Best 5 Chef Rocco Dispiritos Mamas Meatballs Recipes
**Indulge in Chef Rocco DiSpirito's Culinary Masterpiece: Mama's Meatballs**
Prepare to tantalize your taste buds with Chef Rocco DiSpirito's Mama's Meatballs, a delectable dish that embodies the essence of Italian comfort food. These meatballs, crafted with a harmonious blend of ground beef, veal, and pork, are infused with a symphony of aromatic herbs and spices, capturing the authentic flavors of an Italian kitchen. Accompanied by two enticing sauces, a classic tomato sauce and a rich brown sauce, these meatballs offer a versatile culinary experience, allowing you to customize your meal to your heart's desire. Whether you prefer the vibrant acidity of tomatoes or the deep, savory notes of brown sauce, each bite promises an explosion of flavors that will transport you to the heart of Italy.
ROCCO DISPRIRITO'S MAMA'S MEATBALLS
Rocco DiSpririto's Mama's Meatballs
Provided by The Rachael Ray Staff
Number Of Ingredients 35
Steps:
- Place the chicken stock, onion, garlic and parsley in a blender or food processor and purée
- In a large bowl, combine the puréed stock mix, meat, breadcrumbs, eggs, Parmigiano- Reggiano, red pepper flakes, parsley and salt
- Combine with both hands until mixture is uniform
- Do not over mix
- Put a little olive oil on your hands and form mixture into balls a little larger than golf balls
- They should be about 1/4 cup each, though if you prefer bigger or smaller, it will only affect the browning time
- Pour about 1/2-inch of extra virgin olive oil into a straight-sided, 10-inch-wide sauté pan and heat over medium-high flame
- Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once
- This will take about 10-15 minutes
- While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat
- Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce
- Stir gently
- Simmer for one hour
- Serve with a little extra Parmigiano-Reggiano sprinkled on top
- Serve alone or over spaghetti (in which case, you will need 6 cups of marinara)
- For the marinara, Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor)
- Add the chili flakes to taste
- Add all the tomato products
- Pour the chicken stock into one of the 28-oz cans
- Fill it the rest of the way with water and add that and the sugar to the pot
- Stir and bring to a simmer
- Taste and season with salt and cover
- Simmer the sauce for about 1 hour
- The sauce should be fairly thin, but not watery and very smooth
- Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick
- - Yields 6 cups
COPYCAT CHEF ROCCO DISPIRITO'S MAMA'S MEATBALLS RECIPE
Meaty and delicious! Chef Roccos Dispirito's meatballs recipe are a sure favorite to pair with your pasta cravings. Check it out!
Provided by Recipes.net Team
Categories Pan-Fry & Skillet
Time 40m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 574.00kcal, Carbohydrate 29.00g, Cholesterol 214.00mg, Fat 33.00g, Fiber 7.00g, Protein 42.00g, SaturatedFat 12.00g, ServingSize 4.00, Sodium 2,768.00mg, Sugar 17.00g
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
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.
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
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
MAMA'S MARINARA SAUCE AND MEATBALLS
In culinary school, Rocco DiSpirito learned the term Mother Sauce, which refers to a sauce that is the base for other sauces. When he opened Rocco's and was developing the recipes for it, he and his cooks joked that marinara was "Mama Saucer" because it is an ingredient in many other dishes, and of course it's the mother of all sauces. It is also excellent on its own, especially with fresh pasta, which is more porous than dried pasta and therefore grabs the sauce and thickens it. I encourage you to make this in large quantities and keep it on hand in glass or plastic containers. It will keep in your refrigerator for weeks or your freezer for months. His mama is known better for these meatballs than she ever could have imagined. In Italy, meatballs, or polpette, are usually a lot smaller and, weird as it may seem, never eaten with pasta. They are served alone or in soup. In the United States, they became a lot bigger and are eaten alone, on heros, with spaghetti, and even on pizza. There are a lot of meatballs out there, folks, and I'm sure you have tasted your fair share, but I believe these are the best meatballs in the world. I can't, to this day, pinpoint what it is that makes them so phenomenal; I think it is largely the fact that you mix and roll them by hand. They are not dense like many meatballs, but they also don't fall apart in tomato sauce. It's not just my bias speaking here; everyone loves them. People who hate pork love them; people who never go near veal can't get enough. Vegetarians make exceptions for them. I encourage you to make these meatballs your own. Your kids will love something you make by hand, too.
Provided by By The Lake
Categories Meat
Time 3h
Yield 20 meatballs, 8 serving(s)
Number Of Ingredients 23
Steps:
- MAMA'S MARINARA SAUCE.
- Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor).
- Add all the tomato products. Pour the chicken stock into one of the 28-ounce cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with red pepper flakes and salt, and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin but not watery and very smooth. Uncover and simmer for 3 minutes. If it is too thin for your taste, add a little water if it seems thick.
- MAMA'S MEATBALLS.
- Place the chicken stock, onion, garlic, and parsley in a food processor and purée.
- In a large bowl, combine the puréed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, and salt. Combine with both hands until the mixture is distributed evenly. Do not overmix.
- Put a little olive oil on your hands and form the mixture into balls a little larger than golf balls. They should be about ¼ cup each, though if you prefer bigger or smaller, it will only affect the browning time.
- Pour about ½ inch of olive oil into a straight-sided, 10-inch-wide sauté pan and heat over a medium-high flame. Add the meatballs to the pan (working in batches, if necessary) and brown the meatballs well on all sides. This will take about 10 to 15 minutes.
- While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce. Stir gently. Simmer for one hour.
- Serve with a little extra Parmigiano-Reggiano sprinkled on top.
Nutrition Facts : Calories 455.8, Fat 27, SaturatedFat 7.3, Cholesterol 124.2, Sodium 1096.6, Carbohydrate 29.9, Fiber 5.7, Sugar 14.5, Protein 26.4
Tips:
- Use high-quality, fresh ingredients for the best flavor.
- Don't overwork the meat mixture; this will make the meatballs tough.
- Chill the meatballs for at least 30 minutes before cooking to help them hold their shape.
- Brown the meatballs in a hot skillet before simmering them in the sauce. This will give them a nice crust and help keep them from falling apart.
- Use a good quality tomato sauce that is flavorful and has a thick consistency.
- Simmer the meatballs in the sauce for at least 30 minutes, allowing the flavors to meld.
- Serve the meatballs with your favorite pasta, rice, or vegetables.
Conclusion:
Chef Rocco DiSpirito's Mama's Meatballs are a classic Italian dish that is easy to make and always a crowd-pleaser. With a few simple tips, you can make sure your meatballs are tender, flavorful, and perfectly cooked. So next time you're looking for a delicious and satisfying meal, give this recipe a try. You won't be disappointed!
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