s WORLD'S GREATEST MEATBALLS AND NO SPAGHETTI! *****
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s WORLD'S GREATEST MEATBALLS AND NO SPAGHETTI! *****
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Ingredients
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Instructions *** 12-28-13 very good, makes a bunch *** *** 3-29-09 well maybe it is, this was wonderful, wound up with 10 meatballs, you will probably only eat one at a sitting, really excellent and not too difficult,good rainy day meal! *** By Chef John J. Vyhnanek of Newbury College A humongous 1/2 pound meatball with marinara sauce and Italian parsley. Ingredients For the meatballs 3 tbsp. olive oil 3 tbsp. butter 2 cups onions, diced very fine 2 tsp. garlic, fresh peeled and minced 2 lb. ground beef, 85% lean 1 lb. ground Pork 3 large eggs, beaten 2 cups dried bread crumbs, not flavored + cup milk or water 1 tbsp. salt, coarse grained like Kosher salt 1 + tsp. black pepper, fresh ground if possible 1 tbsp. oregano 2 tsp. fennel seeds, crushed fine Garnish: + cup parsley, fresh, chopped 1 cup parmesan cheese, grated For the Marinara Sauce 2 tbsp. Extra Virgin olive oil 2 tsp. garlic, freshly peeled and chopped 1 28-ounce can of chunky style crushed tomatoes, Pastene brand is very good! 4 ounces water to rinse out the can + tsp. dried oregano + tsp. ground fennel seeds 2 tsp. Kosher salt 1 tbsp. sugar + tsp. fresh ground pepper + tsp. hot pepper flakes, no seeds (optional) Preparation The Meatballs Pre-heat oven to 350¦ F. Melt the butter with the oil over medium heat in a pan, add the onions and garlic and cook until soft and beginning to brown. Remove from the heat and let cool completely. In a large mixing bowl combine the ground beef, ground pork, beaten eggs, breadcrumbs, milk, salt, pepper, oregano and fennel. Mix well with a large spoon or use your hands (wear a pair of surgical gloves to prevent cross contamination). When mixed well, add the cooked onion mixture, parsley and grated cheese; mix everything together again. Cook a small piece in a frying pan and taste it to see if the level of salt and pepper is to your liking; you may choose to add more salt. Form the mixture into 8 - + pound meatballs. Pat, compress and roll together well, then place in a lightly oiled baking pan. Bake for about 35 minutes or until the internal temperature is 145-150¦ F. Turn the pan around in the oven after 15 minutes. Remove from the oven and cool. You may serve the meatballs plain or with a sauce. For smaller 2-ounce meatballs---use a #14 ice cream scoop that works well for portioning. Pat, compress and roll together well, then place in a lightly oiled baking pan. Bake for about 25 minutes or until the internal temperature is 145-150¦ F. Remove from the oven and cool. You may serve the meatballs plain or with a sauce. If you make the slightly larger 4 ounce meatballs, use 2 scoops of mixture and bake an additional 10 minutes. The Marinara sauce Warm the garlic in the oil to release the aroma (1 minute on low heat, donĘt brown). Combine all remaining ingredients, bring to a boil, reduce the heat to low and simmer partially covered for 10 minutes---stir occasionally. The Final Step Place the cooked meatballs in tomato sauce and simmer for 5 minutes to heat, then serve with your favorite pasta or eat alone with salad and bread. ¬2005 Phantom Gourmet Inc. All Rights Reserved. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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