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MAMA'S MEATBALLS




Source of Recipe


NBC


Recipe Introduction


A Note From Rocco :

My mother is known better for these meatballs throughout America than she ever could have imagined. In Italy, meatballs, or “polpette” are usually a lot smaller and are never eaten in pasta. They are eaten alone or boiled in soup. Hard to imagine, I know. In the United States, they became a lot bigger and are eaten alone, on heroes, with spaghetti, and even on pizza. There are a lot of meatballs out there, folks, and I'm sure you have tasted your fair share, but I believe these are the best meatballs in the world. I can't, to this day, pinpoint what it is that makes them so phenomenal; I think it is largely the fact that she mixes and rolls them by hand. They are not dense like many meatballs, but they also don't fall apart in tomato sauce. It's not just my bias speaking here; everyone loves them. People who hate pork love them, people who never go near veal can't get enough. Vegetarians make exceptions for them. I encourage you to make these meatballs your own. Your kids will love something you made by hand, too.


List of Ingredients




For the seasoned stock mix:
1/2 cup chicken stock
1/2 large sweet onion
4 cloves garlic
1/2 bunch parsley, chopped

Place all ingredients in blender or food processor and puree.

For the meatballs:
1 lb ground beef
1 lb ground pork
1 lb ground veal
1/2 cup plain breadcrumbs
3 whole eggs
1/2 cup parmigiano-reggiano, grated
2-3 pinches chili flakes
2-3 pinches salt
4 cups marinara



Recipe



In a large bowl, combine all ingredients (except extra virgin olive oil) with stock mix and mix with both hands until mixture is uniform. Do not over mix.

Put a little olive oil on hands and form mixture into balls a little larger than golf balls.

Pour about 1/2-inch of extra virgin olive oil into a straight-sided, wide sauté pan and heat over medium-high flame. Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once.

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 alone or over spaghetti (in which case, increase marinara to 6 cups).

Serves 4 as antipasto or over spaghetti
(20 balls)