Chef Rocco Dispiritos Mamas Meatballs Recipes

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CHEF ROCCO DISPIRITO'S MAMA'S MEATBALLS

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.

Provided by Crabzilla

Categories     Veal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 14



Chef Rocco Dispirito's Mama's Meatballs image

Steps:

  • Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
  • In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.
  • Combine with hands until mixture is uniform, do not overmix.
  • Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
  • Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-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.
  • This should take about 10-15 minutes.
  • While meatballs are browning, heat the marinara sauce in a large pot.
  • Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
  • Serve alone or over your favorite pasta.

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

ROCCO'S MAMA'S MEATBALLS

Recipe from Rocco DiSpirito. This recipe was originally posted by Mean Chef. This is an adopted recipe.

Provided by Chef shapeweaver

Categories     Meat

Time 1h30m

Yield 20 meatballs

Number Of Ingredients 13



Rocco's Mama's Meatballs image

Steps:

  • 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.

Nutrition Facts : Calories 180.6, Fat 11.6, SaturatedFat 4.5, Cholesterol 93, Sodium 140.3, Carbohydrate 2.9, Fiber 0.2, Sugar 0.5, Protein 15.2

1/2 cup chicken stock
1/2 large sweet onion
4 garlic cloves
1/2 bunch parsley, chopped
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

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