Mammas Gigantic Meatballs Recipes

GRANDMA MARONIS MEATBALLS 100 YEAR OLD RECIPE

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!

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

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.

MAMA'S BEST EVER SPAGHETTI AND MEATBALLS

Steps:

• Combine ground beef, bread crumbs, eggs and ½ cup Sauce in medium bowl; shape into 18 meatballs. Bring remaining Sauce to a boil over medium-high heat in 12-inch skillet. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti.

JUMBO CHEESY ITALIAN MEATBALLS

Steps:

• Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
• Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
• Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
• Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
• You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.

ROCCO'S MAMA'S MEATBALLS

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.

CHEF ROCCO DISPIRITO'S MAMA'S MEATBALLS

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.

MAMA'S SWEDISH MEATBALLS

Steps:

• Combine the beaten egg, milk, and breadcrumbs; let stand for 5 minutes.
• In a small frying pan over medium heat, saute the chopped onions in 1 tablespoon of butter until lightly golden in color.
• In a large bowl, combine the breadcrumb mixture, the sauteed onions, the ground beef and pork, salt, pepper, nutmeg and allspice. Mix well with hands until smooth. Shape into about 36 meatballs, each about 1-inch in diameter.
• In a very large skillet, over medium heat, brown the meatballs in the remaining 2 tablespoons of butter (brown half the meatballs at a time, if necessary, combining them all in the pan at the end.) Pour off any excess fat. Sprinkle the meatballs with the flour and shake the skillet. Add the 1 cup of hot water, stirring gently to loosen any browned bits and blend well. Cover, reduce heat and simmer 35 to 40 minutes, stirring gently occasionally. Add the half & half and heat thoroughly.
• Serve the hot meatballs and gravy as an appetizer, or, as a main dish over egg noodles or with mashed potatoes, if desired.

MAMA MARONI'S MEATBALLS AND SAUCE

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.