California Living® host Aprilanne Hurley reveals her Grandma Rose’s authentic Italian Meatball Recipe, an easy, healthy recipe in the Party Girl Diet.
You are encouraged to enjoy your life and the foods you love – like homemade Italian meatballs and spaghetti. Below are a few of the Party Girl Diet’s tips on how to make this well known “comfort food” dish healthier without sacrificing flavor or satiety – so you can “keep the party going…while you lose the weight:”
- Baked your meatballs (recipe below) instead of frying them in oil
- Swap out white flour spaghetti for high fiber and/or whole grain pastas
- Make your own anti-oxidant rich Fresh Tomato Sauce, or at least look for spaghetti sauce varieties that are lower in fat, sodium and sugar (yes some brands sneak sugar in).
On the Party Girl Diet’s Mediterranean lifestyle inspired diet, authentic Italian meatballs and spaghetti, red wine, and dark chocolate are always on the menu. ~ Aprilanne Hurley, Author of the Party Girl Diet, Creator of The Super Abs Playbook
A little background on Grandma Rose’s Mediterranean Diet Meatball 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 in mind, the following recipe is the official recipe known as Grandma Rose’s Authentic Italian Meatballs, compliments of Joe Mack, Grandma Rose’s 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 tonight…
Meatball Recipe # 1: Grandma Rose’s Authentic Italian Meatballs (Baked – Not Fried) as featured in the Party Girl Diet™ by Aprilanne Hurley:
- 2 pounds of chopped beef, veal and pork – combined (You may substitute part or all of the ground meat with ground turkey if you wish)
- 2-3 eggs depending on size, slightly beaten
- 1/2 cup plus of finely chopped onion (yellow or white)
- 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 Parmesan Cheese
- Heaping tsp salt (use sea salt for a lower sodium count and better health benefits over iodized salt)
- 1/2 tsp pepper (fresh ground)
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.
Meatball Recipe # 2″ Graziano’s Authentic Italian Meatballs – Traditional Fried Method (Demonstrated in California Living TV clip above)
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 inÂ 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 high fiber, whole grain pasta and a colorful vegetable salad – ENJOY!
Aprilanne Hurley SFN, CLFC is a Certified Specialist in Fitness Nutrition, Certified Lifestyle Fitness Coach, author of The Party Girl Diet, and series creator and host of California Living® - California’s original lifestyle magazine TV show featuring California’s trends in food, travel, and healthy living. Hurley’s media credits include live appearances on ABC, CBS, NBC and FOX Networks to discuss her revolutionary Party Girl Diet – which offers a healthy, sustainable lifestyle plan that lets you “Keep the Party Going” While You Lose the Weight.”