Rocco's Mama's Meatballs
photo by Lois M
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
20 meatballs
ingredients
-
For the seasoned stock mix
- 1⁄2 cup chicken stock
- 1⁄2 large sweet onion
- 4 garlic cloves
- 1⁄2 bunch parsley, chopped
-
For the meatballs
- 1 lb ground beef
- 1 lb ground pork
- 1 lb ground veal
- 1⁄2 cup plain breadcrumbs
- 5 whole eggs
- 1⁄2 cup parmigiano-reggiano cheese, freshly grated
- 2 -3 pinches chili flakes
- 2 -3 pinches salt
- extra virgin olive oil
directions
- Stock mix: Place all ingredients in blender or food processor and puree.
- In a large bowl, combine all ingredients (except olive oil) with stock and knead with both hands until mixture is uniform.
- Do not overmix.
- Put a little olive oil on hands and form mixture into approximately 2-ounce balls.
- Pour about half an inch of extra virgin olive oil into a straight sided, wide saute pan and heat over medium-high flame.
- Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once.
- You can also brown on a sheetpan in a 375 degree oven if you prefer.
- Using a slotted spoon, remove the meatballs from the oil and place them into a saucepan of marinara (they should be submerged).
- Simmer for 30 minutes, or until the meatballs are cooked through and tender.
- Serve as is, or over spaghetti.
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Reviews
-
This is the first time I made "good" meatballs. I baked them at 375 for about 20 min, turning 1/2 way. I simmered in my Italian stewed tomatoes. They were a big hit. We have served some over pasta, some on sandwiches, and some just got eaten the way they are with the excess sauce sopped up with bread. I will definatly make these again! Thanks Mean.
RECIPE SUBMITTED BY
Chef shapeweaver
United States
Even though I haven't been here for a long time, MY recipes aren't up for adoption. :) And don't change any of them either. ;)