Grandma Maroni's Meatballs and Maroni Sauce 100 Year Old Recipe
"I found this recipe on the Food Network website on Throwdown with Bobby Flay. It is from Maroni Cuisine in Northport, New York. I saw the episode and was inspired to make the meatballs. Boy am I glad I did. They are so good! Truly the best meatballs I have ever eaten. http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/grandma-maronis-meatballs-100-year-old-recipe-recipe/index.html The original recipe uses ounces-I have somewhat converted it into teaspoons and cups. (Hopefully I have done it correctly, but it tastes good too with my measurements!)..."
INGREDIENTS
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1 lb ground chuck
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1⁄2 cup fresh breadcrumbs (4 ounces) or 1⁄2 cup dried breadcrumbs (4 ounces)
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4 large eggs
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1⁄2 cup whole milk
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3⁄4 cup grated romano cheese (6 ounces)
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1⁄3 cup grated Spanish onion (3 ounces)
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1⁄4 cup finely diced fresh garlic (2 ounces)
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1⁄4 cup finely chopped fresh Italian parsley (2 ounces)
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1⁄4 cup finely chopped fresh basil leaf (2 ounces)
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6 ounces olive oil, not extra-virgin
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12 garlic cloves, finely sliced
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2 medium Spanish onions, finely diced
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2 (28 ounce) cansimported crushed tomatoes
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1 teaspoon salt
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1⁄2 teaspoon white pepper or 1⁄2 teaspoon black pepper
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julienned fresh basil leaf (a large handful)
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