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Grandma Maroni's meatballs Recipe

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This recipe for Grandma Maroni's meatballs is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Olive oil or vegetable cooking spray
1 pound ground chuck
1 1/2 cups finely grated Pecorino Romano cheese
1 1/4 cups fresh bread crumbs
3 large eggs (Not extra large)
1/4 cup milk
1/2 cup minced Italian parsley
1/4 cup chopped basil
1/2 small Spanish onion, grated
3 tablespoons minced garlic
Pinch kosher salt, or to taste
Maroni sauce
1/3 cup pure olive oil
12 cloves garlic, finely sliced
1 large Spanish onion, finely diced
2 (28-ounce) cans imported crushed tomatoes
1 teaspoon kosher salt
1/2 teaspoon white or black pepper
1 large handful fresh basil leaves, julienned
Directions:
Directions:
Preheat the oven to 350 degrees. Spray a baking sheet with olive oil cooking spray.

Mix the beef, cheese, 1 cup bread crumbs, eggs, milk, herbs, onion, garlic and salt in a mixing bowl. If mixture seems too loose, add the remaining bread crumbs.

Roll meatballs loosely about the size of a large golf ball (about 2 1/2 ounces each) and place on baking sheet. Bake 25 to 30 minutes, until cooked through and lightly browned.

For the sauce:

Heat the olive oil in a medium saucepan over medium heat. Add the garlic and onions to the pan. Cook over medium heat until soft and slightly brown.

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.
Number Of Servings:
Number Of Servings:
14 meatballs

 

 

 

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