I want to make Italian meatballs, but don't really have a recipe that I can follow. I've always made them without really knowing what actually goes into making a good Italian meatball.
Anyone have a good, (emphasis on good) Italian meatball recipe that they would like to share with me/us?

Gosh you must have been reading my mind. I had meat loaf muffins for supper with a baked sweet potato with sour cream and butter and a sauce I make when making my meat, and peas
They aren't called Italian but they sure are good.

Sounds good, but what about meatballs?

They go in spaghetti. Instead of browning your ground beef and adding onions and all that stuff. Roll all your meat into little balls. I have one of those gadgets to make them. Then add them to your sauce and simmer all day.
OR Google it
Italian meat balls

Did you try Google?
https://www.google.nl/search?q=italian+ ... SuU8iFgdAO
Take your pic.
Gerard.

I don't have all day, this is going to be for dinner tonight.


I think we rely to much on the google anyway. I was hopping to get a recipe that wasn't from google.

Open a can of chef boyarerdee meatballs

Can't do that Molly, I'm saving that Chef Boyardee can for an emergence.

They say to use breadcrumbs, but I don't have that.
I have "parmesan romano rustic french bread croutons", can I use that in place of breadcrumbs?

Here's how I make them Wallace:

Ground beef of course,i prefer non lean beef.
chop white onions real fine (yes cry),chop Italian parsley(not american parsley)salt and pepper,mix all items by hand,not by blender.( yes i know,greasy smelly hands,but that's what soap is for).
make your meatballs,press them hard in your hands so that they can hold while cooking ( usually make mine a bit bigger than golf balls).
sautee them in butter until they lightly brown(slow fire).
Drain the butter,add meatballs to tomato sauce on slow fire,let them cook..enjoy

That sounds pretty good Pirate541.
I was going to add some Parmigiano Reggiano cheese and an egg to the mix, what do you think about that?

Wallace

I don't add cheese or eggs..cheese i add to the tomato sauce when i serve it and it is fresh grated parmesan.
I never used eggs in mine..what i did sometimes,is add red wine (not cooking wine,half a cup of cabernet) in the tomato sauce,but that depends on how much sauce we're using.

Sorry Wallace; I usually buy mine already made from the frozen goods section. Only recently I found out that nuking them is absolutely the wrong thing to do. Best to bake them until fully cooked before introducing them to the red sauce. Only cooking secret that I will give you. lol

Well, will tell you that the best bag of Italian meatballs is made by Mama Lucia (and I've tried several different brands including store generic; don't go there).

Thanks. @ Lyle I already purchased the meat. Should have scanned the frozen goods section, but I won't have had any idea what was worth buying.
I do like your red wine idea Pirate541. How does a good Merlot sound?

Wallace
You don't want to kill the taste of the tomato sauce.
Merlot is a bit too sweet for cooking( at least for my taste)
Chianti works too (that or a Bordeaux is what I usually drink)

Okay thanks P-541. I'll take that under advisory, but for now I have to use what I have at hand. I can through some peanut-butter in it to balance it off the wine.

Molly!

Wallace
have fun

Thanks... did you catch my last edit?

Wallace
Just saw it..
You can ,if you want add the peanut butter,after which I will publish a blog in Italy about that
and They will make it look like an accident..nod nod

Just kidding... I would gently fold in the peanut-butter.