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

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!

silk ribbon rosie November 11, 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.

wehula_2318200 March 21, 2014

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!

lwjordan1 May 06, 2012