Bartolinos Meatballs Recipes

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GRANDMA MARONIS MEATBALLS 100 YEAR OLD RECIPE



Grandma Maronis Meatballs 100 Year Old Recipe image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 9

1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves

Steps:

  • Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
  • Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
  • Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

EXCELLENT MEATBALLS



Excellent Meatballs image

Provided by Anne Burrell

Categories     main-dish

Time 1h23m

Yield 18 to 20 meatballs

Number Of Ingredients 20

Extra-virgin olive oil
1 large onion, 1/4-inch dice
Salt
2 cloves garlic, smashed and chopped
Pinch crushed red pepper
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup grated Parmigiano
1/4 cup finely chopped fresh Italian parsley leaves
1 cup breadcrumbs
1/2 cup water
Marinara Sauce, recipe follows
1/4 cup extra-virgin olive oil
1/4 pound diced pancetta
2 large Spanish onions, cut into 1/4-inch dice
Kosher salt
4 large garlic cloves, smashed and chopped
4 (28-ounce) cans Italian plum San Marzano tomatoes

Steps:

  • Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
  • In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
  • Preheat the oven to 350 degrees F.
  • Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
  • Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
  • Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
  • Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
  • Yield: 2 quarts

BEEF MEATBALL BOURGUIGNON



Beef Meatball Bourguignon image

My family loves this meatball Bourguignon recipe. Even though the cook time is rather long, it is a fairly simple recipe to make and a favorite of mine. This is really good served over pasta, rice, biscuits, and potatoes. Enjoy!

Provided by brendaapr68

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h45m

Yield 4

Number Of Ingredients 21

1 pound ground beef
¼ cup Italian-seasoned bread crumbs
1 egg
¼ cup minced onion
2 cloves garlic, minced
½ teaspoon dried parsley
½ teaspoon sea salt
½ teaspoon cracked black pepper
¼ cup all-purpose flour
1 tablespoon vegetable oil
10 baby carrots, thinly sliced
½ large onion, chopped
½ (8 ounce) package fresh mushrooms, sliced
2 cloves garlic, minced
1 cup red wine
1 cup beef broth
2 tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)
1 teaspoon dried thyme
1 teaspoon sea salt
1 teaspoon cracked black pepper
1 bay leaf

Steps:

  • Mix beef, bread crumbs, egg, onion, garlic, parsley, salt, and pepper together in a bowl. Shape into fifteen 2-inch meatballs. Pour flour into a shallow dish; roll meatballs in flour until coated.
  • Heat oil in a deep skillet over medium heat. Fry meatballs until browned on all sides and partially cooked through, about 5 minutes. Remove from the skillet and set aside.
  • Add carrots, onion, mushrooms, and garlic to the same skillet. Cook over medium heat, stirring often, for 10 minutes. Add red wine, broth, garlic and herb seasoning, thyme, salt, pepper, and bay leaf. Return the meatballs to the skillet. Reduce heat to low, cover, and simmer until flavors blend, about 2 hours.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 20.1 g, Cholesterol 114.6 mg, Fat 21.8 g, Fiber 2.4 g, Protein 23.8 g, SaturatedFat 7.5 g, Sodium 1055 mg, Sugar 3.6 g

BARTOLINO'S MEATBALLS



BARTOLINO'S MEATBALLS image

Yield 4-6 servings

Number Of Ingredients 10

1 slightly beaten egg
3/4 c soft bread crumbs (1 slice)
1/4 c grated Parmesan cheese
1/4 c finely chopped onion
2 T snipped fresh parsley
1 to 2 cloves garlic, minced
1 t dried Italian seasoning or 1/2 t dried rosemary, crushed
1/4 t salt
1/4 t ground black pepper
1 pound lean ground beef

Steps:

  • 1. In a large bowl, combine egg, bread crumbs, Parmesan cheese, onion, parsley, garlic, Italian seasoning or rosemary, salt and pepper. Add ground beef, mix well. Shape into 28 meatballs about 1 1/2-inches in diameter. 2. Arrange the meatballs in a 15x10x1-inch baking pan. Bake meatballs in 350 oven for 15-20 minutes or until done (no pink remains). Drain off the fat.

BARTOLINO'S MEATBALLS



Bartolino's Meatballs image

Serve these meatballs with sauce over pasta (see my recipe for Marinara Sauce), or in a hoagie bun. Both recipes are from Bartolino's restaurant.

Provided by BeccaB3c

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 slightly beaten egg
3/4 cup soft breadcrumbs (1 slice)
1/4 cup grated parmesan cheese
1/4 cup finely chopped onion
2 tablespoons snipped fresh parsley
1 -2 garlic clove, minced
1 teaspoon dried Italian seasoning or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 lb lean ground beef

Steps:

  • In a large bowl, combine egg, bread crumbs, Parmesan cheese, onion, parsley, garlic, Italian seasoning or rosemary, salt and pepper.
  • Add ground beef; mix well.
  • Shape into 28 meatballs about 1 1/2 inches in diameter.
  • Arrange the meatballs in a 15 x 10 x 1- inch baking pan.
  • Bake meatballs in 350 degree oven fro 15 to 20 minutes or until done (no pink remains).
  • Drain off the fat.
  • You can cook these in a skillet as well- Prepare the meat mixture as directed above and in a large skillet cook half the meatballs at a time in 1 tablespoon hot butter over medium heat for about 10 minutes or until no pink remains, turning to brown evenly.

Nutrition Facts : Calories 273.7, Fat 14.7, SaturatedFat 6.1, Cholesterol 132.1, Sodium 392.3, Carbohydrate 6.1, Fiber 0.5, Sugar 1, Protein 27.5

MEATBALLS, BARTOLINOS RECIPE



Meatballs, Bartolinos Recipe image

Provided by Judge99

Number Of Ingredients 10

1 egg, slightly beaten
3/4 cup soft bread crumbs (1 slice)
1/4 cup grated Parmesan cheese
1/4 cup finely chopped onion
2 tablespoons snipped fresh parsley
1 to 2 cloves garlic, minced
1 teaspoon dried Italian seasoning or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound lean ground beef

Steps:

  • 1. In a large bowl, combine egg, bread crumbs, Parmesan cheese, onion, parsley, garlic, Italian seasoning or rosemary, salt, and pepper. Add ground beef; mix well. Shape into 28 meatballs about 1-1/2 inches in diameter. 2 Arrange meatballs in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 15 to 20 minutes or till done (no pink remains, 160 degrees F). Drain off fat. Makes 4 to 6 servings. 3 Tip: To cook meatballs in a skillet, prepare as above through step 1. In a large skillet cook half the meatballs at a time in 1 tablespoon hot butter over medium heat about 10 minutes or until done (no pink remains,160 degrees F), turning to brown evenly. Remove meatballs from skillet using a slotted spoon. 4 Note: for marinara sauce recipe search Bartolinos Marinara Sauce

BARTOLINO'S MARINARA SAUCE



Bartolino's Marinara Sauce image

This is a recipe from Bartolino's restaurant. It's delicious with the meatballs I have posted, or with pasta alone. Serve over 8 ounces dried pasta, cooked according to package directions.

Provided by BeccaB3c

Categories     Sauces

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
1 (28 ounce) can tomatoes, cut up
1/4 cup dry red wine (optional)
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
1/2 cup snipped fresh basil
2 teaspoons sugar

Steps:

  • In a medium saucepan, cook onion and garlic in hot oil over medium heat until onion is tender.
  • Stir in undrained tomatoes, wine (if you like), salt, cayenne pepper and black pepper.
  • Bring to boiling; reduce heat.
  • Simmer, uncovered, 25 to 30 minutes or until desired consistency, stirring occasionally.
  • Stir in basil and sugar.
  • Cover; cook 5 minutes more.
  • Serve over pasta.

Nutrition Facts : Calories 86.4, Fat 3.8, SaturatedFat 0.6, Sodium 156.5, Carbohydrate 12.8, Fiber 3, Sugar 8.2, Protein 2.2

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