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Mamma Mia! Fresh Italian Meatballs!

Mamma Mia! Fresh Italian Meatballs! created by The Spice Guru

My recipe for Italian meatballs with fresh herbs.

Ready In:
1hr
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@The Spice Guru
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@The Spice Guru
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"My recipe for Italian meatballs with fresh herbs."
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  1. SAMSONSLION
    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.
    Reply
  2. Autuamnsprite
    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.
    Reply
  3. The Spice Guru
    Mamma Mia! Fresh Italian Meatballs! Created by The Spice Guru
    Reply
  4. The Spice Guru
    Mamma Mia! Fresh Italian Meatballs! Created by The Spice Guru
    Reply
  5. The Spice Guru
    My recipe for Italian meatballs with fresh herbs.
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