Cookin’ with Nino: Mardi Gras Mambo Meatballs

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Mardi Gras Mambo Meatballs


  • 1 pound ground chuck
  • 1 pound ground pork
  • 1 pound ground buffalo
  • 1 large egg beaten
  • 3 cups Rouses french bread crust removed picked to ½ inch pieces
  • 1 teaspoon fresh minced garlic, or
  • ¼ cup finely chopped onion
  • 1 bunch fresh chopped Italian parsley
  • 1 teaspoon kosher salt, or to taste
  • ½ teaspoon cracked black pepper
  • ¼  teaspoon granulated garlic
  • 1 cup PET MILK
  • 1 teaspoon ground oregano
  • 1 cup Parmigiano cheese
  • 1 ½ cups whole milk fresh ricotta cheese
  • 2 jars DeLallo Pasta Sauce


Preheat oven to 400 degrees.

Place bread in a bowl and add milk to saturate. Squeeze gently to remove excess milk. Chop bread into small pieces. Place into a medium mixing bowl. Add buffalo, beef, pork, egg, onion, parsley, oregano, cheeses, salt and pepper. Mix until all ingredients are combined. Form into meat balls approximately the size of a hard ball base ball. About 8.

Place on greased cookie sheet into oven.  Cook in oven for 30 minutes, or until golden brown. When cooked, place meatballs into pasta sauce and simmer for 15-20 minutes. Serve over your favorite pasta noodles.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.