Authentic Italian Meatball Recipe

   I got this recipe from my good friend Dana, who's full blood Italian. He's a great cook and makes his own spagetti sauce from a secret recipe. He's not given me that recipe yet, but I have high hopes. Here's his recipe I've used for his Italian meatballs. They're great tasting and Dana says, "The secret is the oregano, you simply can't use too much".


2 lbs of lean hamburger, or 1 lb hamburger & 1 lb Italian suasage
2 eggs
1/8 olive oil
2 cups crushed saltine crackers
2 Tablespoons oregano
2 Tablespoons parsley flakes
2 Tablespoons basil
1 Tablespoon dried bell peppers (optional)
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon sea salt
1 Tablespoon black pepper, coarse ground


   I add all the spices together in a bowl and mix thoroughly before adding to the meat. Break the two eggs and add to meat, along with the olive oil. Begin kneading the mixture. Sprinkle about 1/4 of the spice mixture at a time as your kneading, this allows for an even distribution of the spices throughout the meat. Add crushed crackers last and knead into the mixture.

   Now form your meatballs by pinching off a portion of the meat mixture and rolling between your hands. I like a larger meatball that's about half again the size of a golfball. This mixture will make about a dozen meatballs that size. You can make any size you want, it's your choice.

   In a large skillet, heat about 1/4 olive oil with about 2 or 3 Tablespoons of butter thrown in for good measure. Add meatballs when oil/butter is hot. I set our electric burner to medium heat. I cook the meatballs until done, then add them to the large pot of simmering spagetti sauce for another 15-20 minutes. Serve with boiled angel hair pasta.

   That's it, preperation time is 30-40 minutes. For added flavor, make your meatballs in advance and refrigerate for 24 hours. That gives the spices time to release their full flavor into the meat.

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