Best 3 Shayes Best Italian Meatballs Recipes

**Indulge in a Culinary Symphony: Shaye's Best Italian Meatballs**

Embark on a delightful culinary journey with Shaye's Best Italian Meatballs, a symphony of flavors that will tantalize your taste buds and transport you to the heart of Italy. These meatballs, crafted with a harmonious blend of ground beef, pork, and veal, are infused with a symphony of aromatic herbs and spices, capturing the essence of Italian cuisine. Alongside the classic meatball recipe, discover variations that cater to diverse dietary preferences, including turkey meatballs for a leaner option, chicken meatballs for a poultry twist, and vegetarian meatballs for a plant-based indulgence. Each recipe is meticulously detailed, guiding you through the process of creating these delectable morsels, whether you prefer the traditional simmering in tomato sauce, the convenience of a slow cooker, or the crispy perfection of baked meatballs. Prepare to be captivated by the alchemy of flavors and textures as you explore Shaye's Best Italian Meatballs, a culinary masterpiece that promises to elevate your dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED ITALIAN MEATBALLS

Roasted Italian Meatballs image

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 10 servings (30 to 32 meatballs)

Number Of Ingredients 22

Ingredients

1 pound ground sirloin
1/2 pound ground pork
1/2 pound ground veal
1 3/4 cups dry seasoned bread crumbs
1/2 cup freshly ground Italian Pecorino cheese (2 ounces)
1/2 cup freshly ground Italian Parmesan cheese (2 ounces), plus extra for serving
2 garlic cloves, minced
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
2 extra-large eggs, lightly beaten
3/4 cup dry red wine, such as Chianti
1/4 cup good olive oil
2 (32-ounce) jars good marinara sauce, such as Rao's
Creamy Parmesan Polenta (recipe follows) or cooked spaghetti, for serving
4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/2 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter

Steps:

Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
Place the sirloin, pork, and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, Pecorino, Parmesan, garlic, parsley, 2 teaspoons salt, and 1/2 teaspoon black pepper. Add the eggs, wine, and 3/4 cup water and combine lightly but thoroughly.
Measure out 2-ounce portions of the mixture (I use a rounded 1 3/4-inch ice cream scoop) and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with the olive oil.
Bake the meatballs for 25 to 30 minutes, until lightly browned. Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
To serve with polenta, spoon a puddle of creamy Parmesan polenta on one side of each dinner plate. Spoon 1 or 2 meatballs plus a puddle of tomato sauce on the other side, allowing them to combine in the center of the plate. To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot.
Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

BEST EVER ITALIAN MEATBALLS

Best Ever Italian Meatballs image

This is a recipe I was given from a lady from Italy. She told me that the secret of mouth watering meatballs is not to cook them before adding them to the sauce, as cooking them in the sauce will not only add more flavor to the sauce, but also to the meatballs. What I do is make these a day ahead of time, with my sauce. Then, I refrigerate it over-night, which makes any fat rise to the top and harden, where it is easily removed. This process also allows all of the flavors to "marry" together, making it especially delicious!

Provided by Irishcolleen

Categories Meatballs

Time 1h55m

Yield 16 Meatballs

Number Of Ingredients 16

Ingredients

1 lb lean ground beef
1/2 lb ground pork
2 large eggs
1 cup onion, finely chopped
4 garlic cloves, minced
1/2 cup bell pepper, finely chopped
3/4 cup fresh parmesan cheese, grated
1/3 cup Italian breadcrumbs
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
1/4 cup milk
1 tablespoon Worcestershire sauce
1 1/2 teaspoons fresh oregano, chopped
1 teaspoon fresh basil, chopped
1/4 cup fresh parsley, chopped
2 teaspoons anise seeds (optional)

Steps:

Mix all ingredients together in a large bowl.
Shape into small meatballs.
Drop the meatballs into simmering sauce. It is important not to stir the sauce for at least 25 minutes. This will allow the meatballs to firm up enough as not to break up in the sauce. Make sure your burner is low enough so that your sauce does not scorch during this process.
Continue simmering until sauce reaches desired consistency and meatballs are cooked through.

SHAYE'S BEST ITALIAN MEATBALLS

Shaye's Best Italian Meatballs image

This recipe started from a recipe sticker on the top of a package of hamburger at a neighborhood store. I've tweaked it since then, and it is now our very favorite. Be gentle when mixing the hamburger, the less you compress it, the better your meatballs turn out.

Provided by Shaye

Categories Meat

Time 30m

Yield 12 meatballs

Number Of Ingredients 9

Ingredients

1 lb ground chuck
1/4 cup seasoned bread crumbs
1 egg, slightly beaten
2 tablespoons finely chopped onions
1 tablespoon chopped parsley
1 clove garlic, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups spaghetti sauce (more or less to taste)

Steps:

Gently mix all ingredients together.
Shape into 12, 1-1/2 inch meatballs.
Spray skillet with Pam (or brush with oil) and heat for 5 minutes.
Brown the meat balls, turning occasionally for 6-8 minutes.
Add spaghetti sauce.
Reduce heat to medium low and cover.
Cook 9-11 minutes, stirring occasionally.
Serve over cooked pasta, or in crusty rolls.

Nutrition Facts : Calories 140.1, Fat 8.1, SaturatedFat 3, Cholesterol 42.5, Sodium 343.6, Carbohydrate 7.9, Fiber 1.3, Sugar 4, Protein 8.2

Tips:

Use a combination of ground beef and pork for the best flavor and texture.
Soak the bread in milk before adding it to the meatball mixture. This will help to keep the meatballs moist and tender.
Season the meatball mixture generously with salt, pepper, and garlic. You can also add other herbs and spices, such as oregano, basil, or thyme.
Form the meatballs into small, 1-inch balls. This will help them to cook evenly.
Brown the meatballs in a hot skillet before simmering them in the sauce. This will help to keep them from falling apart.
Use a good quality tomato sauce for the best flavor. You can make your own sauce or use a store-bought sauce.
Simmer the meatballs in the sauce for at least 30 minutes, or until they are cooked through.
Serve the meatballs with spaghetti, rice, or your favorite side dish.

Conclusion:

These Italian meatballs are a delicious and hearty dish that is perfect for any occasion. They are easy to make and can be tailored to your own taste. So next time you are looking for a comforting and flavorful meal, give these meatballs a try.