Quote:
Originally Posted by sdeikenberry
Some 15 years ago I saw a Food Network show that featured Mamma Maroni's meatballs from a family restaurant in Northport NY. The recipe is over 100 years old and straight from the old country. I've been making these ever since and they are foolproof perfect. Everytime we have them for guests people rave about them.
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.
Finish in the sauce before plating.
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I vote for this, and thank you for using weights instead of measures. More and more recipe developers have switched to weights. Kitchen scales are so inexpensive now. For baking, this method can't be beat.