Prep 15 mins
Cook 1 hr
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!)
- 453.59 g ground chuck
- 118.29 ml fresh breadcrumbs (4 ounces) or 118.29 ml dried breadcrumbs (4 ounces)
- 4 large eggs
- 118.29 ml whole milk
- 177.44 ml grated romano cheese (6 ounces)
- 78.07 ml grated Spanish onion (3 ounces)
- 59.14 ml finely diced fresh garlic (2 ounces)
- 59.14 ml finely chopped fresh Italian parsley (2 ounces)
- 59.14 ml finely chopped fresh basil leaf (2 ounces)
- 170.09 g olive oil, not extra-virgin
- 12 garlic cloves, finely sliced
- 2 medium Spanish onions, finely diced
- 2 (1587.57 g) canimported crushed tomatoes
- 4.92 ml salt
- 2.46 ml white pepper or 2.46 ml 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. : )
This is a fabulous recipe. We are from Long Island, and have eaten at Maroni's in Northport, and it is a wonderful experience, a tiny, delightful restaurant. My husband and I went for his tasting menu. That is where we first tasted his meatballs. Of course, the throwdown made all the local news, and of course, watched it. Both my husband and I make this recipe, quite often, and everyone loves the result!