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Chef Rocco Dispiritos Mamas

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Ingredients

Adjust Servings:
1/3 cup chicken stock
1/4 cup diced yellow onion
1 clove garlic, minced
1/4 cup fresh flat-leaf italian parsley, chopped fine
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup parmigiano-reggiano cheese, grated

Nutritional information

750.5
Calories
429 g
Calories From Fat
47.7 g
Total Fat
14.4 g
Saturated Fat
227.1 mg
Cholesterol
1710.3 mg
Sodium
36.3 g
Carbs
6.2 g
Dietary Fiber
18.6 g
Sugars
41.9 g
Protein
449 g
Serving Size

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Chef Rocco Dispiritos Mamas

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    I followed the recipe as shown many times....it's wonderful! , but this time, I made it as a meatloaf! It was wonderful! I added some good red pasta sauce and a couple of strips of bacon across the top......baked it covered for 45 minutes at 350, uncovered it and baked it another 45 minutes. It was great as meatloaf, great sliced the next night and made into a "meatball" sandwich with Provolone and more gravy, and tonight it got diced and mixed with rice and stuffed into peppers and baked! Won't ever make regular meatloaf again!

    • 115 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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., I followed the recipe as shown many times….it’s wonderful! , but this time, I made it as a meatloaf! It was wonderful! I added some good red pasta sauce and a couple of strips of bacon across the top……baked it covered for 45 minutes at 350, uncovered it and baked it another 45 minutes. It was great as meatloaf, great sliced the next night and made into a “meatball” sandwich with Provolone and more gravy, and tonight it got diced and mixed with rice and stuffed into peppers and baked! Won’t ever make regular meatloaf again!, Super moist and I found that the broiler thing did not work for me so I threw the egg plant into the oven and mashed it up very well and you would never know it was in there!! Super meatballs and sauce!


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    Steps

    1
    Done

    Place the Chicken Stock, Onion, Garlic, and Parsley in a Blender or Food Processor and Puree.

    2
    Done

    in a Large Bowl, Combine the Pureed Stock Mix, Meat, Bread Crumbs, Egg, Parmigiano-Reggiano Cheese, Red Pepper Flakes, and Salt.

    3
    Done

    Combine With Hands Until Mixture Is Uniform, Do not Overmix.

    4
    Done

    Put a Little Olive Oil on Your Hands and Form Mixture Into Balls a Little Larger Than Golf Balls.

    5
    Done

    Pour About 1/2 Inch of Extra Virgin Olive Oil in Straight Sided, 10-Inch-Wide Saute Pan and Heat Over Medium-High Flame.

    6
    Done

    Add the Meatballs to the Pan, Working in Batches If Necessary, and Brown Meatballs, Turning Once.

    7
    Done

    This Should Take About 10-15 Minutes.

    8
    Done

    While Meatballs Are Browning, Heat the Marinara Sauce in a Large Pot.

    9
    Done

    Transfer the Meatballs to the Pot With the Marinara Sauce and Simmer For One Hour.

    10
    Done

    Serve Alone or Over Your Favorite Pasta.

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    Owen Jenkins

    Breakfast boss crafting hearty and satisfying morning meals with creative flair.

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