Renowned food writer Steve Austin’s interview with Dan Mancini

The Meatball MAN

By Steven J. Austin

As part of my writing career over the last three decades I’ve had the privilege of interviewing hundreds of celebrities. Oscar winners, Olympic champions, TV stars, bestselling authors…and even some chefs.  Now, among other things I write about food, but am really not what anyone would call a good cook. I can make three dishes very well, but after that I’m better off dining out. As a native of New York City, I grew up with great ethnic foods around every corner, but my favorite has always been Italian.

However, I have a problem: I have been living in Mississippi for the last 23 years, and although we have some superb restaurants here and New Orleans, which is only 150 miles from my door, finding the types of meatballs I love with pasta or on a sub has been impossible. I have tried to make them, but you can probably assume what happened. Now that I can enjoy Mama Mancini’s meatballs any time, at least one aspect of my life has changed. Daniel Mancini’s products are superb, and I must admit I do occasionally check my frig and freezer to make sure they are still there. Sounds nuts, right? But for you Mama Mancini meatball fans out there, you know what I’m talking about.

It was a privilege to spend a few moments with Daniel Mancini discussing his life and his delicious meatballs.

Your first food memory?

“Wow, this is a tough one because I have so many food memories. I have an expression, ‘scented memory.’ That is, it’s a scent or aroma that triggers something memorable. Whenever I smell the aroma of frying dough I am thrown back into my grandmother’s kitchen on a Friday night when she would make her ‘forgots.’ This is what she called them because she didn’t know the word in English. She was making panzerotti, a stuffed pastry native to her home in Bari, Italy. Love them and I cherish that memorable aroma even after all this time.”

Did the first meatball you made on your own taste like those made by your grandmother?

“I was about 15, and I actually burnt them. I had the heat up too high on the pot, and the sauce and meatballs were ruined. But after a few tries over the next year I finally got it right.”

When I buy a pack the meatballs are basically all the same size. Do you ever make them larger or smaller?

“Yes, we have several sizes. The ones found in deli departments are bigger than the ones found in my frozen or fresh pack. At home I make them all different sizes from tiny ones I put in soups to the largest, similar to the ones you would find at a deli and sold by the pound.”

Holidays and parties at your home must be quite an event. In addition to meatballs, what else is on the table?

“For holidays I always start with an antipasto that my grandmother taught me to make. It’s amazing, and is served with Italian bread on the side. Then the meatballs come out on a big platter with whatever other meats I made with them, such as sausage and braciole. Then the pasta is presented, which is anything from a rigatoni with the sauce I made to a lasagna or homemade manicotti. And finally there is the main course. This is anything from a ham, turkey, or a chicken dish, eventually followed by nuts, fruit, and fennel, then dessert. No one leaves hungry, that’s for sure.

You are on the spot now: Do you prefer you meatballs alone, with pasta, on bread, or another way?

I enjoy them all the ways you mentioned. But my favorite is always on a plate by themselves, with pasta next to them. I only use Pecorino Romano cheese on my meatballs and pasta. If a sub is being made then my first choice is a ciabatta bread if it’s available, or crusty Italian bread. What’s important to me is that I pull the bread out of the top part. I do this because when you bite down you don’t smooth out the meatballs. For the best taste, I take my meatballs and sauce and put them in a bowl, break them up a bit with a fork, then I make my sandwich. I always put a nice amount of sauce on the bottom part of the bread, and then I carefully place the meatballs, the Pecorino cheese, and more sauce on top. I also will use mozzarella, provolone, ricotta and even broccoli di rabe on top when I am craving another taste.”

Who does most of the cooking at home? And it you are not eating Italian food, which ethnic foods do you enjoy?  

“No surprise here: I do most of the cooking because I love the entire process. Other than Italian, my favorites include authentic Mexican, Thai, Cuban, Portuguese, Chinese, Greek, and Japanese cuisine. And then there is fried chicken, which I could probably eat every day!”

Choose three celebrities you would like to dine with over plates of your meatballs:

“This is easy. John Paul Dejoria, best known as the co-founder of the Paul Mitchell line of hair care products. I have always admired all he has accomplished. He is an inspiration. He cares about people and the Earth. Jack Nicholson. Why? Simply because I know it would be an incredibly memorable experience. I could only imagine what would happen. And the other person would Erminia Motika, mother of renowned chef and author, Lidia Bastianich. She not only reminds me of my grandmother, but she gets it.”

You were in the clothing business for years. What are the similarities between that industry and building your meatball empire?

“For me, it’s all about passion. I loved the garment industry and the people I worked with. I would bring my clothing line to retail buyers to show them and sell them. And I bring my meatballs to supermarket buyers to show them and sell them. I never brought a garment to a buyer I didn’t fully believe in, and the same goes for my Mama Mancini items. I always believed that if you sell what you believe in and what you love, backed by that special passion, then the people will understand and appreciate exactly what you are presenting to them.”

You have traveled all over the U.S. and the world. Do most cuisines have a version of a meatball?

“Yes, indeed they do. From Albanian to Vietnamese, I have eaten all types. Each has its own distinct qualities. But I am holding firm that the Italians invented the meatball, and probably my grandmother did this in her home with her mom and grandmother back when she was a child in Bari, Italy. How about that!?”

Has there been a world record set yet for how many of your meatballs can be eaten in a period of time?

“I actually stood at a Mama Mancini demo and watched a little boy about six years old devour seven of them. His mom ended up buying 5 boxes. I definitely think it’s time for a series of official Mama Mancini meatball eating contests. Anyone ready?”

What can we expect to be added to the product line in the future?  

“Next up is Mac n Mamas. My grandmother would make this, but I gave it the name. It is crushed Mama Mancini meatballs in sauce with ricotta, Romano, and mozzarella in a ziti pasta. So amazing!  Then we have orecchetti pasta, which is small and oval in size, with broccoli and mini pork meatballs. We are working on a gluten free meatball and sauce, more separate sauce items, and then I am rolling out Grandma’s full recipe file of chicken cacciatore, chicken parmesan, soups, and much more. Everyone…enjoy them all!”

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Steven J. Austin has been writing for food, travel, sports, and entertainment publications worldwide since 1982.  Reach him at: foodtravelgolfwriter@yahoo.com