Italian Meatballs Just Like Momma Used to Make
Delicious Classic and Non-Classic Recipes for the Best Meatballs
Jan 18, 2009
Italian meatballs can be traced back to Apicius, a Roman who lived in the first century BC. He was known for his love of luxuries and lavishes, and soon his name became synonymous with cookery and later a cookbook.
That’sa Nice’a
The meatball is found in some form in most cuisines of most cultures. For the Italians, though, it was a staple in the Sunday family dinner.
The Classic Family Recipe
Ingredients:
- Italian Seasoned Bread Crumbs - 2 cups
- 2 cloves minced garlic
- 1 cup grated Parmesan cheese (Pecorino-Romano can be substituted)
- black pepper - dash
- 2 pounds hamburger (80 % lean, ground chuck)
- 3 eggs
- salt to taste
- 1/4 quarter cup water
Preparation: Combine all ingredients with water for moistening. Roll mixture into 1 1/2 inch balls, and place raw directly into hot tomato sauce. Cook on medium for about 2 hours. Turn down heat, and simmer until done.
As an alternative, meatballs can be browned by frying with light coating of oil (olive, canola or safflower), or by baking at 350 degrees until slightly browned, and then placed in sauce to finish cooking.
One Variation - A Mixture With Sausage
Ingredients:
- 1 pound 85% lean ground beef (chuck or sirloin)
- 1/2 pound Italian sausage
- 1/2 cup Italian seasoned bread crumbs
- 2 medium cloves garlic - finely minced
- 1 teaspoon salt (or salt to taste)
- 1/2 teaspoon dried leaf basil
- 1/2 teaspoon parsley
- 1 medium onion, finely diced
- 2 large eggs
- 1/2 cup grated Pecorino-Romano cheese (Parmesan can be substituted)
- 1-2 tablespoons water, or as needed
- 1/2 teaspoon ground black pepper
Preparation:
- Combine all ingredients, using just enough water to moisten.
- Shape into meatballs, about 1 1/2 to 2 inches in diameter.
- These can be cooked in one of two manners: first, one can broil the meatballs in a swallow pan for about 10 minutes, and then turn and broil for 10 minutes longer. At that point they can be placed in a large saucepan of tomato or pasta sauce to simmer for another 20 to 30 minutes. This recipe should make about 18 to 24 medium meatballs.
- As an alternative to broiling, the meatballs can be pan fried in either olive oil, safflower oil, or canola oil, taking care not to overcook the meatballs.
Another Variation - Cheese Stuffed Meatballs
Ingredients
- 2 pounds of ground chuck or mix with ground sirloin (80 percent lean)
- 1/2 medium onion finely diced
- 1 clove finely minced garlic
- 1/2 teaspoon parsley
- 1 cup seasoned Italian breadcrumbs
- 2 eggs
- 1 teaspoon black pepper
- Salt to taste
- 1/2 cup peccarino-romano grated cheese (Parmesan can be substituted)
- 1 cup cubed mozzarella cheese
Preparation:
- Combine all ingredients and mix thoroughly, rolling into medium size balls.
- Insert 2 or 3 small cubes of mozzarella cheese into the middle of each meatball, making sure that it is completely centered and covered with the meat mix.
- Bake at 325 degrees for about 25 minutes. Check frequently to be sure meatballs are done (moist in middle) but not overcooked or dry.
- Again, may be simmered in sauce, but these are the best when eaten hot and fresh. It is also permitted to pan fry in a light base of either olive oil, safflower or canola oil, or cook in the microwave for 10 minutes. (Microwaves do not toughen the ground meat as it will regular steak.)
Not All Meatballs are Created Equal
Remember, not all meatballs are created equal. The best advice for creating memories for one’s own family is just to experiment, and cook by seasoning to your own taste. Have them plentiful and with some fresh Italian bread on a Sunday morning. In any event, meatballs are very popular with children, and really are one fare that can easily remain a constant every Sunday for families across the country.
Try different recipes. Mangiare. Gustare la vostra cena.
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