Mom’s Easy Traditional Italian Meatballs, a fast and delicious Italian Recipe. Made with beef, Parmesan cheese and Italian spices in a delicious tomato sauce. These Meatballs are going to be your family’s favorite new recipe.
Meatballs
MeatballsThis is one of my mother’s recipes (her father was Italian, so it still counts), and they are the best I have ever eaten. My mother-in-law makes her pretty much the same way. So authentic Italian they are.
I discovered that in Italy you don’t eat Spaghetti and Meatballs together. Spaghetti is considered a primo piatto (first dish) and Meat is a secondo piatto (second plate).
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Therefore they should not be combined. Personally I think they are missing out on something. My Mom always served them together and I love it.
She would always make them in a delicious tomato sauce and they would be served over Rigatoni or Penne. I like Spaghetti myself. Or if you are looking for something a little different why not use Ground Turkey a make a Pasta Bake.
So you can dish it up the Italian way, and serve it as a secondo piatto, with a nice salad or vegetable of choice.
Italian Meatballs
Or even cook them in a oven save pan shred some firm mozzarella on top and bake them in the oven just until the cheese melts.
So good, you won’t even miss the pasta! Just make sure you have some crusty bread to catch the sauce.
Or your way (our way) with pasta. These Easy Traditional Italian Meatballs are cooked in a sauce, so they can be served over pasta al dente. Buon appetito!
Traditional Italian Meatballs
Mom's Easy Traditional Italian Meatballs
Ingredients
- 3-4 slices of bread (remove crusts, I use day old Italian and if it is extra thick use 2 slices)
- 1 pound lean ground beef
- 2 eggs
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon parsley
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 clove of garlic minced
- 2 tablespoons olive oil
For the sauce
- 2 tablespoons olive oil
- 2 cups tomato puree
- 1 teaspoon basil
- 1 clove garlic chopped
- 1/2 teaspoon salt
- 1 1/2 teaspoons oregano
- 2 1/2 cups water
Instructions
- In a small bowl soak bread in water for 2 or 3 minutes, then squeeze out moisture and tear into small pieces. In a medium bowl combine bread with remaining ingredients (except olive oil and ingredients for the sauce) and mix well. Form into small balls ( I form the meatballs into the size of a golf ball). In a medium frying pan with the 2 tablespoons of olive oil, brown meatballs on all sides. While meatballs are browning, in a separate, medium sized, deep pan add all ingredients for the sauce, stirring until well combined. Add browned meatballs. Over medium heat, heat to boiling, then lower heat to medium low and simmer for 20 minutes (covered), than raise heat to medium, (leave pan slightly uncovered 1/3 uncovered) and cook an additional 20 minutes, until sauce has thickened. Serve immediately, top with freshly grated parmesan cheese if desired. Don't forget some crusty Italian bread to soak up the delicious sauce. Enjoy!
Nutrition
Republished from February 14, 2014.
