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!)
- 1 lb ground chuck
- 1⁄2 cup fresh breadcrumbs (4 ounces) or 1⁄2 cup dried breadcrumbs (4 ounces)
- 4 large eggs
- 1⁄2 cup whole milk
- 3⁄4 cup grated romano cheese (6 ounces)
- 1⁄3 cup grated Spanish onion (3 ounces)
- 1⁄4 cup finely diced fresh garlic (2 ounces)
- 1⁄4 cup finely chopped fresh Italian parsley (2 ounces)
- 1⁄4 cup finely chopped fresh basil leaf (2 ounces)
- 6 ounces olive oil, not extra-virgin
- 12 garlic cloves, finely sliced
- 2 medium Spanish onions, finely diced
- 2 (28 ounce) cansimported crushed tomatoes
- 1 teaspoon salt
- 1⁄2 teaspoon white pepper or 1⁄2 teaspoon black pepper
- julienned fresh basil leaf (a large handful)
- For the meatballs:.
- Preheat oven to 350°F Spray a baking sheet with olive oil cooking spray.
- 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.
- 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.
- To make the sauce:.
- 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.
- Simmer meatballs in sauce for about 10 minutes, and then serve over al dente pasta. YUM!
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.
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. : )
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!