Authentic Italian Meatballs
Its a cold, overcast, gray and ugly day here in Virginia… and the perfect day to have a pot of spaghetti sauce with homemade meatballs simmering on the stove! Maybe I should serve them up with the “Cloudy with a Chance of Meatballs” movie for my granddaughter Alexis when I babysit her and her baby brother Max tomorrow!
By the end of the day this is going to taste as wonderful as it SMELLS!
The recipe is an old family one and I am happy to share it with you! These meatballs are so good that my “kids” use them as the “benchmark” for ALL meatballs! You see, some “meatballs” are a culinary and taste delight, while others are what they refer to as “balls of meat”. Just the right blend of ingredients put my meatballs over the top!
Stay with us after the break for this delicious recipe!
- 2 pounds Ground beef
- 4 large Eggs
- 1 Cup Italian Seasoned Bread Crumbs
- 4 Slices Wet bread*
- 4 Clove Garlic Minced
- 4 TBSP Dried Parsley
- 5 TBSP Grated Romano or Parmesan Cheese Or a combo of both
- 2 Tsp Salt Either regular or kosher
- 1 Tsp Pepper – Fresh ground if you have it
- Combine all ingredients together in a large bowl mixing thoroughly.
- Roll into golf-ball size balls.
- Place raw meatballs on a large round platter that is microwavable* starting in the center and working out to the edges
- Place platter in microwave and cook approximately 6 to 8 minutes until all the meatballs are browned; if the ones on the edges are cooking faster than the ones in the center of the platter you can remove them to your sauce earlier as they finish
- Add your meatballs to your marinara spaghetti sauce and cook in the sauce so that they are just slightly simmering for a couple of hours while your sauce cooks too – I put my pot of sauce & meatballs in my oven so I don’t have to worry so much about anything sticking; I usually have the oven around 325/335°F so it just simmers slightly, I just want it to cook, not cook apart. Ovens vary so just look for it to bubble slightly at the edges.
- If you are okay with a little extra fat in your sauce the real trick to making your spaghetti sauce sing is to drain a little of the fat left on your meatball platter [once they are cooked] into the sauce and stir that in… that’s the real Italian influence!