Chef Rocco Dispirito's Mama's Meatballs

Crabzilla's Note:

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.

• Total Time: 1 hrs 35 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 4

• 1⁄3; cup chicken stock
• ¼ cup diced yellow onion
• 1 clove garlic , minced
• ¼ cup fresh flat-leaf Italian parsley , chopped fine
• ½ lb ground beef
• ½ lb ground pork
• ½ lb ground veal
• 1⁄3; cup plain breadcrumbs
• 2 eggs
• ¼ cup parmigiano-reggiano cheese , grated
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• ¼ cup extra virgin olive oil
• 3 -6 cups of your favorite marinara sauce

Directions:

1. Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
2. In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.
3. Combine with hands until mixture is uniform, do not overmix.
4. Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
5. Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.
6. Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.
7. This should take about 10-15 minutes.
8. While meatballs are browning, heat the marinara sauce in a large pot.
9. Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
10. Serve alone or over your favorite pasta.

Reviews

[ChefJohnnyChicago]

I've been meaning to try these meatballs ever since I saw Mama DiSpirito make them during an episode of "The Restaurant". I made them tonight and I was not disappointed. They were the best meatballs I've ever tasted, hands down. I topped them with my own marinara that is very close to Mama's Marinara. In short, if you like Italian-style meatballs, try this and don't substitute on the ingredients.

[Chef #804182]

I make these meatballs about once every two months, the whole family loves them. I triple the recipe each time and freeze the leftovers. My fifth grade son got straight A+'s on his report card, I asked him how he wanted to celebrate; He said "Make your spaghetti and meatballs!"... that's saying something! thanks Rocco

[Chef #782551]

These are the very best meatballs ever! And they freeze well for later use. This recipe makes quite a few meatballs. They are tender and moist and very flavorful. Thanks Rocco's Mama!