Chef Rocco Dispirito's Mama's Meatballs

Chef Rocco Dispirito's Mama's Meatballs


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These meatballs are the best ones you'll ever make!

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Serving Size / Yield

4 servings


  • 1/3 C. chicken stock
  • 1/4 C. diced yellow onion
  • 1 clove garlic, minced
  • 1/4 C. fresh flat-leaf Italian parsley, chopped fine
  • 1/2 lb. ground beef
  • 1/2 lb. ground pork
  • 1/2 lb. ground veal
  • 1/3 C. plain breadcrumbs
  • 2 eggs
  • 1/4 C. parmigiano-reggiano cheese, grated
  • 1 tsp. red pepper flakes
  • 1 tsp. salt
  • 1/4 tsp. extra virgin olive oil
  • 3 -6 C. of your favorite marinara sauce

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1. Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
2. In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.
3. Combine with hands until mixture is uniform, do not overmix.
4. Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
5. 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. Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.
7. This should take about 10-15 minutes.
8. While meatballs are browning, heat the marinara sauce in a large pot.
9. Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
10. Serve alone or over your favorite pasta.

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