AUTHENTIC NORTHERN ITALIAN MEATBALLS
These are simply beautiful meatballs with many uses. I make huge batches and freeze them; pulling them out during the month to put them to use. I have lightened up the original recipe, using the same ingredients, just a lighter variety. You are certainly welcome to replace the egg whites with whole eggs, the fat free chicken stock with regular chicken stock and the panko crumbs with regular plain bread crumbs. Please see the photo gallery to the left for all of the ways I serve these wonderful meatballs.
Provided by Brandess
Categories One Dish Meal
Time 45m
Yield 14 serving(s)
Number Of Ingredients 14
Steps:
- Place the chicken stock, onion, garlic and parsley in a blender of food processor and puree.
- In a large bowl, combine the pureed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes and salt. Combine with both hands until mixture is uniform. Do not over mix.
- Heat oven to 375 degrees. Put a little olive oil on your hands and form mixture into balls about the size of golf balls. If you prefer bigger or smaller, it will only affect the browning time.
- Place 2 teaspoons of extra virgin olive oil a baking sheet. Add the meatballs to the pan (working in batches if necessary). Place the meatballs in the oven and bake for 20-25 minutes.
- While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Transfer the baked meatballs to the marinara sauce. Stir gently. Simmer for 5 minutes or until meatballs are cooked through.
- Serve with a little extra Parmigiano-Reggiano sprinkled on top. Serve alone over spaghetti.
- FREEZING INSTRUCTIONS: No matter what method of packing you decide to use, it is important once they have completely cooled, to place the meatballs on a baking sheet and freeze them before packing. You want the meatballs to be independent from one another for ease when you want to use them. If you have a vacuum sealer at home, please proceed packing the meatballs according to the manufacturers directions. If not, place the meatballs in airtight containers or freezer bags. You can pack the meatballs with the marinara sauce after you've frozen them, or you can pack the marinara separate from the meatballs.
- SERVING SUGGESTIONS: Please see photo gallery for all the different ways I have served these meatballs.
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Shahariyar Alom
[email protected]These meatballs are okay, but I've had better.
Andrew Rardin
[email protected]I'm not sure if I liked these meatballs. They were kind of bland.
jatoi 786
[email protected]These meatballs are a little too spicy for me.
Vesraj Kafle
[email protected]I think these meatballs would be better if they were served with a side of mashed potatoes.
Ganga Pun
[email protected]I'm not a big fan of the sauce. It's a little too sweet for my taste.
mdbulbulmdbulbul
[email protected]I'm not sure what I did wrong, but my meatballs turned out dry. I think I might have overcooked them.
MD RUYEL KHAN
[email protected]I love the addition of Parmesan cheese to the meatballs. It gives them a nice cheesy flavor.
Raeesah Dowlut
[email protected]These meatballs are a great way to use up leftover bread.
madhav Thagunna1234
[email protected]I've never had meatballs like these before. They're so unique and delicious.
Dost Muhammad
[email protected]These meatballs are the perfect party food. They're easy to make ahead of time, and they always disappear quickly.
William Gopolang
[email protected]I'm not usually a fan of meatballs, but these ones are amazing. They're so light and flavorful, and the sauce is to die for.
SDM SHORIF SORKAR
[email protected]I love the fact that these meatballs are made with fresh ingredients. You can really taste the difference.
Nqobile Zuma
[email protected]These meatballs are so good, I could eat them every day. They're the perfect comfort food.
Usman ujah Noah
[email protected]I've made these meatballs several times now, and they always turn out perfectly. They're a staple in my kitchen.
tatiana dicarlo
[email protected]I made these meatballs for my Italian grandmother, and she said they were the best she'd ever had. That's a pretty high compliment coming from her!
Deborah Mulholland (DEBZ MULHOLLAND)
[email protected]These meatballs are so versatile. I've served them with spaghetti, mashed potatoes, and even rice. They're always a crowd-pleaser.
KH LOUD
[email protected]I love how easy this recipe is to follow. Even if you're a beginner in the kitchen, you can make these meatballs without any trouble.
Polo Lekalakala
[email protected]I've tried many meatball recipes, but this one is by far the best. The combination of spices and herbs is perfect, and the meatballs are always cooked to perfection.
Joyce Kraip
[email protected]These meatballs were a hit at my dinner party! They were so flavorful and juicy, and the sauce was incredible. I will definitely be making these again.