奶奶的意大利著名肉丸

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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.

在意粉面条的床上的三个大牛肉丸子并且用帕尔马干酪顶部

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.”

它看起来可能是一个愚蠢的承诺。然而,我丈夫杰森对他奶奶意大利肉丸食谱的热爱总是让他带来一个舒适和幸福的感觉。让我能够重新创造他喜欢的菜很重要。当他在漫长的一天结束时走进门时,他的灿烂笑容是无价的,闻到烤箱中的炉子和肉丸炖炖番茄酱。

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。

嫩肉的秘诀

Before and after photo of meatballs on a foiled-lined sheet pan

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.

肉于面包比

A meatball sliced in half with a fork on a bed of spaghetti noodles

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

肉丸炖一壶自制西红柿酱

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!

搅拌高品质的碎番茄搅拌,以创造正确的酱汁稠度。慢慢地在长时间慢慢酝酿酱中的肉丸允许酱汁从肉中哄骗开胃褐色的味道。钎焊过程还有助于软化牛肉中的更加紧张的结缔组织,使得每个咬合随着较小的阻力而断开。让我们面对它,没有人喜欢坚韧,耐嚼和无味的肉丸。我们知道如何烹饪他们的好事。

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

如何防止肉丸萎缩

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.

把这个配方放在以后保存

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Grandma's Italian Meatball Recipe

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.
Print Review
4.16266votes
准备时间 30mins
Cook Time 2hrs
Total Time 2hrs30mins
Servings 14meatballs
Course 主席
Cuisine Italian

Ingredients

Tomato Sauce

  • ¼cupolive oil
  • ½cupyellow onions,剁碎
  • 4大蒜丁香,剁碎
  • 7压碎罐装西红柿,Cento品牌或San Marzano Tomatoes
  • 6ounces番茄酱,如果需要更薄的一致性,请使用较少
  • 2茶匙s犹太盐,add more to taste

Grandma’s Meatballs

  • 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
  • 2茶匙s犹太盐
  • ½cup帕尔马干酪,新鲜磨碎
  • 1cupbreadcrumbs,Italian style or plain
  • fresh basil,装饰用

Instructions

Tomato Sauce

  • 在中低温和炒菜和大蒜中加热橄榄油,直至洋葱是半透明的,3分钟。
  • 搅拌番茄酱并煮1分钟。加入碎番茄和盐,搅拌和煨30分钟。
  • Season tomato sauce with more salt to taste.

Grandma’s Meatballs

  • 将所有成分结合在一个大碗中并用手混合。
  • 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.
  • 将肉丸添加到西红柿酱。
  • 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.
  • 从酱汁中取出肉丸并放入一个单独的碗中,盖住以保持温暖。
  • 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.

Recipe Video

Notes

  • 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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营养成分
Grandma's Italian Meatball Recipe
Amount Per Serving
Calories216. Calories from Fat 99
%每日价值*
Fat11g 17%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol44毫克 15%
810mg 34%
19毫克 1%
碳水化合物9G. 3%
Fiber 1g 4%
Sugar 2g 2%
蛋白19G 38%
Vitamin A250IU 5%
Vitamin C4.1mg 5%
120mg 12%
Iron0.5mg. 3%
*每日百分比值基于2000卡路里饮食。

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我是一个烹饪学校毕业,食谱作者nd a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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读者互动

167 Comments发表评论或审查

  1. 迈克G.

    这已成为我对肉丸的食谱......我会调整它一点,但在我看来,比率是现场。醉酒是我的游戏变频器。我试过泛滥和烘烤,但烧烤是酱汁煨的完美建设。

  2. Gina

    Thank you so much for this great recipe and the science tips! This was my first time making meatballs with a panade and the difference was so noticeable. My family loved them. Only thing I did differently was I made the panade with all the ingredients except the meat. It made everything incorporate nicely so that all of the meatballs had the same texture and taste. I always broiled them, but never followed up with the extra cooking time in the sauce. It was usually just a quick coat and serve, but I am a believer! The sauce was much more flavorful even with using the canned tomatoes. Thanks so much for your expertise and knowledge.

  3. Katharine

    The meatballs were delicious! I did use the panade as I thought it sounded like a nice touch. And I since I had it on hand, I used ground venison!

  4. Jeannie

    How many servings does this recipe make? Nutrition facts say per serving, but it doesn’t say how many.
    I’ve made these several times and we love them!

  5. Jeannine

    Made these meatballs the other night two ways – one using the 80/20 ground beef and the other using a plant based “meat”. Both turned out amazing! Thank you for your recipe. I’ll be making it again, and again.

      • jeannine

        Yes – I used Impossible Burger. They turned out a little tougher than the beef. Other than the slightly darker color to the Impossible Burger they were VERY difficult to tell the difference once sauce was on them. The flavor from the spices and cheese was there.

        • betway必威排球

          Thank you for the feedback! I tried the impossible ground meat and like it as an alternative, I will have to try it with the meatball recipe next and see if my husband can tell the difference.

  6. Carole Arborio

    Tried this recipe for the first time. Followed directions to a tee! They are the perfect size, taste & tenderness to use in sauce with pasta, subs or to munch on…love em’.

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