DONATELLA ARPAIA'S MEATBALLS RECIPE - (4.2/5)
Provided by JMS2013
Number Of Ingredients 9
Steps:
- 1. Soak bread in warm water to cover for 5 minutes. Squeeze chunks gently to remove excess water. Place in a large bowl. Add beef, veal, garlic, parsley, egg and cheese. Season with salt and pepper. Knead mixture with hands for a full 5 minutes until combined. Shape a heaping tbsp. of meat into a ball. Repeat. 2. Fill a 10-inch skillet halfway with canola oil and cook over high heat. Gently slide 8 to 10 meatballs at a time into skillet. Reduce heat to medium and fry, turning once, about 6 to 7 minutes on each side. Using a slotted spoon, transfer meatballs to a bowl. Heat meatballs in sauce for 20 minutes. Serve with spaghetti.
NONNA'S SAUCE AND MEATBALLS
Provided by Food Network
Time 11h10m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Mix pork and beef in a bowl with your hands, then add garlic. Beat eggs and add to mixture. Add breadcrumbs, cheese and parsley and mix well. Scoop into meatballs and bake on a baking sheet for 30 minutes.
- Simmer meatballs in Meat Sauce for 2 hours.
- Brown beef short rib in olive oil in a saucepan on all sides until browned, about 2 minutes each side. Add garlic and onions and brown over low heat until translucent, about 5 minutes. Add tomato paste plus 1 paste can water, then the tomato sauce plus 1 sauce can water, and stir until blended. Add pepper flakes, sugar, salt, pepper and bay leaf and bring to bubbling. Turn temperature to low and simmer, covered, for 8 hours. Remove beef short rib and bay leaf before serving.
NONNA'S TRADITIONAL MEATBALLS
Provided by Food Network
Categories main-dish
Time 2h15m
Yield about 25 meatballs
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Combine the ground beef and ground pork in a large bowl. Set aside.
- In a food processor, combine the milk, eggs, garlic, basil, parsley, cayenne and salt. Process until pureed.
- Add the wet ingredients to the meat and mix to combine. Then add breadcrumbs and Romano, and gently combine; be careful not to overwork the meat.
- With the help of an ice cream scoop (for even sizing), shape the mixture into 2-ounce meatballs and place on a baking sheet.
- Transfer the baking sheet to the oven and bake the meatballs for 30 minutes.
- Add the meatballs to the Roasted Tomato Sauce and simmer for another 30 minutes.
- Preheat the oven to 425 degrees F.
- In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well.
- Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose.
MAMA DONNA'S MEATBALLS
Make and share this Mama Donna's Meatballs recipe from Food.com.
Provided by House
Categories Meat
Time 25m
Yield 24 meatballs
Number Of Ingredients 8
Steps:
- Combine all ingredients, except the oil, and shape into balls.
- Heat the oil in a large frying pan and fry the meatballs until browned on each side.
- Add to simmering sauce or serve as is.
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.
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