New Mamas Meatballs Recipes

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SPAGHETTI WITH MY MAMAS MEATBALLS

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 adult lunch/dinner entrees (16 meatballs)

Number Of Ingredients 17



Spaghetti with My Mamas Meatballs image

Steps:

  • Spray a large saucepan with 4 sprays of olive oil spray. Add half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes. Add half the chicken stock, tomato puree and diced tomatoes and simmer over low heat for an hour.
  • Preheat the broiler. Meanwhile, using the tip of a knife, score the eggplant deeply and sprinkle with salt. Place the eggplant cut-side up and cook under the broiler until lightly browned, about 4 minutes. Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 2 minutes. Let cool.
  • In a large bowl, add the meats and mix gently to incorporate. Place the egg white, remaining chicken stock, onion, garlic and parsley in the beaker of a blender and blend until smooth, about 30 seconds. Add the mixture to the bowl with the meats, add the cheese and crumble the kamut in with your fingers. Sprinkle with salt and chili flakes.
  • Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out 1/2 cup of the pulp, and then lightly chop and add to the meat mixture, folding in to incorporate. With the use of a tablespoon, measure out 16 even heaping mounds on to a clean work surface and then form into balls with your hands.
  • Spray a large nonstick saute pan with 4 sprays of olive oil spray and heat over medium-high heat. Once the pan is hot, add half of the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs on the other side and brown evenly, about 2 minutes. Remove the browned meatballs from the pan and then spray the pan with 4 more sprays and repeat the browning with the rest of the meatballs. Add the meatballs to the sauce and simmer very slowly for an hour.
  • Meanwhile, bring 4 quarts of water to a simmer and then add 1 tablespoon of salt. Drop the pasta in the water and cook per manufacturer's instructions. Place 4 meatballs each on 4 plates, and then add the spaghetti to the remaining sauce in the pan with 1/2 cup of the pasta water and cook until the sauce holds well on the pasta. Evenly distribute the pasta to each of the 4 plates.

Olive oil cooking spray
2 cloves garlic, chopped
1/2 cup chopped onion
Dried red chili flakes
1 cup fat-free reduced sodium chicken stock, such as College Inn Fat-Free Light Sodium
1 1/2 cups red pack tomato puree
1 1/2 cups red pack diced tomatoes
1/2 medium eggplant, halved lengthwise
Salt
6 ounces lean ground turkey breast, such as Jennie-O
4 ounces 94-percent fat-free ground beef sirloin, such as Laura's Lean 94-percent
2 ounces extra-lean ground pork, such as Farmer John's
1 egg white
1/4 cup fresh parsley leaves, chopped
1/2 ounce Parmigiano-Reggiano
2 cups puffed kamut
6 ounces 100-percent kamut spaghetti

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

MAMA IULIUCCI'S FAMOUS MEAT-A-BALLS (ITALIAN MEATBALLS)

Here it is, my mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc., someone is asking for 150 to 200 of her famous meatballs. :) Of course, she always says yes! She is not one for "exact" measurements (a little of this, a dash of that), so I tried the best I could to adapt her recipe. Of course, these are best served with My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce recipe #26947, but I have used jazzed-up jarred sauce and they are still great. However, meat-a-balls like these deserve a homemade sauce, in my humble opinion!

Provided by Karen..

Categories     Lunch/Snacks

Time 30m

Yield 36 meatballs

Number Of Ingredients 10



Mama Iuliucci's Famous Meat-A-Balls (Italian Meatballs) image

Steps:

  • Mix all ingredients gently in a large bowl until well combined.
  • Roll meatballs 1 1/2- 1 3/4" in diameter.
  • Heat about 1/4" of oil over medium heat in a large frying pan.
  • Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.
  • Drop meatballs in your favorite sauce (I highly recommend My Mama Iuliucci's"Don't Skip a Step" Spaghetti Sauce recipe#26947) and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce.
  • Tip: You can also bake or broil these if the frying part is too much of a hassle-- I use my broiler pan if I bake them, so the fat drips down and away from the meatballs.

2 lbs lean ground beef
8 -10 slices white bread, broken into small 1/2 inch pieces (or you can use rolls or any stale bread you have and want to use up)
2 eggs, slightly beaten
1/2 teaspoon garlic powder (or to taste)
1 teaspoon italian seasoning (or to taste)
2 teaspoons parsley flakes (or to taste)
1/4-1/2 cup grated parmesan cheese (or Locatelli)
1 -2 teaspoon salt
1/4-1/2 teaspoon black pepper
olive oil (for frying) or vegetable oil (for frying)

NEW MAMA'S MEATBALLS

Because I'm a new Mama! These meatballs are fantastic in an Italian red sauce with pasta or on their own. I like the fact that they are made in the oven because it's less of a mess. When my husband has been a very good boy I make him these meatballs. Hope you enjoy. Please let me know. Thanks!

Provided by Kting

Categories     High Protein

Time 1h

Yield 30 meatballs

Number Of Ingredients 11



New Mama's Meatballs image

Steps:

  • You will also need: thin latex gloves (optional).
  • Preheat oven to 375, spray a rimmed baking sheet with nonstick spray and set aside.
  • Combine meat, shallots, garlic, basil, salt, pepper, nutmeg, egg, bread crumbs, milk and parmesan in a large bowl and mix thoroughly.
  • I wear thin latex gloves because I can really mix the ingredients and shape the meatballs without getting it under my fingernails.
  • Scoop up ¼ cup sized portions and shape into 1/2 inch balls.
  • Place meatballs, spaced apart on baking sheet.
  • Bake in preheated oven for about 20-25 minutes or until browned and cooked through (160 degrees in centers).
  • Do not overcook.
  • Add to pasta sauce or sweet and sour sauce or brown gravy.
  • Very delicious.

3 lbs ground veal (OR 1 pound each, pork, beef and veal; OR Whatever combination of ground meat you want to use.)
1/4 cup minced shallot
1 teaspoon minced garlic
1/4 cup chopped fresh basil
2 teaspoons salt
1/2 teaspoon ground pepper
1/4 teaspoon ground nutmeg
1 egg
1 cup breadcrumbs (I used the canned stuff)
1/2 cup whole milk
1/3 cup grated or powdered parmesan cheese

SPAGHETTI WITH MY MAMAS MEATBALLS

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 adult lunch/dinner entrees (16 meatballs)

Number Of Ingredients 17



Spaghetti with My Mamas Meatballs image

Steps:

  • Spray a large saucepan with 4 sprays of olive oil spray. Add half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes. Add half the chicken stock, tomato puree and diced tomatoes and simmer over low heat for an hour.
  • Preheat the broiler. Meanwhile, using the tip of a knife, score the eggplant deeply and sprinkle with salt. Place the eggplant cut-side up and cook under the broiler until lightly browned, about 4 minutes. Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 2 minutes. Let cool.
  • In a large bowl, add the meats and mix gently to incorporate. Place the egg white, remaining chicken stock, onion, garlic and parsley in the beaker of a blender and blend until smooth, about 30 seconds. Add the mixture to the bowl with the meats, add the cheese and crumble the kamut in with your fingers. Sprinkle with salt and chili flakes.
  • Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out 1/2 cup of the pulp, and then lightly chop and add to the meat mixture, folding in to incorporate. With the use of a tablespoon, measure out 16 even heaping mounds on to a clean work surface and then form into balls with your hands.
  • Spray a large nonstick saute pan with 4 sprays of olive oil spray and heat over medium-high heat. Once the pan is hot, add half of the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs on the other side and brown evenly, about 2 minutes. Remove the browned meatballs from the pan and then spray the pan with 4 more sprays and repeat the browning with the rest of the meatballs. Add the meatballs to the sauce and simmer very slowly for an hour.
  • Meanwhile, bring 4 quarts of water to a simmer and then add 1 tablespoon of salt. Drop the pasta in the water and cook per manufacturer's instructions. Place 4 meatballs each on 4 plates, and then add the spaghetti to the remaining sauce in the pan with 1/2 cup of the pasta water and cook until the sauce holds well on the pasta. Evenly distribute the pasta to each of the 4 plates.

Olive oil cooking spray
2 cloves garlic, chopped
1/2 cup chopped onion
Dried red chili flakes
1 cup fat-free reduced sodium chicken stock, such as College Inn Fat-Free Light Sodium
1 1/2 cups red pack tomato puree
1 1/2 cups red pack diced tomatoes
1/2 medium eggplant, halved lengthwise
Salt
6 ounces lean ground turkey breast, such as Jennie-O
4 ounces 94-percent fat-free ground beef sirloin, such as Laura's Lean 94-percent
2 ounces extra-lean ground pork, such as Farmer John's
1 egg white
1/4 cup fresh parsley leaves, chopped
1/2 ounce Parmigiano-Reggiano
2 cups puffed kamut
6 ounces 100-percent kamut spaghetti

MAMA'S MEATBALLS

This recipe is the very definition of "meatballs" for me. My brother and I grew up with it, and then my niece and nephew did, too. Make sure the meat mixture is good and cold when you make out the balls and it will hold together much better. This is my very favorite comfort food. Serve with mashed potatoes, and enjoy!

Provided by LitaLou

Categories     Meat

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 10



Mama's Meatballs image

Steps:

  • Combine first 7 ingredients. Mix well, and put in refrigerator to chill. When chilled, shape into small balls.
  • Melt shortening in large heavy skillet, over medium-high heat. Brown meatballs on all sides, turning as necessary.
  • Add soup and water to skillet with browned meatballs. stirring down to distribute evenly in pan.
  • Cover, reduce heat to low and simmer about 1 1/4 hours. Stir gently occasionally to keep meatballs from sticking.

Nutrition Facts : Calories 394.7, Fat 21.5, SaturatedFat 6.8, Cholesterol 76.5, Sodium 1319.5, Carbohydrate 23.6, Fiber 0.7, Sugar 2, Protein 25.4

1 lb ground chuck
1/2 cup onion, chopped
1/4 cup uncooked rice
1/4 cup cracker crumb
1 1/4 teaspoons salt
1/3 cup milk
1/8 teaspoon pepper (or more to taste)
2 tablespoons shortening
1 (10 3/4 ounce) can cream of mushroom soup
3/4 cup hot water

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

MAMAS MEATBALLS

A simple way to put a smile on anyones face. Mamas very own Meatballs.

Provided by shaz_r

Time 1h

Yield Serves 4

Number Of Ingredients 8



Mamas Meatballs image

Steps:

  • Place all the ingredients into a bowl and mix together.
  • Then shape into equal size balls, should make 6 to 10 depending on what size you prefer.
  • put the balls on to a plate, cover and Place into a fringe for 30mins so thay hold their shape.
  • Heat a little oil in a frying pan. Place the chilled meatballs into the oil and fry gently on a low heat for about 20mins turning occasionally until browned.
  • Once cooked serve with spaghetti and a sauce of your choice. I like Tagliatelle and a spicy tomato sauce.

450g Beef minced
1 medium onion grated
1 clove of garlic crushed
½ red chillis deseeded finely chopped
3 tbs tomato ketchup
100g Cheddar cheese grated
1/2 tsp oregano
Salt, pepper to season

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