Rocco DiSpirito’s Meatballs Recipe & Strawberry Italian Ice Recipe

Good Morning America: Mama’s Meatball Recipe

On Good Morning America, Chef Rocco DiSpirito made a Whole Wheat Margherita Pizza. He also showed the team how to make his Mama’s Meatballs and Strawberry Italian Ice.

Ingredients

• Olive oil cooking spray
• 2 cloves garlic, chopped
• ½ cup chopped onion
• Pinch of crushed red pepper flakes
• 1 cup fat-free, reduced-sodium chicken broth
• 1½ cups tomato puree
• 1½ cups diced tomatoes
• ½ medium eggplant, cut in half lengthwise
• 6 ounces lean ground turkey breast
• 4 ounces 96% lean ground beef
• 2 ounces extra-lean ground pork
• 1 large egg white
• ¼ cup chopped fresh flat-leaf Italian parsley
• ½ ounce Parmigiano-Reggiano, grated
• 2 cups puffed Kamut cereal, such as Arrowhead Mills
• Salt
• 6 ounces 100% Kamut Intregrale
• Spaghetti

On GMA, Chef Rocco DiSpirito made a Whole Wheat Margherita Pizza. He also showed the team how to make his Mama’s Meatballs and Strawberry Italian Ice.

Directions

1. Preheat the broiler. Coat a large skillet with 4 seconds of cooking spray. Add half the garlic and half the onion and a pinch of red pepper flakes, place over medium heat, and cook until softened, about 2 minutes. Add half the chicken broth, half the tomato puree, and half the diced tomatoes; bring to a simmer, then reduce the heat to low and simmer for 30 minutes.
2. Place the eggplant cut-side-up on a broiler pan and broil until lightly browned, 4 to 6 minutes. Remove the eggplant from the broiler, place it on a microwave-safe plate, and microwave on high until tender, about 2 minutes. Let cool.
3. Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out ½ cup of the pulp, then chop it fine.
4. Combine the turkey, beef, and pork in a large bowl. Place the egg white, the remaining chicken broth, remaining onion, remaining garlic, and the parsley in a blender and blend until finely chopped which should take about 30 seconds. Add the mixture to the meat; add the Parmigiano and crumble the Kamut cereal in with your fingers. Add the eggplant, season with salt and red pepper flakes. Mix until it forms a very thick wet paste.
5. Form the mixture into balls with your hands. Coat a large nonstick skillet with 4 seconds of cooking spray and heat over medium-high heat. Add the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs and brown on the other side, about 2 minutes.
6. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Drop the spaghetti in the water cook to your liking.
7. Drain the pasta water. Divide the spaghetti, meatballs and sauce among the guests.

Good Morning America: Strawberry Italian Ice Recipe

Ingredients

• 6 packets Stevia, such as Stevia In The Raw (2 teaspoons)
• ½ teaspoon xanthan gum
• 2 tablespoons raw agave nectar
• 1½ tablespoons lemon juice
• 1 tablespoon water
• 2 cups frozen unsweetened
• strawberries—Do Not Thaw!

Cooking Directions

1. Mix the Stevia and xanthan gum together in a small mixing bowl and set aside.
2. Pour the agave, lemon juice, and water into a high-powered blender. Cover and blend until well combined.
3. Add the Stevia and xanthan mixture to the blender. Cover and blend on low until the mixture is well combined, about 10 seconds. Turn off the blender.
4. Add the still-frozen strawberries to the blender. Cover and blend on high for 15 seconds.
5. This ice will stay fresh and tasty, tightly covered, in the freezer up to a month.

Tagged as: Chef Rocco, Mama's Meatballs Recipe, Rocco DiSpirito, Rocco DiSpirito Meatballs, Strawberry Italian Ice Recipe