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Old 10-18-2007, 10:54 AM   #1
Assistant Cook
Join Date: Oct 2007
Posts: 23
Mama's Meatballs

I just made a batch of these this morning. In parenthesis I have noted the changes I made to the meatballs. I always make my own spaghetti sauce also to go along with these delicious meatballs. I will never ever make any other meatball again!!! This is the one my family loves and is the best I have ever tasted. Trust me!

Mama's Meatballs

Nicolina DiSpirito was the unsung hero of the reality show, "The Restaurant."
Her son, Rocco DiSpirito, was the star of the show, but Mama, the restaurant's chef de cuisine, was the rock.

Seasoned Stock Mix:
1/2 cup chicken stock
1/2 large sweet onion (I use a whole onion)
4 cloves garlic
1/2 bunch parsley, chopped

1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 cup plain bread crumbs
2 eggs
1/2 cup grated Parmigiano Reggiano cheese ( I add another 1/4 cup)
2 to 3 pinches chili flakes
2 to 3 pinches salt
Olive oil for coating hands and frying meatballs
Marinara Sauce (recipe below)

To make the stock: Put all the chicken stock, onion, garlic and parsley in a blender or food processor and puree.

To make the meatballs: Combine stock mix and remaining ingredients except olive oil in a large bowl, and blend with hands just until all of the ingredients are blended together. Coat hands with a bit of olive oil and form meat mixture into about 2-ounce balls.

Pour about 1/2 inch olive oil into a large, straight-sided pan, and heat over medium heat. Add the meatballs and brown, turning once.

Using a slotted spoon, remove the meatballs from the oil and put them in a pot of marinara sauce. Simmer for 30 minutes, or until the meatballs are cooked through and tender.

Makes about 20 meatballs.


11/2 teaspoons extra virgin olive oil
1 clove garlic, chopped
1 small sweet onion, chopped
1 28-ounce can tomato purée
1 28-ounce can crushed tomatoes
1 cup tomato paste
1 teaspoon salt
1 teaspoon chili flakes
1 tablespoon granulated sugar
1 sprig basil, roughly chopped

Heat the olive oil in a large saucepan. Add the garlic and onion and sauté until vegetables are soft but not browned. Add the tomato purée, crushed tomatoes and tomato paste, stir well and bring to a simmer. Season with salt, chili flakes and sugar. Add the basil to the sauce and simmer for about 1 hour, until sauce has thickened slightly. Makes about 1 quart.


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Old 10-18-2007, 12:35 PM   #2
Head Chef
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Ah, the pureed stock mix is a very interesting twist!

I will try that!



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Old 10-24-2007, 02:22 PM   #3
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Join Date: Jul 2005
Location: Cicero, IL, but my heart is in Virginia where my family lives.
Posts: 417
Those sound great. I have recently made meatballs and pushed little chunks of fresh Mozzarella into the center. I really like cheese in there.

I have never used veal in them, mainly beef and pork. Your recipe looks really good, thanks.
Bryan Knox
What if the the Hokey Pokey IS what it is all about?
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Old 10-24-2007, 06:00 PM   #4
Join Date: Oct 2006
Location: Detroit, Michigan, USA
Posts: 89
This sounds so good, I'll have to try it soon. Thanks!
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Old 10-24-2007, 08:12 PM   #5
Senior Cook
Join Date: Aug 2005
Location: Northern California
Posts: 354
I always add a bit of fennel seed to my meatballs. Ground nutmeg with ground fennel will also add a "je 'n sai quoi" flavor to the mix.
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