Mama Donnas Meatballs Recipes

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



Mama Iuliucci's Famous Meat-A-Balls (Italian Meatballs) image

Here it is, my mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc., someone is asking for 150 to 200 of her famous meatballs. :) Of course, she always says yes! She is not one for "exact" measurements (a little of this, a dash of that), so I tried the best I could to adapt her recipe. Of course, these are best served with My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce recipe #26947, but I have used jazzed-up jarred sauce and they are still great. However, meat-a-balls like these deserve a homemade sauce, in my humble opinion!

Provided by Karen..

Categories     Lunch/Snacks

Time 30m

Yield 36 meatballs

Number Of Ingredients 10

2 lbs lean ground beef
8 -10 slices white bread, broken into small 1/2 inch pieces (or you can use rolls or any stale bread you have and want to use up)
2 eggs, slightly beaten
1/2 teaspoon garlic powder (or to taste)
1 teaspoon italian seasoning (or to taste)
2 teaspoons parsley flakes (or to taste)
1/4-1/2 cup grated parmesan cheese (or Locatelli)
1 -2 teaspoon salt
1/4-1/2 teaspoon black pepper
olive oil (for frying) or vegetable oil (for frying)

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.

CHEF ROCCO DISPIRITO'S MAMA'S MEATBALLS



Chef Rocco Dispirito's Mama's Meatballs image

While watching the cooking segment of the October 19th episode of The Tony Danza Show, Chef Rocco's Dispirito's mama prepared her infamous meatballs. I have not tried them, but I have a friend that did the following night and said she will never make another meatball recipe again.

Provided by Crabzilla

Categories     Veal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 14

1/3 cup chicken stock
1/4 cup diced yellow onion
1 clove garlic, minced
1/4 cup fresh flat-leaf Italian parsley, chopped fine
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup parmigiano-reggiano cheese, grated
1 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup extra virgin olive oil
3 -6 cups of your favorite marinara sauce

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.

ROCCO'S MAMA'S MEATBALLS



Rocco's Mama's Meatballs image

Recipe from Rocco DiSpirito. This recipe was originally posted by Mean Chef. This is an adopted recipe.

Provided by Chef shapeweaver

Categories     Meat

Time 1h30m

Yield 20 meatballs

Number Of Ingredients 13

1/2 cup chicken stock
1/2 large sweet onion
4 garlic cloves
1/2 bunch parsley, chopped
1 lb ground beef
1 lb ground pork
1 lb ground veal
1/2 cup plain breadcrumbs
5 whole eggs
1/2 cup parmigiano-reggiano cheese, freshly grated
2 -3 pinches chili flakes
2 -3 pinches salt
extra virgin olive oil

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.

Nutrition Facts : Calories 180.6, Fat 11.6, SaturatedFat 4.5, Cholesterol 93, Sodium 140.3, Carbohydrate 2.9, Fiber 0.2, Sugar 0.5, Protein 15.2

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 DONNA'S MEATBALLS



Mama Donna's Meatballs image

Make and share this Mama Donna's Meatballs recipe from Food.com.

Provided by House

Categories     Meat

Time 25m

Yield 24 meatballs

Number Of Ingredients 8

1 lb ground pork or 1 lb ground turkey
1 egg, beaten
1/4 cup breadcrumbs
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
3 garlic cloves, minced
2 tablespoons dried parsley
2 tablespoons tomato sauce
2 teaspoons vegetable oil

Steps:

  • Combine all ingredients, except the oil, and shape into balls.
  • Heat the oil in a large frying pan and fry the meatballs until browned on each side.
  • Add to simmering sauce or serve as is.

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