Meatballs Divine Recipe - Allrecipes.com
Meatballs Divine Recipe
  • READY IN 3 hr

Meatballs Divine

Recipe by  

"These are amazing and nothing amazing is ever easy; keep that in mind when you undertake this recipe. Try to avoid tasting them before you're ready to serve because you may end up eating them all and your guests will be left with only marinara and pasta. I make this recipe as written, then I freeze half of it when combined as it makes about 40-50, 1 1/2-inch meatballs (enough to feed Sicily.) If you won't be freezing half, then use more sauce to cover all the meatballs. Serve over your favorite pasta, or try it with provolone on a meatball sub."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    1 hr
  • COOK

    2 hrs
  • READY IN

    3 hrs

Directions

  1. Blend parsley, eggs, Worcestershire sauce, basil leaves, garlic, kosher salt, black pepper, and Italian seasoning in a food processor until herbs are finely chopped.
  2. Heat 1 teaspoon olive oil in a skillet over medium-high heat. Cook and stir onion in hot oil until translucent and nearly caramelized, about 10 minutes. Remove from heat.
  3. Stir egg mixture, onion, mozzarella cheese, Parmesan cheese, and ricotta cheese together in a large bowl. Add ground beef, Italian sausage, and fresh bread crumbs to egg mixture; mix. Shape into 1 1/2-inch meatballs.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Heat 1 cup olive oil in a large nonstick pan over medium-high heat. Cook meatballs in oil until seared evenly all around, 4 to 5 minutes per meatball; transfer to a nonstick baking sheet.
  6. Bake meatballs in preheated oven until cooked through, 15 minutes.
  7. Heat marinara sauce in a large pot over medium heat. Transfer meatballs to marinara sauce using a slotted spoon. Bring mixture to a boil, reduce heat to low, and simmer for a least 1 hour.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • I prefer to let the meat mixture sit in the fridge overnight to let the flavors develop but I've cooked them immediately and it's fantastic too.
  • Simmer meatballs in marinara sauce for at least 1 hour, preferably 4.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Apr 30, 2015

If you like Italian Sausage you'll love these meatballs. They make a great meatball sandwich. I cooked the meatballs in two batches. One batch I fried as the recipe stated, and the other I just baked as another reviewer suggested. Just baking until the meatballs was easier and I could not tell the difference between the two batches. Also, if your going to go to this much work to make meatballs, don't use jarred marinara sauce, make your own from one the many recipes found on this site. Much better. Thanks for the recipe Kararnmi.

 
Apr 26, 2014

I did not add in the mozzarella or ricotta cheese, but might try that the next time! I also baked the meatballs instead of frying at 350' for 25 minutes...they were outstanding!

 
Jul 15, 2015

This was absolutely superb! Just an explosion of flavor.

 
Jun 14, 2015

I made these on the fly with what I had in the house, and omitted the ricotta, mozzerella & egg, and used dried parsley and basil. I also just used ground beef, since I was sausageless. I baked them at 350 for 25 minutes, like another review suggested, and didn't sear first. Since I was making food for the week, I didn't simmer them in sauce, either. But OMG -- MOIST & DEELISH!! It was all I could do not to eat half of them myself as I let them cool before putting them away!! #BestMeatballRecipeEver!!!

 
Jan 08, 2015

Very good! I made meatball sandwiches with my leftover meatballs and they were the best I have ever eaten! I topped the sandwiches with marinara, shaved Parmesan and mozerella cheese! Absolutely divine!!

 

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Nutrition

  • Calories
  • 469 kcal
  • 23%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 28.7 g
  • 44%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 26 g
  • 52%
  • Sodium
  • 1349 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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