I’m going to share a favorite “sweet & sour” meatball recipe of mine with you right this moment. I would stand as close by her facet as she’d let me as she cooked, rising up on my tip toes to be able to see into the pots and pans the whole time. Grandma’s Italian meatball recipe is the ultimate comfort meals dish to share! Turkey or Chicken Meatballs: Substitute 1 pound lean floor turkey or chicken for the ground beef.
When meatballs are browned, add the sauce to the skillet and convey to a simmer. It doesn’t say whether or not the pan is lined with foil or sprayed with cooking spray. Squeeze bread between your fingers or mash with a spoon to verify there aren’t any dry spots; if there are dry spots that refuse to moisten, add more buttermilk 1 tablespoon at a time till bread is moist all through.
2. The meatballs lacked the spice kick that I usually choose. Add the meatballs to tomato sauce and let them simmer on medium low heat for about 45 minutes. Roll meatballs to the size of a large egg, about three ounces in weight. Add meatballs to the tomato sauce.
Remove the meatballs from the sauce into a separate bowl, cover to maintain heat. You’ll be able to’t go fallacious with these basic Italian-model meatballs that you possibly can add to any pasta dish. Warmth olive oil over medium low heat and sauté onion and garlic until onions are translucent, three minutes.
Our 5-Ingredient Meatballs are tremendous-straightforward and freezer-pleasant. I’ve failed at making meatballs twice. You can always scoop the meatballs out after cooking and freeze them separately from the sauce. (It provides numerous flavor and retains the meatballs tender after they get simmered on low in the sauce).