Italian-American Meatballs

Spaghetti with meatballs, followed closely by pizza, is usually the first thing that comes to mind when Americans picture Italian food. Our idea of Italian cuisine is actually a marriage of the cuisine of early Italian immigrants and American culture. Most of what you’ll see in “Italian” restaurants around the US is Italian-American cuisine, complete with an abundance of red tomato sauce, also know as gravy. When longing for their homeland many early Italian-Americans from the southern regions of Italy relied on staples such as dried pasta, tomato sauce and olive oil, while those from the northern reaches of Italy preferred rice, fresh pasta and butter. Over time a wonderful compilation emerged full of creamy risottos, rich meat gravies, luscious osso bucco, fresh pestos, and, of course, a myriad of pasta dishes including lasagna and spaghetti.

These meatballs combine all the flavors that one may associate with Italian food. Regardless of the origins savory garlic, salty Parmesan cheese, and zesty herbs never fail to please. You can prepare the meatballs well in advance because they freeze beautifully, raw or cooked without tomato sauce. Just thaw them in the fridge overnight or add about 20 min to the cooking/reheating time. I have listed several different methods for cooking the meatballs. I prefer Method 3. You can just form the balls, cover with sauce and foil, stuff them in the oven, and walk away for half an hour. Some people like bite-size balls and others hand-size, remember to vary the cooking time accordingly. The following times are for 1 ½ “ balls (about half dollar size). These are great served with long pastas or on hoagies with some gooey, melted mozzarella.

Serves 6-8

1 lb ground beef
½ lb ground Italian pork sausage, casing removed
2 large eggs, lightly beaten
1 c. fresh bread crumbs
2 tsp garlic, minced
1 tsp salt
2 tsp onion powder
2 tbsp dried parsley (1/3 c. fresh, finely chopped)
½ c. Parmesan or Asiago cheese, grated
½ tsp dried basil, margoram, or sage; or a combination (2 tsp fresh, finely chopped)
1 tsp pepper
2 tbsp olive oil (Method 1 & 2)

1. Combine all ingredients, except olive oil, in a large bowl.
2. Knead and squeeze to combine but do not overwork or the meat will become tough.
3. Shape into 1 ½ “ balls (~ half dollar size)

Method 1 – Serve as is or with sauce

1. Heat olive oil in skillet at medium heat.
2. Brown meatballs on each side 5-7 min or until done through (~15-20min total).

Method 2 – Serve as is or with sauce

1. Preheat oven 450°F.
2. Cover bottom of shallow baking dish with olive oil
3. Place meatballs in single layer on pan.
4. Brown in oven ~10 min or until done through, shaking pan occasionally.

Method 3 – Served with sauce

1. Preheat oven 350°F.
2. Place meatballs in casserole dish, stacking is fine.
3. Pour entire jar of spaghetti sauce over balls.
4. Cover tightly and bake ~30 min or until done through.