This time I will give the recipe for Italian Meatballs. Let’s follow the steps as follows.
Italian Meatballs Recipe
Italian meatballs suitable for a family menu at home
- 1/4 cup olive oil, (60ml)
- 1/2 cup yellow onions, (66g) minced
- 4 garlic cloves, (2 teaspoons, 6 g) minced
- 7 cups crushed canned tomatoes, (56 ounces) Cento Brand or San Marzano tomatoes
- 6 ounces tomato paste, use less if a thinner consistency is desired
- 2 teaspoons kosher salt, add more to taste
- 2 pounds ground beef, (908g) 80% lean meat to 20% fat
- 2 large eggs
- 2 cloves garlic, (1 teaspoon, 3g) finely minced
- 1/2 cup yellow onion, (72g) finely minced
- 1 teaspoon ground pepper
- 2 teaspoons kosher salt, (16g)
- 1/2 cup Parmesan cheese, (20g) freshly grated
- 1 cup breadcrumbs, (127g) grandma recommends Italian style, but plain okay
- fresh basil, (for garnish if desired)
Tomato Sauce :
- Heat olive oil over medium-low heat and sauté onion and garlic until onions are translucent, 3 minutes.
- Add tomato paste and stir well. Add tomatoes and simmer 30 minutes.
- Season tomato sauce with salt to taste.
Grandma’s Meatballs :
- Combine all ingredients in a large bowl and mix using your hand.
- 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 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.
- Add meatballs to the tomato sauce.
- Simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed.
- Remove the meatballs from the sauce and place into a separate bowl, cover to keep warm.
- 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.