Best 6 Copycat Chef Rocco Dispiritos Mamas Meatballs Recipes
Are you craving the delectable flavors of Chef Rocco DiSpirito's Mama's meatballs but don't have access to his restaurant? Look no further! This article presents a comprehensive guide to assist you in crafting your own rendition of this classic Italian dish. Through a selection of meticulously curated recipes, we will take you on a culinary journey, unveiling the secrets behind creating meatballs that are bursting with flavor, perfectly textured, and reminiscent of a traditional Italian home-cooked meal. Gather your ingredients, prepare your kitchen, and let's embark on a delightful culinary adventure as we explore the best copycat recipes for Chef Rocco DiSpirito's iconic Mama's meatballs.
Check out the recipes below so you can choose the best recipe for yourself!
ROCCO DISPRIRITO'S MAMA'S MEATBALLS
Rocco DiSpririto's Mama's Meatballs
Provided by The Rachael Ray Staff
Number Of Ingredients 35
Steps:
- Place the chicken stock, onion, garlic and parsley in a blender or food processor and purée
- In a large bowl, combine the puréed stock mix, meat, breadcrumbs, eggs, Parmigiano- Reggiano, red pepper flakes, parsley and salt
- Combine with both hands until mixture is uniform
- Do not over mix
- Put a little olive oil on your hands and form mixture into balls a little larger than golf balls
- They should be about 1/4 cup each, though if you prefer bigger or smaller, it will only affect the browning time
- Pour about 1/2-inch of extra virgin olive oil into a straight-sided, 10-inch-wide sauté pan and heat over medium-high flame
- Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once
- This will take about 10-15 minutes
- While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat
- Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce
- Stir gently
- Simmer for one hour
- Serve with a little extra Parmigiano-Reggiano sprinkled on top
- Serve alone or over spaghetti (in which case, you will need 6 cups of marinara)
- For the marinara, Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor)
- Add the chili flakes to taste
- Add all the tomato products
- Pour the chicken stock into one of the 28-oz cans
- Fill it the rest of the way with water and add that and the sugar to the pot
- Stir and bring to a simmer
- Taste and season with salt and cover
- Simmer the sauce for about 1 hour
- The sauce should be fairly thin, but not watery and very smooth
- Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick
- - Yields 6 cups
COPYCAT CHEF ROCCO DISPIRITO'S MAMA'S MEATBALLS RECIPE
Meaty and delicious! Chef Roccos Dispirito's meatballs recipe are a sure favorite to pair with your pasta cravings. Check it out!
Provided by Recipes.net Team
Categories Pan-Fry & Skillet
Time 40m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 574.00kcal, Carbohydrate 29.00g, Cholesterol 214.00mg, Fat 33.00g, Fiber 7.00g, Protein 42.00g, SaturatedFat 12.00g, ServingSize 4.00, Sodium 2,768.00mg, Sugar 17.00g
SPAGHETTI WITH MY MAMAS MEATBALLS
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 adult lunch/dinner entrees (16 meatballs)
Number Of Ingredients 17
Steps:
- Spray a large saucepan with 4 sprays of olive oil spray. Add half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes. Add half the chicken stock, tomato puree and diced tomatoes and simmer over low heat for an hour.
- Preheat the broiler. Meanwhile, using the tip of a knife, score the eggplant deeply and sprinkle with salt. Place the eggplant cut-side up and cook under the broiler until lightly browned, about 4 minutes. Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 2 minutes. Let cool.
- In a large bowl, add the meats and mix gently to incorporate. Place the egg white, remaining chicken stock, onion, garlic and parsley in the beaker of a blender and blend until smooth, about 30 seconds. Add the mixture to the bowl with the meats, add the cheese and crumble the kamut in with your fingers. Sprinkle with salt and chili flakes.
- Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out 1/2 cup of the pulp, and then lightly chop and add to the meat mixture, folding in to incorporate. With the use of a tablespoon, measure out 16 even heaping mounds on to a clean work surface and then form into balls with your hands.
- Spray a large nonstick saute pan with 4 sprays of olive oil spray and heat over medium-high heat. Once the pan is hot, add half of the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs on the other side and brown evenly, about 2 minutes. Remove the browned meatballs from the pan and then spray the pan with 4 more sprays and repeat the browning with the rest of the meatballs. Add the meatballs to the sauce and simmer very slowly for an hour.
- Meanwhile, bring 4 quarts of water to a simmer and then add 1 tablespoon of salt. Drop the pasta in the water and cook per manufacturer's instructions. Place 4 meatballs each on 4 plates, and then add the spaghetti to the remaining sauce in the pan with 1/2 cup of the pasta water and cook until the sauce holds well on the pasta. Evenly distribute the pasta to each of the 4 plates.
CHEF ROCCO DISPIRITO'S MAMA'S MEATBALLS
While watching the cooking segment of the October 19th episode of The Tony Danza Show, Chef Rocco's Dispirito's mama prepared her infamous meatballs. I have not tried them, but I have a friend that did the following night and said she will never make another meatball recipe again.
Provided by Crabzilla
Categories Veal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
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.
ROCCO'S MAMA'S MEATBALLS
Recipe from Rocco DiSpirito. This recipe was originally posted by Mean Chef. This is an adopted recipe.
Provided by Chef shapeweaver
Categories Meat
Time 1h30m
Yield 20 meatballs
Number Of Ingredients 13
Steps:
- Stock mix: Place all ingredients in blender or food processor and puree.
- In a large bowl, combine all ingredients (except olive oil) with stock and knead with both hands until mixture is uniform.
- Do not overmix.
- Put a little olive oil on hands and form mixture into approximately 2-ounce balls.
- Pour about half an inch of extra virgin olive oil into a straight sided, 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.
- You can also brown on a sheetpan in a 375 degree oven if you prefer.
- Using a slotted spoon, remove the meatballs from the oil and place them into a saucepan of marinara (they should be submerged).
- Simmer for 30 minutes, or until the meatballs are cooked through and tender.
- Serve as is, or over spaghetti.
Nutrition Facts : Calories 180.6, Fat 11.6, SaturatedFat 4.5, Cholesterol 93, Sodium 140.3, Carbohydrate 2.9, Fiber 0.2, Sugar 0.5, Protein 15.2
MAMA'S MARINARA SAUCE AND MEATBALLS
In culinary school, Rocco DiSpirito learned the term Mother Sauce, which refers to a sauce that is the base for other sauces. When he opened Rocco's and was developing the recipes for it, he and his cooks joked that marinara was "Mama Saucer" because it is an ingredient in many other dishes, and of course it's the mother of all sauces. It is also excellent on its own, especially with fresh pasta, which is more porous than dried pasta and therefore grabs the sauce and thickens it. I encourage you to make this in large quantities and keep it on hand in glass or plastic containers. It will keep in your refrigerator for weeks or your freezer for months. His mama is known better for these meatballs than she ever could have imagined. In Italy, meatballs, or polpette, are usually a lot smaller and, weird as it may seem, never eaten with pasta. They are served alone or in soup. In the United States, they became a lot bigger and are eaten alone, on heros, with spaghetti, and even on pizza. There are a lot of meatballs out there, folks, and I'm sure you have tasted your fair share, but I believe these are the best meatballs in the world. I can't, to this day, pinpoint what it is that makes them so phenomenal; I think it is largely the fact that you mix and roll them by hand. They are not dense like many meatballs, but they also don't fall apart in tomato sauce. It's not just my bias speaking here; everyone loves them. People who hate pork love them; people who never go near veal can't get enough. Vegetarians make exceptions for them. I encourage you to make these meatballs your own. Your kids will love something you make by hand, too.
Provided by By The Lake
Categories Meat
Time 3h
Yield 20 meatballs, 8 serving(s)
Number Of Ingredients 23
Steps:
- MAMA'S MARINARA SAUCE.
- Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor).
- Add all the tomato products. Pour the chicken stock into one of the 28-ounce cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with red pepper flakes and salt, and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin but not watery and very smooth. Uncover and simmer for 3 minutes. If it is too thin for your taste, add a little water if it seems thick.
- MAMA'S MEATBALLS.
- Place the chicken stock, onion, garlic, and parsley in a food processor and purée.
- In a large bowl, combine the puréed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, and salt. Combine with both hands until the mixture is distributed evenly. Do not overmix.
- Put a little olive oil on your hands and form the mixture into balls a little larger than golf balls. They should be about ¼ cup each, though if you prefer bigger or smaller, it will only affect the browning time.
- Pour about ½ inch of olive oil into a straight-sided, 10-inch-wide sauté pan and heat over a medium-high flame. Add the meatballs to the pan (working in batches, if necessary) and brown the meatballs well on all sides. This will take about 10 to 15 minutes.
- While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce. Stir gently. Simmer for one hour.
- Serve with a little extra Parmigiano-Reggiano sprinkled on top.
Nutrition Facts : Calories 455.8, Fat 27, SaturatedFat 7.3, Cholesterol 124.2, Sodium 1096.6, Carbohydrate 29.9, Fiber 5.7, Sugar 14.5, Protein 26.4
Tips:
- For the best meatballs, use a combination of ground beef and pork. This will give the meatballs a more flavorful and moist texture.
- Use fresh, high-quality ingredients whenever possible. This will make a big difference in the taste of the meatballs.
- Don't overmix the meatball mixture. Overmixing will make the meatballs tough.
- Use a large spoon or ice cream scoop to shape the meatballs. This will help to keep them uniform in size and shape.
- Brown the meatballs in a pan before adding them to the sauce. This will help to seal in the juices and prevent the meatballs from falling apart.
- Simmer the meatballs in the sauce for at least 30 minutes. This will allow the flavors to meld and develop.
- Serve the meatballs with your favorite pasta, rice, or mashed potatoes.
Conclusion:
These meatballs are a delicious and hearty dish that is perfect for a weeknight meal or a special occasion. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a flavorful and satisfying meal, give these Mama's Meatballs a try. You won't be disappointed!
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