New Mamas Meatballs Food

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 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.

SPAGHETTI WITH MY MAMAS MEATBALLS

Steps:

• Spray a large saucepan with 4 sprays of olive oil spray. Add half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes. Add half the chicken stock, tomato puree and diced tomatoes and simmer over low heat for an hour.
• Preheat the broiler. Meanwhile, using the tip of a knife, score the eggplant deeply and sprinkle with salt. Place the eggplant cut-side up and cook under the broiler until lightly browned, about 4 minutes. Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 2 minutes. Let cool.
• In a large bowl, add the meats and mix gently to incorporate. Place the egg white, remaining chicken stock, onion, garlic and parsley in the beaker of a blender and blend until smooth, about 30 seconds. Add the mixture to the bowl with the meats, add the cheese and crumble the kamut in with your fingers. Sprinkle with salt and chili flakes.
• Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out 1/2 cup of the pulp, and then lightly chop and add to the meat mixture, folding in to incorporate. With the use of a tablespoon, measure out 16 even heaping mounds on to a clean work surface and then form into balls with your hands.
• Spray a large nonstick saute pan with 4 sprays of olive oil spray and heat over medium-high heat. Once the pan is hot, add half of the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs on the other side and brown evenly, about 2 minutes. Remove the browned meatballs from the pan and then spray the pan with 4 more sprays and repeat the browning with the rest of the meatballs. Add the meatballs to the sauce and simmer very slowly for an hour.
• Meanwhile, bring 4 quarts of water to a simmer and then add 1 tablespoon of salt. Drop the pasta in the water and cook per manufacturer's instructions. Place 4 meatballs each on 4 plates, and then add the spaghetti to the remaining sauce in the pan with 1/2 cup of the pasta water and cook until the sauce holds well on the pasta. Evenly distribute the pasta to each of the 4 plates.

EXCELLENT MEATBALLS

Steps:

• Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
• In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
• Preheat the oven to 350 degrees F.
• Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
• Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
• Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
• Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
• Yield: 2 quarts

MAMA'S MEATBALLS

Steps:

• Place all ingredients in a large bowl and mix until well combine
• Once combined begin to from meatballs by gently rolling about 2tbls of mince in between your hands until they become a ball
• After all the mince has been rolled, place a small amount of oil in a large pot and begin to lightly sear the meatballs
• When they have gained a little colour pour in tomato tin, water, oregano, bay leaves season to taste.
• Bring sauce to a boil and then turn down to finish cooking on a low heat for 50 minutes making sure to stir meatballs every 5-10 minutes.
• This can be accompanied by any pasta or rice of your preference.

MAMAS MEATBALLS

Steps:

• Place all the ingredients into a bowl and mix together.
• Then shape into equal size balls, should make 6 to 10 depending on what size you prefer.
• put the balls on to a plate, cover and Place into a fringe for 30mins so thay hold their shape.
• Heat a little oil in a frying pan. Place the chilled meatballs into the oil and fry gently on a low heat for about 20mins turning occasionally until browned.
• Once cooked serve with spaghetti and a sauce of your choice. I like Tagliatelle and a spicy tomato sauce.

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.

NEW MAMA'S MEATBALLS

Steps:

• You will also need: thin latex gloves (optional).
• Preheat oven to 375, spray a rimmed baking sheet with nonstick spray and set aside.
• Combine meat, shallots, garlic, basil, salt, pepper, nutmeg, egg, bread crumbs, milk and parmesan in a large bowl and mix thoroughly.
• I wear thin latex gloves because I can really mix the ingredients and shape the meatballs without getting it under my fingernails.
• Scoop up ¼ cup sized portions and shape into 1/2 inch balls.
• Place meatballs, spaced apart on baking sheet.
• Bake in preheated oven for about 20-25 minutes or until browned and cooked through (160 degrees in centers).
• Do not overcook.
• Add to pasta sauce or sweet and sour sauce or brown gravy.
• Very delicious.