turning once. I put them in the sauce for a final 15 minutes or so and they are scrumptious.

[msanthrope]

7. Here is my family's recipie...

1/2 lb each of pork, veal, and beef, ground. Go to a butcher for this.

1 cup of grated parmesan

1 egg

1/2 cup milk

1 cup of breadcrumbs. I use panko, or make some from Italian bread. I do not use the pre-seasoned from a can ones....gross!

Maybe a 1/4 tsp of nutmeg.

Oregano, basil, and rosemary, ground finely in a mortar. Throw in dried parsley if it's good, or some fresh, minced fine. Add 1-2 teaspoons of kosher salt and lots of pepper.

Mix the egg and milk well. Add the breadcrumbs, and let that soak 'til the breadcrumbs are soft. Then add the cheese and spices. Add the meat, and mix it all together with your hands.

This must sit in the fridge for an hour. Then roll into balls, and bake them. You do not have to fry them, but you could. Drain on paper towels, and they are ready to simmer in your sauce. You can also make a meatloaf with this....put it in the pan, and mix some tomato paste with some wine, and spread it all over the top, then bake.

[MrMickeysMom]

8. Yes, LaydeeBug...

I'm forever getting what was my mommy's recipe perfected as a result of asking my brother. He and I are the cooks out of all siblings.

The basic recipe is one of mostly lean chuck, then equal parts pork and veal. I do use Progresso Italian bread crumbs and water to soften the bread crumbs, I love to chop lots of fresh flat leaf parsley, one, possibly 2 eggs, pecorino romano, salt and pepper.

I make my own sauce from a combination of tomatoes crushed, with some diced, garlic and olive oil base, then add some red wine near the very end of the sauce before dropping the meat balls in, letting it cook in the sauce.

The trick to the texture of the meat balls is to form the ball NOT with your hands, but simply taking two spoons.

If any of this interests you, I'll dig out the proportions to detail it, but that is basically what makes them so good. I like to make them before lasagna this way.

Always a favorite and it makes me think of mom.

[Lugnut]

9. I do.

I'm planning to make a small - two pounds - batch on Sunday. If I get to the butcher shop tomorrow afternoon I'll get some ground pork. Otherwise they'll be just ground chuck. I add one egg and 2 cloves of rough chopped garlic per pound of meat. After soaking dried Italian bread ends in water I crumble them into the mix. It's a judgment thing. If your meat mix is soft the meatballs will be too. Add salt and freshly ground pepper plus 1/2 pound of grated Locatelli cheese. Add chopped fresh flat leaf parsley or dried parsley flakes to taste and roll into balls. I like to fry meatballs in a light oil in my cast iron pan but I have been known to bake them in the oven. Fried meatballs are better, IMO.

[bif]

10. The best meatballs ever!

Recipe on my cooking blog: http://cookingwiththemark.blogspot.com

[bif]

13. Once you make these, you'll never make any others!

Just saying!

[LancetChick]

11. I ove Giada's baked turkey meatballs.

She's got a lot of turkey meatball recipes online, but I couldn't find these online. Oh well. They contain dark turkey meat, diced pancetta, onion, grated Romano cheese, parsley, bread crumbs, sun dried tomatoes, eggs, salt & pepper. Then they're baked, which is not only easier, but maintains that perfect ball shape. Delicious, one of my staples.

The recipe is in her book Everyday Pasta.

[LaydeeBug]

12. Thanks guys. You are all awesome! nt

[grasswire]

14. one more

ground beef
fresh soft bread crumbs
minced flat leaf parsley
minced fresh herbs (or dried italian blend)
finely grated parmesan
minced garlic
a splash of olive oil
some of the red sauce (I use about a cup for two pounds beef)
S&P

Mix it all up by hand and form into large meatballs.

I brown the meatballs, then put them in the marinara sauce to simmer for an hour or so.

[eridani]

15. I make generic meatballs in batches and freeze them

I use them for Meatballs Stroganoff, Sweet and Sour Meatballs, and of couse Italian meatballs

1 8 oz can tomato sauce
2 cloves minced garlic (or garlic powder equivalent
3-4 green onions, sliced
½ green pepper, diced
½ cup sliced mushrooms
Olive oil for frying
Basil and oregano to taste
Splash of red wine

Fry onions, mushrooms and pepper until soft. Add tomato sauce, wine and garlic. Simmer until volume reduced slightly. Add 10-12 meatballs and simmer to allow them to soak up the sauce flavor. Serve over pasta. Serves 2.