Recipes

[ECBG]

I was looking up the Momma Mancini meat balls at our Sam's club (our club doesn't carry them) and came cross the recipe where David Mancini had shared it on a cooking show!!!

"These Old World Italian-style meatballs are the secret family recipe of guest chef Daniel Mancini, who shared his grandmother's special recipe with us for what he calls Mama Mancinis Meatballs with Sunday Sauce."

What You'll Need

• 1/4 cup plus 1 tablespoon olive oil, divided
• 1/4 cup coarsely chopped onion
• 2 garlic cloves, chopped
• 4 (28-ounce) cans whole tomatoes, coarsely chopped
• 2 bay leaves
• 1 1/2 teaspoons coarse salt, divided
• 1 teaspoon black pepper, divided
• 2 pounds ground beef chuck
• 1/2 cup grated Romano cheese
• 1 cup plain bread crumbs
• 1/4 cup finely chopped parsley
• 1/4 cup finely chopped onion
• 2 large eggs

What to Do

1. To make the sauce, in a large pot, heat 1 tablespoon oil over medium heat. Add the onion and garlic, and sauté 3 to 4 minutes, or until tender, stirring frequently. Add tomatoes with liquid, the bay leaves, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper; mix well. Cover, bring to a boil, then reduce heat to low and let simmer.
    
2. Meanwhile, in a large bowl, combine the remaining ingredients except the 1/4 cup oil. Mix well then form into 18 meatballs.
    
3. In a large skillet, heat the 1/4 cup oil over medium heat. Place half the meatballs in skillet and cook until browned on all sides, but not cooked through. Transfer meatballs to a paper towel-lined baking sheet to drain. Repeat with remaining meatballs.
    
4. Place meatballs in sauce and stir gently. Cover and let simmer for 30 minutes. Uncover and continue cooking for 2-1/2 to 3 hours, or until sauce is thickened, stirring frequently.
    

Makes 18 meatballs.

[gtx]

Thank you! I never make meatballs. Will try this recipe.

[jackthebear]

we like to use meatball mix, for a better taste

beef, pork , veal 

and San Marzano tomatoes 

[Kachina624]

I don't think Mama Mancini's meatballs are anything special.  When I used to make meatballs, I always used the recipe in the red and white checkered BH&G cookbook.

[AuntG]

I'm thinking I'll make a half recipe with just a splash of red wine in the sauce.

[drizzellla]

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@Kachina624 wrote:

I don't think Mama Mancini's meatballs are anything special.  When I used to make meatballs, I always used the recipe in the red and white checkered BH&G cookbook.

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That is also my "go to" cookbook. The only reason I bought it 40 years ago was because that was the cookbook my Dad used.

[jlkz]

@jackthebear 

Grew up using tomato paste for the tomatoes.

Different from parents: I bake the meatballs on a rack so the fat drains out.  Then I freeze them in small portions.  When I cook them, I place them still frozen in my frozen sauce and they come out perfectly.

[JeanLouiseFinch]

I'd have to make one tweak (replace the bread crumbs), but I'd be willing to try a half batch for DH and I sometime. I love meatballs and sauce. Thanks for sharing @ECBG 

[ECBG]

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@JeanLouiseFinch wrote:

I'd have to make one tweak (replace the bread crumbs), but I'd be willing to try a half batch for DH and I sometime. I love meatballs and sauce. Thanks for sharing @ECBG 

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@JeanLouiseFinch 

You're very welcome.  One main reason breadcrumbs are used is so the meat isn't dense causing toughness.

If you have a gluten issue, personally, I would use a substitute. 

[JeanLouiseFinch]

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@ECBG wrote:

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@JeanLouiseFinch wrote:

I'd have to make one tweak (replace the bread crumbs), but I'd be willing to try a half batch for DH and I sometime. I love meatballs and sauce. Thanks for sharing @ECBG 

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@JeanLouiseFinch 

You're very welcome.  One main reason breadcrumbs are used is so the meat isn't dense causing toughness.

If you have a gluten issue, personally, I would use a substitute. 

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 No, it's not a gluten sensitivity issue, it's because bread crumbs aren't keto friendly.  I have alternatives.