Best 4 Grandma Maronis Meatballs And Maroni Sauce 100 Year Old Recipes

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In the realm of culinary delights, few dishes evoke a sense of warmth and comfort quite like meatballs and marinara sauce. Originating from the kitchens of Italian grandmothers, these meatballs are infused with a century's worth of tradition and love. Grandma Maroni's Meatballs and Maroni Sauce, a 100-year-old recipe passed down through generations, is a testament to the enduring power of family recipes. With its tender, flavorful meatballs enveloped in a rich, savory sauce, this dish is a true masterpiece, perfect for gatherings, special occasions, or a simple weeknight meal. Embark on a culinary journey through time as we unveil the secrets behind this heirloom recipe, including a vegetarian version for those seeking a meatless alternative. Discover the art of crafting the perfect meatballs, simmering the sauce to perfection, and pairing them with your favorite pasta or sides. Indulge in the flavors of history and create a meal that will warm hearts and create lasting memories.

Let's cook with our recipes!

GRANDMA MARONI'S MEATBALLS AND MARONI SAUCE 100 YEAR OLD RECIPE



Grandma Maroni's Meatballs and Maroni Sauce 100 Year Old Recipe image

I found this recipe on the Food Network website on Throwdown with Bobby Flay. It is from Maroni Cuisine in Northport, New York. I saw the episode and was inspired to make the meatballs. Boy am I glad I did. They are so good! Truly the best meatballs I have ever eaten. http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/grandma-maronis-meatballs-100-year-old-recipe-recipe/index.html The original recipe uses ounces-I have somewhat converted it into teaspoons and cups. (Hopefully I have done it correctly, but it tastes good too with my measurements!)

Provided by JenJenMarie

Categories     Meat

Time 1h15m

Yield 40 meatballs, 8-10 serving(s)

Number Of Ingredients 16

1 lb ground chuck
1/2 cup fresh breadcrumbs (4 ounces) or 1/2 cup dried breadcrumbs (4 ounces)
4 large eggs
1/2 cup whole milk
3/4 cup grated romano cheese (6 ounces)
1/3 cup grated Spanish onion (3 ounces)
1/4 cup finely diced fresh garlic (2 ounces)
1/4 cup finely chopped fresh Italian parsley (2 ounces)
1/4 cup finely chopped fresh basil leaf (2 ounces)
6 ounces olive oil, not extra-virgin
12 garlic cloves, finely sliced
2 medium Spanish onions, finely diced
2 (28 ounce) cans imported crushed tomatoes
1 teaspoon salt
1/2 teaspoon white pepper or 1/2 teaspoon black pepper
julienned fresh basil leaf (a large handful)

Steps:

  • For the meatballs:.
  • Preheat oven to 350°F Spray a baking sheet with olive oil cooking spray.
  • Mix chuck, bread crumbs, eggs, milk, Romano, onion, garlic, parsley and basil thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
  • Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.
  • To make the sauce:.
  • In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.
  • Simmer meatballs in sauce for about 10 minutes, and then serve over al dente pasta. YUM!

Nutrition Facts : Calories 512.8, Fat 35.6, SaturatedFat 9.6, Cholesterol 166.2, Sodium 1109.4, Carbohydrate 25.5, Fiber 3.9, Sugar 10.4, Protein 24.7

MAMA MARONI'S MEATBALLS AND SAUCE



Mama Maroni's Meatballs and Sauce image

From "Throwdown with Bobby Flay". My boyfriend Loves this dish, he say's that they are the best meatballs he has ever eaten. They are great served with spaghetti or especially good served in a toasted hoagie roll with a little melted cheese on top. The sauce is thick and full of flavor. Be sure to use good quality "Crushed" tomatoes, not diced or stewed etc. It's key to the sauce coming out perfectly. I add a little red pepper flakes for a little more kick. Also, the original recipe doesn't mention adding salt to the meat mixture, but it is needed in my opinion. These are super easy and so, so good!

Provided by BETHANY T.

Categories     Lunch/Snacks

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 lb ground chuck
4 ounces dried breadcrumbs
4 large eggs
4 ounces whole milk
6 ounces romano cheese, grated
3 ounces Spanish onions, grated or minced
2 ounces garlic, minced
2 ounces fresh Italian parsley
2 ounces fresh basil, chopped
salt and pepper
6 ounces olive oil, good quality, not extra virgin
12 garlic cloves, thinly sliced or minced
1 large Spanish onion, chopped
2 (28 ounce) cans crushed tomatoes
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup fresh basil, shredded

Steps:

  • Preheat oven to 350 degrees f. Mix together all meatball ingredients. If mixture seems too loose, add more breadcrumbs. (Mixture will be very moist.).
  • Spray a baking sheet with olive oil cooking spray.
  • Roll meatballs into golfball sized balls.
  • Bake for 35-40 minutes.
  • While meatballs are baking, heat olive oil over medium heat.
  • Saute onions until soft. Add garlic and saute until onions start to brown.
  • Add Tomatoes, salt and pepper. Add some red pepper flakes if desired. Simmer for about 20 minutes.
  • Adjust seasonings.
  • Stir in basil.
  • I like to add the meatballs to the finished sauce so that the flavors can meld.
  • If you are using the meatballs only for sandwiches, you can halve the sauce recipe, but if you want sauce for pasta, use full recipe.

Nutrition Facts : Calories 598.5, Fat 41.1, SaturatedFat 11.8, Cholesterol 155.8, Sodium 994.4, Carbohydrate 33.8, Fiber 5.6, Sugar 3.3, Protein 27

GRANDMA MARONI'S MEATBALLS AND SAUCE



Grandma Maroni's Meatballs and Sauce image

Try chef Mike Maroni's family recipes when you're craving classic Italian fare.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Yield Makes 14 meatballs

Number Of Ingredients 15

Olive oil or nonstick cooking spray
1 pound ground beef chuck
1 1/2 cups finely grated Pecorino Romano cheese
1 1/2 cups fresh breadcrumbs
3 large eggs
1/4 cup milk
1/2 cup minced fresh flat-leaf parsley
1/4 cup chopped fresh basil
1/2 small onion, grated
3 tablespoons minced garlic
Coarse salt
1 pound spaghetti
Maroni's Tomato Sauce
1/2 cup fresh basil leaves, julienned
Freshly grated Pecorino Romano cheese, for serving

Steps:

  • Preheat oven to 350 degrees. Lightly coat a baking sheet with olive oil or nonstick cooking spray; set aside.
  • In a large bowl, mix together beef, cheese, 1 cup breadcrumbs, eggs, milk, herbs, onion, and garlic; season with salt. If mixture seems too loose, mix in remaining 1/2 cup breadcrumbs as necessary.
  • Roll meat mixture into 2 1/2-ounce balls; transfer to prepared baking sheet. Transfer to oven and bake until beef is cooked through and lightly browned, 25 to 30 minutes.
  • Meanwhile, bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add spaghetti and cook until al dente, according to package directions; Drain.
  • Heat sauce in a medium saucepan over medium heat. Transfer meatballs to sauce and cook for at least 15 minutes. Transfer meat balls and 1 cup of sauce to a bowl and set aside. Remove remaining sauce from heat. Stir in basil and add drained spaghetti; toss to combine. Transfer spaghetti to a large serving platter; top with meatballs and reserved sauce. Serve immediately, sprinkled with cheese.

GRANDMA MARONI'S MEATBALLS



Grandma Maroni's Meatballs image

Make and share this Grandma Maroni's Meatballs recipe from Food.com.

Provided by EZGoingEric

Categories     Meat

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb ground chuck
4 ounces dried breadcrumbs
4 large eggs
4 ounces whole milk
6 ounces grated romano cheese
3 ounces grated Spanish onions
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley
2 ounces finely chopped fresh basil leaves

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a baking sheet with olive oil cooking spray.
  • Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
  • Roll meatballs loosely about the size of a golf ball and place on baking sheet.
  • Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

Nutrition Facts : Calories 589.5, Fat 28.8, SaturatedFat 13.4, Cholesterol 332.4, Sodium 900.5, Carbohydrate 32.5, Fiber 2.9, Sugar 5.3, Protein 48.4

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better the meatballs and sauce will taste. If possible, use organic or locally sourced ingredients.
  • Don't overmix the meatball mixture: Overmixing can make the meatballs tough. Mix the ingredients just until they are combined.
  • Brown the meatballs before simmering them in the sauce: Browning the meatballs gives them a nice flavor and helps to keep them moist.
  • Use a good quality marinara sauce: The sauce is an important part of this dish, so use a sauce that you enjoy. If you have time, you can make your own marinara sauce.
  • Serve the meatballs with your favorite sides: Meatballs and marinara sauce can be served with a variety of sides, such as pasta, rice, or vegetables.

Conclusion:

Grandma Maroni's meatballs and maroni sauce is a classic Italian dish that is sure to please everyone at your table. The meatballs are made with a combination of ground beef, pork, and veal, and they are simmered in a flavorful sauce made with tomatoes, garlic, and onions. The sauce is also made with maroni, a type of chestnut that gives the sauce a unique and delicious flavor. This dish is perfect for a special occasion or a weeknight meal.

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