Chef Ninos Momma Mia Meatballs Recipes

MAMMA MIA! FRESH ITALIAN MEATBALLS!

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!"!

CHEF ROCCO DISPIRITO'S MAMA'S MEATBALLS

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.

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

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.

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.

CHEF NINO'S MOMMA MIA MEATBALLS RECIPE

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.