Meal plan and make ahead these delicious mini meatballs.
My fool proof delicious recipe for authentic Italian mini meatballs or regular size are straight from my childhood. Rolling meatballs and great conversation with my Italian born grandmother on Sundays are memories and lessons that have lasted my whole life. I want you to have the same experience with all my recipes. I want this to be an important staple in your rotation of meal preparing and planning. You can make them in one batch and store extra in the freezer for many future uses when you are short on time and the days are long you will be so thankful you made extra.
Get Ready to fall in love with my Ancient Authentic Italian Meatball Recipe. Easy, quick, versatile and irresistible farm to table flavor and quality.
Begin to gather all your ingredients together. Have them in one place before you being. Be sure to have
a nice size mixing bowl to add all your ingredients into. A few ideas before you begin to help it go smooth and simple.
- 2 pounds 100% Organic grass fed beef. When ever possible this is my personal choice and favorite. Take meat out of refrigerator fifteen minutes before beginning.
- 1 cup pecorino romano cheese / if not available freshly grated parmigiano reggiano cheese instead.
- 1 very finely chopped medium size onion, yellow or white
- 1 large clove of very finely chopped fresh garlic skin removed
- 1/2 cup fresh finely chopped Italian parsley, remove the stems before chopping
- 1-2 whole egg
- 1 to 2 slices Italian bread soaked in milk until moist. Squeeze out in your hand excess milk. I highly recommend doing this instead of dried bread crumbs in this recipe. It keeps the meatballs so moist, delicate and tender.
- 1 teaspoon Salt
- 1/2 teaspoon pepper
- 1 tbls. Olive oil to mix in with meat for moistness
- 1 tbls. red wine (optional) also add to the ground meat mixture
- 2 tablespoon olive oil to coat the bottom of the frying pan when ready to cook.
Combine all your ingredients together. Gently and lightly mix ingredients. This will allow your mini meatballs to have some a airiness to them.
You can achieve this by simple gently mixing and turning instead of pressing hard and compacting the ingredients. Use a gentle touch. Please watch video below to help you get the idea. Always remember to wash your hands when before handling meat.
Quality and freshness is the only thing you need to ensure the best outcome of these mini-meatballs. It only requires simple ingredients but they must be the best you can find.
Soft, gentle, light pressure when rolling in the palm of your hand will ensure the correct consistency when ready to saute in your olive oil. Finish rolling all your meatballs before you begin to fry in sauce pan.
The smells will get everyone in the house to come running to find out what is on the menu! They will also try to convince you to let them try one.
At this point you will want to control the heat and drop in meatballs when pan is hot enough for the meatballs to sizzle. Heat temperature needs to be watched at all times. When golden brown on one side begin to turn them again. Keep heat around a low to medium being careful not to burn them. You will need to be near the stove to ensure they cook properly and evenly.
As promised here are a few Nonna secrets that can add alot of punch to your meatball game!
- Add 1 tablespoon ricotta into the meat mixture for a even softer meatball and a twist.
- Add 1 tablespoon red sauce into the meat mixture before rolling into balls for color and flavor
- Add 1 tablespoon red or white wine into meatball mixture before rolling for a little gourmet touch.
Authentic Ancient Italian Mini Meatball Recipe
Equipment
- large bowl
- frying pan
- mixing spoon
- cutting board
Ingredients
- 2 pounds Meatballs
- 1 medium onion, yellow or white very finely chopped
- 1 large garlic finely chopped
- 1/2 cup finely chopped Italian parsley
- 1 whole egg
- 1/2 cup grated cheese pecorino romano or parmigiano reggiano
- 1 tsp salt
- 1/2 tsp pepper
- 1 or 2 slices Italian bread soaked in milk and squeezed out, moist
Instructions
- In large bowl combine all ingredients, gently mix together allowing for it to softly pillow and combine lightly.
- Begin to roll your mini meatballs in the palm of your hands, again lightly until they form a small ball. Continue until all meat is rolled.
- Over medium heat pour olive oil in bottom of pan to completely thin coat the bottom. When pan is hot enough, when it sizzles but not smoking or burning, place the raw meatballs in keeping space between them. This a delicate process, be near at all times to check temperature and to begin turning when golden brown. When all sides are golden brown about 3 minutes and all sides are cooked evenly you can remove with a slotted spoon.
- Place in a bowl and cover with foil. Use these meatballs in so many different ways and make extra so you always have some on hand. This is an important time saver tip for many days when you are short on time to get a meal together. You will be thankful you took the extra time to make plenty more and have them available when you need them most.
