Great-Grandma’s Italian Meatballs
Total TimePrep: 30 min. Bake: 20 min.
Tasty! I substituted pork sausage for the turkey used gluten free bread crumbs. Would reduce bread crumbs to 1/2 cup next time.
Delicious recipe! I would definitely make this again. I did make minor adjustments with what I had on hand. I used 3 eggs instead of 2, I used 1lb ground turkey and 1lb ground pork, I used shredded parmsean instead of grated due to running out of grated, and I used regular bread crumbs vs Italian (I thought I had Italian on hand but it was regular bread crumbs) I baked for 22 mins then flipped meatballs over and baked for an additional 6-7 minutes. I served over rice and chicken gravy with a side of mixed vegetables. The only complaint was from my oldest daughter who requested that I serve over mashed potatoes next time :-)
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Used only 90% lean ground beef, but otherwise followed the recipe as is. I made them a day ahead and dropped them in simmering marinara the next day. The held their shape/texture perfectly. Delicious and now my go-to meatball recipe!
Great flavor and easy! I used 2 lbs 90% beef and used 3 eggs.
Ok. I am for simplicity! I make delicious meatballs--no onion, no seasonings exc. parsley & what is in the seasoned crumbs. I use only 90% or better hamburg & just roll into balls & put directly into the homemade sauce that was started before the meatballs & continue to cook sauce. When done there is NO oil floating on the sauce & the meatballs are terrific. They don't break up while cooking either.
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This has become my go-to meatball recipe. I’ve used all combinations of ground beef, pork, and turkey including just ground turkey and they are always delicious. As to the validity of being “Great Grandma’s” recipe, I got curious and learned that lots of processed turkey products started coming out in the 1940s and ‘50s. Turkey burgers and meatballs became popular in the 1970s. (According to the book “The Turkey: An American Story” by Andrew Smith.) I’m in my 30s and my great grandmother would have been a young housewife in the 1930s and ‘40s. She would have been in her 60s when turkey meatballs became popular. These may not be from the old country, but it is feasible that Great Grandma developed this recipe. :)
Made per recipe but seasoned the beef and turkey with homemade Italian sausage seasoning
This is pretty much the same recipe I have used for years except I use finely crushed saltine crackers instead of bread crumbs. Makes a lighter, more tender meatball. I'll never go back to breadcrumbs!