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    You are in: Home / Community Forums / Italian Cooking / Homemade Italian Meatball Tutorial
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    Homemade Italian Meatball Tutorial

    Kim D.
    Sun Sep 07, 2008 1:29 pm
    Food.com Groupie
    ~~~~~~~~


    Making homemade meatballs is easy and your family and friends will request them over and over again. I think most Italians fry their meatballs in olive oil. My Aunt Francis always did. I do fry mine sometimes for special occasions, but when I make spaghetti and meatballs every Sunday, I bake them to make them more healthy for my family. I've also heard that some people drop the meatballs in the sauce raw and let them simmer until done. I've tried it once, but prefer to bake them instead. So, in this tutorial, I will be demonstrating the baked method. icon_wink.gif


    icon_arrow.gif First, pick a recipe. For this tutorial, I'm using my own meatball recipe ( Kim's Italian Meatballs ) , but you can use any Italian meatball recipe you like. All Italian meatballs are similar with just a little adjustment to the ingredients.


    icon_arrow.gif Gather all your ingredients and equipment.


    icon_arrow.gif Place two slices of bread in your mixing bowl and add milk. Allow the bread to sit for a few minutes, soaking up the milk. Some people use dry bread crumbs in their meatballs, but I prefer wet bread because I think it is the secret in making the meatballs more tender.


    icon_arrow.gif Before mixing, don't forget to wash your hands and remove your rings! I always mix and squeeze the wet bread to break it up before adding the other ingredients.


    icon_arrow.gif Add your meat to the bowl. I sometime use a mixture of half ground beef and half ground pork, but if you only have beef or only prefer to use beef, that is fine. I often use just beef myself. Also, add all other ingredients.


    icon_arrow.gif Combine all ingredients by mixing them with your hand. You want to mix until all the ingredients are well combined, but you don't want to over mix!


    icon_arrow.gif Spray a baking sheet with non-stick cooking spray.


    icon_arrow.gif Next, you will want to scoop out equal amounts of the meat mixture to make your meatballs. It is important to make the meatballs all the same size so they will cook evenly.


    icon_arrow.gif I use a large cookie scoop and I use two scoops for each meatball. Gently roll and pat the meat mixture into a ball. But, be careful not to pack the meat into a tight ball, otherwise your meatballs will be too firm or tough.


    icon_arrow.gif Place the meatballs on the prepared baking sheet.


    icon_arrow.gif Bake meatballs in a preheated oven at 375F for about 35-40 minutes, or until meatballs begin to brown.


    icon_arrow.gif Remove meatballs from baking sheet with a slotted spoon.


    icon_arrow.gif Drain on paper towels.


    icon_arrow.gif I place my meatballs all in one bowl, so I can carry them to the stove to add to the sauce.


    icon_arrow.gif Carefully add the meatballs to your sauce. I usually use a big spoon and transfer one or two at a time so I don't splash the sauce and make a mess.


    icon_arrow.gif Allow the meatballs to simmer in your sauce for at least 30 minutes. However, the longer they are in the sauce the better. I usually let mine simmer in the sauce for at least 5-6 hours before serving.


    Serve over your favorite pasta and enjoy!

    Mangia! icon_wink.gif
    CoffeeB
    Mon Sep 08, 2008 10:26 am
    Food.com Groupie
    Those look yummy.gif Kim. This coming from a vegetarian. But, I"m sure DH and DS's would appreciate me saying this icon_biggrin.gif Very nice demo and photo's. Clear and concise too~
    Caroline Cooks
    Tue Sep 09, 2008 10:59 am
    Food.com Groupie
    wave.gif Hi Kim! Delicious-looking meatballs! Excellent tutorial! That spaghetti sauce makes me wanna get right in the kitchen and cook!
    Thanks for the great demo! icon_biggrin.gif
    French Tart
    Tue Sep 09, 2008 5:53 pm
    Forum Host
    Kim - thanks so much for posting this wonderful and comprehensive demo, it is great and VERY informative - I have loved sitting in your kitchen watching you work! Now, pass a meatball over! rotfl.gif
    Merci!
    FT icon_biggrin.gif icon_biggrin.gif
    Bergy
    Sat Sep 13, 2008 10:27 am
    Food.com Groupie
    Very easy to follow turotial Now I am craving Spaghetti & meatballs
    Richard-NYC
    Sat Sep 27, 2008 10:58 pm
    Forum Host
    Kim, bravo! I just saw this! I can't belive I almost missed it!
    Great job!

    BTW--I always bake my meatballs too!
    yak67
    Thu Oct 23, 2008 9:07 am
    Experienced "Head Chef" Poster
    Thanks Kim, I have been making meatballs for years this is the first time I see that someone else makes them just as I do. It was fun to see.
    My Mom never used the wet bread, I learned that when I was married, from my Mother-in-law. It makes all the difference. icon_smile.gif
    Scottschef
    Tue Nov 04, 2008 7:53 pm
    Food.com Groupie
    Hi all.......... icon_lol.gif .......I was given an old Italian recipe from my dear friend who had it handed down for generations and she got it from her Nana.......................it didn't even have measurements..........rotfl.gif............just the ingredients.........and every time I make them I like them better and better....however............I have never soaked the bread in milk.......does it really make them that much better?!?!?!?!...............................you are talking to a good German/Irish girl who only thinks she's Italian icon_lol.gif icon_lol.gif icon_lol.gif .......................and I also bake mine and simmer them in my sauce...........however not for 5-6 hours........does that seem to make a difference?!?!?!?!?........I always want to improve and not ever disgrace Nana's memory..................so any suggestions would be so appreciated...................thanks.......................Cheri
    sassytwinmom
    Mon Nov 24, 2008 8:18 pm
    Regular "Line Cook" Poster
    That was so well done! Please, please do one on risotto...I have never had a good batch and I have a feeling you'd have the creamiest...I think alot of people would really appreciate it, I know I would! I'll be sure to keep checking ...thanks so much, you make this site the special place it is!
    Chef #858465
    Tue Feb 17, 2009 11:46 am
    Newbie "Fry Cook" Poster
    I loved this tutorial. I liked the look of the spaghetti sauce also. Do you have a recipe for the spaghetti sauce?
    tonetta
    Tue Feb 17, 2009 12:21 pm
    Newbie "Fry Cook" Poster
    To bake or not to bake...THAT is the question. icon_lol.gif I also use my nana's recipe for meatballs which go directly into the sauce and bypass the oven completely. This is the only way I've made them for over 40 years, but the baked ones look delish. I'm going to try the baking method this weekend to see what (if any) difference there is in the taste/texture of the meatballs. Thanks so much for the great tutorial. Tonetta
    G.K.'s mom
    Sat May 02, 2009 5:14 am
    Newbie "Fry Cook" Poster
    Thanks Kim ! That was a fabulous demo- clear and informative. icon_biggrin.gif
    Dan-Amer #1
    Sun Aug 30, 2009 2:06 am
    Regular "Line Cook" Poster
    icon_biggrin.gif I really enjoyed this tutorial. I have a problem; tomatoes are a no-no for me, so could you suggest another sauce I could use instead of a tomato based one?
    char italiancookingstore
    Thu Oct 21, 2010 12:29 pm
    Regular "Line Cook" Poster
    I know that this is a year after this post was made, but meatballs work with many sauces. Even an Alfredo type sauce could taste good with them.
    I was glad to see that you put Parmesan cheese in your meat balls. My grand parents, who owned an Italian restaurant, always did too, and they were great. It just adds something special.
    Chef #2006275
    Tue Sep 13, 2011 12:57 am
    Newbie "Fry Cook" Poster
    Very easy to follow turotial Now I am craving Spaghetti & meatballs
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