Best Mama Donnas Meatballs Recipes

Mama Donna's Meatballs image

Provided by House

Categories Meat

Time 25m

Yield 24 meatballs

Number Of Ingredients 8

1 lb ground pork or 1 lb ground turkey
1 egg, beaten
1/4 cup breadcrumbs
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
3 garlic cloves, minced
2 tablespoons dried parsley
2 tablespoons tomato sauce
2 teaspoons vegetable oil

Steps:

Combine all ingredients, except the oil, and shape into balls.
Heat the oil in a large frying pan and fry the meatballs until browned on each side.
Add to simmering sauce or serve as is.

Chef Rocco Dispirito's Mama's Meatballs image

Provided by Crabzilla

Categories Veal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 14

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
1 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup extra virgin olive oil
3 -6 cups of your favorite marinara sauce

Steps:

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

Dom's Mom's Tender Meatballs image

Provided by greysangel

Time 2h10m

Yield 30 meatballs

Number Of Ingredients 11

2 lbs ground chuck (I've used extra lean ground beef, and it turns out fine)
1/2 lb ground pork
2 cups Italian seasoned breadcrumbs
4 eggs
1 cup milk
1 cup fresh parsley (chopped)
1/2 cup grated cheese
1 tablespoon olive oil
2 garlic cloves (chopped fine)
1 onion (minced)
1/2 cup pine nuts (optional)

Steps:

Place all ingredients in a large bowl and mix thoroughly; let stand 1/2 hour. Shape into medium-sized meatballs. Fry gently in olive oil until lightly brown, or place on foil in a cookie sheet and bake in a 350 oven for 30 minutes.
Gently place in your own hot spaghetti sauce and cook on medium-low heat for one hour.

Mama Iuliucci's Famous Meat-A-Balls (Italian Meatballs) image

Provided by Karen..

Time 30m

Yield 36 meatballs

Number Of Ingredients 10

2 lbs lean ground beef
8 -10 slices white bread, broken into small 1/2 inch pieces (or you can use rolls or any stale bread you have and want to use up)
2 eggs, slightly beaten
1/2 teaspoon garlic powder (or to taste)
1 teaspoon italian seasoning (or to taste)
2 teaspoons parsley flakes (or to taste)
1/4-1/2 cup grated parmesan cheese (or Locatelli)
1 -2 teaspoon salt
1/4-1/2 teaspoon black pepper
olive oil (for frying) or vegetable oil (for frying)

Steps:

Mix all ingredients gently in a large bowl until well combined.
Roll meatballs 1 1/2- 1 3/4" in diameter.
Heat about 1/4" of oil over medium heat in a large frying pan.
Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.
Drop meatballs in your favorite sauce (I highly recommend My Mama Iuliucci's"Don't Skip a Step" Spaghetti Sauce recipe#26947) and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce.
Tip: You can also bake or broil these if the frying part is too much of a hassle-- I use my broiler pan if I bake them, so the fat drips down and away from the meatballs.