Best 5 Meatballs The Spuntino Way Recipes
**Meatballs: The Spuntino Way**
Meatballs are a classic Italian dish that can be served as an appetizer, main course, or snack. They are typically made with ground beef, pork, or veal, and are seasoned with a variety of herbs and spices. In this article, we will share three different recipes for meatballs, all of which are inspired by the traditional Italian spuntino, or snack.
The first recipe is for classic Italian meatballs. These meatballs are made with a combination of ground beef and pork, and are seasoned with garlic, parsley, and oregano. They are then simmered in a rich tomato sauce until they are cooked through.
The second recipe is for spicy Italian meatballs. These meatballs are made with a combination of ground beef and sausage, and are seasoned with chili flakes, cumin, and paprika. They are then simmered in a spicy tomato sauce until they are cooked through.
The third recipe is for vegetarian meatballs. These meatballs are made with a combination of beans, lentils, and vegetables, and are seasoned with garlic, parsley, and oregano. They are then baked in the oven until they are cooked through.
No matter which recipe you choose, you are sure to enjoy these delicious and versatile meatballs. Serve them with your favorite pasta, rice, or vegetables, or simply enjoy them on their own.
MEATBALLS TONY'S WAY
Pine nuts and raisins gives these classic meatballs from "The Frankies Spuntino Kitchen Companion and Cooking Manual," by chefs Frank Falcinelli and Frank Castronovo, an added boost of texture and sweetness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes 18 to 20 meatballs
Number Of Ingredients 14
Steps:
- Place bread in a medium bowl; add enough water to moisten and let stand for 1 minute. Drain and squeeze liquid from bread; tear or crumble bread into small pieces and transfer to a large bowl, along with ground beef, garlic, parsley, cheese, raisins, pine nuts, salt, pepper, eggs, and dried breadcrumbs. Mix until well combined.
- Shape meat mixture into 2 1/2-inch meatballs. Place equal amounts of olive and grapeseed oil in a large skillet so that the skillet is filled 1/2-inch deep with oil and heat over medium heat. When oil is hot, add meatballs to skillet, working in batches if necessary, and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Using a slotted spoon, transfer meatballs to a paper towel-lined plate to drain.
- Heat tomato sauce in a large saucepan. Transfer meatballs to saucepan and let simmer for 30 minutes. Serve with remaining cheese.
FRANKIES' MEATBALLS RECIPE | COOK THE BOOK
Steps:
- Heat the oven to 325°F. Put the fresh bread in a bowl, cover it with water, an let it soak for a minute or so. Pour off the water and wring out the bread, then crumble and tear it into tiny pieces.
- Combine the bread with all of the remaining ingredients except the tomato sauce in a medium mixing bowl, adding them in the order that they are listed. Add the dried bread crumbs last to adjust for wetness; the mixture should be moist wet, not sloppy wet.
- Shape the meat mixture into handball-sized meatballs and space them evenly on a baking sheet. Bake for 25 to 30 minutes. The meatballs will be firm but still juicy and gently yielding when they're cooked through. (At this point, you can cool the meatballs and hold them in the refrigerator for as long as a couple of days or freeze them for the future.)
- Meanwhile, heat the tomato sauce in a sauté pan large enough to accommodate the meatballs comfortably.
- Dump the meatballs into the pan of sauce and nudge the heat up ever so slightly. Simmer the meatballs for half an hour or so (this isn't one of those cases where longer is better) so they can soak up some of the sauce. Keep them there until it's time to eat.
- Serve the meatballs 3 to a person in a healthy helping of red sauce, and hit everybody's portion-never the pan-with a fluffy mountain of grated cheese. Reserve the leftover tomato sauce (it will be extra-super-delicious) and use it anywhere tomato sauce is called for in this book.
Nutrition Facts : Calories 579 kcal, Carbohydrate 21 g, Cholesterol 236 mg, Fiber 1 g, Protein 47 g, SaturatedFat 12 g, Sodium 1007 mg, Sugar 5 g, Fat 33 g, ServingSize 18 to 20 meatballs, UnsaturatedFat 0 g
CLASSIC MEATBALLS
This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
- In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
- Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.
Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 125 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 1 g
THE BEST MEATBALLS YOU'LL EVER HAVE
Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.
Provided by BEARNESTA
Categories Main Dish Recipes Meatball Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
- Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.
Nutrition Facts : Calories 335.8 calories, Carbohydrate 9.7 g, Cholesterol 123.1 mg, Fat 22.5 g, Fiber 1 g, Protein 22.7 g, SaturatedFat 8.9 g, Sodium 481.7 mg, Sugar 2.3 g
FRANKIES SPUNTINO RESTAURANT NEW YORK - ITALIAN MEATBALLS
These amazing Italian baked meatballs are from the world famous Frankies Spuntino Restaurant in Brooklyn, New York! Perfectly textured, not at all dense but not falling-apart crumbly, with just the right amount of egg, bread crumbs, garlic, and cheese throughout. But what really makes these meatballs special is the addition of raisins and pine nuts. At the restaurant, they come three to an order with plenty of tomato sauce for sopping and a generous grating of Pecorino. I like to keep a bag of these delectable meatballs on hand in my freezer to pop into a pot of my Easy Spaghetti recipe #278033. Wonderful! Enjoy with a nice glass of red wine such as Chianti. Buon appetito!
Provided by BecR2400
Categories Meatballs
Time 55m
Yield 20 meatballs, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Place the bread in a large bowl, cover with water and let soak until saturated, about 1 minute. Pour off the remaining water, wring out the bread, and tear it into tiny pieces (place back into bowl).
- To the bread, add all of the ingredients, except for the dried breadcrumbs (which you will add in last, using more or less as necessary).
- Using your hands, combine all the ingredients together. Form the mixture into golf ball size meatballs.
- Lay out your meatballs on 2 rimmed baking sheets and bake for 25 minutes in a 325F oven.
- At this point, you can cool the meatballs and hold them in the refrigerator for as long as a couple of days or freeze them for the future.
- Serve 3 meatballs per person with a healthy helping of your favorite red tomato sauce (homemade or store bought). Top each portion with a fluffy mountain of grated cheese. Buon appetito!
Nutrition Facts : Calories 417.3, Fat 22.7, SaturatedFat 7.6, Cholesterol 222.3, Sodium 816.1, Carbohydrate 14.9, Fiber 1, Sugar 4.7, Protein 36.8
Tips:
- Use fresh, high-quality ingredients. Choose organic, grass-fed beef and pork for the best flavor. Use fresh herbs and spices, and avoid using store-bought mixes.
- Grind your own meat. This will give you more control over the texture of your meatballs. If you don't have a meat grinder, you can ask your butcher to grind it for you.
- Use a combination of meats. This will give your meatballs a more complex flavor. A good combination is 50% beef, 25% pork, and 25% veal.
- Don't overmix the meat. Overmixing will make your meatballs tough. Mix just until the ingredients are combined.
- Chill the meat mixture before cooking. This will help the meatballs hold their shape better.
- Cook the meatballs in a hot oven. This will help them brown quickly and evenly.
- Don't overcrowd the pan. If you overcrowd the pan, the meatballs will steam instead of brown.
- Serve the meatballs with your favorite sauce. A good tomato sauce or marinara sauce is a classic choice.
Conclusion:
Meatballs are a delicious and versatile dish that can be enjoyed in many different ways. They can be served as an appetizer, main course, or side dish. They can also be used in sandwiches, salads, and soups. With a little practice, you can make perfect meatballs at home. So what are you waiting for? Get cooking!
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