* 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 cloves garlic -- chopped
1/2 bunch parsley -- chopped
1/2 pound ground beef
1/2 pound ground pork
1/2 pound 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 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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Message-ID: >
From: Thomas Shunick >
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 cloves garlic -- chopped
1/2 bunch parsley -- chopped
1/2 pound ground beef
1/2 pound ground pork
1/2 pound 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 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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