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    You are in: Home / Recipes / Grandma Maroni's Meatballs and Maroni Sauce 100 Year Old Recipe
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    Grandma Maroni's Meatballs and Maroni Sauce 100 Year Old Recipe

    Grandma Maroni's Meatballs and Maroni Sauce  100 Year Old Recipe. Photo by Julie B's Hive

    1/1 Photo of Grandma Maroni's Meatballs and Maroni Sauce 100 Year Old Recipe

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    JenJenMarie's Note:

    I found this recipe on the Food Network website on Throwdown with Bobby Flay. It is from Maroni Cuisine in Northport, New York. I saw the episode and was inspired to make the meatballs. Boy am I glad I did. They are so good! Truly the best meatballs I have ever eaten. http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/grandma-maronis-meatballs-100-year-old-recipe-recipe/index.html The original recipe uses ounces-I have somewhat converted it into teaspoons and cups. (Hopefully I have done it correctly, but it tastes good too with my measurements!)

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    Ingredients:

    Serves: 8-10

    Yield:

    meatballs

    Units: US | Metric

    For Meatballs

    For Sauce

    Directions:

    1. 1
      For the meatballs:.
    2. 2
      Preheat oven to 350°F Spray a baking sheet with olive oil cooking spray.
    3. 3
      Mix chuck, bread crumbs, eggs, milk, Romano, onion, garlic, parsley and basil thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
    4. 4
      Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.
    5. 5
      To make the sauce:.
    6. 6
      In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.
    7. 7
      Simmer meatballs in sauce for about 10 minutes, and then serve over al dente pasta. YUM!

    Browse Our Top Meat Recipes

    Ratings & Reviews:

    • on September 10, 2009

      55

      The cheese was very prominent in these meatballs and the sauce was very good. I served over plates of spaghetti that had been tossed with lots of garlic and oil. Made for PAC, Fall '09.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2009

      55

      I haven't made the sauce, but the meatballs are terrific. I bake these in mini muffins tins and have served as part of an app's buffet. I like meatballs many different ways. I'm glad to add this one to the list. : )

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 03, 2013

      55

      I, too, saw this episode and have been making the sauce and meatballs for several years. My kids - grown now - never liked other meatballs, but love these. I normally simmered my sauce for hours, but this sauce is quick enough for a weeknight supper and is really delicious. Thanks for converting the measurements, I'll have to try it!

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

    Read All Reviews (4)

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    Nutritional Facts for Grandma Maroni's Meatballs and Maroni Sauce 100 Year Old Recipe

    Serving Size: 1 (302 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 512.8
     
    Calories from Fat 320
    62%
    Total Fat 35.5 g
    54%
    Saturated Fat 9.5 g
    47%
    Cholesterol 166.2 mg
    55%
    Sodium 1109.3 mg
    46%
    Total Carbohydrate 25.5 g
    8%
    Dietary Fiber 3.8 g
    15%
    Sugars 10.4 g
    41%
    Protein 24.7 g
    49%

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