Grandma Maronis Meatballs And Sauce Recipes

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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

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!

GRANDMA MARONI'S MEATBALLS



Grandma Maroni's Meatballs image

Make and share this Grandma Maroni's Meatballs recipe from Food.com.

Provided by EZGoingEric

Categories     Meat

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb ground chuck
4 ounces dried breadcrumbs
4 large eggs
4 ounces whole milk
6 ounces grated romano cheese
3 ounces grated Spanish onions
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley
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!

Nutrition Facts : Calories 589.5, Fat 28.8, SaturatedFat 13.4, Cholesterol 332.4, Sodium 900.5, Carbohydrate 32.5, Fiber 2.9, Sugar 5.3, Protein 48.4

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.

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