* 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
2/2 large sweet onion 4 cloves garlic -- chopped
3/2 bunch parsley -- chopped
4/2 pound ground beef
5/2 pound ground pork
6/2 pound ground veal
7/2 cup bread crumbs 5 large eggs
8/2 cup Parmigiano-Reggiano cheese -- grated 2 pinches crushed red pepper -- to 3 1 teaspoon
salt -- or to taste extra-virgin 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:
<[email hidden]> From: Thomas Shunick
<[email hidden]> 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
2/2 large sweet onion 4 cloves garlic -- chopped
3/2 bunch parsley -- chopped
4/2 pound ground beef
5/2 pound ground pork
6/2 pound ground veal
7/2 cup bread crumbs 5 large eggs
8/2 cup Parmigiano-Reggiano cheese -- grated 2 pinches crushed red pepper -- to 3 1 teaspoon
salt -- or to taste extra-virgin 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
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