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bonified !!! you crack me up brother lol !!! Might help if its known what type of meatball your looking for, for instance.... for spaghetti, swedish meatballs, cabbage rolls ect. then your meat choices lamb, veal, venison, beef, chicken, pork... see there are hundreds of directions to go. my advice is when in doubt go to foodnetworktv.com
The Lord bless and keep you and yours,
Dawnbreaking (Theresa)
The Lord bless and keep you and yours,
Dawnbreaking (Theresa)
D
Greetings Theresa,
Yes I guess that it would help if I DID specify the type of meatballs.
I am looking for authentic Italian meatballs, like what we Americans would put on spaghetti. I've heard that Italians don't put meatballs on spaghetti so...I guess it's an American thing. I have visited food network, and a few other sites but I don't know for sure that the recipes are bonifide. I'm looking for a underground, Italian/Sicilian, not-in-cookbooks-because-it's-top-secret kind of recipe. A recipe that an 80 year old Italian would make, not these young 'teeny-bopper' newschool recipes. If you could help me out Dawn or someone else I would love it!
Yes I guess that it would help if I DID specify the type of meatballs.
I am looking for authentic Italian meatballs, like what we Americans would put on spaghetti. I've heard that Italians don't put meatballs on spaghetti so...I guess it's an American thing. I have visited food network, and a few other sites but I don't know for sure that the recipes are bonifide. I'm looking for a underground, Italian/Sicilian, not-in-cookbooks-because-it's-top-secret kind of recipe. A recipe that an 80 year old Italian would make, not these young 'teeny-bopper' newschool recipes. If you could help me out Dawn or someone else I would love it! 
Here is an exquisite recipe by Sharon Crider
Ingredients:
SAUCE
3/4 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 can (28 ounces) Italian crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
NB. I add about 2 tsp of sugar or more to reduce tartness of tomato paste
MEATBALLS:
4 slices white or brown bread , torn into pieces
1/2 cup water
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1 pound lean ground beef
2 teaspoons olive oil
1 package (16 ounces) spaghetti
Directions
1) In a large saucepan, cook onion and garlic in oil until tender. Stir in the tomatoes, tomato paste, water, oregano, sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2) Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, Parmesan cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls.
3)In a large nonstick skillet coated with cooking spray, brown meatballs in batches in oil over medium heat.
Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink.
4)Cook spaghetti according to package directions; drain. Serve with meatballs and sauce. Yield: 10 servings.
You can freeze the leftovers and make meatball sub sandwiches.
Ingredients:
SAUCE
3/4 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 can (28 ounces) Italian crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
NB. I add about 2 tsp of sugar or more to reduce tartness of tomato paste
MEATBALLS:
4 slices white or brown bread , torn into pieces
1/2 cup water
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1 pound lean ground beef
2 teaspoons olive oil
1 package (16 ounces) spaghetti
Directions
1) In a large saucepan, cook onion and garlic in oil until tender. Stir in the tomatoes, tomato paste, water, oregano, sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2) Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, Parmesan cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls.
3)In a large nonstick skillet coated with cooking spray, brown meatballs in batches in oil over medium heat.
Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink.
4)Cook spaghetti according to package directions; drain. Serve with meatballs and sauce. Yield: 10 servings.
You can freeze the leftovers and make meatball sub sandwiches.
S
My mother-in-law (age 86) and husband both use this recipe. My husband made me spaghetti & meatballs for our proposal dinner in front of their fireplace. I approved
MEATBALLS (Husband’s Recipe)
½ lb. Hamburger meat
1 egg
½ cup milk
¼ cup bread crumbs
½ cup parmesan cheese
1 tsp. Oregano
1 tsp. Garlic salt
½ cup Crisco oil
1 tsp. Salt
1 tsp. Pepper
1 tsp. Parsley flakes
½ cup Crisco oil
Mix all above except oil. Roll and fry in oil.
++++++++++++++++++++++++++++++++++++++++++++++++
Here’s another similar recipe from a popular cook: pictures included:
http://thepioneerwoman.com/cooking/2010/02/spaghetti-meatballs/Spaghetti & Meatballs by Ree Drummond
Ingredients--
Preparation Instructions
To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.
To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.
In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine, if using. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.
Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
Just before serving, stir in basil if using.
Serve over cooked spaghetti. Sprinkle with extra Parmesan.
MEATBALLS (Husband’s Recipe)
½ lb. Hamburger meat
1 egg
½ cup milk
¼ cup bread crumbs
½ cup parmesan cheese
1 tsp. Oregano
1 tsp. Garlic salt
½ cup Crisco oil
1 tsp. Salt
1 tsp. Pepper
1 tsp. Parsley flakes
½ cup Crisco oil
Mix all above except oil. Roll and fry in oil.
++++++++++++++++++++++++++++++++++++++++++++++++
Here’s another similar recipe from a popular cook: pictures included:
http://thepioneerwoman.com/cooking/2010/02/spaghetti-meatballs/Spaghetti & Meatballs by Ree Drummond
Ingredients--
- Meatballs:
- ¾ pounds Ground Beef
- ¾ pounds Ground Pork
- 3 cloves Garlic, Minced
- ¾ cups Fine Bread Crumbs
- 2 whole Eggs
- ¾ cups Freshly Grated Parmesan
- ¼ cups Flat-leaf Parsley, Minced
- ¼ teaspoons Salt
- Freshly Ground Black Pepper
- Splash Of Milk
- ½ cups Olive Oil
- Sauce:
- 1 whole Yellow Onion, Diced
- 3 cloves Garlic, Minced
- 1 whole (28-ounce) Can Whole Tomatoes
- 1 whole 28 Ounce Can Crushed Tomatoes
- ½ cups White Or Red Wine (optional)
- ¼ teaspoons Salt
- 1 teaspoon Sugar
- Freshly Ground Black Pepper
- ¼ cups Flat-leaf Parsley, Minced
- 8 whole Fresh Basil Leaves, Chiffonade (optional)
- 2 pounds Spaghetti, Cooked To Al Dente
Preparation Instructions
To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.
To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.
In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine, if using. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.
Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
Just before serving, stir in basil if using.
Serve over cooked spaghetti. Sprinkle with extra Parmesan.
