Grandma Maronis Meatballs 100 Year Old
From shine 15 years ago
- 45 minutes to make
- Serves 6
Mom sent me this recipe from Mike Maroni on Throwdown with Bobby Flay. She told me not to modify the recipe at all, which I didn't. These are without a doubt the best meatballs I have ever had. Simmer the meatballs in the sauce for 30 minutes before serving
Ingredients
- For the Meatballs: shopping list
- 1 pound ground chuck shopping list
- 4 ounces dried bread crumbs shopping list
- 4 large eggs shopping list
- 4 ounces whole milk shopping list
- 6 ounces grated Romano shopping list
- 3 ounces grated spanish onion shopping list
- 2 ounces finely diced fresh garlic shopping list
- 2 ounces finely chopped fresh Italian parsley leaves shopping list
- 2 ounces finely chopped fresh basil leaves shopping list
- ********************************************************** shopping list
- Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray. shopping list
- Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs. shopping list
- 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! shopping list
How to make it
- For the Sauce:
- 6 ounces good olive oil, not extra-virgin
- 12 cloves garlic, finely sliced
- 1 large or 2 medium Spanish onions, finely diced
- 2 (28-ounce) cans imported crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon white or black pepper
- 1 large handful julienned fresh basil leaves
- ***************************************************
- In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.
The Rating
Reviewed by 24 people-
I gave this recipe 5 forks because this is similar to how I make meatballs! I don't use the exact measurements because I'm more a dash of this and a splash of that. I know they taste good though!
chacha
in New York loved it
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These look and sound so delicious, Ray. There's nothing better than solid, classic recipes that have stood the test of time and this is one of them. I often add grated cheese to my meatball mixture and Romano is a wonderful accomplice to the flavor...more
lunasea
in Orlando loved it
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Ooooh! These sound terrific, Ray! Wasn't expecting the sauce recipe too.....that was a bonus! Thanks!
pat2me
in Nashua loved it
Reviews & Comments 25
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