Authentic Italian Meatball Recipes

Italian foods and flavors have become a universal experience. Risottos, pastas and pizzas have found their way into other cuisines, not in their original form, but with the incorporation of local flavors. Authentic Italian meatball recipes are a labor of love, involving marination of the meat for 3 to 4 days in red wine. However, the more popular, meatball and spaghetti recipes are an American take on the original recipe, which was seldom served with any type of pasta. These recipes are the closest thing to the original Italian polpette.

Italian Meatballs

Ingredients

• 1/2 cup finely grated Parmesan
• 1 heaped tablespoon chopped fresh parsley
• 1 heaped tablespoon chopped fresh basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves of crushed garlic
• 3 tablespoons olive oil
• 2 eggs
• 2 pounds ground beef
• 1 cup fresh bread crumbs

Preparation

The first step is to gently mix all the ingredients, except olive oil, together in a large bowl. Now coat your palms with a thin layer of oil. Divide the mixture into about 16 portions, or lesser, if you desire bigger meatballs. Take a single portion of the mixture and lightly roll it between your palms to form a ball. Repeat this with all the portions of the meat mixture.

Heat the olive oil over medium heat, in a pot. Once the oil is slightly heated, gently slide in 3 to 4 meatballs at a time. Once they have browned well on one side, carefully turn them over. They are ready once they are brown all over. Take them out and repeat this process with the next batch.

You may use them instantly, or refrigerate them for later use.

Meatballs with Spaghetti

Meatballs Ingredients

• 1/2 lb ground pork
• 1/2 lb ground veal
• 1/2 lb ground beef
• 2 tablespoons of parsley, chopped fine
• 1/2 medium onion, chopped fine
• 1 crushed clove of garlic
• 1/2 cup grated Pecorino-Romano cheese
• 2 eggs
• 3 slices of Italian bread soaked in milk or water, then squeezed dry
• Vegetable oil

Sauce Ingredients

• 1/3 cup olive oil
• 3 cloves of garlic, halved
• 1/2 medium onion, chopped
• 2 basil leaves
• 1/2 teaspoon oregano
• 2 cans of plum tomatoes with puree (28oz each), crushed
• Salt and pepper to taste
• 1/4 cup of water
• 1 pound spaghetti

Preparation
Mix all the meatball ingredients, except the oil, in a large bowl. You may knead the mixture with your hands to ensure that all the components mix well. Once this is done, form the mixture into small balls that are about 1.5 inches in diameter. Fill a large, wide pan with oil, that will come a quarter of an inch up the sides. Heat the oil and carefully add all the meatballs to it. Turn the meatballs so that all their surface areas are covered with oil. Now heat the oven to 450 degrees and place the pan in it. Keep an eye on them and take them out once they've turned brown on all sides. The tedious part of this recipe is over once your meatballs are ready.

To prepare the meatball gravy, begin by heating the olive oil in a pot over medium heat. Put in the onions first and add the garlic after about 30 seconds. Continue stirring it till the onions turn translucent. At this point, quickly add the tomatoes, basil, oregano, salt, pepper and water. Stir it well and bring it to a boil. Then lower the heat and let it simmer for 30 minutes. At this point, add the meatballs and continue to let it simmer for another 10 minutes. Your meatballs and sauce are now ready.

The last part of the process is to cook the spaghetti. To save time, you may boil water in a large pot while your sauce is still cooking. When the water is boiling, carefully put the spaghetti into it and add a tablespoon of salt. The spaghetti can be boiled on high heat till it is done, but a careful watch should be kept that it does not get overcooked. Drain out the remaining water once it is ready.

Your dish is now ready. You may serve the spaghetti separately, or cover it with the meatballs and gravy.

Quick Party Meatballs

Ingredients

• 1 cup barbecue sauce
• 1 can (16 oz) whole berry cranberry sauce

Preparation
Use the first recipe to prepare the meatballs. Mix the barbecue sauce and whole berry cranberry sauce in a bowl. Place the meatballs in a saucepan and pour the sauce over them, coating them generously. Place the pan on a medium fire for 10 to 12 minutes. They can now be served as appetizers with toothpicks.

The last recipe is an easy American version of the traditional meatballs, but yummy nonetheless. Whatever your choice, I'm sure it will leave you saying "È squisito!"