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  • In the News

MEATBALLS, MEATBALLS, AND MORE MEATBALLS!!


There is one problem with being an Italian who loves to cook. When ever anyone of my friends asks me to make something for them, 99% of the time....meatballs!! Now, everyone loves a good meatball but.....ask me to cook something else besides meatballs. It's like meatballs, meatballs, meatballs...enough with the meatballs!! So, I am very excited today to get this recipe out there. I am hoping that they will all learn how to make my meatballs and then they can ask me to cook a different dish. I have actually given my two biggest meatball fans coupons in the past for their birthdays to use during the year for meatball dinners. What is amazing about that is....they actually have the same birthday!! So Katie and Dom......better cash in those coupons because soon.... your moms will be making these meatballs for you....woohoo!!!!!!!

Meatballs are actually the most simple thing to make. I did do one thing in this recipe that adds alittle more work. I am using fresh bread cut into cubes, which is the true Italian way of making a meatball. This can absolutely be substituted with a regular bread crumb. It is easier and works just fine but I did want to show you how to do it with the bread. So you can choose the way you like your meatballs first. Try both ways before you decide.

MEATBALLS

1 LB GROUND BEEF (80/20 MIXTURE)
1 LB GROUND PORK 
*****YOU CAN ALSO USE THE MEATLOAF MIX YOU FIND IN STORES BUT I LIKE             TO USE ONE PACKAGE OF BEEF AND ONE OF PORK. 

SALT
PEPPER
2 TBLSP GARLIC POWDER
2 TBLSP PARSLEY
1 CUP GRATED CHEESE (PREFERABLY PECORINO ROMANO)
2 EGGS
OIL FOR FRYING

*****EITHER 1 CUP REGULAR BREAD CRUMBS OR 1 LOAF OF A CRUSTY ITALIAN     BREAD LIKE I WILL SHOW ALONG THE WAY)

1 CUP OF MILK IF YOU CHOOSE TO USE THE FRESH BREAD

Begin by preparing your marinara sauce. You will find my recipe in the sauces section.

Add meat to a large bowl. The 80/20 mixture really is great for meatballs because it has a bit of that fat you need for flavor and texture. You can use only beef, like my mom. I like to add the pork for flavor, or as I said you can use a meatloaf mixture. It's all just what you prefer according to your taste. I will say my meatballs are delicious and everyone seems to love them and request them...but my moms...undeniably the best meatballs ever!! I don't get it. She does not love to cook...uses only beef...never uses fresh bread and they are amazing every time!!
So see, sometimes simpler is good.
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​Add salt, pepper, garlic powder, cheese and egg. Now here's the problem. Since I am Italian and not very reliable with measuring, I will tell you......a general rule is to just sprinkle on and cover the top generously with all seasoning. That is definitely one mistake people make, they are afraid to season to much and tend to not season enough.
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Now, the bread!! Ok at this point you can just add 1 cup of bread crumbs to the bowl and start mixing it up. OR....you can use the fresh bread. Choose a nice italian bread...I like to use the round loaves because they cut up easily and evenly. Cut it in strips then into cubes. Leave it out on the counter for a couple of hours to harden or put on a cookie sheet and in the oven at 350 degrees just to toast for a couple minutes. I just cut mine up in the morning then when I am ready it is crusty and crunchy.
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Put the bread cubes in a large bowl and add milk. Let it soak it up just for a couple minutes and then pick it up with your hands and squeeze it all out and add it to the meat mixture.

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There is no better kitchen tool than your hands!!! It's the only way and the best way. Take off your rings...cause that's just a problem you don't need. Here's one more trick.....warm water!!! Add a couple handfuls of warm water with your hands as your mixing. It helps to break down the fat and give you a very nice smooth texture that you want in a meatball. You wouldn't want the texture of a hamburger to be your result. So breaking down and incorporating the fat in the meat gives you that texture you are looking for. Just a couple handfuls will be perfect. Also, do not over mix. Just get all the ingredients incorporated. Over mixing will lead to a tougher meat.
​

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Roll those beautiful meatballs!!! Again...this is all your choice...how big do you like your meatballs??? I like big ones....haha. Meatballs...of course!! 

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Now, any true Italian will agree....you gotta fry your meatballs. I know its a huge decision but....you will probably be eating the meatballs on a nice big plate of pasta so go ahead....fry those meatballs. I fry them in a pan using either vegetable oil or olive oil. Either is fine you just want to cook them about 5 minutes on each side just enough to brown completely. The meatballs will not be totally cooked. They will finish cooking in the sauce.
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Drain them on a paper towel for a couple minutes then place them in the pot of marinara sauce. Let the whole pot come to a soft simmer and cook for about and hour. Cook with the cover half on and half off. This will help thicken your sauce by allowing some evaporation.
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You can enjoy on a nice plate of pasta...on a hero sandwich or as my granchildren prefer all by themselves, They call this a meatball lollipop. I love it that they compare my meatballs to lollipops!! Soooo adorable!!
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Any which way......ENJOY!!!   Katie and Dom.....get your moms cooking!!!

​

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  • Home
  • Nana's Blog
    • About Nana
  • PHOTO BUFFET
  • Recipe Box
    • APPETIZERS
    • BEEF
    • BRUNCH >
      • APPLE CINNAMON & RAISIN PANCAKES
    • CHICKEN >
      • CHICKEN FLORENTINA
    • DESSERTS >
      • HALLOWEEN FUN
      • RED VELVET WITH CREAM CHEESE FROSTING
    • EGGPLANT
    • HOLIDAYS
    • LAMB
    • PASTA
    • PIZZA
    • POWER FOODS
    • ROLL WITH IT, MEATBALLS AND MORE...
    • SALADS
    • SAUCES/GRAVIES
    • SEAFOOD
    • SIDES
    • SOUPS
    • VEAL/PORK
  • CHEF CIRCLE
    • VERY IMPORTANT CHEFS >
      • FALLON STEAK
      • POWER BROWNIE BITES
      • POWER OAT BARS
      • QUINOA STUFFED PEPPERS AND TOMATOES
    • JUNIOR CHEF'S CIRCLE >
      • BLUEBERRY AND APPLE TURNOVERS
  • Featured Recipes
    • APPETIZERS >
      • BUFFALO CHICKEN DIP
      • LOADED GARLIC CHICKEN WINGS
      • PINEAPPLE & MANGO SALSA SALSA
      • PULLED PORK STROMBOLI
      • ROMEO'S BALSAMIC CHICKEN MEATBALLS
      • SAUSAGE & CRESCENT ROLL UPS
      • STROMBOLI FUN
    • BASICS >
      • BREAD CRUMBS
      • GARLIC & PARMESAN CROUTONS
      • RICOTTA CHEESE
      • SICILIAN DIPPING OIL
      • ROASTED PEPPERS
    • DESSERTS >
      • APPLE CRUMB MUFFINS
      • APPLE FRITTERS
      • APPLES IN A BLANKET
      • BIRTHDAY CAKE OREO STUFFED BIRTHDAY CAKE CUPCAKES
      • COCONUT BANANA PROTEIN MUFFIN
      • ICE BOX CAKE
      • PUMPKIN PIE PROTEIN BALLS
      • PUMPKIN SPICE GRANOLA
    • ENTREES >
      • AMENESTE
      • ASIAN CHICKEN BITES
      • CHEESY STEAK SANDWICHES
      • CHICKEN PARM MOZZ STUFFED CRSUT PIZZA
      • CHICKEN POT PIE
      • CROCK POT CHILI
      • HONEY MUSTARD GLAZED SALMON
      • ITALIAN WEDDING SOUP
      • LENTIL & QUINOA SOUP
      • MALL CHICKEN
      • PEA SOUP
      • SHEPARDS POT PIE
      • SHRIMP FRANCESE
      • SIMPLY DELICIOUS SKIRT STEAK
      • THE CJ BURGER
      • TOMATO ORZO SOUP WITH GRILLED CHEESE CROUTONS
    • SAUCES AND GRAVIES >
      • BARBECUE SAUCE
      • CUCUMBER TZATZIKI SAUCE
      • COFFEE & COCOA DRY RUB
      • GIGI'S SUNDAY GRAVY
      • GINGER & SPICE DRY RUB
      • HONEY MUSTARD SAUCE
      • VODKA SAUCE
    • SALADS >
      • BERRY FUN SALAD
      • CRAB AVOCADO STACK
      • FALL MEDLEY CHICKEN SALAD
      • KALE & ADUKI BEAN SALAD
      • QUINOA & KALE SALAD
      • SWEET CHILI SHRIMP
      • TRIFLE BOWL COBB SALAD
    • SIDES >
      • CHILI PEPPER BRUSSEL SPROUTS
      • CREAMY CRAB STUFFED MUSHROOMS
      • OVER STUFFED POTATOES
  • HOLIDAY TIME
    • CHRISTMAS COOKIES
    • A CHRISTMAS EVE FEAST
    • Holiday Parties...Here We Go!!! >
      • CHICKEN VODKA PARM SLIDERS
      • LOBSTER AVOCADO CROSTINI
      • RICE BALLS-ARANCINI
      • RISOTTO PRIMAVERA BALLS
      • SHRIMP RISOTTO BALLS
      • SPINACH AND RICE BALLS
      • STEAK SLIDERS
      • TOMATO RICOTTA CROSTINI
    • IT'S CHRISTMAS TIME!!!!! >
      • BACCALA
      • BACON WRAPPED SCALLOPS AND SHRIMP
      • CHOCOLATE CHERRY & ALMOND BISCOTTI
      • CRAB LEGS & LOBSTER TAILS
      • CRANBERRY PISTACHIO BISCOTTI
      • CREAM PUFFS
      • DECADENT CHOCOLATE THUMBPRINTS
      • ITALIAN LEMON COOKIES
      • KORALAKIAI
      • LEMON/ORANGE CANDIES
      • MINI CRAB CAKES
      • MINI PECAN PIES
      • PEANUT BUTTER CUP HEAVEN
      • RAINBOW COOKIES
      • RASPBERRY WHITE CHOCOLATE ALMOND THUMBPRINTS
      • RICE PUDDING
      • SWEDISH GINGERBREAD
      • TIRAMISU
      • ZUPPA DI PESCE
    • LET'S GET READY FOR THANKSGIVING >
      • AMAZING APPLE PIE
      • BANANA BREAD
      • BROCCOLI & CANNELLINI BEANS
      • BRUSSEL SPROUTS WITH PANCETTA AND PINE NUTS
      • BUTTERNUT SQUASH SOUP
      • CANDIED YAMS
      • TORTELLINI CHICKEN SOUP
      • CHOCK FULL OF CORN BREAD
      • CLASSIC ITALIAN SAUSAGE STUFFING
      • GINGER AND SPICE BUTTER
      • GRANDMA'S MASHED POTATOES
      • HERB & GARLIC BUTTER
      • HONEY WHISKEY GLAZED CARROTS
      • MASHED SWEET POTATOES WITH A PECAN CRUMBLE
      • MUSHROOM & BACON STUFFING
      • PUMPKIN CHEESECAKE WITH A CHOCOLATE GANACHE
      • PUMPKIN ICE BOX CAKE
      • PUMPKIN MUFFINS
      • PUMPKIN & SPICE COFFEE CAKE
      • SIMPLE CRANBERRY SAUCE
      • STRING BEANS ALMONDINE
      • STUFFED CAULIFLOWER
      • STUFFED TURKEY BREAST
      • STUFFED MUSHROOMS
      • THANKSGIVING...4 DAYS TO GO
      • THANKSGIVING....3 DAYS TO GO
      • THANKSGIVING...2 DAYS TO GO
      • THANKSGIVING...1 DAY TO GO
      • THANKSGIVING SHEPARDS PIE
      • THANKSGIVING SLIDERS
      • THE THANKSGIVING WRAP
      • TURKEY TIME
      • TWICE BAKED POTATOES
  • In the News