STREAMING NOW: Chuck's Week Off

Grandma Maroni's Meatballs and Maroni Sauce 100 Year Old Recipe

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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. 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!)”
1hr 15mins
40 meatballs

Ingredients Nutrition


  1. For the meatballs:
  2. Preheat oven to 350°F Spray a baking sheet with olive oil cooking spray.
  3. Mix chuck, bread crumbs, eggs, milk, Romano, onion, garlic, parsley and basil thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
  4. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.
  5. To make the sauce:
  6. In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.
  7. Simmer meatballs in sauce for about 10 minutes, and then serve over al dente pasta. YUM!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a