Italian Meatball Recipes??

[smc51]

I am so sick of buying frozen meatballs at the store (that have no flavor).
Does anyone have a meatball recipe that has all of the great Italian flavors?

[SMOKE FREAK]

Pretty basic...But damn good...

http://www.smoked-meat.com/forum/showthread.php?t=36091

[Abelman]

I can't compete with Craig on the grilled pasta

However, I may be able to help or give you an idea on making the meatballs.

http://www.smoked-meat.com/forum/showthread.php?t=1791

[Richtee]

Always been a straight 50-50 pork beef in the family here. Onion, garlic and some tomato paste mixed in..browned and cooked as required.

I bet the Pizza Shake would work. Hmmm...

[Hoser]

Here's mine if you want it.

Dave's Meatballs - Italian Style

My original recipe for meatballs.
Serves 6


***1/2 lb ground beef
***1/2 lb ground pork
***1/2 lb ground veal
***1/4 cup finely minced onion
***2 tbsp finely minced garlic
***1/4 cup freshly grated Parmesan cheese
***1 large egg, slightly beaten
***1/2 cup half and half
***1/2 cup dry Italian bread crumbs
***1 tbsp dried parsley
***2 tsp dried oregano
***1 tsp kosher salt
***1 tsp freshly ground pepper


Heat oven to 350°F

Mix all ingredients in a large bowl....do not over mix....that will make the meatballs too firm.

With wet hands, form the mixture into golf ball sized portions and place on a baking sheet.

Bake for 25 minutes, or until done.

Add to sauce to finish cooking
Serve with pasta and marinara, or with cheese as a submarine sandwich

[gmotoman]

I can't give a specific recipe because I don't really follow one. But my Italian meatballs have some constants.
1. Like most here mine a combo of meat. 90% of the time mine is sweet Italian sausage & 80/20 beef burger. Sometimes I add veal.
2. Instead of dried herbs I prefer to use chopped finely fresh basil, and fresh parsley
3. bread crumbs are always Italian style.
4. And I add some GOOD Romano not Parmesan cheese.
5. A good pinch of crushed red pepper is nice as well.

My best advice is to grab some ground meat, and think "hey what is Italian to me?" Get your hands dirty and experiment. I would love to hear that you used one of my ideas and then came up with your own spin. For example, I read this post I am stealing Rich's idea of using tomato product as a binder.

Hope that helps.

[barkonbutts]

***1/2 lb ground beef
***1/2 lb ground pork
***1/2 lb ground veal
***1/4 cup finely minced onion
***2 tbsp finely minced garlic
***1/4 cup freshly grated Parmesan cheese
***1 large egg, slightly beaten
***1/2 cup half and half
***1/2 cup dry Italian bread crumbs
***1 tbsp dried parsley
***2 tsp dried oregano
***1 tsp kosher salt
***1 tsp freshly ground pepper

x2

Pretty much what I use as well. I use Locatelli Cheese instead of the Parm, it is a bit saltier and sharper which = more flavor. sometimes no ground veal is for sale.. I just use 80/20 beef.


except I use about 8 pounds of meat at a time.... lol....

[Richtee]

Wow... that's a spicy meatball!

Yeah..I did not mention the Progresso breadcrumbs and an egg/milk mix.. Cheese eh? Nice- I'll have to kick mine up a notch I see :{)