MAMA MANCINI'S MEATBALLS
This classic Italian recipe from chef Daniel Mancini is sure to become a favorite in your home.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 17
Steps:
- Make the sauce: Heat olive oil in large saucepan over medium heat. Add onion and garlic and cook, stirring, until translucent. Using your hands, crush tomatoes and add to saucepan, along with their juices; stir to combine. Add bay leaves, salt, and pepper. Cover, bring to a boil, and immediately reduce to a simmer.
- Make the meatballs: Place beef, cheese, breadcrumbs, parsley, onion, eggs, salt, and pepper in a large bowl. Gently mix together by hand to combine. Wet hands with cold water and roll meat mixture into 1 3/4-inch balls.
- Heat olive oil in a large nonstick skillet over medium heat. Working in batches if necessary, place meatballs in skillet. Cook until browned on all sides, but not cooked through. Transfer meatballs to a paper towel-lined baking sheet to drain.
- Transfer meatballs to sauce and gently stir from the bottom up to coat with sauce. Cover and let simmer for 30 minutes. Uncover and reduce heat. Continue cooking, stirring every 15 minutes, for 3 hours more. Serve with spaghetti, sprinkled with more cheese, if desired.
MAMA MIA MEATBALL TAQUITOS
We love lasagna, but it takes too long on weeknights. My solution: meatball taquitos. My kids get the flavors they want, and I get a meal on the table in a hurry. -Lauren Wyler, Dripping Springs, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place meatballs in a food processor; pulse until finely chopped. Transfer to a large bowl; stir in cheeses and Italian seasoning., Spread about 1/4 cup meatball mixture down center of each tortilla. Roll up tightly. Place in a greased 15x10x1-in. baking pan, seam side down; spritz with cooking spray., Bake until golden brown, 16-20 minutes. Serve with marinara sauce.
Nutrition Facts : Calories 617 calories, Fat 28g fat (11g saturated fat), Cholesterol 94mg cholesterol, Sodium 1069mg sodium, Carbohydrate 60g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein.
CHEF NINO'S MOMMA MIA MEATBALLS RECIPE
Provided by Emcneil
Number Of Ingredients 18
Steps:
- Instructions: Preheat oven to 400 degrees. Place bread in a bowl and add milk to saturate. Squeeze gently to remove excess milk. Chop bread into small pieces. Place into a medium mixing bowl. Add veal, beef, pork, egg, onion, parsley, oregano, cheeses, salt and pepper. Mix until all ingredients are combined. Form into meat balls approximately the size of a hard ball base ball. About 8. Place on greased cookie sheet into oven. Cook in oven for 30 minutes, or until golden brown. When cooked, place meatballs into your favorite pasta sauce and simmer for 15-20 minutes. Serve over your favorite pasta.
MAMMA MIA! FRESH ITALIAN MEATBALLS!
Make and share this Mamma Mia! Fresh Italian Meatballs! recipe from Food.com.
Provided by The Spice Guru
Categories Meat
Time 1h
Yield 12 1 1/2 - 2-inch meatballs, 4-5 serving(s)
Number Of Ingredients 20
Steps:
- MINCE 2 tablespoons fresh basil leaves, 1 tablespoon fresh oregano and 1 tablespoons fresh Italian parsley leaves; SET aside; GRATE 1/2 cup stale or frozen sourdough breadcrumbs in a food processor or sing a hand-held grater; SET aside; GRATE (don't shred) 1/3 cup parmigiano reggiano cheese (plus more for garnish if desired) and set aside.
- PROCESS 1/2 small peeled sweet onion, approximately 1/4 red or green bell pepper, and 2-3 cloves of garlic in a food processor until minced; SAUTE mixture in one tablespoon olive oil over medium heat only until softened; ADD 2 tablespoons minced fresh basil leaves, 1 tablespoon minced fresh oregano leaves, 1 tablespoons minced fresh parsley leaves and 1/2 teaspoon fine sea salt; SAUTE until herbs are softened; REMOVE from heat and add sauteed vegetables into a large bowl.
- SPRINKLE the 1/2 cup grated breadcrumbs over sauteed vegetables; BREAK up 1 lb. fresh ground meat over breadcrumbs without mixing; ADD 1/2 cup ricotta cheese over meat without mixing.
- BEAT one egg in a small bowl with 1/2 teaspoon freshly ground black pepper, remaining 1/2 teaspoon fine sea salt, 1/4 teaspoon fresh lemon zest, 1/8 teaspoon red pepper flakes, 1 pinch ground allspice and 1 pinch freshly grated nutmeg; POUR mixture over ingredients in bowl without mixing.
- SPRINKLE 1/3 cup freshly grated parmigiano reggiano cheese over remaining ingredients.
- MIX meatball mixture thoroughly using hands.
- ROLL into 1 1/2 - 2 inch meatballs.
- FRY METHOD: Fry meatballs in a large skillet, between medium-low and medium heat in 1-2 tablespoons olive oil (or fry between 275 F - 300 F in an electric wok or electric skillet), alternately turning and covering until browned/steamed and meat is just cooked until done, yet moist.
- STEAM METHOD: Heat a large saucepan filled halfway with marinara sauce over medium heat. Add raw meatballs, then 1/2 cup water. Cook until slightly browned on bottom, then turn meatballs using a slotted spoon. Add a little more water and continue cooking until done. Re-season sauce if necessary just to keep meatballs in before adding to spaghetti, or a meatball sandwich. Top with chopped parsley, a little olive oil, fresh ground pepper and a sprinkle of freshly grated parmigiano reggiano cheese.
- SERVE and say, "MAMMA MIA!"!
Nutrition Facts : Calories 141.8, Fat 10.5, SaturatedFat 4.6, Cholesterol 67, Sodium 739.9, Carbohydrate 4.1, Fiber 0.7, Sugar 1.2, Protein 8
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