Butterfly Kisses
Mama's Meatballs
Nicolina DiSpirito was the unsung hero of the reality show, "The Restaurant."
This is her famous recipe:
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
5 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.
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My Meatballs Recipe:
3 lbs. ground chuck
6 eggs
1 jar of parmesan cheese
1 pkg. saltine crackers crumbled
1 onion cut up finely
salt, pepper, garlic, and Italian seasoning to taste
Mix ingredients in large bowl.
Spray 2 ~9x13in. pans with cooking spray
Form into balls (you will have to experiment with the size, but I like mine fairly big) and put in pans
Bake at 375F approximately 1 1/2 to
2 hrs(depending on size of meatballs)
Make sure to turn a few times during cooking to ensure they brown on
all sides
When done, put into sauce simmering on stove for 3 to 4 hours
Don't forget to stir, but be gentle as to not break meatballs
Gotta love em!
Mama's Meatballs
Nicolina DiSpirito was the unsung hero of the reality show, "The Restaurant."
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
5 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.
~~~~~~~~~~~~~~~~~~~~~~~~
My Meatballs Recipe:
3 lbs. ground chuck
6 eggs
jar of parmesan cheese
1 pkg. saltine crackers crumbled
1 onion cut up finely
salt, pepper, garlic,Italian seasoning to taste
Mix ingredients in large bowl.
Spray 2 9x13in. pans with cooking spray
Form into balls (you will have to experiment with the size, but I like mine fairly big) and put in pans
Bake at 375F approximately 11/2 to 2 hrs(depending on size of meatballs)
Make sure to turn a few times during cooking to ensure they brown on all sides
When done, put into sauce simmering on stove for 3 to 4 hours
Don't forget to stir, but be gentle as to not break meatballs
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