Mamas Old School Meatballs Recipes

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CHEF ROCCO DISPIRITO'S MAMA'S MEATBALLS



Chef Rocco Dispirito's Mama's Meatballs image

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

1/3 cup chicken stock
1/4 cup diced yellow onion
1 clove garlic, minced
1/4 cup fresh flat-leaf Italian parsley, chopped fine
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup parmigiano-reggiano cheese, grated
1 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup extra virgin olive oil
3 -6 cups of your favorite marinara sauce

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.

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!

SPAGHETTI WITH MY MAMAS MEATBALLS



Spaghetti with My Mamas Meatballs image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 adult lunch/dinner entrees (16 meatballs)

Number Of Ingredients 17

Olive oil cooking spray
2 cloves garlic, chopped
1/2 cup chopped onion
Dried red chili flakes
1 cup fat-free reduced sodium chicken stock, such as College Inn Fat-Free Light Sodium
1 1/2 cups red pack tomato puree
1 1/2 cups red pack diced tomatoes
1/2 medium eggplant, halved lengthwise
Salt
6 ounces lean ground turkey breast, such as Jennie-O
4 ounces 94-percent fat-free ground beef sirloin, such as Laura's Lean 94-percent
2 ounces extra-lean ground pork, such as Farmer John's
1 egg white
1/4 cup fresh parsley leaves, chopped
1/2 ounce Parmigiano-Reggiano
2 cups puffed kamut
6 ounces 100-percent kamut spaghetti

Steps:

  • Spray a large saucepan with 4 sprays of olive oil spray. Add half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes. Add half the chicken stock, tomato puree and diced tomatoes and simmer over low heat for an hour.
  • Preheat the broiler. Meanwhile, using the tip of a knife, score the eggplant deeply and sprinkle with salt. Place the eggplant cut-side up and cook under the broiler until lightly browned, about 4 minutes. Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 2 minutes. Let cool.
  • In a large bowl, add the meats and mix gently to incorporate. Place the egg white, remaining chicken stock, onion, garlic and parsley in the beaker of a blender and blend until smooth, about 30 seconds. Add the mixture to the bowl with the meats, add the cheese and crumble the kamut in with your fingers. Sprinkle with salt and chili flakes.
  • Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out 1/2 cup of the pulp, and then lightly chop and add to the meat mixture, folding in to incorporate. With the use of a tablespoon, measure out 16 even heaping mounds on to a clean work surface and then form into balls with your hands.
  • Spray a large nonstick saute pan with 4 sprays of olive oil spray and heat over medium-high heat. Once the pan is hot, add half of the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs on the other side and brown evenly, about 2 minutes. Remove the browned meatballs from the pan and then spray the pan with 4 more sprays and repeat the browning with the rest of the meatballs. Add the meatballs to the sauce and simmer very slowly for an hour.
  • Meanwhile, bring 4 quarts of water to a simmer and then add 1 tablespoon of salt. Drop the pasta in the water and cook per manufacturer's instructions. Place 4 meatballs each on 4 plates, and then add the spaghetti to the remaining sauce in the pan with 1/2 cup of the pasta water and cook until the sauce holds well on the pasta. Evenly distribute the pasta to each of the 4 plates.

MAMA'S OLD SCHOOL MEATBALLS



MAMA'S OLD SCHOOL MEATBALLS image

Categories     Beef     Dinner

Yield 4 People

Number Of Ingredients 9

2 lbs chop meat 80% lean or higher
4 Eggs
1 Cup seasoned bread crumbs or 3 slices of bread w/o crust
2 cloves of garlic
1/4 Freshly Chopped Parsley
1 cup Locatelli cheese
1 cup milk
Pinch of Salt
Pinch of Pepper

Steps:

  • Place chop meat in bowl add in cheese, eggs, parsley, salt & pepper. Mince or press garlic cloves & add into meat Soak bread or breadcrumbs in milk and add to bowl Using your hands, mix all ingredients together, rinsing hands under water to prevent sticking, take care not to extend this process, less contact with the meat the better consistency. Shape mixture into meatballs approximately 1.5" in circumference. Again, less handling, better cohesion. In an cast iron frypan, (or whatever) set to burner Med-Hi add a little olive oil and meatballs to pan one at a time. This process may be done in one step after you form each ball or after you make them all. Note: One Step can get a little hectic Take care to turn each meatball browning on all sides while maintaining their shape. Note: Depending on your preference meatballs can be added to the sauce directly from the frying pan or as I prefer one 1/2 hour before serving.

MAMAS MEATBALLS



Mamas Meatballs image

A simple way to put a smile on anyones face. Mamas very own Meatballs.

Provided by shaz_r

Time 1h

Yield Serves 4

Number Of Ingredients 8

450g Beef minced
1 medium onion grated
1 clove of garlic crushed
½ red chillis deseeded finely chopped
3 tbs tomato ketchup
100g Cheddar cheese grated
1/2 tsp oregano
Salt, pepper to season

Steps:

  • Place all the ingredients into a bowl and mix together.
  • Then shape into equal size balls, should make 6 to 10 depending on what size you prefer.
  • put the balls on to a plate, cover and Place into a fringe for 30mins so thay hold their shape.
  • Heat a little oil in a frying pan. Place the chilled meatballs into the oil and fry gently on a low heat for about 20mins turning occasionally until browned.
  • Once cooked serve with spaghetti and a sauce of your choice. I like Tagliatelle and a spicy tomato sauce.

MAMA MANCINI'S MEATBALLS



Mama Mancini's Meatballs image

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

1 tablespoon extra-virgin olive oil
1/4 cup coarsely chopped onion
2 cloves garlic, coarsely chopped
4 (28-ounce) cans whole peeled plum tomatoes
2 bay leaves
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 pounds ground beef chuck
1/2 cup freshly grated Romano cheese, plus more for serving
1 cup dried plain breadcrumbs
1/4 cup finely chopped fresh flat-leaf parsley leaves
1/4 cup finely chopped onion
2 large eggs
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil, for frying
1 pound cooked spaghetti, for serving

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'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)



Mama's Old-Fashioned Albondigas (Meatball Soup) image

This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.

Provided by SpiceUpYourLife

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h25m

Yield 12

Number Of Ingredients 25

1 gallon water
3 cups tomato sauce
1 yellow onion, quartered
4 tablespoons chicken bouillon (such as Knorr®)
3 cloves garlic, minced
1 tablespoon dried oregano
3 pounds lean ground beef
3 eggs
½ cup tomato sauce
¼ cup uncooked white rice
¼ cup chopped fresh cilantro
1 tablespoon seasoned salt (such as Season-All®)
1 tablespoon dried oregano leaves
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
10 small baby potatoes
5 large carrots, sliced diagonally
5 stalks celery, sliced diagonally
2 zucchini, chopped
2 cups thickly shredded green cabbage
1 lemon, sliced into wedges
2 avocados, chopped
¼ cup chopped fresh cilantro

Steps:

  • Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
  • Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
  • Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
  • Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
  • Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

Nutrition Facts : Calories 368.6 calories, Carbohydrate 29.5 g, Cholesterol 127.8 mg, Fat 15.3 g, Fiber 5.5 g, Protein 29.2 g, SaturatedFat 5.8 g, Sodium 1125.3 mg, Sugar 7.2 g

GRANDMA MARONI'S MEATBALLS AND MARONI SAUCE 100 YEAR OLD RECIPE



Grandma Maroni's Meatballs and Maroni Sauce 100 Year Old Recipe image

I found this recipe on the Food Network website on Throwdown with Bobby Flay. It is from Maroni Cuisine in Northport, New York. I saw the episode and was inspired to make the meatballs. Boy am I glad I did. They are so good! Truly the best meatballs I have ever eaten. http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/grandma-maronis-meatballs-100-year-old-recipe-recipe/index.html The original recipe uses ounces-I have somewhat converted it into teaspoons and cups. (Hopefully I have done it correctly, but it tastes good too with my measurements!)

Provided by JenJenMarie

Categories     Meat

Time 1h15m

Yield 40 meatballs, 8-10 serving(s)

Number Of Ingredients 16

1 lb ground chuck
1/2 cup fresh breadcrumbs (4 ounces) or 1/2 cup dried breadcrumbs (4 ounces)
4 large eggs
1/2 cup whole milk
3/4 cup grated romano cheese (6 ounces)
1/3 cup grated Spanish onion (3 ounces)
1/4 cup finely diced fresh garlic (2 ounces)
1/4 cup finely chopped fresh Italian parsley (2 ounces)
1/4 cup finely chopped fresh basil leaf (2 ounces)
6 ounces olive oil, not extra-virgin
12 garlic cloves, finely sliced
2 medium Spanish onions, finely diced
2 (28 ounce) cans imported crushed tomatoes
1 teaspoon salt
1/2 teaspoon white pepper or 1/2 teaspoon black pepper
julienned fresh basil leaf (a large handful)

Steps:

  • For the meatballs:.
  • Preheat oven to 350°F Spray a baking sheet with olive oil cooking spray.
  • Mix chuck, bread crumbs, eggs, milk, Romano, onion, garlic, parsley and basil 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.
  • To make the sauce:.
  • In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.
  • Simmer meatballs in sauce for about 10 minutes, and then serve over al dente pasta. YUM!

Nutrition Facts : Calories 512.8, Fat 35.6, SaturatedFat 9.6, Cholesterol 166.2, Sodium 1109.4, Carbohydrate 25.5, Fiber 3.9, Sugar 10.4, Protein 24.7

MAMA IULIUCCI'S FAMOUS MEAT-A-BALLS (ITALIAN MEATBALLS)



Mama Iuliucci's Famous Meat-A-Balls (Italian Meatballs) image

Here it is, my mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc., someone is asking for 150 to 200 of her famous meatballs. :) Of course, she always says yes! She is not one for "exact" measurements (a little of this, a dash of that), so I tried the best I could to adapt her recipe. Of course, these are best served with My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce recipe #26947, but I have used jazzed-up jarred sauce and they are still great. However, meat-a-balls like these deserve a homemade sauce, in my humble opinion!

Provided by Karen..

Categories     Lunch/Snacks

Time 30m

Yield 36 meatballs

Number Of Ingredients 10

2 lbs lean ground beef
8 -10 slices white bread, broken into small 1/2 inch pieces (or you can use rolls or any stale bread you have and want to use up)
2 eggs, slightly beaten
1/2 teaspoon garlic powder (or to taste)
1 teaspoon italian seasoning (or to taste)
2 teaspoons parsley flakes (or to taste)
1/4-1/2 cup grated parmesan cheese (or Locatelli)
1 -2 teaspoon salt
1/4-1/2 teaspoon black pepper
olive oil (for frying) or vegetable oil (for frying)

Steps:

  • Mix all ingredients gently in a large bowl until well combined.
  • Roll meatballs 1 1/2- 1 3/4" in diameter.
  • Heat about 1/4" of oil over medium heat in a large frying pan.
  • Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.
  • Drop meatballs in your favorite sauce (I highly recommend My Mama Iuliucci's"Don't Skip a Step" Spaghetti Sauce recipe#26947) and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce.
  • Tip: You can also bake or broil these if the frying part is too much of a hassle-- I use my broiler pan if I bake them, so the fat drips down and away from the meatballs.

GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS



Grandma's Old Italian Spaghetti Sauce with Meatballs image

Grandma's sauce is an old recipe that she brought over from Italy. It is a long process with strange ingredients, but they all come together to make the best sauce I have ever had. The long process is worth your trouble the minute you take your first bite.

Provided by cherbear

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 8h

Yield 12

Number Of Ingredients 21

2 tablespoons olive oil
3 whole garlic cloves, peeled
2 pig's feet
1 pound pork neck bones
2 (6 ounce) cans tomato paste
1 ½ cups water
2 (28 ounce) cans tomato puree
1 tablespoon white sugar
1 teaspoon black pepper
¾ teaspoon baking soda
1 (16 ounce) loaf fresh Italian bread, torn into 2-inch pieces
1 cup water
6 eggs, beaten
1 pound ground pork
1 pound ground veal
1 pound ground beef
1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons chopped fresh basil
salt and pepper to taste
6 hard-boiled eggs, peeled

Steps:

  • Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
  • Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
  • Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
  • Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.

Nutrition Facts : Calories 599.1 calories, Carbohydrate 38 g, Cholesterol 319.1 mg, Fat 29.4 g, Fiber 4.7 g, Protein 46.2 g, SaturatedFat 9.4 g, Sodium 1437.4 mg, Sugar 11.6 g

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From rachaelrayshow.com
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Top Asked Questions

How do you make meatballs?
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.
Are Mama’s Meatballs good?
Mama’s Meatballs is one of my favourite recipes. It is simple and tasty and best of all its always a hit with kids, which is always a plus. Once you try this recipe for Mama’s Meatballs you will never make them any other way. They are so full of flavour and unbelievably soft.
How long do you cook meatballs in olive oil?
Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter. Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs.
How do you cook meatballs with hard boiled eggs?
Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.

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