12 Reviews

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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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.

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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!

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lwjordan1 May 06, 2012

I just watched Chef Rocco Dispirito on Food Network with his newest Healthy "Spaghetti with My Mamas Meatballs" recipe... I'm hopping Food.com will do the Nutritional Facts on his newest recipe... Food.com is my go site for all the Nutritional Facts on most of the recipes I cook... Thank you...

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PAcheryl #2 April 26, 2012

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.

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ChefJohnnyChicago January 09, 2011

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

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mmcfadden March 29, 2008

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!

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sbonnett March 05, 2008

These are what meatballs are meant to be. I found the recipe in a Womans Day magazine, and have loved it ever since. So ofter meatballs are just too greasy for me, but these have never turned out greasy for me.

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Kit_Kat December 23, 2007

These were very good meatballs, and I will be making them again, although I used onion powder instead of onion, I will use onions in the next batch. Thanks.

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*OzMan* August 22, 2005

This is now my meatball recipe. The taste and consistancy were excellent. Very tender meatballs. Even husband who almost never comments either way loved them.

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Susan2012 January 07, 2005
Chef Rocco Dispirito's Mama's Meatballs