Grandma’s Italian meatball recipe is the ultimate comfort food to share with the family! Tender and juicy meatballs simmered in a simple yet rich tomato sauce and placed over spaghetti noodles or the pasta of your liking.
On our wedding day, I made a very special vow to my husband… “I promise to nurture, listen, comfort, and feed you, making sure to cook your grandmother’s famous meatballs at least once a month.”
Like most Italian recipes there were no specific measurements.Grandma Rose刚刚有一个简单的酱汁和肉丸的成分和方法，其余的是直觉。多年来我多次制作了牛肉和猪肉肉丸子。有些结果好，有些不是那么多，我实际上从来没有自己写过一个食谱，所以每次都有不同。我正处于尽可能靠近奶奶的意大利肉丸食谱与粗暴的批评者，老公子。
For this recipe, aPanade用于使地面肉类额外潮湿和嫩。组织是淀粉和液体的混合物;可以使用淀粉（面包，沼泽，饼干）和液体（牛奶，酪乳，酸奶，股票，水）的任何组合。根据您的口味偏好，各种成分的组合可以增加或多或少的味道。
However, for this meatball recipe, I don’t soak the breadcrumbs in additional liquid before adding it to the meat mixture like I normally would for a panade. That’s because the size of the breadcrumbs are so fine, that the moisture from the eggs andground beefis enough to be absorbed by the bread and activate the natural starches. During the simmering process, the starches further bind to the liquid and swell to lock in the juices.
Grandma’s Rose advised to always broil the meatballs beforesimmering他们在酱汁中。这是增强肉丸的味道和质地的一体化步骤。奶奶肯定是一个聪明的女人！没有意识到，她告诉我确保毛泽东反应is done and executed just right. It’s the process of creating hundreds of new flavors and aromas in the dish.
The texture is the most critical part of nailing the recipe. The right ratio of meat-to-breadcrumb and fat for flavor is crucial. If there are too little or too manybreadcrumbs，纹理关闭（坚韧或海绵）。在这种尝试中，我的丈夫告诉我这些是我曾经做过的最好的肉丸，而不是太破旧了十年的实验！
我发现at a ratio of 1 pound beef, 1/2 cup breadcrumbs, and 1 large egg is perfect. I prefer using an 80% lean beef to 20% fat for my meat. This ratio gives a nice rich flavor and meaty texture without being too tough. The consistency is easy to cut through and remains fork tender.
The sauce takes time
To enhance the meaty flavor of the sauce, the ingredients are carefully selected. Foods that are rich in glutamates like onions, garlic and tomatoes serve to boost the savory flavors of the meatballs. The minced garlic and onion aresauteedwith tomato paste to add a hint of sweetness and depth to the sauce. This builds layers of flavor!
Jason never forgets to remind me that the sauce needs to be thick so that it can cling to the noodles. I like to please, so the sauce gets concentrated over the long cooking period. It’s easy to adjust the consistency with a little water or beef stock to your liking at the end of cooking.
Of course, we can’t forget to boil some pasta to serve with the meatballs. Jason has an uncanny instinct to tell when spaghetti is cooked perfectly and al dente. My husband is a meatball and sauce connoisseur, the supreme judge to ensure anything Italian is prepared just right in our kitchen! Good thing this recipe makes for generous leftovers, and I swear the meatballs taste better the next day!
More meatball recipes
- Chicken Florentine Meatballs
- Slow Cooker Meatballs with Vegetable Noodles
- Coconut Curry Meatballs with Vegetable Noodles
When the muscle fibers of meat proteins are ground into smaller pieces, sticky soluble proteins are released when cut and strongly hold the meat together. After the meat is mixed and then cooked, the proteins tighten and contract which causes large amounts of moisture to be squeezed out. This often results in meatballs reducing in size and becoming dry or tough if breadcrumbs or a panade is not added to the mixture.
Grandma's Italian Meatball Recipe
- ¼cupolive oil
- ½cupyellow onions,剁碎
- 7杯压碎罐装西红柿,Cento品牌或San Marzano Tomatoes
- 2茶匙s犹太盐,add more to taste
- 2poundsground beef,80％的瘦肉达20％脂肪
- 2large eggs
- 2丁香大蒜,finely minced
- ½cupyellow onion,finely minced
- 1茶匙black pepper
- 1cupbreadcrumbs,Italian style or plain
- fresh basil,装饰用
Season tomato sauce with more salt to taste.
Cook a small test piece, taste for the correct seasoning level, correct seasoning if needed.
Roll meatballs to the size of a large egg, about ⅓ cup or 3 ounces in weight.
Line a baking sheet with foil, evenly space the meatballs on the sheet.
Set the oven rack to the lower-middle position.
Broil on high and cook the meatballs until browned about 10 minutes.
Turn over and cook for an additional 2 to 3 minutes.
Cover, with the lid slightly ajar and simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed.
Mix the sauce; adjust consistency with small amounts of water if too thick.
Taste sauce and adjust with salt and pepper as desired.
Garnish with fresh basil and Parmesan cheese.
- You can adapt this recipe for a 6-quart slow cooker. Add the sauce ingredients to the slow cooker and broiled meatballs. Cook on high 3 hours, or 6 hours on low.
- MAKE IT GLUTEN-FREE: Use gluten-free breadcrumbs or almond flour.
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