**Tantalize your taste buds with Chef Rocco DiSpirito's Mama's Meatballs, a culinary masterpiece that embodies the essence of Italian comfort food.**
These meatballs, passed down through generations, are a testament to the enduring power of family traditions. Crafted with a blend of ground beef, pork, and veal, they are infused with a symphony of aromatic herbs and spices, including oregano, basil, garlic, and fennel. Simmered in a rich tomato sauce that captures the vibrant flavors of Italy, these meatballs are a delectable delight, perfect for any occasion.
This article presents two variations of this classic dish: the original Mama's Meatballs and a healthier, lightened-up version. Both recipes offer a unique culinary experience, catering to different preferences and dietary needs. The original recipe stays true to tradition, using a combination of meats and a full-flavored tomato sauce. The lightened-up version, on the other hand, incorporates lean ground turkey and a lighter tomato sauce, making it a healthier alternative without compromising on taste.
Whether you are a seasoned home cook or just starting your culinary journey, these recipes will guide you through the process of creating these delectable meatballs. With step-by-step instructions and helpful tips, you will be able to recreate this beloved dish in your own kitchen.
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
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
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.
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
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.
Tips:
- Use a combination of ground beef and ground pork for the meatballs, as this will give them a more flavorful and juicy texture.
- Season the meatballs generously with garlic, onion, parsley, and basil.
- Gently mix the ingredients until just combined, then form into meatballs. Overmixing will make the meatballs tough.
- Brown the meatballs in a large skillet over medium heat, then transfer to a baking dish.
- Make the sauce by sautéing onions and garlic in olive oil, then adding crushed tomatoes, tomato paste, and Italian seasoning.
- Bring the sauce to a simmer, then add the meatballs and bake in the oven for 30 minutes, or until the meatballs are cooked through.
- Serve the meatballs with spaghetti, mashed potatoes, or your favorite side dish.
Conclusion:
This recipe for Copycat Chef Rocco Dispirito's Mama's Meatballs is a delicious and easy-to-make dish that is perfect for a family dinner or a party. The meatballs are flavorful and juicy, and the sauce is rich and flavorful. With a few simple tips, you can easily make this recipe at home and enjoy a delicious meal that the whole family will love.
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