Grandma Maronis Meatballs And Maroni Sauce 100 Year Old Recipes

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GRANDMA MARONI'S MEATBALLS AND SAUCE



Grandma Maroni's Meatballs and Sauce image

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

Olive oil or nonstick cooking spray
1 pound ground beef chuck
1 1/2 cups finely grated Pecorino Romano cheese
1 1/2 cups fresh breadcrumbs
3 large eggs
1/4 cup milk
1/2 cup minced fresh flat-leaf parsley
1/4 cup chopped fresh basil
1/2 small onion, grated
3 tablespoons minced garlic
Coarse salt
1 pound spaghetti
Maroni's Tomato Sauce
1/2 cup fresh basil leaves, julienned
Freshly grated Pecorino Romano cheese, for serving

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.

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

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!

MIKE MARONI'S GRANDMA MARONI'S MEATBALLS (100-YEAR-OLD)



Mike Maroni's Grandma Maroni's Meatballs (100-Year-Old) image

Yield serves 4

Number Of Ingredients 19

Olive oil
1 pound ground beef chuck
1 1/2 cups grated Pecorino Romano cheese
1 1/4 cups fresh bread crumbs
3 large eggs, lightly beaten
1/4 cup whole milk
1/2 cup minced fresh flat-leaf parsley leaves
1/4 cup chopped fresh basil leaves
1/2 small Spanish onion, grated
3 tablespoons minced garlic
Pinch of kosher salt, or to taste
1/3 cup olive oil
12 cloves garlic, finely sliced
1 large Spanish onion, finely diced
2 (28-ounce) cans imported crushed tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground white or black pepper
1 large handful fresh basil leaves, thinly sliced
1 pound spaghetti, cooked al dente

Steps:

  • To make the meatballs, preheat the oven to 350°F. Brush a rimmed baking sheet with olive oil.
  • Mix the beef, cheese, bread crumbs, eggs, milk, herbs, onion, garlic, and salt in a mixing bowl.
  • Roll the meatballs loosely about the size of a large golf ball, and place on the prepared baking sheet. Bake until cooked through and lightly browned, 35 to 40 minutes.
  • To make the sauce, heat the olive oil in a medium saucepan over medium heat until it begins to shimmer. Add the garlic and onion, and cook until soft and slightly browned, about 5 minutes. Add the 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 basil.
  • Add the meatballs to the sauce.
  • To serve, divide the spaghetti among 4 plates, and top with the meatballs and the sauce.

MAMA MARONI'S MEATBALLS AND SAUCE



Mama Maroni's Meatballs and Sauce image

From "Throwdown with Bobby Flay". My boyfriend Loves this dish, he say's that they are the best meatballs he has ever eaten. They are great served with spaghetti or especially good served in a toasted hoagie roll with a little melted cheese on top. The sauce is thick and full of flavor. Be sure to use good quality "Crushed" tomatoes, not diced or stewed etc. It's key to the sauce coming out perfectly. I add a little red pepper flakes for a little more kick. Also, the original recipe doesn't mention adding salt to the meat mixture, but it is needed in my opinion. These are super easy and so, so good!

Provided by BETHANY T.

Categories     Lunch/Snacks

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 lb ground chuck
4 ounces dried breadcrumbs
4 large eggs
4 ounces whole milk
6 ounces romano cheese, grated
3 ounces Spanish onions, grated or minced
2 ounces garlic, minced
2 ounces fresh Italian parsley
2 ounces fresh basil, chopped
salt and pepper
6 ounces olive oil, good quality, not extra virgin
12 garlic cloves, thinly sliced or minced
1 large Spanish onion, chopped
2 (28 ounce) cans crushed tomatoes
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup fresh basil, shredded

Steps:

  • Preheat oven to 350 degrees f. Mix together all meatball ingredients. If mixture seems too loose, add more breadcrumbs. (Mixture will be very moist.).
  • Spray a baking sheet with olive oil cooking spray.
  • Roll meatballs into golfball sized balls.
  • Bake for 35-40 minutes.
  • While meatballs are baking, heat olive oil over medium heat.
  • Saute onions until soft. Add garlic and saute until onions start to brown.
  • Add Tomatoes, salt and pepper. Add some red pepper flakes if desired. Simmer for about 20 minutes.
  • Adjust seasonings.
  • Stir in basil.
  • I like to add the meatballs to the finished sauce so that the flavors can meld.
  • If you are using the meatballs only for sandwiches, you can halve the sauce recipe, but if you want sauce for pasta, use full recipe.

Nutrition Facts : Calories 598.5, Fat 41.1, SaturatedFat 11.8, Cholesterol 155.8, Sodium 994.4, Carbohydrate 33.8, Fiber 5.6, Sugar 3.3, Protein 27

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