MAMA'S MEATBALLS
Delicious juicy meatballs that will just melt in your mouth thanks to their secret ingredient.
Provided by Michelle
Categories Dinner
Time 1h
Number Of Ingredients 16
Steps:
- Place all ingredients in a large bowl and mix until well combine
- Once combined begin to from meatballs by gently rolling about 2tbls of mince in between your hands until they become a ball
- After all the mince has been rolled, place a small amount of oil in a large pot and begin to lightly sear the meatballs
- When they have gained a little colour pour in tomato tin, water, oregano, bay leaves season to taste.
- Bring sauce to a boil and then turn down to finish cooking on a low heat for 50 minutes making sure to stir meatballs every 5-10 minutes.
- This can be accompanied by any pasta or rice of your preference.
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.
GIANT MEATBALLS AND MARINARA
Provided by Trisha Yearwood
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the meatballs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment and brush with oil.
- Combine the parsley, garlic, carrot, celery and onions in a food processor and pulse to make an almost-smooth vegetable paste. Transfer to a large bowl. Add the eggs to the milk and whisk together, then add to the vegetables. Sprinkle with salt and pepper. Add the breadcrumbs, Parmesan, beef and pork. Mix well with your hands. Form into 6 large meatballs and place, without touching, on the prepared baking sheet. Bake until the meatballs are just cooked through, about 40 minutes.
- For the marinara: Heat a large Dutch oven over medium heat, add the oil and onions and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic begins to sizzle but doesn't color, about 1 minute. Add the oregano, tomatoes, 1 teaspoon salt and 1 cup water and smash the tomatoes with the back of a wooden spoon. Lower the heat to a simmer and cook until slightly thickened and flavorful, about 20 minutes. Toss with the meatballs, then top with Parmesan and basil to serve.
GRANDMA MARONIS MEATBALLS 100 YEAR OLD RECIPE
Provided by Food Network
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 9
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!
MAMA IULIUCCI'S FAMOUS MEAT-A-BALLS (ITALIAN MEATBALLS)
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
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.
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.
MAMMAS GIGANTIC MEATBALLS
A mouthwatering family treat using all that is best in italian-americano food. Make this with love and you'll get love in return.
Provided by bondmyp
Time 6h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Now make a San Marzano Tomato Sauce. Fry garlic, basil and salt and pepper then add with 1kg of plum tomatos to a pot and simmer for 5 hours stirring occasionally.
- An hour before the sauce is ready prepare the meatballs. Start by placing the beef in a large mixing bowl and season.
- dd Oregano, Basil, Onion, Garlic, Salt and Pepper, Parmesan and the eggs and mix together.
- Form the giant meatballs.
- Cook the meatballs in white wine for 45 minutes at 180 degrees. Heat the sausages.
- Boil the Rigatoni and drain and place in a large dish and sit the sausages on the side and the meatballs in the middle. Pour over the sauce and grate any remaining parmesan and sprinkle parsley over the top.
JUMBO HOMEMADE MEATBALLS
Are these truly Jumbo Homemade Meatballs? Or are they tiny, round meatloaves? Something to ponder as you dig in to these homemade meatballs.
Provided by My Food and Family
Categories 1 Bag, 5 Dinners
Time 40m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Combine first 4 ingredients in large bowl. Add meat and cheese; mix well. Shape into 8 (2-inch) meatballs.
- Place on greased baking sheet; spread with ketchup.
- Bake 30 min. or until done (160ºF).
Nutrition Facts : Calories 540, Fat 27 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 155 mg, Sodium 1280 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 6 g, Protein 35 g
GRANDMA MARONI'S MEATBALLS AND SAUCE
Try chef Mike Maroni's family recipes when you're craving classic Italian fare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes 14 meatballs
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Lightly coat a baking sheet with olive oil or nonstick cooking spray; set aside.
- In a large bowl, mix together beef, cheese, 1 cup breadcrumbs, eggs, milk, herbs, onion, and garlic; season with salt. If mixture seems too loose, mix in remaining 1/2 cup breadcrumbs as necessary.
- Roll meat mixture into 2 1/2-ounce balls; transfer to prepared baking sheet. Transfer to oven and bake until beef is cooked through and lightly browned, 25 to 30 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add spaghetti and cook until al dente, according to package directions; Drain.
- Heat sauce in a medium saucepan over medium heat. Transfer meatballs to sauce and cook for at least 15 minutes. Transfer meat balls and 1 cup of sauce to a bowl and set aside. Remove remaining sauce from heat. Stir in basil and add drained spaghetti; toss to combine. Transfer spaghetti to a large serving platter; top with meatballs and reserved sauce. Serve immediately, sprinkled with cheese.
MAMAS MEATBALLS
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
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.
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- Take a large bowl, transfer the puree to it. Add meat, bread crumbs, egg, red pepper flakes, salt and Parmigiano-Reggiano cheese. Combine them well using hands but do not over mix.
- Grease your hands with olive oil in order to make balls larger than the golf balls from the mixture.
- Take a 10-inch wide pan and heat ½ inch of extra virgin olive oil over medium-high flame. Add meatballs to the pan and cook them till they turn brown. Turn them once to cook from every side. This will take 10-15 minutes.
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