Mama's Meatballs
* exported from mastercook * 
 
meatballs ala` nicolina dispirito 
 
recipe by : nicolina dispirito (mother of chef rocco dispirito) 
serving size : 6 preparation time :0:30 
categories : a must try assign 
celebrity chefs 
meat balls 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1/2 cup  chicken stock
1/2 large  sweet onion
4 clove  garlic -- chopped
1/2 bunch  parsley -- chopped
1/2 lb.  ground beef
1/2 lb.  ground pork
1/2 lb.  ground veal
1/2 cup  bread crumbs
5 large  eggs
1/2 cup  parmigiano-reggiano cheese -- grated
2   pinches crushed red pepper -- to 3
1 tsp  salt -- or to taste
  extravirgin olive oil
  marinara sauce
  hot cooked spaghetti -- optional
 
place the chicken stock, onion, garlic and parsley in a blender or food 
processor and puree. set aside. 
combine the ground meats, bread crumbs, eggs, cheese, crushed red 
pepper, salt and the stock mixture in a large bowl. mix lightly, using 
your hands, until uniform. do not overmix. 
rub your hands with a little olive oil. form the mixture into 2-ounce 
balls. 
heat about 1/2 inch of the olive oil in a large skillet over medium-high 
heat. brown the meatballs, turning once (do not crowd them). drain and 
simmer in marinara sauce. serve over spaghetti, if desired. 
makes about 24 meatballs. by karin welzel. recipe from nicolina 
dispirito, 78, the mother of chef rocco dispirito of "the restaurant" 
television show on nbc, and a former school cook. source: greensburgh 
tribune-review 
 
posted to recipe bb by lynn 
copied by tom shunick - a westminster receptarist 
 
 
- - - - - - - - - - - - - - - - - - 
message-id: <3f87ef10.8516...@bellatlantic.net> 
from: thomas shunick <shun...@bellatlantic.net> 
subject: mama's meatballs 
 
* exported from mastercook * 
 
meatballs ala` nicolina dispirito 
 
recipe by : nicolina dispirito (mother of chef rocco dispirito) 
serving size : 6 preparation time :0:30 
categories : a must try assign 
celebrity chefs 
meat balls 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1/2 cup  chicken stock
1/2 large  sweet onion
4 clove  garlic -- chopped
1/2 bunch  parsley -- chopped
1/2 lb.  ground beef
1/2 lb.  ground pork
1/2 lb.  ground veal
1/2 cup  bread crumbs
5 large  eggs
1/2 cup  parmigiano-reggiano cheese -- grated
2   pinches crushed red pepper -- to 3
1 tsp  salt -- or to taste
  extravirgin olive oil
  marinara sauce
  hot cooked spaghetti -- optional
 
place the chicken stock, onion, garlic and parsley in a blender or food 
processor and puree. set aside. 
combine the ground meats, bread crumbs, eggs, cheese, crushed red 
pepper, salt and the stock mixture in a large bowl. mix lightly, using 
your hands, until uniform. do not overmix. 
rub your hands with a little olive oil. form the mixture into 2-ounce 
balls. 
heat about 1/2 inch of the olive oil in a large skillet over medium-high 
heat. brown the meatballs, turning once (do not crowd them). drain and 
simmer in marinara sauce. serve over spaghetti, if desired. 
makes about 24 meatballs. by karin welzel. recipe from nicolina 
dispirito, 78, the mother of chef rocco dispirito of "the restaurant" 
television show on nbc, and a former school cook. source: greensburgh 
tribune-review 
 
posted to recipe bb by lynn 
copied by tom shunick - a westminster receptarist 
 
 
- - - - - - - - - - - - - - - - - - 
 
-- 
(ID: 10495) Mirror: rec.food.recipes: Sun, Oct 12, 2003


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