Grandma S Italian Meatball Recipe A Farmgirl S Kitchen Drizzle 2 3 tablespoons of olive oil onto a jelly roll pan. use a cookie scoop to measure out meatballs and shape into rounds. (about 2 inch rounds) scoop them out and roll gently into the palms of your hands. place meatballs onto the prepared jelly roll pan. In a dutch oven or large pot, warm the olive oil on the stove over medium low heat. after the oil is hot, add garlic and onion, stirring for about 3 minutes until the onions become soft and translucent. mix in the tomato paste and simmer for 1 minute. add salt, pepper, and crushed tomatoes.
Grandma S Famous Italian Meatballs вђ Artofit Instructions. in a mixing bowl, combine the ground beef, ground pork, parmesan cheese, garlic, parsley, bread crumbs, eggs, and salt and pepper to taste. knead with your hands to combine well. add the water in a little at a time until the mixture is very moist, but still clumps together well when squeezed in your hand. Turns out, my grandma adele’s rule is a little more surprising. if you read about her lasagna trick, you’re already familiar with the fact that she was a big fan of warm spices in her italian cooking. when it came to her meatballs, she swore by adding some ground nutmeg to the meat mixture. nutmeg doesn’t seem like the typical meatball. Add red wine (optional but recommended) and stir. continue cooking for 2 3 minutes to allow some of the alcohol in the wine to evaporate, then add crushed tomatoes, mushrooms, sugar (helps cut acidity), oregano, salt, and pepper. stir well into the meat mixture; bring sauce to a boil, then reduce heat down to simmer. In a small skillet, heat oil over medium high heat. add onion; cook and stir until tender, 3 4 minutes. add garlic; cook 1 minute longer. cool slightly. in a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. add turkey and beef; mix lightly but thoroughly. shape into 1 1 2 in. balls.
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