Posts tagged "meatballs"
  1. 23
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    thesrirachacookbook: Lookie lookie what I found here. Why… these delightfully spicy meatballs look good enough to eat!  Kalyn’s Kitchen: Recipe for Grilled Sriracha-Sesame Turkey Meatballs (Not gonna lie… I’d probably drizzle a little extra Sriracha over the top, too!)

    thesrirachacookbook:

    Lookie lookie what I found here. Why… these delightfully spicy meatballs look good enough to eat! 

    Kalyn’s Kitchen: Recipe for Grilled Sriracha-Sesame Turkey Meatballs

    (Not gonna lie… I’d probably drizzle a little extra Sriracha over the top, too!)

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    Aug
    prettygirlfood: Meatball Pizza Meatballs:1/2 lb. ground meat, I used turkey1 egg1 tablespoon italian seasoning1.5 tablespoons bread crumbs1.5 tablespoons grated cheese (parmesan, pecorino, romano, etc.)1.5 tablespoons ketchup1.5 tablespoons grated onion3 garlic cloves, grated4 basil leaves, choppedsalt and pepper Preheat oven to 350° Generously grease a baking sheet with olive oil or olive oil spray. Mix all ingredients together and form into mini-meatballs.  You should have roughly 15 meatballs. Bake for 20-25 minutes, I pulled mine at the 22/23 minute mark. If working with poultry, you want to make sure they’re cooked through. Pizza:1/2 a sweet onion, sliced1/2 a yellow bell pepper, sliced (any bell pepper would work well)1-2 tablespoons parsley, chopped1-2 tablespoons basil, choppedyour favorite jarred or homemade marinara sauce1 pizza dough, homemade or pre-made.. I used a whole wheat dough from Trader Joe’s While the meatballs are cooking, heat some olive oil in a saute pan over medium heat. Add the sliced onion and cook for 8-10 minutes. While the onions are cooking, sprinkle some cornmeal on a pizza stone and rub a rolling pin with some olive oil. Roll the pizza dough into a circle.. a “rustic” circle like mine will do just fine! Once the onions have cooked for 8-10 minutes, add the bell pepper and cook for 3-5 more minutes. Remove from heat. Grate your cheese, chop your herbs, etc. until the meatballs are finished. To assemble: Ladle and spread marinara sauce on the pizza dough, add the meatballs and brush each one with a bit of sauce. Fill in the rest of the dough with the onions and peppers and top it all with the mozzarella cheese. Sprinkle half of the parsley and basil over the dough and bake at 375° for 12-18 minutes. Top finished pizza with the remaining chopped parsley and basil.

    prettygirlfood:

    Meatball Pizza

    Meatballs:
    1/2 lb. ground meat, I used turkey
    1 egg
    1 tablespoon italian seasoning
    1.5 tablespoons bread crumbs
    1.5 tablespoons grated cheese (parmesan, pecorino, romano, etc.)
    1.5 tablespoons ketchup
    1.5 tablespoons grated onion
    3 garlic cloves, grated
    4 basil leaves, chopped
    salt and pepper

    Preheat oven to 350°

    Generously grease a baking sheet with olive oil or olive oil spray. Mix all ingredients together and form into mini-meatballs.  You should have roughly 15 meatballs. Bake for 20-25 minutes, I pulled mine at the 22/23 minute mark. If working with poultry, you want to make sure they’re cooked through.

    Pizza:
    1/2 a sweet onion, sliced
    1/2 a yellow bell pepper, sliced (any bell pepper would work well)
    1-2 tablespoons parsley, chopped
    1-2 tablespoons basil, chopped
    your favorite jarred or homemade marinara sauce
    1 pizza dough, homemade or pre-made.. I used a whole wheat dough from Trader Joe’s

    While the meatballs are cooking, heat some olive oil in a saute pan over medium heat. Add the sliced onion and cook for 8-10 minutes.

    While the onions are cooking, sprinkle some cornmeal on a pizza stone and rub a rolling pin with some olive oil. Roll the pizza dough into a circle.. a “rustic” circle like mine will do just fine!

    Once the onions have cooked for 8-10 minutes, add the bell pepper and cook for 3-5 more minutes. Remove from heat.

    Grate your cheese, chop your herbs, etc. until the meatballs are finished.

    To assemble: Ladle and spread marinara sauce on the pizza dough, add the meatballs and brush each one with a bit of sauce. Fill in the rest of the dough with the onions and peppers and top it all with the mozzarella cheese. Sprinkle half of the parsley and basil over the dough and bake at 375° for 12-18 minutes. Top finished pizza with the remaining chopped parsley and basil.

  6. 511
    14
    Aug
    prettygirlfood: Spaghetti and Meatballs For the Marinara 1/4 cup extra virgin olive oil 2 large yellow onions, chopped 6 cloves garlic, chopped 4 medium stalks celery, chopped 4 medium carrots, peeled and chopped 2 (32-ounce) cans San Marzano crushed tomatoes 2 (32-ounce) cans San Marzano whole tomatoes 2 dried bay leaves Kosher salt and freshly ground black pepper to taste For the Meatballs 2 pounds ground beef 1 pound Italian sausage, removed from casing 4 ounces Parmigiano-Reggianno cheese, cut into small chunks 3 cloves garlic, peeled 1/2 cup chopped fresh flat leaf parsley 1 slice of white bread 1/4 cup dried bread crumbs 1 extra large egg 3 Tablespoons tomato paste 1/4 cup dry red wine 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3/4 cup unbleached all-purpose flour for dredging Extra virgin olive oil for cooking Spaghettini or pasta of your choice, cooked according to package directions For the Marinara In a large dutch oven, heat the oil over medium-high heat. Add the onions with a pinch of kosher salt and sauté until soft and translucent, about 8-10 minutes. Add the garlic, celery, and carrots and sauté for another 8-10 minutes. Reduce the heat to medium-low and add the tomatoes and bay leaves. Partially cover over and cook, stirring occasionally, until the vegetables are soft and completely cooked through, about 1 1/2 to 2 hours. Allow the sauce to cool slightly. Using a hand held immersion blender or a food processor, blend the sauce until smooth. Allow to cool completely, cover and refrigerate overnight. The next day, remove the lid and bring the sauce to a slow simmer while you prepare the meatballs. For the Meatballs In the bowl of a food processor with the machine running, drop through the feed tube the garlic, cheese, and parsley. Process until the cheese is finely grated. Add the slice of bread and process until fine crumbs. Transfer the mixture to a large bowl and blend well with the beef, sausage, bread crumbs, egg, tomato paste, red wine, salt and black pepper. Shape the mixture into 2-inch balls (I use a 2-ounce ice cream scoop), about 48 meatballs. Dredge the meatballs in the flour, shaking off the excess. Heat 2 tablespoons of the oil in a large skillet over medium-high heat.  Add about 1/4 of the meatballs and cook until the meatballs are browned on all sides, but not cooked through. Transfer the meatballs to the sauce and continue with the remaining meatballs adding extra oil as needed. Cook the meatballs in the sauce, stirring occasionally, until the sauce has reduced, darkened in color, and thickened, about 3-4 hours.  Allow the sauce to cool completely, cover and refrigerate overnight. Uncover the pan and bring the sauce to a low simmer or until heated through.  Serve over your favorite pasta.  Enjoy! *makes about 4 quarts of sauce and 4 dozen meatballs*

    prettygirlfood:

    Spaghetti and Meatballs

    For the Marinara
    1/4 cup extra virgin olive oil
    2 large yellow onions, chopped
    6 cloves garlic, chopped
    4 medium stalks celery, chopped
    4 medium carrots, peeled and chopped
    2 (32-ounce) cans San Marzano crushed tomatoes
    2 (32-ounce) cans San Marzano whole tomatoes
    2 dried bay leaves
    Kosher salt and freshly ground black pepper to taste

    For the Meatballs 2 pounds ground beef
    1 pound Italian sausage, removed from casing
    4 ounces Parmigiano-Reggianno cheese, cut into small chunks
    3 cloves garlic, peeled
    1/2 cup chopped fresh flat leaf parsley
    1 slice of white bread
    1/4 cup dried bread crumbs
    1 extra large egg
    3 Tablespoons tomato paste
    1/4 cup dry red wine
    1 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    3/4 cup unbleached all-purpose flour for dredging
    Extra virgin olive oil for cooking

    Spaghettini or pasta of your choice, cooked according to package directions

    For the Marinara
    In a large dutch oven, heat the oil over medium-high heat. Add the onions with a pinch of kosher salt and sauté until soft and translucent, about 8-10 minutes. Add the garlic, celery, and carrots and sauté for another 8-10 minutes. Reduce the heat to medium-low and add the tomatoes and bay leaves. Partially cover over and cook, stirring occasionally, until the vegetables are soft and completely cooked through, about 1 1/2 to 2 hours. Allow the sauce to cool slightly. Using a hand held immersion blender or a food processor, blend the sauce until smooth. Allow to cool completely, cover and refrigerate overnight. The next day, remove the lid and bring the sauce to a slow simmer while you prepare the meatballs.

    For the Meatballs
    In the bowl of a food processor with the machine running, drop through the feed tube the garlic, cheese, and parsley. Process until the cheese is finely grated. Add the slice of bread and process until fine crumbs. Transfer the mixture to a large bowl and blend well with the beef, sausage, bread crumbs, egg, tomato paste, red wine, salt and black pepper. Shape the mixture into 2-inch balls (I use a 2-ounce ice cream scoop), about 48 meatballs. Dredge the meatballs in the flour, shaking off the excess. Heat 2 tablespoons of the oil in a large skillet over medium-high heat.  Add about 1/4 of the meatballs and cook until the meatballs are browned on all sides, but not cooked through. Transfer the meatballs to the sauce and continue with the remaining meatballs adding extra oil as needed. Cook the meatballs in the sauce, stirring occasionally, until the sauce has reduced, darkened in color, and thickened, about 3-4 hours.  Allow the sauce to cool completely, cover and refrigerate overnight.

    Uncover the pan and bring the sauce to a low simmer or until heated through.  Serve over your favorite pasta.  Enjoy!

    *makes about 4 quarts of sauce and 4 dozen meatballs*

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