UA Recipe Collection

Mama Rocco’s Meatballs


8 Servings
SourceLenore Mastracci, Main Library (2005)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes


1⁄2 c
chicken stock
large sweet onion (chopped)
4 clv
1⁄2 bn
parsley (chopped)
1 lb
ground beef
1 lb
ground pork
1 lb
ground veal (optional)
1⁄2 c
plain bread crumbs
1⁄2 c
Parmigiano-Reggiano cheese (freshly grated, add more if the mixture seems loose)
2 pn
chili flakes
2 pn
extra virgin olive oil


For seasoned stock, place the first four ingredients in a food processor or blender; puree.

For meatballs, combine all remaining ingredients except olive oil in a bowl with stock and knead with both hands until mixture is uniform. Do not over mix.

Put a little olive oil on your hands and shape mixture into 2 oz. balls. Pour 1/2 inch of olive oil in a sauté pan over medium heat. Add the meatballs to the pan and brown, turning once. You can also place meatballs under a broiler.

Using a slotted spoon, remove the meatballs from the oil and place in sauce and simmer for 30 minutes or until the meatballs are cooked through.