Nonas Meatballs Recipes

NONNA'S ITALIAN MEATBALLS

Steps:

• Prepare a large baking sheet by covering it in tinfoil. This will make cleanup a breeze. Lightly spray it with non stick cooking spray, and set aside.
• Add the bread crumbs and broth to a small bowl, stir, and let them sit for 10-15 minutes. Just until they've soaked up the liquid.
• Add the olive oil to a large skillet, and heat over medium high heat. Add the onions, tossing them to coat, and cook until the onions are soft and have become translucent.
• To a large mixing bowl add the meats, onions (once cool enough to touch), prepared bread crumbs, eggs, garlic, salt & pepper, red pepper flakes, Italian seasoning, and cheese (if using).
• Just like with a meatloaf, use your hands and mix everything up until evenly mixed throughout. This may take anywhere from 2-5 minutes, but make sure everything's evenly incorporated.
• Continue using your hands to form the meat mixture into meatballs, each approximately 1 1/2". Place them evenly out onto the prepared baking sheet until all the meat mixture's been used.
• Bake the meatballs at 425 degrees for 15-20 minutes, or until all the meatballs have cooked through and there's no pink left in the center.

NONNA'S MEATBALLS

Steps:

• 1. Using hands, mix ground beef, ground pork, 3/4 cup Parmesan cheese, 1/2 cup breadcrumbs, egg, shallot, milk, parsley, garlic, 1 teaspoon salt, and 1 teaspoon pepper together in a bowl.
• 2. Pinch off and roll mixture into 1 1/2 inch meatballs (about 30 meatballs total).
• 3. Spread 1/2 cup breadcrumbs into a shallow dish. Coat meatballs with breadcrumbs, shaking off excess, and transfer to a large plate.
• 4. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
• 5. Brown half the meatballs on all sides, 6-8 minutes. Transfer to a paper towel lined plate. Repeat with 1 tablespoon more oil and remaining meatballs. Transfer to plate.
• 6. Heat remaining 1 tablespoon oil in skillet over medium heat until shimmering. Add onions and cook until softened, about 5 minutes. Stir in chicken broth and water, then slowly whisk in remaining 1 cup parmesan cheese, and 1/4 cup breadcrumbs until smooth, and bring to a simmer.
• 7. Nestle meatballs into skillet and bring to a simmer. Cover, and reduce heat to medium-low, and let simmer 10-15 minutes, or until meatballs are cooked through. If sauce gets too thick, add a little more chicken broth to thin it out.
• 8. Season with salt and pepper, and serve. Enjoy!

NONNA'S SPAGHETTI & MEATBALLS

Steps:

• To prepare meatballs: Lightly beat eggs in a large bowl. Stir in breadcrumbs, 1/2 cup onion, cheese, parsley, garlic, salt and pepper. Add beef, pork (or sausage) and veal; gently mix until combined (do not overmix). Using 1/4 cup for each, make 16 meatballs and place in a 6-quart slow cooker.
• To prepare sauce & spaghetti: Heat oil in a large skillet over medium heat. Add 1 cup onion and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring, for 30 seconds. Add wine and boil for 1 minute. Add crushed and diced tomatoes and bring to a simmer. Pour the sauce over the meatballs.
• Put the lid on the slow cooker and cook on High for 4 hours or Low for 8 hours.
• 30 minutes before you're ready to eat, bring a large pot of water to a boil. Cook the spaghetti until just tender, 8 to 10 minutes or according to package directions.
• Spoon any fat off the sauce; add oregano. Serve the meatballs and sauce over the spaghetti with extra Parmesan, if desired.

NONNA’S OLD COUNTRY ITALIAN MEATBALLS

Steps:

• Combine ground beef, pork and veal in a large mixing bowl. Soak day old Italian bread in water until the water is absorbed. Squeeze out as much of the water as possible. Tear the bread into chunks and add to the meat mixture. Add remaining ingredients in order and mix thoroughly. Using the palms of the hands, form meatballs 2 to 2-1/2 inches in diameter. Use this recipe to make red gravy, meatloaf, soups and stews. Chef's Notes: When making red gravy, thoroughly brown the meatballs and deglaze the bits on the bottom of the pan with the plum tomatoes called for in the recipe. This creates a rich red color and hearty flavor.

NONA'S MEATBALLS

Steps:

• Combine all the meatball ingredients in a large bowl and form into 2-inch balls. (Makes about 18 meatballs.) Heat a large pan coated with oil over medium heat. Add the meatballs and cook until well browned. Reserve.
• Heat the olive oil in a heavy pot over medium heat. Add the onions, celery, parsley and garlic, and saute until tender. Add the crushed tomatoes, tomato puree, tomato sauce, and water and mix well. Add remaining ingredients and season with salt and pepper, to taste. Bring the sauce to a boil, then lower the heat; add the meatballs and simmer, uncovered 2 to 3 hours.

NONNA'S TRADITIONAL MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground beef and ground pork in a large bowl. Set aside.
• In a food processor, combine the milk, eggs, garlic, basil, parsley, cayenne and salt. Process until pureed.
• Add the wet ingredients to the meat and mix to combine. Then add breadcrumbs and Romano, and gently combine; be careful not to overwork the meat.
• With the help of an ice cream scoop (for even sizing), shape the mixture into 2-ounce meatballs and place on a baking sheet.
• Transfer the baking sheet to the oven and bake the meatballs for 30 minutes.
• Add the meatballs to the Roasted Tomato Sauce and simmer for another 30 minutes.
• Preheat the oven to 425 degrees F.
• In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well.
• Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose.