ROCCO DISPRIRITO'S MAMA'S MEATBALLS
Rocco DiSpririto's Mama's Meatballs
Provided by The Rachael Ray Staff
Number Of Ingredients 35
Steps:
- Place the chicken stock, onion, garlic and parsley in a blender or food processor and purée
- In a large bowl, combine the puréed stock mix, meat, breadcrumbs, eggs, Parmigiano- Reggiano, red pepper flakes, parsley and salt
- Combine with both hands until mixture is uniform
- Do not over mix
- Put a little olive oil on your hands and form mixture into balls a little larger than golf balls
- They should be about 1/4 cup each, though if you prefer bigger or smaller, it will only affect the browning time
- Pour about 1/2-inch of extra virgin olive oil into a straight-sided, 10-inch-wide sauté pan and heat over medium-high flame
- Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once
- This will take about 10-15 minutes
- While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat
- Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce
- Stir gently
- Simmer for one hour
- Serve with a little extra Parmigiano-Reggiano sprinkled on top
- Serve alone or over spaghetti (in which case, you will need 6 cups of marinara)
- For the marinara, Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor)
- Add the chili flakes to taste
- Add all the tomato products
- Pour the chicken stock into one of the 28-oz cans
- Fill it the rest of the way with water and add that and the sugar to the pot
- Stir and bring to a simmer
- Taste and season with salt and cover
- Simmer the sauce for about 1 hour
- The sauce should be fairly thin, but not watery and very smooth
- Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick
- - Yields 6 cups
CHEF ROCCO DISPIRITO'S MAMA'S MEATBALLS
While watching the cooking segment of the October 19th episode of The Tony Danza Show, Chef Rocco's Dispirito's mama prepared her infamous meatballs. I have not tried them, but I have a friend that did the following night and said she will never make another meatball recipe again.
Provided by Crabzilla
Categories Veal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
- In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.
- Combine with hands until mixture is uniform, do not overmix.
- Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
- Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.
- Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.
- This should take about 10-15 minutes.
- While meatballs are browning, heat the marinara sauce in a large pot.
- Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
- Serve alone or over your favorite pasta.
ROCCO'S MAMA'S MEATBALLS
Recipe from Rocco DiSpirito. This recipe was originally posted by Mean Chef. This is an adopted recipe.
Provided by Chef shapeweaver
Categories Meat
Time 1h30m
Yield 20 meatballs
Number Of Ingredients 13
Steps:
- Stock mix: Place all ingredients in blender or food processor and puree.
- In a large bowl, combine all ingredients (except olive oil) with stock and knead with both hands until mixture is uniform.
- Do not overmix.
- Put a little olive oil on hands and form mixture into approximately 2-ounce balls.
- Pour about half an inch of extra virgin olive oil into a straight sided, wide saute pan and heat over medium-high flame.
- Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once.
- You can also brown on a sheetpan in a 375 degree oven if you prefer.
- Using a slotted spoon, remove the meatballs from the oil and place them into a saucepan of marinara (they should be submerged).
- Simmer for 30 minutes, or until the meatballs are cooked through and tender.
- Serve as is, or over spaghetti.
Nutrition Facts : Calories 180.6, Fat 11.6, SaturatedFat 4.5, Cholesterol 93, Sodium 140.3, Carbohydrate 2.9, Fiber 0.2, Sugar 0.5, Protein 15.2
COPYCAT CHEF ROCCO DISPIRITO'S MAMA'S MEATBALLS RECIPE
Meaty and delicious! Chef Roccos Dispirito's meatballs recipe are a sure favorite to pair with your pasta cravings. Check it out!
Provided by Recipes.net Team
Categories Pan-Fry & Skillet
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
- In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.
- Combine with hands until mixture is uniform, do not overmix.
- Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
- Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.
- Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.
- This should take about 10-15 minutes.
- While meatballs are browning, heat the marinara sauce in a large pot.
- Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
- Serve alone or over your favorite pasta.
Nutrition Facts : Calories 574.00kcal, Carbohydrate 29.00g, Cholesterol 214.00mg, Fat 33.00g, Fiber 7.00g, Protein 42.00g, SaturatedFat 12.00g, ServingSize 4.00, Sodium 2,768.00mg, Sugar 17.00g
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