Rocco's Mama's Meatballs

"Recipe from Rocco DiSpirito. This recipe was originally posted by Mean Chef. This is an adopted recipe."
 
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photo by Lois M photo by Lois M
photo by Lois M
Ready In:
1hr 30mins
Ingredients:
13
Yields:
20 meatballs
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ingredients

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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

  1. Hated these meatballs.They are tasteless and mushy.Oh there is one taste, bitter parsley. Awful.
     
  2. It was good, i like my meatballs spicy though, but other than that everyone enjoyed them. They were very tender, i baked half of them and everyone seemed to like the baked ones better.
     
  3. 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.
     
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RECIPE SUBMITTED BY

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. ;)
 
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