Marios Meatballs Food

GRANDMA MARONIS MEATBALLS 100 YEAR OLD RECIPE

Grandma Maronis Meatballs 100 Year Old Recipe image

Provided by Food Network

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
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!

MARIO'S MEATBALLS

Mario's Meatballs image

Mario warns that Italians would not normally serve meatballs with pasta.Once that American meatballs were ruined by an over-abundance of wealth. In Italy, meatballs were invented to make meat stretch further when times were tough - cheaper ingredients like eggs and bread were added as fillers.

Provided by Timothy H.

Categories Meatballs

Time 35m

Yield 12-15 medium meatballs

Number Of Ingredients 9

Ingredients

3 cups day-old bread, cut into 1-inch cubes
1 1/4 lbs ground beef
3 eggs, beaten
3 garlic cloves, minced
3/4 cup pecorino cheese, grated (I used parmesan cheese)
1/4 cup finely chopped fresh Italian parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup extra-virgin olive oil

Steps:

Cover bread crumbs with water and soak for 20 minutes. Drain the bread cubes and squeeze out extra moisture.
In a large bowl, combine the bread, beef, eggs, garlic, cheese, parsley, salt, and pepper and mix by hand just until mixed (do not over-work the meat!). With wet hands, form the mixture into 12 to 15 large meatballs, each of a size somewhere between a tennis ball and a golf ball. (I went ahead and made mine a bit smaller, so I wouldn't have to worry about them getting completely cooked through in a skillet.).
In a large, heavy-bottomed skillet, heat the oil over high heat until almost smoking. Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes per batch.

Nutrition Facts : Calories 191, Fat 13.2, SaturatedFat 3.9, Cholesterol 78.6, Sodium 204.2, Carbohydrate 6.2, Fiber 0.3, Sugar 0.6, Protein 11.3

MARIO BATALI'S BIG TURKEY MEATBALLS - POLPETTE DI TACCHINO

Mario Batali's Big Turkey Meatballs - Polpette Di Tacchino image

Got this recipe from The Chew.com. Wanted to post it for safe keeping. Hope they are as good as they looked on the show! It shows that this is 2-4 servings but does not say how many meatballs you get so yield is a guesstimate. Note- I made this recipe exactly as written below but the meatball mix was way too runny to even form meatballs. I ended up spreading it in a 13x9 pan and baking it at 400 degrees for 40 minutes. I then cut it into 24 squares and put them as well as the juices into the bubbling tomato sauce for 10 minutes. While it didn't look traditional it tasted fantastic. I found this recipe on FoodNetwork.com and it did not call for any milk. I also wondered about the other 1/4 oil and found he cooks it differently...it said "In a large, heavy-bottomed skillet, heat the remaining 4 tablespoons of oil to almost smoking and brown the meatballs in the oil on all sides. Add the tomato sauce and the wine and bake for 30 minutes. Serve with the remaining pecorino and parsley"

Provided by Kerena

Categories Meatballs

Time 1h

Yield 24 meatballs, 4 serving(s)

Number Of Ingredients 14

Ingredients

2 cups panko breadcrumbs
2 lbs ground turkey
4 ounces prosciutto di Parma (cut into 1/8-inch dice)
8 ounces sweet Italian sausage, casing removed
3 large eggs, lightly beaten
1 1/2-2 cups milk (not called for in FoodNetwork.com version)
1/2 cup pecorino romano cheese, freshly grated
1/4 cup parmigiano-reggiano cheese, freshly grated
3/4 cup Italian parsley, finely chopped
3 gratings nutmeg
1/2 cup extra virgin olive oil
salt
fresh ground pepper
2 cups tomato sauce

Steps:

Soak the bread crumbs in water to cover for 5 minutes. Squeeze out the excess water.
In large bowl, combine turkey, prosciutto, sausage, bread crumbs, eggs, milk, 1/4 c of the pecorino, the Parmigiano, 1/2 c of the parsley, the nutmeg and 1/4 c of the olive oil. Mix very gently with your hands. Season with salt and pepper. Form into 1" balls. Place balls on a baking sheet, cover and refrigerate for 1 hour to allow flavors to blend.
Put the tomato sauce in a pan and bring to a boil. Place the meatballs in the sauce and return to a boil, then lower heat and simmer for 30 minutes.
Transfer to a platter and serve with the remaining 1/4 cup each of pecorino and parsley sprinkled over the top.

Nutrition Facts : Calories 1038.8, Fat 60.6, SaturatedFat 15, Cholesterol 329.6, Sodium 1681.8, Carbohydrate 52.1, Fiber 4.6, Sugar 8.8, Protein 72.5

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