Chef Rocco Dispirito's Mama's Meatballs

Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

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.

Ingredients Nutrition


  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.
Most Helpful

5 5

Super moist and I found that the broiler thing did not work for me so I threw the egg plant into the oven and mashed it up very well and you would never know it was in there!! Super meatballs and sauce!

5 5

I loved these meatballs. I liked the idea of blending the garlic and onion with the broth. Be careful if you have a strong onion, use less, or the onion will overpower the meatball. I didn't like that my meatballs were GREEN with the blending of the parsley in the broth, and would just add the parsley, chopped very fine, with the other ingredients. I also used leftover stale Italian bread instead of the breadcrumbs, soaking the bread in the liquid for a while to break down the bread. I would also refrigerate the mixture for about an hour before forming into meatballs for ease in shaping. The spices are just right, make for a tasty but not overpowering meatball.

5 5

My Sicilian MawMaw made her meatballs from scratch. This is the best recipe I have tried to make meatballs that taste like hers without starting from stale, wet French bread! She only used ground beef (no pork or veal), so that's what I do and they are awesome!