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Jane's Meatballs
Jane's Meatballs <p>This recipe is straight from Italy, folks. <a href="/videos/profiles/about-jane">Jane</a> has been kind enough to share her Italian grandmother-in-law's time-honored meatball making tradition. There are some key tips in there that you'll never get elsewhere. And learning the secret to making them so incredibly moist is something you'll take with you for life.</p>

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family recipes, italian, italian meatballs, meatballs, spaghetti & meatballs, spaghetti and meatballs

This recipe is straight from Italy, folks. Jane has been kind enough to share her Italian grandmother-in-law's time-honored meatball making tradition. There are some key tips in there that you'll never get elsewhere. And learning the secret to making them so incredibly moist is something you'll take with you for life.

Serves 6

Ingredients

  • 2 lbs  ground beef (85% lean)
  • 1-½ cups non-seasoned breadcrumbs
  • 1 cup grated Romano cheese
  • 2 dashes ground allspice
  • ¾ tsp garlic powder*
  • ½ tsp black pepper*
  • 2-3 tbsp chopped fresh parsley*
  • dash of Mrs. Dash
  • 2 eggs
  • ½ cup corn oil
  • 1 cup water

How-to

Mix Ingredients

  1. In a large  and deep bowl, mix dry ingredients
  2. Add meat and eggs
  3. Add corn oil and water gradually (Warning: You can add more as you need - but can't take any out if it's too wet!)
  4. Dig in!  Mix well with a wooden spoon or get right in there with your hands.  (Jane's memory of Nonni from Filicudi, Italy - "The flavor was in her fingers!")

Roll the Meatballs

Roll meatballs in the palms of your hands tightly into desired size (golfball-size recommended)

Cook the Meatballs in Sauce

  1. Gently place meatballs, one at a time, into warm pasta sauce (enough to cover the meatballs).  Place meatballs in circular fashion
  2. Use a wooden spoon to move the sauce.  Allow the meatballs to sink into the sauce.
  3. Cover pot.  Sauce should be very hot to a slight bubble. (Do not stir the meatballs as they may fall apart.)
  4. Oil will rise to the top.  Feel free to skim this off.
  5. Simmer until cooked through (approximately 1-1/2 - 2 hours)

Serve over pasta, in a crusty roll, or as is.  Enjoy!
 

*The amount of these spices can be altered to fit your taste buds.

Tip:  These meatballs freeze very well. Put them in a container with sauce and pop in the freezer.   Simply defrost and heat on the stove.

 

Comments (11)

  • Posted Thursday, January 26, 2012, at 7:55 pm by Leslie:
    Jane will you share your sauce recipe? Your meatballs look so good in your sauce. Thanks, Leslie
  • Posted Sunday, May 3, 2009, at 2:01 pm by how2heroes:
    hi JMC. we have not had any other issues reported. it's probably your connection. please try again later.
  • Posted Sunday, May 3, 2009, at 6:37 am by Josie:
    I haven't tried Jane's meatballs yet. I've tried to watch the video but it kept skipping. Anyone else have problems with the viideo?
  • Posted Monday, December 29, 2008, at 9:02 pm by Eleni :
    So, I finally made these. Making these without sauteing the meatballs first makes them moist and soft. The longer cooking time is definitely worth it! I mixed things up a bit and added one pound ground beef, one pound ground pork and some hot Italian sausages. It worked out great. I'll definitely make these again.
  • Posted Wednesday, December 17, 2008, at 4:47 pm by tara:
    I made Jane's meatballs for our holiday party and they were a hit! Easy to make. Great as is or with pasta. I've even got some saved in the freezer for a rainy day (like today). Try it, you'll be a hot with friends and family alike.
  • Posted Wednesday, December 17, 2008, at 3:10 pm by Jessie Zubatkin:
    I'm a huge fan of these meatballs - usually I make turkey balls and I'll have to try Jane's recipe with my ground turkey.
  • Posted Wednesday, December 17, 2008, at 2:47 pm by Eleni :
    These are delicious! I will try Jane's technique next time I make them. You can make a whole batch and freeze some to have for another day as well.
  • Posted Tuesday, December 9, 2008, at 9:23 pm by DMV:
    I had these at the how2heroes holiday party, prepared by Tara, and they were delicious!
  • Posted Monday, May 26, 2008, at 12:45 pm by Bea Viera:
    Delicious meatballs! Now I have to make a sauce to match.
  • Posted Saturday, May 17, 2008, at 3:21 pm by Lynne:
    i made these. they came out amazing. SO moist. this recipe is definitely a keeper. thanks jane!
  • Posted Saturday, May 17, 2008, at 10:40 am by Donna Viera:
    You can tell these are made with love (a secret ingredient?).

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