italian meatball

Meatballs a la Pizzaiola

mozzarella cheese

shallots,

sun-dried tomatoes

basil leaves

parmesan cheese

tomato paste

red pepper flakes

salt and pepper

beef

pork

Olive oil,

Vegetable oil,

Marinara sauce, warmed,

Food Stylist:  Anne Disrude
Prop Stylist: Meghan Guthrie


Preheat the oven to 350 degrees F. Dice the smoked mozzarella into 1/2-inch cubes. Set aside. In a food processor, pulse the shallots, sun-dried tomatoes, basil, shredded mozzarella, parmesan, tomato paste, red pepper flakes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until combined. Form into 1 1/4-to-1 1/2-inch meatballs. Insert 1 cube smoked mozzarella into the center of each meatball and form the meat around it, enclosing the cheese. In a large heavy-bottomed saucepan, pour equal parts olive oil and vegetable oil to fill the pan halfway. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F. In batches, fry the meatballs until dark brown, 1 to 2 minutes. Remove and drain on a paper towel-lined plate. Place the fried meatballs on a foil-lined baking sheet. Put in the oven and bake until cooked through, 10 to 12 minutes. Cool slightly, then serve immediately with marinara sauce, if desired.

Excellent 5 star as written. The ONLY change I made was to add 1 extra large egg, since a few people had problems with  meatballs falling apart. I had NO problems with that. Some reviews mentioned that chees oozed out, so I bought the smoked mozzerella that was sealed in plastic, rather than the type  stored in water. I dipped 2fingers in a bowl of water and lightly wet the meat around the cheese before pinching closed. It may have helped seal better. Only 4 meatballs had a little cheese peak out. But did not run. The cheese clung to the meat, outside  Some people used string cheese. But I think the plastic sealed SMOKED mozzerella, adds a nice smoky flavor that string cheese cannot deliver, while avoiding ooze. 
Since this was the 1st time I made this recipe, I measured &amp; weighed carefully. I used 1 tsp. salt, &amp; 5 twists of the pepper mill. I accidently used 1 t.  red pepper flakes instead of the  3/4 t. listed. The result was a nice noticeable kick of heat, but not over powering.

While I was cooking some "treats" to take to my son's college to get the guys through finals week, Giada was making these meatballs on her show.  I happened to have all of the ingredients on hand PLUS I had just finished cooking a big batch of bacon for another recipe.  I added about a half cup of fresh cooked bacon bits to the food processor mix along with all of the other ingredients.  The result was AMAZING!  My teenagers at home asked me to leave half of the recipe for them.  This recipe is now being added to my repertoire of "hearty after school, before practice" food (although I'll probably try a "leaner" version so they don't fall to sleep and miss practice).  Another Giada hit!

These meatballs are awesome!   Tastes like something you would get in a "real deal" italian restaurant.   Thanks for sharing.    I am curious how I can make these for a party in advance and still have them taste so great.    My hubby is going to be one happy camper when he comes home in 18 degree weather tonight.

The flavors are wonderful.  I baked them on a cookie sheet rather than frying.  Used fontina cheese one time and bleu cheese another time when using for an appetizer. All were great. 

I have made this recipe three times to rave reviews of family and friends.  The only challenge I faced was keeping the meatballs together.  The last time I cooked this I made a change to the recipe and added 1 egg and 1/2 cup of bread crumbs.  It changed the consistency and made it easier for the meat to bind together.  The flavor profile is amazing and it is always a hit!

Tucking in the smoked mozzarella into each meatball was a great addition of flavor to the meatball.  Followed the directions to specifications and I got a great dish of flavorful meatballs.  The whole family including the kids really enjoyed it.

Best meatball I have ever had!!!!!!!! It tasted delicious. I didn't do any changes in the recipe , it turned out Great!!!!!!!!!!. Thanks Giada.

Huge hit!  I made these for a family gathering to serve as an appetizer and they came out fabulous - very tasty!  The only thing I did differently was I used 'regular fresh mozzarella' instead of 'smoked mozzarella' inside each meatball (my grocery store didn't sell the smoked and, instead of 80% beef chuck, I used 85% beef chuck.  This will be one of those appetizers I make again and again.  Thanks, Giada!

I made this dish for the Super Bowl and everyone loved it. I have to make it again, Thank You, giada

this is the worest food network I ever seen, the old food network is the best. you can find every cooking show an recipes so easy.  GO BACK TO IT

Classic Italian Turkey Meatballs

breadcrumbs

Parmesan,

basil

Italian parsley

milk,

ketchup, optional

salt

black pepper

eggs,

garlic,

onion,

dark turkey meat

turkey

Extra-virgin olive oil, for drizzling

olive oil

black pepper,

fennel seeds

oregano

tomatoes

low-sodium chicken broth, optional

For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, ketchup if using, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.

Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes.

For the tomato sauce: Heat the olive oil in a large deep skillet with 2-inch-high sides over medium-high heat. Add the garlic, onions, salt and pepper. Cook for 5 to 6 minutes. Add 1/2 cup of the basil, the fennel, oregano and crushed tomatoes. Bring to a simmer. Cook over medium heat until the sauce thickens slightly, stirring occasionally, 15 to 20 minutes. Stir in the remaining 1/4 cup basil. Adjust the seasoning with more salt and pepper if desired.

Add the meatballs to the tomato sauce and simmer until the meatballs are heated through, about 10 minutes. Thin the sauce with chicken stock, 1/4 cup at a time, if needed.

Just the most moist &amp; delicious turkey meatballs ever! Just made them! 

Ok, so I read the review by the lady who used garlic salt instead of fresh, uh, not the way to go.  I made this as close I as I could to the way it is written.  The results??  Sooooo, good!!  The only thing I changed was the crushed tomatoes for 2, 28 oz. cans whole peeled San Marzano tomatoes.  I mean you can't go wrong there, right?  Anywho, this was fresh, flavorful with distinctive flavor .  I used a big onion finely diced, fresh basil from my garden, fresh parsley, 3 big cloves of garlic.  Do not omit the fennel powder, it brings out the basil so well.  A big hit with the fam!!  All in all a very doable recipe for just about anyone.  A keeper for sure.

Delish! Used regular lean ground turkey and it was still perfect!

OMG.  Made the meatballs for dinner tonight and used my own leftover sauce.  The meatball was moist, tender and flavorable.  I have finally found my meatball recipe.  Made them exactly as written. You will not be disappointed.  Delicious. Next time I’ll make the sauce too. Had more than enough for hubby and I. Intend to freeze leftovers for another meal. 

GREAT/Easy and delicious recipe!!!! Followed the recipe and both the meatballs and sauce were amazing! Big hit for a teenager's birthday party when spaghetti was requested. It did make a lot more meatballs but like the previous reviewer, no problem here!...More for leftovers! Moving forward this will be a go-to and already thinking about using it to make meatball subs for some game day entertaining. 

I've made this twice now and it is soooooo delicious!  I followed the recipe ingredients to the letter.  The meatballs really cook in just 15 minutes.  I think the milk in the mix is brilliant at keeping the meatballs moist.  In fact the last batch I accidently added too much milk.  I added extra bread crumbs and they still came out just fine. <span>The hot Italian turkey sausages really give it a little kick.  The sauce is amazing! M</span>y Italian friend gave the sauce her taste of approval and really liked the subtle taste of the finely ground fennel in the sauce.  I like a rich smooth sauce so I add 1/2 cup good red wine and simmer for at least one hour.  Then I use my immersion blender to get it smoother.  I don't even need pasta.  I eat the meatballs and use a spoon to get every delicious drop of the sauce.  

These meatballs are excellent!!  Also easy to make because you bake them.<div><br /></div>

I made this in less than 30 mins! Everybody else is right when they say this recipe is great! I pretty much follow the recipe but put less garlic and replaced onion with shallots due to acid reflex (also added baking soda). Typically, spaghetti sauce takes 2-4 hours but this sauce taste like that in less than 30 minutes. I accidently bought ground chicken and it was delicious! Chicken does have more fat than turkey...I will try turkey next time. Made this for the first time and had a guest over that love it! This is a no fail recipe. I guess that is what is expected for Giada, herself. &lt;3

These are some of the best turkey meatballs I've ever had. Great recipe!

Perfect as is. The sausage really turns it up a notch!  I do make my meatballs larger and like to keep them in the sauce for over an hour.<br />

https://www.foodnetwork.com/videos/italian-turkey-meatballs-0204497

Giada pairs her Italian Turkey Meatballs with a savory tomato-basil sauce.

Italian Turkey Meatballs

For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.

Spaghetti and Meatballs

spaghetti

Salt, for pasta water

sirloin

Worcestershire sauce, eyeball it

egg, beaten

bread

grated Parmesan, Parmigiano-Reggiano or Romano cheese

garlic, chopped

Salt and pepper

extra-virgin olive oil, 2 turns of the pan

parsley

basil leaves, torn or thinly sliced

cheese,

Crusty bread or garlic bread,

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

I only made the meatballs and used my own fresh tomato sauce recipe. The meatball portion of the recipe is super easy and I was almost shocked at how delicious they turned out. I would definitely make again these again and wouldn't change a thing. I would also like to add that they reheat well in the microwave if you are fortunate enough to have leftovers.<br />

Easy and delicious.  I added 1/2 lb of ground pork and these meatballs are better than an Italian restaurant. <div><br /></div>

wow! this recipe was so easy to make! in fact, before tackling it, all i ever knew how to do was make PB+J sandwiches! The stove? Decoration! Now that I know how to boil and salt water and follow directions on a pasta box, I'm ready for Chef School. Which one did you go to Rachel? Anyway, here we are with authentic Spaghetti and Meatballs - with a chance of leftovers…NOT! I give this recipe 5 stars, SOO much better than eating out at Fridays. Everything came out so delicious I can't wait to go to the gym tomorrow morning to burn it off I ate so much and feel incredibly guilty. But you have to smell the roses once in a while, right? PS  someone told me it was healthy to take a TBS of EVOO every day for health, what do you think?

Love this recipe! I add my own flare with mushrooms bc I love mushrooms!!  I either add them to the meatballs bc it makes them juicier or to the sauce when it’s simmering and cook them with garlic and wine.  I also add pork to the meatballs, either 2 hot sausage links or regular ground pork and add fresh basil.  I know it’s not exactly the recipe but I follow most of the bare essentials  

My
Husband loved these meatballs! Super easy to make too!! I had already made my own sauce but the meatballs themselves are great. 

Wasn’t one of my favorites.  Meatballs and sauce were both rather bland. 

Amazing! Meatballs were so tasty. I used the tip in the bottom on the video to soak the breadcrumbs in milk. They were so juicy and tender. I added italian seasoning and a little bit of sugar to the sauce. It was delicious. Highly recommend! 

I like that this sauce doesn’t have to simmer all day. The whole dinner can be created relatively quickly. The flavor was wonderful. My husband said it was his favorite spaghetti recipe and better than any spaghetti we could currently get at a restaurant near us. 

I love it but im dumb I did it but it keeping burning 

Tasty, quick, and the kids LOVED them!  If you don't have Italian breadcrumbs, add Italian seasoning.  God Bless Rachel Ray!<br />

https://www.foodnetwork.com/videos/quick-spaghetti-and-meatballs-0171477

Quick spaghetti and meatballs: a tastes-like-it-cooked-all-day delish dish.

Quick Spaghetti and Meatballs

For homemade Italian comfort, make Ina Garten's Real Meatballs and Spaghetti recipe from Barefoot Contessa on Food Network, starring veal, pork and beef.

Real Meatballs and Spaghetti

veal

white bread crumbs (4 slices, crusts removed)

bread crumbs

flat-leaf parsley

Parmesan cheese

nutmeg

egg,

Vegetable oil

Olive oil

yellow onion (1 onion)

garlic

red wine,

Parmesan

FN_Ina Garten Real Meatballs and Spaghetti.tif

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

Our go to meatballs for spaghetti or meatball sandwiches...

I agree with a lot of other reviews, must double the sauce &amp; decrease the salt.  I've had better, won't be making this again.

my meatballs fell apart, it was more like a meat sauce...not sure what i did wrong but i'm going to go back to my favorite meatball recipe by Pino Lunongo and Mark Strausman, two meatballs italian kitchen recipe.  You actually add the uncooked meatballs to the sauce and cook in the sauce...Love Inas recipes but not this one

Outstanding! A most joyful flavor experience ❤️

I  doubled the sauce recipe and simmered the sauce for two hours.  Best meatballs ever....very moist!!

I made this tonight, and it was delicious! I used only beef instead of adding the extra types of meat. The meatballs were very moist. This is definitely a recipe that I’ll be cooking for life! 

This is far and away the best meatballs and sauce recipe I’ve seen. Would strongly suggest doubling the sauce ingredients if you want to have enough sauce for spaghetti, as the meatballs sop up a large portion of the sauce (due to the high bread content).  

Ina’s recipes are consistently excellent! This one is no exception. Outstanding dish! Thank you Ina Garten.

https://www.foodnetwork.com/videos/real-meatballs-and-spaghetti-0169209

Follow Ina's recipe and tips for the best REAL meatballs you ever tasted.

Polpette Napoletane

bread,

milk

flat-leaf parsley, finely chopped

eggs

pecorino, grated

Salt and black pepper

buffalo mozzarella, drained and chopped into little pieces

Unseasoned bread crumbs

Extra-virgin olive oil,

Tomato sauce, recipe follows

broccoli

(12-ounce) tins peeled cherry tomatoes

Put the bread in a small mixing bowl, cover with milk, and leave to soak.

Chop the parsley and garlic together. Put meat into a large mixing bowl. Squeeze the milk out of the bread and add to meat. Add parsley and garlic. Use your hands to mix the ingredients. Break eggs into the mixture to bind it. Keep mixing. Add the pecorino. Season with salt and freshly ground black pepper. Shape meatballs by hand, make a hole in the top and insert a small piece of mozzarella. Cover it up and pat meatball into shape. Roll them in bread crumbs. Pour olive oil into a frying pan and when it's really hot, fry the meatballs for 5 minutes, or until they have formed a crust. Then turn over. When golden brown and crusty on both sides remove the meatballs from the pan and drain on paper towels.

Add the meatballs to the tomato sauce, cover and cook very slowly on low heat for 45 minutes, until the sauce is reduced by half.

Pour enough oil into a saucepan to cover the surface. Add garlic and 3 tins of tomatoes, mashing them slightly. Boil the sauce for 5 minutes and simmer for another 3 minutes.

my names Rachael I do not like this this is very disgustang

Excellent dish......and easy enough.......

I've made these for my family, and will NEVER try another meatball recipe.  They are amazing, and using great meat, organic veges and fresh mozzarella were HEAVENLY.  I'm on my way to buy ingredients right now!!

I have been making these meatballs for some time now.  EVERYONE just loves them. This is the best meatball recipe I have used. (Sorry mom). I can't seem to make enough. Very eayt to make and wonderful taste.

I was craving meatballs &amp; saw this episode. I tried out this recipe &amp; loved it! It was a hit with the husband so it must be great!

Love this meatball recipe. I use it all the time and it has replaced my Grandmother's meatball recipe that we have used for years. Everytime I make these meatballs (and they have been requested at many a parties) everyone raves about them. Thank you for sharing such a wonderful recipe.

ARE YOU KIDDING ME?? THIS IS THE BEST POLPETTE I EVER HAD!!

Best meatballs I've ever tasted, let alone made. I substituted the parsley for basil as this is my own personal fave, but either way this recipe is delish!

These are the best meatballs I've ever made.  I substituted the buffalo mozzarella with shredded mozzarella and they were still wonderful!  I definitely be making these again.

Sunday Sauce with Meatballs

plum tomatoes

garlic cloves, chopped

red wine

water

basil leaves,

garlic cloves, finely chopped, plus 3 garlic cloves, chopped

all-purpose flour

pork spare ribs, trimmed

tomato

Strain the plum tomatoes in a colander to extract the juice, breaking the tomatoes apart with your hands. Discard the pulp and set aside.

Heat the olive oil in a large pot over medium-high heat. Add 4 cloves garlic, the onion, red pepper and black pepper. Saute until the onion is soft and beginning to brown, about 5 minutes. Add juiced tomatoes, red wine, Parmesan and salt. Add the tomato paste and the water and stir together over medium heat. *Cook's Note: Tomato paste should be added after making meatballs and ribs.

Put the ground meat in a mixing bowl. Beat the eggs and add them to the meat along with 6 cloves garlic, the bread crumbs, salt, pepper, Parmesan and milk. Mix this all together with your hands. Wet your hands with water and continue to wet them as you pinch meat from the bowl and roll into 2-inch balls. Roll the balls in the flour.

Heat 1/2-cup of oil in a large skillet. Add 3 cloves chopped garlic and saute until golden brown. Remove the garlic with a slotted spoon and set aside. Add the meatballs and saute over medium-high heat, turning them until they are brown all over.

*Cook's Note: As soon as you can pick them up with a fork, they are ready. You don't want them to be well done. If the meatball slides off the fork when you pick it up, it needs to cook a little longer.

Cut the ribs apart and remove the membrane. Saute them in 1/2-cup oil until very brown and remove.

Return the garlic to the oil and add tomato paste (for the sauce) to the pan; Cook, stirring, over medium heat for about 3 minutes until it softens. Remove from the heat and add to the sauce.

Add the meatballs and spareribs to the sauce. Bring to an easy boil, then simmer over low heat for 2 hours. Add the basil and simmer for 15 minutes more. The spareribs should be very tender, falling off the bone and the meatballs should float in the sauce

Normally I can’t stand spaghetti.   It’s something I always made when I was rushed and didn’t have time and it would taste like garbage.  This has changed my thinking and I now get excited to have spaghetti.  This is well worth the time and effort and tastes even better the next day.    I have taken to calling this Who’s The Boss Sauce.  Thanks for sharing your gravy Tony!

I can only give 4 stars since I didn’t fix the entire recipe. I used the meatball recipe and it was AMAZING!!!! I will definitely have to try the whole recipe next time. 

It says 1 table spoon of salt for the meatballs for one pound of meat. Definitely too much salt....maybe reduce it to 1/2 or 1/4 table spoon. Other than that its a good recipe

If there were 10 stars to give, I'd give 20...I've made a LOT of sauce recipes in the past 30 years, but this one is THE ONE.  I doubled it, and I'm so glad I did because after the meatballs and ribs were gone, I used it for shrimp and spaghetti, which was sublime.  Thank you Tony Danza!!! &lt;3

I tried this recipe because I was searching for an alternative way to use pork spare ribs other than BBQ.  The sauce was good, but I didn't feel the flavor matched with pork.  Still searching for alternative uses for pork spare ribs.

I used the juice from the tomatoes/added more than one can of tomato paste. I was confused on the meat for the meatballs. A WHOLE pound for beef and the choice of the pork/turkey/chicken. Maybe I didn't understand it? I cook the onions&amp;garlic for the meatballs, so that there would be no crunchiness from the onions and garlic. I didn't use the rib. Maybe someday. So far, its good! Oh..I used less that 1/2 c of the wine. I used 1/3 of a cup. But, next time, I'll probably use less. : 

I've only done the meatball portion of this recipe, but instead of frying, I omit the flour and bake at 375 for about 20 minutes. Then I throw them in the crock pot with some sausage and sauce. It is AMAZING! The first time I made them was my son's first birthday party...everyone raved. This one is a keeper! 

One more thing.....add less salt than they say in the meatballs..The cheese will have enough salt.  

Meatball Subs

(3 handfuls), Italian bread crumbs

(several drops) Worcestershire sauce,

(a couple of handfuls) flat-leaf parsley leaves, chopped

(a couple of handfuls) grated Parmigiano or Romano

salt and black pepper

extra-virgin olive oil, (2 turns around the pan)

parsley leaves, chopped, about 2 tablespoons

chunky style crushed tomatoes

semolina crusty sub rolls, with or without sesame seeds

Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish

Oven Fries,

Grill seasoning blend or coarse salt and black pepper

Rachel Ray's Meatball Subs As Seen On Food Network's 30 Minute Meals

Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.

Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.

Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of Oven Fries.

Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.

Easy and delicious  I recommend 100%. A+

Super easy and delicious. My husband isn’t a huge onion fan, so next time I’ll just use half an onion. But it wasn’t a big enough deal to keep him from eating his whole sandwich. 

Needs some improvement. Toast the sub bun with some garlic evoo.  I cooked my meatballs in sauce to make them tender. 

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