Nonnas Homemade Italian 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 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.