Copycat Chef Rocco Dispiritos Mamas Meatballs Recipes

ROCCO'S MAMA'S MEATBALLS

Steps:

• Stock mix: Place all ingredients in blender or food processor and puree.
• In a large bowl, combine all ingredients (except olive oil) with stock and knead with both hands until mixture is uniform.
• Do not overmix.
• Put a little olive oil on hands and form mixture into approximately 2-ounce balls.
• Pour about half an inch of extra virgin olive oil into a straight sided, 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.
• You can also brown on a sheetpan in a 375 degree oven if you prefer.
• Using a slotted spoon, remove the meatballs from the oil and place them into a saucepan of marinara (they should be submerged).
• Simmer for 30 minutes, or until the meatballs are cooked through and tender.
• Serve as is, or over spaghetti.

ROCCO DISPRIRITO'S MAMA'S MEATBALLS

Steps:

• Place the chicken stock, onion, garlic and parsley in a blender or food processor and purée
• In a large bowl, combine the puréed stock mix, meat, breadcrumbs, eggs, Parmigiano- Reggiano, red pepper flakes, parsley and salt
• Combine with both hands until mixture is uniform
• Do not over mix
• Put a little olive oil on your hands and form mixture into balls a little larger than golf balls
• They should be about 1/4 cup each, though if you prefer bigger or smaller, it will only affect the browning time
• Pour about 1/2-inch of extra virgin olive oil into a straight-sided, 10-inch-wide sauté pan and heat over medium-high flame
• Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once
• This will take about 10-15 minutes
• While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat
• Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce
• Stir gently
• Simmer for one hour
• Serve with a little extra Parmigiano-Reggiano sprinkled on top
• Serve alone or over spaghetti (in which case, you will need 6 cups of marinara)
• For the marinara, Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor)
• Add the chili flakes to taste
• Add all the tomato products
• Pour the chicken stock into one of the 28-oz cans
• Fill it the rest of the way with water and add that and the sugar to the pot
• Stir and bring to a simmer
• Taste and season with salt and cover
• Simmer the sauce for about 1 hour
• The sauce should be fairly thin, but not watery and very smooth
• Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick
• - Yields 6 cups