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    You are in: Home / Recipes / Chef Rocco Dispirito's Mama's Meatballs Recipe
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    Chef Rocco Dispirito's Mama's Meatballs

    1/1 Photo of Chef Rocco Dispirito's Mama's Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    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.

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on November 11, 2014


      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!

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    • on March 21, 2014


      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.

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    • on May 06, 2012


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Chef Rocco Dispirito's Mama's Meatballs

    Serving Size: 1 (449 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 750.5
    Calories from Fat 429
    Total Fat 47.7 g
    Saturated Fat 14.4 g
    Cholesterol 227.0 mg
    Sodium 1710.3 mg
    Total Carbohydrate 36.3 g
    Dietary Fiber 6.1 g
    Sugars 18.6 g
    Protein 41.9 g

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