MARONI SAUCE
Provided by Food Network
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- 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.
MAMA MARONI'S MEATBALLS AND SAUCE
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
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
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
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 AND MARONI SAUCE 100 YEAR OLD RECIPE
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
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
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