Dora's Sunday Meatballs
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Not eligible for shipping to CanadaNonna Dora’s all-beef Sunday meatballs in tomato sauce! Now available in regular and gluten-free.
Addolorata Marzovilla, also known as “Nonna Dora,” has been making pasta by hand for more than 70 years. She emigrated to the United States from the Italian region of Puglia in the 1970s when she was 34, and her son Nicola opened an Italian restaurant in New York City, called I Trulli, in 1994. Nonna Dora offered up her pasta-making skills and “left the needlework for noodles,” as she put it, and could always be found at the restaurant making Puglia-style pasta the old-fashioned way, earning herself the nickname “The Pasta Machine.” Dora now has her own restaurant in New York City, Nonna Dora’s Pasta Bar. These iconic pasta dishes taste just like they were made by an Italian nonna – because they were!
This package serves 4-6 people and includes your choice of 24 Meatballs
- Available in regular and gluten-free
- Meatballs ship frozen with ice packs, may thaw in transit
- Upon arrival, place in the freezer for up to 6 months.
To Serve
- Defrost overnight in the refrigerator.
- Bring a pot of water to boil.
- Place bag in water and cook for 15 minutes.
- Once warmed through, remove from water and carefully open the bag.
- Serve and enjoy!
- Regular Meatballs – Beef, Parmigiano, Eggs, Bread Crumbs, Herbs, Garlic, Tomato, Basil, Olive Oil
- Gluten-free Meatballs – Beef, Parmigiano, Eggs, Gluten-free Bread Crumbs, Herbs, Garlic, Tomato, Basil, Olive Oil
An "Italian Gem" - The Michelin Guide
An "Italian Gem" - The Michelin Guide
Addolorata Marzovilla, also known as “Nonna Dora,” has been making pasta by hand for more than 70 years. She emigrated to the United States from the Italian region of Puglia in the 1970s when she was 34, and her son Nicola opened an Italian restaurant in New York City, called I Trulli, in 1994. Nonna Dora offered up her pasta-making skills and “left the needlework for noodles,” as she put it, and could always be found at the restaurant making Puglia-style pasta the old-fashioned way, earning herself the nickname “The Pasta Machine.” Dora now has her own restaurant in New York City, Nonna Dora's Pasta Bar.
From cavatelli in broccoli rabe sauce to her iconic orecchiette in rabbit ragu, from classic lasagna to gnocchi bolognese, these iconic pasta dishes taste just like they were made by an Italian nonna – because they were! It’s a true taste of Italy, and it’s being delivered straight to your door!
