Best 7 Grandmas Italian Meatballs Recipes

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Nonna, mamma, and grandma; no matter what you call her, there’s a special kind of magic that happens when grandma is in the kitchen. And one of the most magical dishes she makes are her famous Italian meatballs. Now, every grandma has her own secret recipe, but there are a few things they all have in common. First, they use fresh, high-quality ingredients, like ground beef, pork, and veal. Second, they season the meatballs with a generous amount of garlic, onion, and parsley. And third, they simmer them in a delicious tomato sauce until they are fall-apart tender.

Here are our top 7 tried and tested recipes!

GREAT-GRANDMA'S ITALIAN MEATBALLS



Great-Grandma's Italian Meatballs image

My great-grandmother started this easy meatball recipe with our family. We use ground beef and turkey for these meatballs, and the flavor's so good, you won't miss the extra calories. -Audrey Colantino, Winchester, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 11

2 teaspoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
3/4 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
1 teaspoon each dried basil, oregano and parsley flakes
3/4 teaspoon salt
1 pound lean ground turkey
1 pound lean ground beef (90% lean)
Optional: Hot cooked pasta and pasta sauce

Steps:

  • Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly., In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes. If desired, serve with pasta and pasta sauce.

Nutrition Facts : Calories 271 calories, Fat 13g fat (5g saturated fat), Cholesterol 125mg cholesterol, Sodium 569mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

GRANDMA'S ITALIAN MEATBALL RECIPE



Grandma's Italian Meatball Recipe image

Grandma's tender and juicy meatball recipe simmered in a delicious tomato sauce and served with spaghetti noodles, classic Italian food.

Provided by Jessica Gavin

Categories     Entree

Time 2h30m

Number Of Ingredients 17

¼ cup olive oil
½ cup yellow onions (minced)
2 teaspoons minced garlic
6 ounces tomato paste
7 cups crushed canned tomatoes (Cento or San Marzano)
2 teaspoons kosher salt (plus more for seasoning)
½ teaspoon black pepper
2 pounds ground beef (80% to 90% lean meat)
2 large eggs
1 cup breadcrumbs (plain or Italian-style)
½ cup parmesan cheese (freshly grated, plus more for garnish)
½ cup yellow onion (finely minced)
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon Italian seasonings (omit if using Italian-style breadcrumbs)
1 teaspoon minced garlic
¼ cup sliced basil (for garnish)

Steps:

  • In a large pot or dutch oven, heat olive oil over medium-low heat. Once hot, add the onion and garlic, sauté until onions are translucent, about 3 minutes.
  • Stir in the tomato paste and cook for 1 minute. Stir in the crushed tomatoes, salt, and pepper. Simmer covered, with lid slightly ajar to prevent splattering for 30 minutes, stirring occasionally. Season with salt and pepper to taste.
  • Set the oven rack to the lower-middle position and set it to broil. Line a large baking sheet with foil and lightly grease it with olive oil. Set aside.In a large bowl, add the ground beef, eggs, breadcrumbs, parmesan cheese, minced onion, salt, black pepper, Italian seasoning, and minced garlic. Use hands to mix thoroughly until combined.
  • Measure and roll the ground beef mixture into ⅓ cup (3 ounces) rounds, about the size of an egg. Evenly space the pieces on the baking sheet, there should be about 14 to 15 meatballs.
  • Broil the meatballs until the surface is browned, about 10 to 12 minutes. Turn over and cook for an additional 2 to 3 minutes to lightly brown the other side.
  • Transfer the meatballs to the tomato sauce. Cover the pot with the lid slightly ajar, simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed. The meatballs should be fork tender when sliced.
  • At the end of cooking, adjust the consistency of the sauce with water if needed, about 1 tablespoon at a time. Season to taste with salt and pepper.
  • Serve meatballs with spaghetti topped with sauce, sliced basil, and Parmesan cheese.

Nutrition Facts : Calories 216 kcal, Carbohydrate 9 g, Protein 19 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 44 mg, Sodium 810 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving

GRANDMA MARONIS MEATBALLS 100 YEAR OLD RECIPE



Grandma Maronis Meatballs 100 Year Old Recipe image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 9

1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves

Steps:

  • Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
  • Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
  • Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

GRANDMA'S ITALIAN MEATBALLS



Grandma's Italian Meatballs image

This recipe is from my Italian grandmother. The one change she made to get with the times was to use Ragu sauce instead of homemade, and she declared that it still tasted just as good. It's never failed to impress the people I make it for. My husband says these meatballs have forever ruined him to other people's, or even restaurant meatballs. The real secret is in the time you take to slowly cook the meatballs in the sauce. Don't skimp and just toss the sauce on and eat it. It will still taste good, but not anything like it should be. The raisins are meant to absorb the acidity and impart a little sweetness to the sauce. This recipe can easily be multiplied to feed more people.

Provided by Buckdawna

Categories     Meat

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 large garlic clove, minced (or 2 small cloves)
1/4 cup plain breadcrumbs
1 large egg
1 teaspoon dried basil leaves
1/4 cup grated parmesan cheese
2 tablespoons minced fresh parsley
1 (26 ounce) jar Ragu tomato sauce, Old World Style Mushroom
5 raisins

Steps:

  • Mix ground beef, garlic, bread crumbs, egg, basil, parmesan cheese, and parsley until combined. Do not overwork meatball mixture.
  • Make golfball size meatballs with meatball mixture.
  • Brown meatballs in a frying pan over medium heat, or bake at 375 degrees F for about 10 minutes, until cooked through.
  • Combine browned meatballs in a pot with sauce and raisins.
  • Cook covered, simmering gently over low heat, for at least 3 hours and up to 5 hours, stirring gently occasionaly.
  • If sauce becomes too thick over the course of cooking, a small amount of water can be added to thin it.
  • Serve over spaghetti, on rolls, or however your heart desires.

GRANDMA'S ITALIAN MEATBALLS



Grandma's Italian Meatballs image

Grandma's Italian meatballs are my favorite traditional Italian meatballs in tomato sauce. They're baked in the oven and then simmered in sauce and ready to top your spaghetti or serve with crusty bread. Easy and make-ahead friendly.

Provided by Carolyn Gratzer Cope

Categories     Beef

Time 45m

Number Of Ingredients 15

1 pound (450 grams) 90% lean ground beef
1 pound (450 grams) ground pork
1/2 cup (40 grams) grated pecorino or parmesan cheese
2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
1 cup (112 grams) seasoned Italian bread crumbs
2 large eggs, beaten
1 cup (240 ml) whole milk
8 cloves garlic, minced
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
1/4 teaspoon ground nutmeg
2 tablespoons (30 ml) olive oil for brushing
25 ounces (710 grams) tomato sauce, jarred or homemade

Steps:

  • Preheat the oven to 400°F with two racks close to the center. Line two rimmed baking sheets with parchment.
  • Place the beef and pork into a large mixing bowl.
  • Using a fork or your hands, gently but thoroughly break up the meat and stir to combine. The key with mixing is to avoid compressing the meat and think instead of lifting as much as possible.
  • Add the grated cheese, salt, pepper, bread crumbs, eggs, milk, garlic, parsley, basil, red pepper flakes, and nutmeg.
  • Use a fork or your hands to mix gently but thoroughly until the mixture is homogenous but still light.
  • Use a 3-tablespoon ice cream scoop to divide the mixture into 22 meatballs. Place half on each of the baking sheets, with plenty of room in between for the air to circulate in the oven.
  • Use your hands to finish shaping the scoops into balls, again without compressing too much.
  • Bake for 25 minutes, swapping the position of the trays halfway through cooking.
  • In a large frying pan, heat the tomato sauce until it simmer. Add the meatballs and simmer for a minute or two to meld the flavors. Meatballs are ready to serve.

Nutrition Facts : Calories 475 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 159 milligrams cholesterol, Fat 29 grams fat, Fiber 1 grams fiber, Protein 37 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1011 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS



Grandma's Old Italian Spaghetti Sauce with Meatballs image

Grandma's sauce is an old recipe that she brought over from Italy. It is a long process with strange ingredients, but they all come together to make the best sauce I have ever had. The long process is worth your trouble the minute you take your first bite.

Provided by cherbear

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 8h

Yield 12

Number Of Ingredients 21

2 tablespoons olive oil
3 whole garlic cloves, peeled
2 pig's feet
1 pound pork neck bones
2 (6 ounce) cans tomato paste
1 ½ cups water
2 (28 ounce) cans tomato puree
1 tablespoon white sugar
1 teaspoon black pepper
¾ teaspoon baking soda
1 (16 ounce) loaf fresh Italian bread, torn into 2-inch pieces
1 cup water
6 eggs, beaten
1 pound ground pork
1 pound ground veal
1 pound ground beef
1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons chopped fresh basil
salt and pepper to taste
6 hard-boiled eggs, peeled

Steps:

  • Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
  • Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
  • Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
  • Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.

Nutrition Facts : Calories 599.1 calories, Carbohydrate 38 g, Cholesterol 319.1 mg, Fat 29.4 g, Fiber 4.7 g, Protein 46.2 g, SaturatedFat 9.4 g, Sodium 1437.4 mg, Sugar 11.6 g

GRANDMA'S ITALIAN MEATBALLS: QUICK, EASY, DELIZIOSE!



Grandma's Italian Meatballs: Quick, Easy, Deliziose! image

Add your favorite tasty tomato sauce and these authentic Italian meatballs go great with pasta or make for a tasty sub-sandwich on warm, crusty rolls. As grandma would say, "That's a some a meat-a-ball !"

Provided by Feast Your Eyes

Categories     One Dish Meal

Time 15m

Yield 20 meatballs, 4-6 serving(s)

Number Of Ingredients 12

1 lb ground beef
2 tablespoons fresh flat-leaf Italian parsley, roughly chopped
2 tablespoons fresh basil, roughly chopped
2 tablespoons fresh parmesan cheese, grated
1/2 cup raisins
1/2 cup pignoli nut
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
red pepper flakes, to taste
1/4 cup extra virgin olive oil
1/4 cup red wine
anchovy, chopped (1 fillet) (optional)

Steps:

  • Combine all ingredients (except the olive oil and wine) in a large mixing bowl. Mix well.
  • To make the meatballs: With damp hands, take a portion of the ground beef mixture and roll between palms to form a 1-inch round ball that is firmly packed. Repeat. Cook's Tip: If the ground beef mixture becomes too dry for the meatballs to properly stick together, add a sprinkle of water to the mixture as needed.
  • Cook the meatballs one of two (2) ways:.
  • a. Grandma's way was to drop the hand rolled meatballs into boiling hot tomato sauce during the last 20-30 minutes of the sauce's cooking time.
  • b. Another popular method in our family is to fry the meatballs. Heat the olive oil in a wide, heavy-bottomed skillet over a medium-high flame. Add the meatballs, but do not over-crowd the skillet - Cook in a single layer. Cook for 10 or so minutes. As meatballs are finishing, add a little bit of red wine to de-glazethe skillet. Cook's Tip: Brown well on bottoms before turning, or meatballs will break apart. DO NOT OVERCOOK.
  • DELICIOUS VARIATION TO THIS RECIPE: Add one (1) chopped anchovie to the above-described ground beef mixture. Reduce your salt to a 1/4 teaspoon.

Nutrition Facts : Calories 559.4, Fat 43, SaturatedFat 9.9, Cholesterol 79.8, Sodium 564, Carbohydrate 17.6, Fiber 1.6, Sugar 11.5, Protein 25.3

Helpful tips

  • When shaping your mixture, try to keep your hands cold so that the meat mixture does not stick to them and does not fall apart when you place them in the pan.
  • Be sure to pack the meatball mixture as tightly as possible to avoid air bubbles.
  • Use fresh bread crumbs in this recipe. Dried or stale bread crumbs will absorb too much water and make your mixture wet and fall apart.
  • You can use a large spoon or a small ice cream scoop to make uniform sized and round meatball mixtures.
  • Using a large pot will prevent your mixture from getting too crowded when you cook them.
  • Avoid stirring your meatball mixture too much while it is simmering, as this may cause the mixture to fall apart.
  • Be patient with the cooking process. Do not attempt to speed up the browning process by increasing the heat; this can result in uneven browning or your mixture may get burnt.

Conclusion

This Grandma's Italian Meatball recipe is a classic and hearty dish that has been passed down for many years. With its delicious combination of well-spices minced meat, bread crumbs, and herbs, these Italian-style meatball can be enjoyed with various side dish options. Try them with spaghetti, rice pilaf, or mashed potates to enjoy the wonderful meal with your family or your guest!

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