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Tag: Authentic Italian Meatballs

The Best Italian Meatball Recipe Ever.

by on Jun.19, 2012, under Authentic Meatballs, California Living, Food & Wine, Healthy Recipes, Making Meatballs, Meatballs, The Party Girl Diet

This Meatball Recipe will always steal the show

Originally featured on California Living™ with Aprilanne primetime, Grandma Rose’s Authentic Italian Meatballs Recipe is one of 2-weeks of delicious, easy recipes in The Party Girl Diet Book.  

A little background on this recipe:  Grandma Rose’s generation did not use measurements in recipes, but rather cooked with their senses, how the food looked, tasted, and even felt, adding more cheese, or spices etc., to perfect the texture, consistency, and flavor of a dish.

With this “cooking culture” in mind, the following recipe is the official recipe known as  “Grandma Rose’s Authentic Italian Meatballs,” compliments of Joe Mack, Grandma Roses’ eldest son, who recommends tasting one as soon as it’s cool enough, “because that’s when they taste the best.”

Get in touch with your “Inner Italian” and give it a try…Buona Fortuna!

2 pounds of chopped beef, veal and pork
2-3 eggs depending on size, slightly beaten
1/2 cup plus of finely chopped onion
3 slices of white bread or 2-3 hotdog rolls, chopped finely – About 1/2 cup of skim milk or more – Very big bunch of Italian Parsley chopped fine/leaves only
1/2 cup grated Parmigiano-Reggiano
Heaping tsp salt
1/2 tsp pepper

1. Soak chopped bread in milk till it is nice and mushy

2. Add eggs, parsley, onions, cheese, salt and pepper and mix well

3. Add chopped meat and mix well using your *hands; there is no alternative

*Fun Fact # 1 -Grandma Rose would never wear nail polish when cooking for fear that it may chip into the food she was preparing..

4. When thoroughly mixed, form into meatballs by rolling in your palms. You should make 18 to 24 meatballs.

5. Place meatballs in lightly oiled, olive of course, cookie tin and bake at 350 for 30 minutes. Do not overcook. The meatballs may be browned in a frying pan; however, the baking is easier and probably healthier.

6. When cool remove meatballs from pan and scrape off any fat that has formed. Did you make more than you need or want to freeze some to enjoy at another time? Try Joe Mack’s Freezing Trick – by laying them out on a cookie sheet and covering to freeze for later use.

Want tasty, healthy recipes your whole family will enjoy?  Discover how delicious healthy living can be @ PartyGirlDiet.com.

Watch  “Making Meatballs with Aprilanne” now On-Demand on Aprilanne.com

"Dishing the best in health & fitness - straight up ~ with a twist."

Aprilanne Hurley SFN is a Certified Specialist in Fitness Nutrition, California Living’s Health Expert, and author of  The Party Girl Diet - the revolutionary new diet and lifestyle that lets you “Keep the Party Going…While You Lose the Weight.”

 

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Make Homemade Spaghetti Sauce ~ Party Girl Style!

by on Nov.04, 2011, under Authentic Meatballs, California Living, Food & Wine, Healthy Recipes, Making Meatballs, Meatballs, The Party Girl Diet

You Will Not Find an Easier, Tastier, Quicker Recipe for Homemade Spaghetti Sauce Than The Fresh Tomato Sauce Recipe Found Here!

Bursting with anti-oxidants, phyto-nutrients, and fresh just picked off the vine flavor – Aprilanne’s Party Girl Diet Fresh Tomato Sauce Recipe is the perfect companion to her Grandma Rose’s Authentic Italian Meatballs & Spaghetti!

Watch along as we get the Inside Look at how to make Fresh Tomato Sauce as seen primetime on California Living with Aprilanne to go with spaghetti and our Authentic Italian Meatballs with Graziano Perozzi of Sonoma, CA.

Time to Make Meatballs with Aprilanne!!!

Time to Make Meatballs with Aprilanne!!!

Party Girl Diet Health Tip:  This recipe for Fresh Tomato Sauce is easy, quick, and makes a tomato sauce so incredibly tasty for spaghetti, pizza, and Italian baked dishes you will never suspect it is actually good for you!

Tomatoes are a major source of the Antioxidant Lycopene which is thought to reduce the risk of Cancer by 40 % – notably prostate, lung, and stomach cancer and increase survival.  Here’s an interesting tip – concentrated tomato sauces like the ones found on pizza and in pasta sauce have FIVE time more lycopene than fresh and canned and jarred tomato sauces have THREE times more the antioxidant value of lycopene than fresh tomatoes so there is no excuse to always have this power-food on hand any time you want or need a lycopene boost!

Fresh Tomato Sauce

Compliments of Graziano Ristaurante, Petaluma, CA

1. Cut a small X on top of 4 ripe, large, on the vine tomatoes – place in boiling water (boil for approx. 2 minutes to blanch – remove from water and pull off skin – dice.

2. Place approximately 1/4 cup of extra virgin olive in a large saute pan and saute 3 large shallots, minced.

3. Once onions are clear in color – add diced tomatoes to pan – one 8 oz. glass of white wine and approximately 8 oz. of water.

4. Add 1 bunch loosely cut fresh basil and 2 tsp. each sea salt and black pepper.

5. Simmer about 2 hours – the longer it cooks the thicker the sauce will be.

6.  Serve over your favorite pasta and a side of our our Authentic Italian Meatballs and ENJOY!!!  Aprilanne

Aprilanne Hurley SFN is a Certified Specialist in Fitness Nutrition,California Living’sHealth Expert, and author of “The Party Girl Diet,” available on Amazon.com so you can “Keep the Party Going…While You Lose the Weight!”

Hurley’s new book “The Sexy Abs Diet” will be available on Amazon this season! Visit SexyAbsDiet.com for pre-order updates and release date info.


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Graziano’s Meatballs & Fresh Tomato Sauce Recipe

by on Mar.12, 2010, under Healthy Recipes, Meatballs

Graziano Perozzi’s Fresh Tomato Sauce and Meatballs Recipes as seen on California Living with Aprilanne primetime:

Graziano insists on using fresh ingredients for the best flavor and nutrition!

Graziano insists on using fresh ingredients for the best flavor and nutrition!

First you make the Fresh Tomato Sauce:

1. Cut a small X on top of 4 ripe, large, on the vine tomatoes – place in boiling water (boil for approx. 2 minutes to blanch – remove from water and pull off skin – dice.

2. Place approximately 1/4 cup of extra virgin olive in a large saute pan and saute 3 large shallots, minced.

3. Once onions are clear in color – add diced tomatoes to pan – one 8 oz. glass of white wine and approximately 8 oz. of water.

4. Add 1 bunch loosely cut fresh basil and 2 tsp. each sea salt and black pepper.

5. Simmer about 2 hours – the longer it cooks the thicker the sauce will be.

Now, you “Make The Meatballs!”

(Recipe makes enough for 4 people):

1. Mix 1 lb. each of ground lean beef and ground lean veal in large mixing bowl.

2. Add 3 eggs, 1/4 cup grated Parmesan cheese, sea salt and black pepper to taste (2 tsp. each).

3. Mix in 3 cloves garlic, minced and 1 shallot finely chopped.

4. Add 1 bunch chopped fresh Italian parsley.

3. Mix all ingredients together well using your hands; there is no alternative to do it right.

4. When thoroughly mixed, form into meatballs by taking a nice sized chunk of meatball mixture and rolling in your palms. You should make 8 to 10 nice sized meatballs. Set aside formed meatballs and set up a pan with some flour in it to roll them in as outlined below…

5. Lightly roll each meatball in flour and place in frying pan with enough olive oil in it to brown them – which should take approximately 3 – 4 minutes. Discard extra oil from the pan ~ add a few ladles of the Fresh Tomato Sauce you made above onto your freshly browned meatballs, sprinkle with freshly grated Parmesan cheese and/or fresh chopped parsley and Mangia!!! Serve alone, or as a side dish with your favorite pasta.

Watch “Making Meatballs with Aprilanne” On-Demand!

Try our original Authentic Italian Meatball & Red Sauce recipe Grandma Rose’s “Baked Meatballs” recipe from the Southern part of Italy here…

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