Mamma Mia Meatballs Recipes

MAMMA MIA! FRESH ITALIAN MEATBALLS!

Steps:

• MINCE 2 tablespoons fresh basil leaves, 1 tablespoon fresh oregano and 1 tablespoons fresh Italian parsley leaves; SET aside; GRATE 1/2 cup stale or frozen sourdough breadcrumbs in a food processor or sing a hand-held grater; SET aside; GRATE (don't shred) 1/3 cup parmigiano reggiano cheese (plus more for garnish if desired) and set aside.
• PROCESS 1/2 small peeled sweet onion, approximately 1/4 red or green bell pepper, and 2-3 cloves of garlic in a food processor until minced; SAUTE mixture in one tablespoon olive oil over medium heat only until softened; ADD 2 tablespoons minced fresh basil leaves, 1 tablespoon minced fresh oregano leaves, 1 tablespoons minced fresh parsley leaves and 1/2 teaspoon fine sea salt; SAUTE until herbs are softened; REMOVE from heat and add sauteed vegetables into a large bowl.
• SPRINKLE the 1/2 cup grated breadcrumbs over sauteed vegetables; BREAK up 1 lb. fresh ground meat over breadcrumbs without mixing; ADD 1/2 cup ricotta cheese over meat without mixing.
• BEAT one egg in a small bowl with 1/2 teaspoon freshly ground black pepper, remaining 1/2 teaspoon fine sea salt, 1/4 teaspoon fresh lemon zest, 1/8 teaspoon red pepper flakes, 1 pinch ground allspice and 1 pinch freshly grated nutmeg; POUR mixture over ingredients in bowl without mixing.
• SPRINKLE 1/3 cup freshly grated parmigiano reggiano cheese over remaining ingredients.
• MIX meatball mixture thoroughly using hands.
• ROLL into 1 1/2 - 2 inch meatballs.
• FRY METHOD: Fry meatballs in a large skillet, between medium-low and medium heat in 1-2 tablespoons olive oil (or fry between 275 F - 300 F in an electric wok or electric skillet), alternately turning and covering until browned/steamed and meat is just cooked until done, yet moist.
• STEAM METHOD: Heat a large saucepan filled halfway with marinara sauce over medium heat. Add raw meatballs, then 1/2 cup water. Cook until slightly browned on bottom, then turn meatballs using a slotted spoon. Add a little more water and continue cooking until done. Re-season sauce if necessary just to keep meatballs in before adding to spaghetti, or a meatball sandwich. Top with chopped parsley, a little olive oil, fresh ground pepper and a sprinkle of freshly grated parmigiano reggiano cheese.
• SERVE and say, "MAMMA MIA!"!

MAMA BELLAS TOMATO GRAVY AND MEATBALLS

Steps:

• MEATBALL DIRECTIONS.
• In food processor chop onions, garlic, parsley. Soak bread in milk, then put in food processor with eggs and cheese. Add this mixture to ground beef with salt and pepper. Add bread crumbs to make soft firm ball. Roll meatballs, place on baking sheet and bake in 350 degree oven 30-40 minutes. Put in gravy and simmer for 1-2 hours.
• TOMATO GRAVY DIRECTIONS:.
• Sautee' onions and garlic until soft. Add remaining ingredients, stir and simmer 1 hour. Add meatballs and simmer another hour.

POLPETTE DI MAMMA

Steps:

• In a small saucepan, combine olive oil, basil leaves and garlic over very low heat until mixture is very fragrant and garlic turns golden brown, 10-15 minutes. Strain mixture, discarding basil and garlic; set oil aside., In a Dutch oven, combine crushed tomatoes, water, tomato paste, salt, chopped basil, pepper and reserved olive oil. Bring to a boil; remove ½ cup and set aside. Reduce heat and simmer, covered, while preparing polpette., Meanwhile, to make polpette, in a large bowl, combine all polpette ingredients and reserved 1/2 cup tomato mixture. Gently mix until combined (mixture will be loose). With wet hands, roll 1/4 cup mixture into balls. Place on a baking sheet or plate. Add raw meatballs to simmering sauce, gently shaking pan to allow for more space. Bring to a simmer; cook, covered, at least 45 minutes or up to 2 hours.

MAMA MIA MEATBALL TAQUITOS

Steps:

• Preheat oven to 425°. Place meatballs in a food processor; pulse until finely chopped. Transfer to a large bowl; stir in cheeses and Italian seasoning., Spread about 1/4 cup meatball mixture down center of each tortilla. Roll up tightly. Place in a greased 15x10x1-in. baking pan, seam side down; spritz with cooking spray., Bake until golden brown, 16-20 minutes. Serve with marinara sauce.

MAMMA MIA MEATBALLS

Steps:

• 1. Place meatballs in a very large baking dish. Preheat oven to 350 degrees.
• 2. Combine jelly, worcestershire sauce, and brown sugar in a large saucepan over medium heat. Heat to boiling, stirring frequently to prevent sticking. Stir in ketchup and return to a boil. Lower heat and simmer about 10 minutes, stirring occasionally.
• 3. Pour sauce over meatballs; stir to coat well. Bake meatballs for 25-30 minutes, until sauce is somewhat reduced.
• 4. Place meatballs and sauce in a large slow cooker on low to keep warm while serving. Serve with toothpicks.
• 5. To make my meatballs: Beat egg and add to meat and cracker crumbs with seasonings in a large bowl. Mix well with hands until all combined. Form into 1-1/4" meatballs. Place on foil-covered baking sheet. Bake at 400° about 15 minutes.
• 6. Chris Langel gave me a recipe for potlatch seasoning! 2 tsp. salt, 3/4 tsp. ground cumin, 1/2 tsp. dried oregano, crushed, 1/4 tsp. garlic powder, 1/4 tsp. chili powder, 1/8 tsp. white pepper = about 4 tsp.