Posts Tagged Meatballs

Roman Meatballs In Fresh Tomato Sauce

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Roman Meatballs 2

Roman Meatballs In Fresh Tomato Sauce

Recenlty I was away for a few weeks on an amazing culinary adventure that took me to Brittany, Normandy, and Rome. I ate way too much and got to cook with an amazing chef in Rome. I’m happy to be home and am excited to share a wonderful Roman recipe with you. It’s just a bit involved, but I’m sure you’ll love making this delicious Roman dish. By the way, no pasta is in this dish. Good old spaghetti and meatballs are entirely an American invention. 

INGREDIENTS

For Meatballs:

1 Pounds Ground Mixed Meat (70% Beef & 30% Pork)

1 Egg

1 Cup Grated Parmesan Cheese

3 1/2 Ounces Grated Edam Cheese

1/2 Cup Unseasoned Breadcrumbs

1/2 Loaf Leftover Bread Soaked In Milk (Only Soft Part – No Crust)

1 Tablespoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Cup Unbleached Flour

 

Sauce:

6 Tablespoons Olive Oil

2 Teaspoons Kosher Salt

2 1/2 Pounds Fresh Tomatoes (Peeled)

3 Garlic Cloves

1 Finely Chopped Onion

To make the meatballs mix the ground beef and ground pork together in a large-size bowl. Squeeze the milk from the bread. Add the cheeses, egg, breadcrumbs, milk soaked bread, kosher salt, and pepper. Mix well and set aside for 30 minutes. Shape into medium-size meatballs and then roll in flour. Set aside. Make an x mark on the bottom of the tomatoes and blanch them in boiling water. This makes them easier to peel. Remove from the boiling water and peel. Chop the peeled tomatoes. In the meantime, smash the garlic cloves. Keep the skin on the garlic cloves. In a large-size frying pan over a low heat add the smashed garlic. Cook for 2 to 3 minutes. Add the copped tomatoes to the garlic. Cook for 15 to 20 minutes and then add kosher salt. In a small-size sauté pan add chopped onions and cook over a medium-high heat until soft. Make sure not to burn them. Remove onions from heat and add to sauce. Roll meatballs in flour and add to sauce. Simmer meatballs in sauce for 25 minutes until they are cooked all the way through. Turn carefully once or twice. Remove from heat and transfer to serving bowl. Serve hot. Makes about 16 meatballs depending on how large you make them.

Lamb Meatball Sliders

Posted in Appetizers, Comfort Food, Dinner, Fall, Hors d'œuvre, Italian, Kid Friendly, Lamb, Lunch, Make Ahead, Party Foods, Sandwich, Snacks, Sunday Dinner, Tiny Bites, Week Nights, Weekend Fun, Winter Warmth | 1 Comment »

Lamb Meatball Sliders

These sliders are delicious.  If you’re having trouble finding slider buns then just use dinner rolls for the buns.  I like using a good potato roll.

INGREDIENTS

Meatballs:

4 Tablespoons Olive Oil

1/2 Diced Yellow Onion

3 Chopped Garlic Cloves

1 Tablespoon Fennel Seeds

1 Tablespoon Chopped Fresh Rosemary

1 1/2 Pound Ground Lamb

1/2 Cup Breadcrumbs

2 Large Eggs

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

 

Sauce:

1/4 Cup Olive Oil

1 Diced White Onion

3 Diced Garlic Cloves

28 Ounces Crushed Tomatoes

1/2 Teaspoon Red Pepper Flakes

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Teaspoon Oregano

1/2 Teaspoon Herbs de Provence

To make the meatballs heat the olive oil in a large sauté pan over a medium heat.  Add the onions and garlic and cook for 4 minutes.  Stir constantly.  Add the fennel seeds and rosemary.  Cook for 1 minute.  Remove from heat and transfer to a medium size bowl.  Set aside.  In a large size bowl add the ground lamb, eggs and breadcrumbs, kosher salt and pepper.  Add the onion mixture that was set aside.  Mix all of the ingredients with your hands.  Form the lamb mixture into 10 golf ball size meatballs.  Place the meatballs back into the large sauté pan and cook for 5 minutes on each side.  You will want the meatballs to be slightly browned on each side.  Remove from the sauté pan and place onto a large plate. 

 

To make the sauce heat the olive oil in a large pot over a medium high heat.  Add the onion and garlic.  Cook for 1 minutes until soft.  Add the tomatoes and their juices.  Stir in the red pepper flakes, kosher salt, pepper, oregano and herbs de Provence.  Cook for 5 minutes.   Add the meatballs to the sauce and reduce the heat to low.  Cover the pot and simmer for 20 minutes until cooked through. 

 

To assemble the sliders just place 1 meatball on each slider bun or dinner roll and add extra sauce.  Place the top on and repeat until you have assembled all of the sliders.  Serve the extra sauce on the side.  Makes 10 sliders. 

Everyday Meatballs

Posted in American Classics, Comfort Food, Dinner, Italian, Lunch, Main Courses, Make Ahead, Pork, Sunday Dinner, The Lazy Way To Cook, Week Nights, Weekend Fun | 1 Comment »

Everyday Meatballs

I love these basic meatballs especially topped on a pile of pasta covered in a red sauce.  Just a basic gal I guess. 

INGREDIENTS

16 Ounces Hot or Mild Ground Italian Sausage

1 Lightly Beaten Egg

1/3 Cup Bread Crumbs

1/4 Cup Grated Parmesan Cheese

1/4 Cup Milk

1/4 Cup Chopped Onion

 

Preheat your oven to 350° F. Chop the onion into fine pieces. In a large bowl combine the egg, bread crumbs, Parmesan cheese, milk and chopped onions.  Add the sausage to the bread crumb mixture and mix well with your hands and shape into 20 meatballs.  Cover a baking sheet with parchment paper and arrange the meatballs on the baking sheet.  Bake for 25 minutes.  Serve over your favorite pasta and favorite sauce.  Also is great for making a delicious grinder.  Serves 6

Noodle Bowls For Everyone

Posted in Asian, Dinner, Kid Friendly, Lunch, Main Courses, Make Ahead, Snacks, Summer Fun, The Lazy Way To Cook, Trailer Trash Recipes, Week Nights, Weekend Fun | 1 Comment »

Noodle Bowls For Everyone

When it’s this hot and muggy out no one wants the oven heating up their house or apartment.  Besides I am usually not in the mood for a heavy meal when the weather is so oppressive.  Here is a great idea for an easy, but flavorful lunch or dinner. 

INGREDIENTS

14 Ounces Chicken or Beef Broth

1/2 Cup Bottled Peanut Sauce

2 Cups Stir Fry Vegetables of Your Choice

6 Ounces Ramen Noodles

In a large size pan combine the peanut sauce and chicken or beef broth.  Bring to a boil and stir in the vegetables and noodles.  If you are using the flavored ramen noodles throw away the spice packet.  You may use either frozen or fresh vegetables.  Cover and simmer for 4 minutes or until the noodles and vegetables are tender.  Portion out the noodles and broth between four serving bowls.  Serves 4

 

Make It Your Own Noodle Bowl

Here are options to “make it your own.”

Tofu-Sesame:  Stir in 1/4 cup hoisin sauce (instead of the peanut sauce), 1/4 cup water, 1 Teaspoon toasted sesame oil, 1 cup diced tofu.  Heat through and top with toasted sesame seeds.

Shrimp:  Stir in 1 teaspoon grated fresh ginger to the broth mixture and peanut sauce.  Stir in cooked shrimp and heat through. 

Sweet & Sour:  Use sweet & sour sauce instead of the peanut sauce.  Stir in breaded chicken strips and heat through. 

Alfredo:  Use Alfredo sauce, instead of peanut sauce.  Use chicken broth and frozen peas.  Stir in cooked & diced chicken.  Heat through. 

Southwest:  Use salsa instead of peanut sauce.  Add frozen sweet peppers and onions for the vegetables.  Top with corn chips. 

Teriyaki:  Use 1/4 cup teriyaki sauce and 1/4 cup water instead of the peanut sauce.  Top with cashews. 

Mexican:  Use salsa instead of peanut sauce.  Stir in cooked chorizo sausage and heat through. 

Italian:  Use pasta sauce instead of peanut sauce.  Add chopped zucchini, fresh spinach and green beans.  Stir in cooked meatballs.  Heat through. 

Beef & Broccoli:  Use beef broth, peanut sauce and broccoli.  Stir in cooked roast beef strips or leftover steak strips and heat through. 

Thai Curry Vegetable:  Add 1/2 cup unsweetened coconut milk, peanut sauce and 1 teaspoon curry powder to the broth.  Add vegetables of your choice.  Top with Peanuts. 

Nonna’s Table

Posted in Italian, Places To Go | 1 Comment »

Today I stopped into Nonna's Table to check out what famous Chef Ron Suhanosky was up to. Nonna's Table is the perfect little shop tucked away on East 92nd Street. There were delicious breads, meatballs, fresh pasta, olives, cookies, cakes, soups, cured meats, cheeses and a variety of delicious Italian provisions for sale. I picked up a loaf of focaccia bread, marinated olives, Ron’s homemade meatballs and pasta.  I also had Ron choose a half a dozen assorted cookies that his mother makes twice a week (thanks for the extra cookie you slipped in the bag!).  Everything looks delicious.  Can’t wait to feast tonight. 

Stop by Nonna’s Table if you are in the neighborhood.  If you’re not in the neighborhood make an effort to get there.  You won’t be sorry. 

 

Nonna’s Table

163 E. 92nd Street (Lex & 3rd)

New York, NY  10128

212-831-9200

Take the 4, 5 or 6 to 86th Street

Take the 4 & 6 to 96th Street