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AUTHENTIC ITALIAN MEATBALLS RECIPE – Greg’s Kitchen



Today l show you how to make authentic Italian meatballs, just like the ones Nana used to make! INGREDIENTS:
500 grams / 1lb ground beef
1 egg
1⁄4 cup milk
1⁄2 cup breadcrumbs
1 teaspoon oregano
1 tablespoon parsley, fresh if you’ve got it
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1⁄4 cup grated parmesan cheese

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Hello and welcome to correct the kitchen today I’m going to show you how to make the authentic and a meatballs italiano the type that your Nana used to make they’re very delicious simple easy I know you’re gonna like it so let us start things here is all the ingredient you needs so

I will leave it down below in the show more bar what you’re needing so I got to my a bola here into I took the meat 500 grams or 1 pound of into here I put 1 egg 1/2 a cup of breadcrumbs 1/4 cup elaichi or milk 1/2 a teaspoon of salt

Half a teaspoon of pepper a 1/2 teaspoon of oregano or as we call it in Australia or Agana one tablespoon of fresh parsley this one was fresh half a teaspoon of garlic powder I’m going 1 and 1/4 of a cup of Parmesan cheese now make sure you got

Clean hands because we’re digging right in here and mixing this all together there you have it a delicious giant Italian meatball but of course we’re not going to have it like this are we we’re just going to pinch bits off about golf-ball-sized we just roll them up very simple right well here’s always

Meatballs I just whipped up look how many I got but how do you cook them well you can either put them in a frying pan and fry them up you can broil them grill them bake them in the oven at about 180 for 20 minutes or so but to let me show

You what I got to do with a my box I’m going to put these in some tomato sauce so I whipped up just some tins of tomato and onion and garlic cover those up and put the lid on turn the heat right down to one or its lowest level and I’m going

To let that simmer for the next three hours that’s right three hours I’m going to let that infuse and slowly cook those meatballs and I’ll come back and I’ll give them the taste test in three hours time well do Bernie well the 3 hours is up so let’s take a look at these

Authentic or meet the bold oh boy how good does that look so I’ll just get some out and play them up for a bit of a taste test right well there’s those meatballs I just whipped up I’ve been absolutely gagging for the last three hours to tag on into one see

What it tastes like so let’s give it a go Oh YUM oh well a toast mulder bayonet very authentic Oh I’m gonna serve those over some pasta maybe even some mashed potatoes well guys thanks for watching I hope that recipe turns out more than many for you

Just as it did for me thanks for watching and I’ll see you next time right here on Greg’s kitchen we are eggs you’re the boss of me you take one bite oh man a absolute demented authentica oh yeah oh yeah

47 Comments

  2. @KellyCarpenter910

    Your balls look great Greg. lol Great for pasta, alone, or even a meatball sandwich! YUM! I love pasta sauce with mashed potatoes. So I'd enjoy them over mashed taters, too! Very nicely done! TFS! :))

  3. @uanza

    Bravo Gregorio!
    I like your polpette recipe.
    (I'm italian and i use garlic powder and even onion powder, sometimes. And i don't give a fuck what my nonna think about. She's dead! Ahahahahahah)
    Ciao!

  6. @Tonithenightowl

    I like to use my crock pot when doing meatballs from a raw state. All you have to do is heat your sauce till bubbly, FIRST. Sometimes I'll hurry this along by putting the crock with sauce in the microwave. Saves a bit of time. Great recipe Greg. I have seen Italian chefs use the same method. :o)

  10. @neurocosm

    Pretty good recipe! But, mostly, the cooking technique is what makes meatballs. RAW meat directly in the sauce – NO pan frying first (although it is taste, if you like the crust!). it flavors the sauce nicely, and – yep, awesome. Also, if you "roast" them at 400 (F), they are awesome, and you eat them with TAMAH-TOE ketchup…… trust me on this…. your recipe is RIPE for that one.

  15. @MrTmn2401

    Mmmmhhh ! Mangiare, Spaghetti, Bambino. Great Greg, real simple italien cooking ! Thanks !

  26. @jillclarke782

    How's your hand after taking the lid off the pot? Reminds me of placing my hand on the metal handle of my frying pan after taking it out of the oven lol

  33. @sinfulways1492

    That would make one hell of a meatball sandwich with a hoagie roll some cheese an then bake it off OMG that would be amazing. I enjoy these videos because its simple an as always they taste good thank you again.

  35. @fredcash3080

    I tried this they turned out so great specially your short sauce recipe I used those ingredients but I added a bit of arbol chilli just one I made it into powder lol and added it it really gave the sauce an awesome kick thanks Greg

  41. @normajean9831

    AUTHENTIC ITALIAN MEATBALLS HAVE VEAL, GROUND BEEF N GROUND PORK. WE DONT USE BREAD CRUMBS….WE USE DAY OLD BREAD SOAKED IN MILK AND WE FRY THEM N FINISH THEM OFF IN THE OVEN….

    WE ALSO CALL OUR GRANDMOTHERS NONNA NOT NANA…… U IDIOT.

  43. @kaneo67

    I made it Greg! Only variation is that I used pork mince.It is still simmering in my tomato sauce I made up.It smelled so good when I merged all those ingredients in my bowl…will let you know with a taste test in another hour and a half

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