Welcome to Mama's Italian Recipes Blog

So who is Mama? Mama is a full blooded Italian woman raised in Brooklyn New York surrounded with good food and Italian culture. I want to share the recipes of the old world with the new world. Known for her exceptional dishes she loves nothing more than to prepare and serve these recipes to her friends and family.

Now, we share them with you.

Tuesday, December 18, 2007


20 small fresh button mushrooms
3 cups red wine
1 tsp. garlic powder
1 lb Italian sausage
1 lb. hamburger -Lean
1/2 onion –Finely chopped
1/2 bell pepper –Finely chopped
3 cloves garlic - Minced
1 cup Italian style croutons – Crush fine
2 eggs (beaten well)
1/2 can tomato sauce
2 tbs basil -chopped
2 tbs oregano -chopped
1 tbs rosemary -chopped
Salt and Pepper

1. The night before preparing meatballs, wash, drain, dry button mushrooms, leaving most of stems on. Put in a glass container and soak in red wine and 1 tsp. garlic powder. You can cover with a plastic wrap, force out any air, and hold down with a utensil or two. A couple of empty jars will also work.
2. Dry off mushrooms. With meats cold, mix the hamburger and sausage together, flatten it out on wax paper to 1/2 inch and sprinkle all the remaining ingredients on the meat. Fold in half, and push the ingredients into the meat. Separate from the wax paper into a plastic sack, and kneed the meat, mixing in the ingredients. Adjust the sticking by adding or decreasing the amount of tomato sauce. A firm meat mixture is needed.

Spread the meat out on wax paper again, grab a mushroom and make a meat ball around it. Place your 24 meatballs on two baking pans (Pizza pans with side lip work well), and cook at 350°F for 45-60 minutes.