Marios Meatballs Recipes

MARIO'S MEATBALLS

Steps:

• Cover bread crumbs with water and soak for 20 minutes. Drain the bread cubes and squeeze out extra moisture.
• In a large bowl, combine the bread, beef, eggs, garlic, cheese, parsley, salt, and pepper and mix by hand just until mixed (do not over-work the meat!). With wet hands, form the mixture into 12 to 15 large meatballs, each of a size somewhere between a tennis ball and a golf ball. (I went ahead and made mine a bit smaller, so I wouldn't have to worry about them getting completely cooked through in a skillet.).
• In a large, heavy-bottomed skillet, heat the oil over high heat until almost smoking. Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes per batch.

RAO'S MEATBALLS

Steps:

• Combine beef, veal and pork in a large bowl. Add eggs, cheese, parsley, garlic and salt & pepper to taste. Using your hands, blend ingredients together. Blend breadcrumbs into meat mixture. Slowly add water, 1 cup at a time, at a time until the mixture is quite moist.
• Shape meat mixture into 6 oz. balls.
• In a large sauté pan, add oil and heat over medium-high heat until hot, but not smoking. Fry meatballs in batches. When bottom of meatball is very brown and slightly crisp, turn and cook top half. Remove from pan and place on paper towels to drain.
• Once meatballs have drained any excess oil, place meatballs into simmering Rao's Homemade® Marinara Sauce and cook for 15 minutes or until meatballs are hot through and through.
• If serving a meatball sub, while meatballs are cooking in the Rao's Homemade® Marinara Sauce, horizontally slice Italian bread and remove inner bread by hand and lightly toast, add 3 meatballs, placing a dollop of sauce over each meatball and serve.

THE MAURO FAMILY SUNDAY GRAVY

Steps:

• For the meatballs: In a large mixing bowl, mix together the milk, bread, 1 1/2 teaspoons salt and 1 teaspoon pepper to make a panade. Whisk in the cheese, parsley and eggs until uniform. Add in the chuck, pork and veal and, using your hands, mix together until combined. Do not overwork! Do a tiny test meatball to gauge seasoning. Once the mixture is properly seasoned, roll it into twelve 3-inch meatballs.
• For the sauce: Heat the olive oil in large Dutch oven over medium heat until shimmering. Add the sausage and brown on each side until golden, about 5 minutes. Set aside. Next, brown all sides of the meatballs until dark brown, about 5 minutes a side. Set aside. Drain out all but 2 tablespoons of the rendered fat.
• Add the onion and cook, stirring occasionally, until softened and golden around the edges, 6 to 8 minutes. Add the Italian seasoning and garlic and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the wine and deglaze the pan, scraping up any bits. Season with salt and pepper.
• Add the tomatoes and increase the heat to medium high. Add the sausage, meatballs and neck bones and bring to a gentle simmer. Cook with the lid on until the meatballs are no longer pink in the middle and are about 170 degrees F, about 1 hour. Remove the sausage and meatballs from the sauce (leave in the neck bones) and refrigerate.
• Simmer the sauce, uncovered, until the neck bone meat is falling-off-the bone tender, skimming the fat off the top and stirring frequently, another 3 hours. (After about 2 1/2 hours, remove the sausage and meatballs from the refrigerator to come back to room temperature.)
• Add the sausage and meatballs back to the sauce and bring to a simmer again for 10 minutes to heat the meat up. Add salt and pepper to taste, then add the fresh basil just before serving.
• Serve on top of a mound of mostaccioli or rigatoni, with a side of hot giardiniera.

MARINARA MEATBALLS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
• Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
• Bake meatballs for 15 minutes, until golden brown. Set aside.
• Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized.
• Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and tomato sauce.
• Stir the mixture and bring to a simmer for 5 minutes.
• Add the meatballs and coat them with the sauce.
• Sprinkle with Parmesan cheese, poke with toothpicks, and serve!
• Enjoy!

FABIO'S MOM'S MEATBALLS

Steps:

• Place all the above ingredients, except parsley, marinara, and olive oil, in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.
• Coat your hands in olive oil, and using your hands form into balls slightly larger than a golf ball.
• Drop the meatballs into the marinara sauce and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.
• Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.
• Let rest for 5 minutes before serving.
• Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil.

MARIE'S MEATBALLS RECIPE - (3.7/5)

Steps:

• In a large mixing bowl beat egg then place all ingredients in bowl. Using hands, mix ingredients together. Form balls somewhat larger than a golfball size. In a large skillet heat two tablespoons olive oil. Brown four balls at a time turning constantly. Clean skillet if needed through the browning process and start again with clean olive oil. Place meatballs in sauce and simmer for two hours or until cooked through. Trick: Before making the balls, take a small sample of the meat and fry it until done. Taste and adjust seasoning to your liking.