Authentic Italian Mama Mia Meatballs
Experience the rich flavors of Italy with these Authentic Italian Mama Mia Meatballs! Perfectly seasoned with fresh herbs and spices, these meatballs are made with a beautiful blend of beef, veal, and sausage, creating a savory delight. The combination of ricotta and Parmigiano-Reggiano adds a creamy texture, while the sautéed vegetables lend a depth of flavor. Whether you prefer them fried for a crisp exterior or simmered in marinara sauce for a tender finish, these meatballs will be the star of any Italian meal. Serve them over pasta, in a meatball sandwich, or on their own for a delicious appetizer. Get ready to delight your family and friends with this authentic taste of Italy!
5
Servings
N/A
Calories
20
Ingredients
Ingredients
Fresh ground meat
1 lb (75% beef or veal, 25% bulk sausage)
Fresh grated sourdough breadcrumbs
1/2 cup (crusts removed)
Ricotta cheese
1/2 cup (fresh)
Parmigiano-Reggiano cheese
1/3 cup (freshly grated)
Minced sweet onion
1/3 cup
Minced red peppers or green bell pepper
1/4 cup
Minced fresh basil leaves
2 tablespoons
Minced fresh oregano leaves
1 tablespoon
Minced fresh Italian parsley
1 tablespoon
Extra virgin olive oil
1 tablespoon
Minced fresh garlic cloves
2-3
Beaten egg
1
Fine sea salt
1 teaspoon
Fresh ground black pepper
1/2 teaspoon
Fresh lemon zest
1/4 teaspoon (finely grated)
Red pepper flakes
1/8 teaspoon
Ground allspice
(1 pinch)
Freshly grated nutmeg
(1 pinch)
Olive oil
(for frying)
Marinara sauce
(for steaming method)
Instructions
1
In a small bowl, mince 2 tablespoons of fresh basil leaves, 1 tablespoon of fresh oregano, and 1 tablespoon of fresh parsley; set aside.
2
In a food processor, grate 1/2 cup of stale or frozen sourdough bread and set aside.
3
Grate (not shred) 1/3 cup of Parmigiano-Reggiano cheese and set aside.
4
Chop 1/2 of a small peeled sweet onion, 1/4 cup of red or green bell pepper, and 2-3 cloves of garlic in a food processor until finely minced.
5
In a skillet, sauté the minced onion, bell pepper, and garlic in 1 tablespoon of olive oil over medium heat until softened.
6
Add the minced herbs (basil, oregano, parsley) and 1/2 teaspoon of sea salt to the skillet and sauté for an additional minute; remove from heat and transfer to a large mixing bowl.
7
Sprinkle the grated breadcrumbs over the sautéed vegetables. Break up 1 lb of fresh ground meat over the breadcrumb mixture without mixing. Spoon 1/2 cup of ricotta cheese on top of the meat without mixing.
8
In a separate bowl, beat one egg with 1/2 teaspoon of ground black pepper, remaining 1/2 teaspoon of sea salt, 1/4 teaspoon of lemon zest, 1/8 teaspoon of red pepper flakes, a pinch of ground allspice, and a pinch of freshly grated nutmeg. Pour this mixture over the meat and breadcrumbs without mixing.
9
Finally, sprinkle 1/3 cup of freshly grated Parmigiano-Reggiano cheese over the mixture.
10
Using your hands, mix the ingredients together thoroughly until well combined.
11
Roll the mixture into 1 1/2 to 2-inch meatballs.
12
For the Fry Method: Heat 1-2 tablespoons of olive oil in a large skillet over medium-low to medium heat. Fry the meatballs, turning occasionally, until browned and cooked through, ensuring that they remain moist.
13
For the Steam Method: In a large saucepan, heat marinara sauce over medium heat and add raw meatballs along with 1/2 cup of water. Cook until the meatballs are slightly browned on the bottom, then carefully turn and continue cooking until fully cooked through. Adjust the sauce seasoning as necessary.
14
Garnish with chopped parsley, a drizzle of olive oil, fresh ground pepper, and an additional sprinkle of Parmigiano-Reggiano cheese before serving.
15
Serve hot and enjoy the delicious taste of authentic Italian cooking—'MAMMA MIA!'
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Authentic Italian Mama Mia Meatballs?
They are perfectly seasoned Italian meatballs made with a blend of beef, veal, and sausage, featuring ricotta and Parmigiano-Reggiano for a creamy texture.
What type of meat is used in this recipe?
The recipe calls for a 1 lb blend consisting of 75% beef or veal and 25% bulk sausage.
What is the purpose of adding ricotta cheese to the meatballs?
Ricotta cheese is added to provide a creamy texture and help keep the meatballs moist during cooking.
What kind of breadcrumbs should I use?
The recipe recommends 1/2 cup of fresh grated sourdough breadcrumbs with the crusts removed.
Which cheese is best for these meatballs?
Freshly grated Parmigiano-Reggiano cheese is used for the most authentic flavor.
How should the vegetables be prepared for the mixture?
The sweet onion, bell peppers, and garlic should be chopped in a food processor until they are finely minced.
Do I need to cook the vegetables before mixing them with the meat?
Yes, you should sauté the minced onion, pepper, and garlic in olive oil until softened before adding them to the mixing bowl.
What fresh herbs are included in this recipe?
The recipe includes fresh basil, fresh oregano, and fresh Italian parsley.
Why does the recipe include lemon zest?
A small amount of finely grated fresh lemon zest is added to brighten the flavors of the meat and herbs.
What unique spices are used in Mama Mia Meatballs?
Beyond salt and pepper, the recipe uses a pinch of ground allspice and a pinch of freshly grated nutmeg for depth.
How should I roll the meatballs?
You should roll the meat mixture into balls that are approximately 1 1/2 to 2 inches in size.
What is the Fry Method for cooking these meatballs?
Heat olive oil in a skillet over medium heat and fry the meatballs, turning occasionally until browned and cooked through.
What is the Steam Method for cooking?
Place raw meatballs in a saucepan with marinara sauce and 1/2 cup of water, cooking until they are browned on the bottom and fully cooked through.
How many servings does this recipe make?
This recipe is designed to serve 5 people.
Is it important to layer the ingredients before mixing?
Yes, the instructions suggest layering the breadcrumbs, meat, ricotta, and egg mixture before using your hands to mix everything thoroughly.
Can I use frozen bread for the breadcrumbs?
Yes, the recipe suggests using stale or frozen sourdough bread to create the fresh crumbs.
How should I garnish the finished dish?
Garnish with chopped parsley, a drizzle of olive oil, fresh ground pepper, and extra Parmigiano-Reggiano cheese.
What kind of onion is best for this recipe?
The recipe specifically calls for 1/2 of a small peeled sweet onion.
Should the Parmigiano-Reggiano be shredded?
No, the recipe specifies that the cheese should be grated, not shredded, for the best consistency.
Can I use red or green bell peppers?
Either red or green bell peppers can be used depending on your preference.
What type of salt is recommended?
Fine sea salt is recommended for this authentic Italian recipe.
How much garlic is needed?
The recipe uses 2 to 3 cloves of fresh garlic, finely minced.
What is the recommended serving suggestion?
These meatballs are excellent served over pasta, in a meatball sandwich, or as a standalone appetizer.
How many ingredients total are in this recipe?
There are 20 ingredients used to create these authentic meatballs.
What type of olive oil should I use for sautéing the vegetables?
The recipe specifies using 1 tablespoon of extra virgin olive oil for the initial sauté.
Does the recipe use red pepper flakes?
Yes, 1/8 teaspoon of red pepper flakes is included to add a tiny hint of heat.
How long do I sauté the herbs with the vegetables?
The herbs should be added to the skillet and sautéed for just one additional minute after the vegetables have softened.
Is the meat added to the food processor?
No, the meat is broken up by hand over the breadcrumb mixture and mixed manually to maintain texture.
What tags are associated with this recipe?
The tags include Italian, meatballs, pasta, dinner, authentic recipe, comfort food, and homemade.
What category does this recipe fall under?
This recipe is categorized under 'Meat'.