The other night I caught an episode of Throwdown with Bobby Flay. In it Bobby was challenging a Mike Maroni in a meatball battle. While Bobby's version of meatballs looked quite tasty, Mr. Maroni's made me drool. His recipe is 100 years old and was handed to him by his grandmother. I think these hefty meatballs and delicious sauce will make the perfect Sunday Dinner. To get the recipe, read more
Mike Maroni's Spaghetti and Meatballs
Serve the meatballs and sauce with a hefty serving of pasta. Mike's secret trick was to put sauce on the noodles, lift the noodles to allow the sauce to sink to the bottom and then top with meatballs and more sauce.
Note: When meatballs are done, add them to the Maroni sauce and simmer for 30 minutes before serving.
1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves
- Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
- Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
- Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!
6 ounces good olive oil, not extra-virgin
12 cloves garlic, finely sliced
1 large or 2 medium Spanish onions, finely diced
2 (28-ounce) cans imported crushed tomatoes
1 teaspoon salt
1/2 teaspoon white or black pepper
1 large handful julienned fresh basil leaves
- In a medium saucepan over medium heat, add oil.
- Once heated add the finely sliced garlic and onions to the pan.
- Cook over medium heat until soft and slightly brown.
- Next 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.