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Maroni's Famous Meatballs


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  • 1 Teaspoon Olive Oil
  • 1 Pound Ground Beef Chuck
  • 1 1/2 Cups Finely Grated Pecorino Romano Cheese
  • 1 1/2 Cups Fresh Breadcrumbs
  • 3 Large Eggs
  • 1/4 Cup Milk
  • 1/2 Cup Minced Fresh Flat-Leaf Parsley
  • 1/4 Cup Chopped Fresh Basil
  • 1/2 Small Grated Onion
  • 3 Tablespoons Minced Garlic
  • Course Salt to Taste


Servings 14


Step 1

1. Preheat oven to 350 degrees. Lightly coat a baking sheet with olive oil or nonstick cooking spray, set aside.

2. In a large bowl mix together beef, cheese, 1 cup of breadcrumbs, eggs, milk, herbs, onion, and garlic; season with salt. If mixture seems too loose mix in remaining 1/2 cup of breadcrumbs, as necessary.

3. Roll meat mixture into 2 1/2 ounce balls; transfer to prepared baking sheet. Transfer to oven and bake until beef is cooked through and lightly browned, 25 to 30 minutes.

4. Meantime, bring a large pot of water to boil over high heat. Generously salt water and return to a boil. Add spaghetti and cook until al dente, according to package directions; drain.

5. Heat sauce in a medium saucepan over medium heat. Transfer meatballs to sauce and cook for a least 15 minutes. Transfer meatballs and 1 cup of sauce to a bowl and set aside. Remove remaining sauce from heat. Stir in basil and add drained spaghetti; toss to combine. Transfer spaghetti to a large serving platter; top with meatballs and reserved sauce. Serve immediately, sprinkled with cheese.


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