Rocco DiSpirito

Rocco DiSpirito

Chef & Healthy Lifestyle Crusader

Mama’s Meatballs (and Marinara)


He’s back! This time, Rocco talks you through a newer version of his mama’s famous meatballs and a quick and easy marinara.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

COOK’S NOTES: Pan-frying method is used for this episode. Roasting method is available at Serve with your choice of pasta (such as thin spaghetti), zoodles (zucchini noodles) or chickpea pasta. You may replace the ground beef, pork and veal with 1 1/2 pounds of Meatball/Meatloaf Mix.

Makes 6 servings


For the Marinara:

  • 1 Tablespoon extra-virgin olive oil
  • 1 clove garlic, crushed through a garlic press
  • 2 Tablespoons finely chopped yellow onion
  • 3⁄4 teaspoon tomato paste
  • 1⁄2 (16-ounce) can crushed tomatoes
  • 1 (16-ounce) can tomato puree
  • 1⁄4 cup chicken stock
  • 1 ½ cups water
  • Pinch of red pepper flakes
  • Sea salt and freshly ground black pepper

For the Meatballs:

  • 1⁄2 pound ground beef
  • 1⁄2 pound ground pork
  • 1⁄2 pound ground veal
  • 1⁄4 yellow onion, roughly chopped
  • 1 clove garlic, peeled but whole
  • 1⁄4 cup finely chopped fresh flat-leaf parsley
  • 1⁄3 cup chicken stock
  • 1⁄3 cup well-crushed store-bought Parmesan crisps (such as Whisps)
  • 2 large eggs
  • 1 teaspoon red pepper flakes
  • 1⁄4 cup grated Parmigiano- Reggiano cheese, optional
  • 1 teaspoon sea salt
  • Grapeseed oil or other neutral oil like soybean or vegetable oil, if pan searing meatballs
  • Olive oil or avocado oil cooking spray, if roasting meatballs

Optional Garnishes:

  • Grated Parmigiano-Reggiano cheese
  • Red pepper flakes
  • Finely chopped fresh flat-leaf parsley
  • 1 Medium to large size heavy bottom saucepot
  • 1 Large (approximately 12”) skillet, ideally non-stick, but stainless or cast iron will work
  • Blender or food processor
  • 1 Large mixing bowl
  • 1 Baking sheet

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