1/1 Photo of Grandma's Italian Meatballs
4 hrs 15 mins
This recipe is from my Italian grandmother. The one change she made to get with the times was to use Ragu sauce instead of homemade, and she declared that it still tasted just as good. It's never failed to impress the people I make it for. My husband says these meatballs have forever ruined him to other people's, or even restaurant meatballs. The real secret is in the time you take to slowly cook the meatballs in the sauce. Don't skimp and just toss the sauce on and eat it. It will still taste good, but not anything like it should be. The raisins are meant to absorb the acidity and impart a little sweetness to the sauce. This recipe can easily be multiplied to feed more people.
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Units: US | Metric
- 1Mix ground beef, garlic, bread crumbs, egg, basil, parmesan cheese, and parsley until combined. Do not overwork meatball mixture.
- 2Make golfball size meatballs with meatball mixture.
- 3Brown meatballs in a frying pan over medium heat, or bake at 375 degrees F for about 10 minutes, until cooked through.
- 4Combine browned meatballs in a pot with sauce and raisins.
- 5Cook covered, simmering gently over low heat, for at least 3 hours and up to 5 hours, stirring gently occasionaly.
- 6If sauce becomes too thick over the course of cooking, a small amount of water can be added to thin it.
- 7Serve over spaghetti, on rolls, or however your heart desires.
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Nutritional Facts for Grandma's Italian Meatballs
Serving Size: 1 (327 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 379.1
- Calories from Fat 187
- Total Fat 20.8 g
- Saturated Fat 8.2 g
- Cholesterol 135.4 mg
- Sodium 1204.3 mg
- Total Carbohydrate 19.8 g
- Dietary Fiber 3.2 g
- Sugars 8.8 g
- Protein 28.5 g