Meatballs started with Italian immigrants coming to America in 1880, and then came the sauce. I have prepared this recipe with inspiration from my Italian Nana. There was no recipe, only years of watching and learning by example. The results have always been the same after making this for my family and huge groups. Nana would be proud, and I'm sure you will be, too, when serving your family and friends. And, enjoy watching the how-to video from George Hirsch Lifestyle TV series. Feel free to share.
George's Nana’s Meatballs
Makes 12 jumbo, 24 large, or 40 mini meatballs
chefgeorgehirsch.com | George Hirsch Lifestyle
3 pounds ground beef, 80 / 20 blend; can use a combo of beef, pork, and veal
4 cloves garlic, minced
1/2 sweet onion, chopped fine
2 eggs, cracked and beaten
1/4 cup Parmesan cheese
2 Tablespoons fresh Italian parsley, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
3 cups day-old Italian bread, pulsed into crumbs
1/2 cup chicken broth to soften bread crumbs (variable amount may have to add more broth to soften crumbs)
Fresh ground black pepper
* Note all ingredients should be very cold before blending.
Mix all ingredients in a mixer or by hand until well blended. Dip your hands in ice water before shaping the meat into round balls.
Spray an oven-roasting pan with grease spray.
Use an ice cream scoop to shape the meatballs; roll by hand until they are round. Do not overhandle to prevent over-warming the meat. Repeat until all the meat is used up. Do not overcrowd the meatballs to make it easier to move them while baking.
Refrigerate the meatballs for at least 30 minutes to chill. Prepare the Tomato Sauce below.
Preheat a large, heavy-gauge sauté pan to high heat, or if making a large number of meatballs, brown them in a hot oven at 425 degrees F.
Roast meatballs for five minutes in the oven or on the stovetop until they brown. If roasting, gently shake the pan to move the meatballs to turn over or use a spatula for the meatballs if browning in a sauté pan. Continue cooking for a few additional minutes (or less if mini) or until the meatballs are brown on the outside. The meatballs will not be fully cooked and will continue to cook in the tomato sauce.
Remove meatballs with a spatula and add to gently simmering sauce and continue cooking for 20-30 minutes.
For the Marinara Tomato Sauce:
2 Tablespoons Olive Oil
1/2 cup minced sweet onion
6 cloves garlic, minced
2 (28-ounce) cans crushed San Marzano Tomatoes
2 (6.5-ounce) cans tomato sauce
1 Tablespoon dried basil leaves
1/2 teaspoon oregano
Fresh ground black pepper
2 Tablespoons each fresh chopped parsley and basil
In a large saucepot sauté, sauté olive oil, onion, and garlic over medium heat until light brown. Stir in crushed tomatoes and tomato sauce. Season with dried basil, oregano, Italian seasoning, pepper, and half of the parsley. Simmer, covered, for about 10 minutes, stirring occasionally. Add cooked browned meatballs and top with fresh chopped parsley and basil before serving.
