ISO--T &T Italian Meatball Recipe

I don't have a recipe.  I just mix up meat w/ some spices, an egg, and alittle breadcrumbs.   I'm sure that is why they taste bland and are hard as rocks. 

I have company coming on Saturday and DH wants to have spaghetti and meatballs.  I told him no way unless I get a T&T meatball recipe from the BB.  Please help me.

I have been making these meatballs ever since I tried the recipe years ago. I will never go back to anything else.

 

Mama's Meatballs

 

 

Nicolina DiSpirito was the unsung hero of the reality show, "The Restaurant."

Her son, Rocco DiSpirito, was the star of the show, but Mama, the restaurant's chef de cuisine, was the rock.

 

 

Seasoned Stock Mix:
1/2 cup chicken stock
1/2 large sweet onion
4 cloves garlic
1/2 bunch parsley, chopped

Meatballs:
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 cup plain bread crumbs
2 eggs
1/2 cup grated Parmigiano Reggiano cheese
2 to 3 pinches chili flakes
2 to 3 pinches salt
Olive oil for coating hands and frying meatballs
Marinara Sauce (recipe below)

To make the stock: Put all the chicken stock, onion, garlic and

parsley in a blender or food processor and puree.

To make the meatballs: Combine stock mix and remaining ingredients except olive oil in a large bowl, and blend with hands just until all of the ingredients are blended together.

Coat hands with a bit of olive oil and form meat mixture into about 2-ounce balls.

Pour about 1/2 inch olive oil into a large, straight-sided pan, and heat over medium heat.

Add the meatballs and brown, turning once.

Using a slotted spoon, remove the meatballs from the oil and put them in a pot of marinara sauce. Simmer for 30 minutes, or until the meatballs are cooked through and tender.

 Makes about 20 meatballs.

MAMA'S MARINARA

11/2 teaspoons extra virgin olive oil
1 clove garlic, chopped
1 small sweet onion, chopped
1 28-ounce can tomato purée
1 28-ounce can crushed tomatoes
1 cup tomato paste
1 teaspoon salt
1 teaspoon chili flakes
1 tablespoon granulated sugar
1 sprig basil, roughly chopped

Heat the olive oil in a large saucepan. Add the garlic and onion and sauté until vegetables are soft but not browned. Add the tomato purée, crushed tomatoes and tomato paste, stir well and bring to a simmer. Season with salt, chili flakes and sugar. Add the basil to the sauce and simmer for about 1 hour, until sauce has thickened slightly. Makes about 1 quart.

 

 

 

I got this recipe a few years ago from a girl I used to work with, whose in-laws were Italian.  It was published in cooking for 2 a while back and was actually the cover recipe.  I have never had anyone not enjoy this meal.  It is very easy to make and oh so easy to enjoy.

MEATBALLS WITH SPAGHETTI SAUCE

Sauce:

1/2 cup chopped onion

1 clove minced garlic

3 tbsp olive oil

1-28 oz can whole tomatoes

1-8 oz tomato sauce

1-6 oz tomato paste

1/2 cup water

1 tsp basil

3 tbsp parsley

2 tsp salt

1/4 tsp pepper

In large pot heat oil and add onion and garlic, cooking until onion is transparent. Add whole tomatoes, sauce and paste, stir and simmer for 15 minutes. Add the rest of the ingredients and simmer while you make and cook the meatballs, stirring occasionally.

Meatballs:

3/4 lb ground beef

1/4 lb ground pork

1 cup fresh bread crumbs

1/2 cup Parmesan cheese

1 tbsp parsley

1/4 tsp garlic salt

1 1/2 tsp salt

1/4 tsp pepper

2 eggs

1/2 cup milk

oil to brown

Mix all ingredients together in a large bowl. Form into balls and bake at 350F for 1 hour or until done. Add to sauce.

 

 

 

Many thanks  for taking the time to share your recipe with me.  Now to decide which recipe to try, as they both sound wonderful!  Thanks again.

Italian Meatballs

Ingredients

1 lb. ground beef of turkey
2-3 eggs, depending on size
Italian seasoned breadcrumbs
Salt
Pepper
Oregano
Parsley
1/2 white onion, chopped
Garlic chopped, 6-7 cloves (depends on your preference)
1-2 tsp. Romano cheese (optional)

Directions

Place all ingredients on a bowl and mix together with your hands. As you're mixing, add the bread crumbs—-enough to keep the meatballs together, no measured amount, just add until they stay together nicely without falling apart. Then start forming meatballs with your hands. Place in a pan and cook with olive oil until done. You can add these to your sauce or eat with salad and garlic bread.

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