Chef Nino Cooks Mambo Meatballs and 10 Minute Tomato Sauce

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1 ½ pound ground chuck

1 large egg beaten

1/4 cup Italian bread crumbs

1 teaspoon fresh minced garlic, or

¼ cup finely chopped onion

2 teaspoons fresh chopped Italian parsley

1 teaspoon kosher salt, or to taste

½ teaspoon cracked black pepper

¼  teaspoon granulated garlic

3 tablespoons milk


Combine all ingredients in a medium mixing bowl. Mix with hands until all  ingredients are fully incorporated. Form into meat balls approximately the size of a ping pong ball.

Place on greased cookie sheet into a preheated 350 degree oven. Cook in oven for 30 minutes, until internal temperature reaches 155 degrees. When cooked place meatballs into your favorite pasta sauce and simmer for 15-20 minutes. Serve over your favorite pasta noodles.



2 teaspoons Garlic, finely chopped

2 teaspoons First Cold Pressed olive oil

1 can 28 ounce Cento Imported tomatoes cherry or whole

3 basil leaves

Kosher or sea salt to taste

1 lb. Delallo Organic Pasta cooked according to instructions on bag

1 cup Parmiggiano Reggiano Cheese


Saute garlic in olive oil until golden brown.  Add tomatoes and cook for 10 minutes or until most of the water has evaporated. Turn off heat! Add basil and salt.  Serve over  pasta topped with Parmigiano Reggiano cheese

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