Chef Rocco Dispirito's Mama's Meatballs |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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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:
1/3 cup chicken stock |
1/4 cup diced yellow onion |
1 clove garlic, minced |
1/4 cup fresh flat-leaf italian parsley, chopped fine |
1/2 lb ground beef |
1/2 lb ground pork |
1/2 lb ground veal |
1/3 cup plain breadcrumbs |
2 eggs |
1/4 cup parmigiano-reggiano cheese, grated |
1 teaspoon red pepper flakes |
1 teaspoon salt |
1/4 cup extra virgin olive oil |
3 -6 cups of your favorite marinara sauce |
Directions:
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.
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