Best Homemade Italian Meatballs Recipe | Italian Grandma Cooking

Best Homemade Italian Meatballs Recipe | Italian Grandma Cooking


Meatballs and tomato sauce — an Italian
classic! This Italian grandma’s recipe makes 22 to 25 meatballs. Let’s gather
our ingredients! For the ground meat base you’ll need: 300 grams of ground pork, 200
grams of ground beef, 50 grams of mortadella and 1 German style sausage.
So-called Italian sausage isn’t actually popular in most regions of Italy. A good
German style sausage is closer in flavor to the sausage enjoyed in most Italian
recipes. You will also need salt and black pepper to taste, a quarter
teaspoon of freshly ground nutmeg, 2 eggs, 2 to 3 tablespoons of
Parmigiano Reggiano, 1 tablespoon of minced parsley, 1 clove of garlic and 2
potatoes boiled and mashed and breadcrumbs as needed to coat the
meatballs. For the sauce you’ll need: 2 cans of crushed tomatoes and of course
you’ll need oil for frying the meatballs. Our grandma likes to use peanut oil. To
make the meatballs, mix together the ground meats, add at a teaspoon of fine salt, 1/4
teaspoon of black pepper, and 1/4 teaspoon of freshly ground nutmeg. Mix the
ingredients. We’ll add two to three tablespoons of Parmigiano Reggiano and
two eggs beaten and a quarter teaspoon of salt. To the eggs themselves add one
fresh clove of garlic (grated or mashed to a fine paste), a tablespoon of minced
fresh parsley and about 250 grams of potatoes (boiled and mashed with a drizzle of
olive oil). Give the whole thing a really good mix! Hands work great here
and feel free to use a powder-free glove if you don’t like touching raw meats. At
this point Grandma smells the mixture to confirm that the balance of
seasonings is correct. Cover and let the mixture rest for at
least two to three hours —preferably overnight. This will give the mixture a
chance to develop its flavor. Form the mixture into balls of about 30 grams
each. In the end you should have 22 to 25 meatballs. Cover each meatball well with a layer of
fine breadcrumbs. At this point you can either fry or bake the meatballs if you
prefer a wider meatball. Line the meatballs up on a parchment paper-
covered cookie sheet drizzled with olive oil and bake at 350 degrees for at least
20 minutes. Today grandma will be frying the meatballs. To fry the meatballs, bring
a skillet of peanut oil to temperature. Grandma uses a toothpick to determine
when the oil has reached the right temperature.
If vigorous bubbles form around an inserted toothpick, grandma knows the oil
is ready for frying. Grandma places a cork in the oil in
order to reduce the foam coming from the frying meatballs. We’re not sure about
this logic but we don’t argue with grandmas, especially when the meatballs
are this good Place about 12 meatballs into the oil and fry over low
heat until golden brown. You can cut a meatball open in order to check if the
meatball is done. Transfer all meatballs to a paper towel-lined surface. You’ll probably need to fry the
meatballs about two batches at a time. To make the sauce, Grandma uses what’s
called a ‘sugo finto for her meatball sauce. ‘Sugo finto’ means ‘fake sauce’ and
refers to a tomato sauce without meat. To make the ‘sugo finto,’ grandma adds a few
tablespoons of olive oil, 1 clove of fresh garlic, 2 cans of quality crushed
tomatoes and later salt. Bring the sauce to simmer over medium heat, then simmer
vigorously for 5 minutes. Add fine salt to taste and if you like 1/4 teaspoon of
red chili pepper. Add the fried or baked to meatballs to the sauce. Simmer
the meatballs for 15 minutes over low heat even. If your meatballs were
entirely done before being added to the sauce ,the extra 15 minutes of cook time
should ensure doneness. Most Italians eat meatballs by themselves but feel free to
enjoy them with spaghetti. Buon appetito! Subscribe below for more recipes like
this from Italy and beyond!

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