Mamma Mia! Fresh Italian Meatballs!

"My recipe for Italian meatballs with fresh herbs."
 
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photo by The Spice Guru photo by The Spice Guru
photo by The Spice Guru
photo by The Spice Guru photo by The Spice Guru
Ready In:
1hr
Ingredients:
20
Yields:
12 1 1/2 - 2-inch meatballs
Serves:
4-5
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ingredients

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directions

  • MINCE 2 tablespoons fresh basil leaves, 1 tablespoon fresh oregano and 1 tablespoons fresh Italian parsley leaves; SET aside; GRATE 1/2 cup stale or frozen sourdough breadcrumbs in a food processor or sing a hand-held grater; SET aside; GRATE (don't shred) 1/3 cup parmigiano reggiano cheese (plus more for garnish if desired) and set aside.
  • PROCESS 1/2 small peeled sweet onion, approximately 1/4 red or green bell pepper, and 2-3 cloves of garlic in a food processor until minced; SAUTE mixture in one tablespoon olive oil over medium heat only until softened; ADD 2 tablespoons minced fresh basil leaves, 1 tablespoon minced fresh oregano leaves, 1 tablespoons minced fresh parsley leaves and 1/2 teaspoon fine sea salt; SAUTE until herbs are softened; REMOVE from heat and add sauteed vegetables into a large bowl.
  • SPRINKLE the 1/2 cup grated breadcrumbs over sauteed vegetables; BREAK up 1 lb. fresh ground meat over breadcrumbs without mixing; ADD 1/2 cup ricotta cheese over meat without mixing.
  • BEAT one egg in a small bowl with 1/2 teaspoon freshly ground black pepper, remaining 1/2 teaspoon fine sea salt, 1/4 teaspoon fresh lemon zest, 1/8 teaspoon red pepper flakes, 1 pinch ground allspice and 1 pinch freshly grated nutmeg; POUR mixture over ingredients in bowl without mixing.
  • SPRINKLE 1/3 cup freshly grated parmigiano reggiano cheese over remaining ingredients.
  • MIX meatball mixture thoroughly using hands.
  • ROLL into 1 1/2 - 2 inch meatballs.
  • FRY METHOD: Fry meatballs in a large skillet, between medium-low and medium heat in 1-2 tablespoons olive oil (or fry between 275 F - 300 F in an electric wok or electric skillet), alternately turning and covering until browned/steamed and meat is just cooked until done, yet moist.
  • STEAM METHOD: Heat a large saucepan filled halfway with marinara sauce over medium heat. Add raw meatballs, then 1/2 cup water. Cook until slightly browned on bottom, then turn meatballs using a slotted spoon. Add a little more water and continue cooking until done. Re-season sauce if necessary just to keep meatballs in before adding to spaghetti, or a meatball sandwich. Top with chopped parsley, a little olive oil, fresh ground pepper and a sprinkle of freshly grated parmigiano reggiano cheese.
  • SERVE and say, "MAMMA MIA!"!

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Reviews

  1. Thanks Bazaar! These are the best meatballs. We loved them. I was a little apprehensive at first, with nutmeg and allspice, but these were fantastic. I didn't change a thing, made them per the recipe.
     
  2. I followed the recipe to the tee ( mainly because of the comment above mine, because I too had reservations about putting allspice and nutmeg into the meatballs - but because they said it was fantastic, I followed the recipe ) - Trust me - do not put nutmeg and allspice in the mix. Each bite reminded me of eggnog. They probably would have been alot better if I had not put nutmeg and allspice in the mix, but I did - and I wish I had not.
     
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RECIPE SUBMITTED BY

Mathematician... Metaphysician... Magician in a test kitchen
 
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