BON APPETIT'S MEATBALLS
Fry the meatballs in oil and butter--they're great just like that. Or if you are going to add them to a pot of sauce, leave them slightly undercooked so as to not overcook them in the sauce. If you're adding them to the Meat Gravy, put them in about 1 hour before serving.
Provided by Buon Appetito
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Combine ground pork, Italian sausage, ground sirloin, and ground chuck in a large bowl. Mix them with your hands until thoroughly combined.
- Soak bread chunks in chicken broth in a bowl until completely soft. Combine garlic and parsley in a mini chopper or food processor and grind to a fine paste. Squeeze the excess broth out of the bread, reserving the broth in a bowl, and add the bread to the meats along with the garlic and parsley paste. Gently mix in beaten eggs and grated Pecorino Romano cheese with your hands until fully incorporated into the meat mixture. If the mixture seems dry, pour in some of the reserved chicken broth.
- Pinch off golf ball-sized pieces of the meat mixture and roll them into meatballs, taking care not to pack them too tightly, and set them on a baking tray. Depending on how big you make them, you should end up with about 30 meatballs.
- Heat the olive oil and butter in a large skillet over medium-high heat. Working in two or three batches, brown the meatballs on all sides and drain on paper towels. If you're adding them to a pot of sauce, you may undercook them slightly, as they will finish cooking in the sauce.
Nutrition Facts : Calories 710 calories, Carbohydrate 21.5 g, Cholesterol 211 mg, Fat 47.2 g, Fiber 1.3 g, Protein 47 g, SaturatedFat 16.9 g, Sodium 912.5 mg, Sugar 1.2 g
BON APPETIT'S MEATBALLS
Fry the meatballs in oil and butter--they're great just like that. Or if you are going to add them to a pot of sauce, leave them slightly undercooked so as to not overcook them in the sauce. If you're adding them to the Meat Gravy, put them in about 1 hour before serving.
Provided by Buon Appetito
Categories Italian Beef Main Dishes
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Combine ground pork, Italian sausage, ground sirloin, and ground chuck in a large bowl. Mix them with your hands until thoroughly combined.
- Soak bread chunks in chicken broth in a bowl until completely soft. Combine garlic and parsley in a mini chopper or food processor and grind to a fine paste. Squeeze the excess broth out of the bread, reserving the broth in a bowl, and add the bread to the meats along with the garlic and parsley paste. Gently mix in beaten eggs and grated Pecorino Romano cheese with your hands until fully incorporated into the meat mixture. If the mixture seems dry, pour in some of the reserved chicken broth.
- Pinch off golf ball-sized pieces of the meat mixture and roll them into meatballs, taking care not to pack them too tightly, and set them on a baking tray. Depending on how big you make them, you should end up with about 30 meatballs.
- Heat the olive oil and butter in a large skillet over medium-high heat. Working in two or three batches, brown the meatballs on all sides and drain on paper towels. If you're adding them to a pot of sauce, you may undercook them slightly, as they will finish cooking in the sauce.
Nutrition Facts : Calories 710 calories, Carbohydrate 21.5 g, Cholesterol 211 mg, Fat 47.2 g, Fiber 1.3 g, Protein 47 g, SaturatedFat 16.9 g, Sodium 912.5 mg, Sugar 1.2 g
BON APPETIT'S MEATBALLS
Fry the meatballs in oil and butter--they're great just like that. Or if you are going to add them to a pot of sauce, leave them slightly undercooked so as to not overcook them in the sauce. If you're adding them to the Meat Gravy, put them in about 1 hour before serving.
Provided by Buon Appetito
Categories Italian Recipes
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Combine ground pork, Italian sausage, ground sirloin, and ground chuck in a large bowl. Mix them with your hands until thoroughly combined.
- Soak bread chunks in chicken broth in a bowl until completely soft. Combine garlic and parsley in a mini chopper or food processor and grind to a fine paste. Squeeze the excess broth out of the bread, reserving the broth in a bowl, and add the bread to the meats along with the garlic and parsley paste. Gently mix in beaten eggs and grated Pecorino Romano cheese with your hands until fully incorporated into the meat mixture. If the mixture seems dry, pour in some of the reserved chicken broth.
- Pinch off golf ball-sized pieces of the meat mixture and roll them into meatballs, taking care not to pack them too tightly, and set them on a baking tray. Depending on how big you make them, you should end up with about 30 meatballs.
- Heat the olive oil and butter in a large skillet over medium-high heat. Working in two or three batches, brown the meatballs on all sides and drain on paper towels. If you're adding them to a pot of sauce, you may undercook them slightly, as they will finish cooking in the sauce.
Nutrition Facts : Calories 710 calories, Carbohydrate 21.5 g, Cholesterol 211 mg, Fat 47.2 g, Fiber 1.3 g, Protein 47 g, SaturatedFat 16.9 g, Sodium 912.5 mg, Sugar 1.2 g
BON APPETIT'S MEATBALLS
Fry the meatballs in oil and butter--they're great just like that. Or if you are going to add them to a pot of sauce, leave them slightly undercooked so as to not overcook them in the sauce. If you're adding them to the Meat Gravy, put them in about 1 hour before serving.
Provided by Buon Appetito
Categories Italian Recipes
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Combine ground pork, Italian sausage, ground sirloin, and ground chuck in a large bowl. Mix them with your hands until thoroughly combined.
- Soak bread chunks in chicken broth in a bowl until completely soft. Combine garlic and parsley in a mini chopper or food processor and grind to a fine paste. Squeeze the excess broth out of the bread, reserving the broth in a bowl, and add the bread to the meats along with the garlic and parsley paste. Gently mix in beaten eggs and grated Pecorino Romano cheese with your hands until fully incorporated into the meat mixture. If the mixture seems dry, pour in some of the reserved chicken broth.
- Pinch off golf ball-sized pieces of the meat mixture and roll them into meatballs, taking care not to pack them too tightly, and set them on a baking tray. Depending on how big you make them, you should end up with about 30 meatballs.
- Heat the olive oil and butter in a large skillet over medium-high heat. Working in two or three batches, brown the meatballs on all sides and drain on paper towels. If you're adding them to a pot of sauce, you may undercook them slightly, as they will finish cooking in the sauce.
Nutrition Facts : Calories 710 calories, Carbohydrate 21.5 g, Cholesterol 211 mg, Fat 47.2 g, Fiber 1.3 g, Protein 47 g, SaturatedFat 16.9 g, Sodium 912.5 mg, Sugar 1.2 g
BON APPETIT'S MEATBALLS
Fry the meatballs in oil and butter--they're great just like that. Or if you are going to add them to a pot of sauce, leave them slightly undercooked so as to not overcook them in the sauce. If you're adding them to the Meat Gravy, put them in about 1 hour before serving.
Provided by Buon Appetito
Categories Italian Recipes
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Combine ground pork, Italian sausage, ground sirloin, and ground chuck in a large bowl. Mix them with your hands until thoroughly combined.
- Soak bread chunks in chicken broth in a bowl until completely soft. Combine garlic and parsley in a mini chopper or food processor and grind to a fine paste. Squeeze the excess broth out of the bread, reserving the broth in a bowl, and add the bread to the meats along with the garlic and parsley paste. Gently mix in beaten eggs and grated Pecorino Romano cheese with your hands until fully incorporated into the meat mixture. If the mixture seems dry, pour in some of the reserved chicken broth.
- Pinch off golf ball-sized pieces of the meat mixture and roll them into meatballs, taking care not to pack them too tightly, and set them on a baking tray. Depending on how big you make them, you should end up with about 30 meatballs.
- Heat the olive oil and butter in a large skillet over medium-high heat. Working in two or three batches, brown the meatballs on all sides and drain on paper towels. If you're adding them to a pot of sauce, you may undercook them slightly, as they will finish cooking in the sauce.
Nutrition Facts : Calories 710 calories, Carbohydrate 21.5 g, Cholesterol 211 mg, Fat 47.2 g, Fiber 1.3 g, Protein 47 g, SaturatedFat 16.9 g, Sodium 912.5 mg, Sugar 1.2 g
BON APPETIT'S MEATBALLS
Fry the meatballs in oil and butter--they're great just like that. Or if you are going to add them to a pot of sauce, leave them slightly undercooked so as to not overcook them in the sauce. If you're adding them to the Meat Gravy, put them in about 1 hour before serving.
Provided by Buon Appetito
Categories Italian Recipes
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Combine ground pork, Italian sausage, ground sirloin, and ground chuck in a large bowl. Mix them with your hands until thoroughly combined.
- Soak bread chunks in chicken broth in a bowl until completely soft. Combine garlic and parsley in a mini chopper or food processor and grind to a fine paste. Squeeze the excess broth out of the bread, reserving the broth in a bowl, and add the bread to the meats along with the garlic and parsley paste. Gently mix in beaten eggs and grated Pecorino Romano cheese with your hands until fully incorporated into the meat mixture. If the mixture seems dry, pour in some of the reserved chicken broth.
- Pinch off golf ball-sized pieces of the meat mixture and roll them into meatballs, taking care not to pack them too tightly, and set them on a baking tray. Depending on how big you make them, you should end up with about 30 meatballs.
- Heat the olive oil and butter in a large skillet over medium-high heat. Working in two or three batches, brown the meatballs on all sides and drain on paper towels. If you're adding them to a pot of sauce, you may undercook them slightly, as they will finish cooking in the sauce.
Nutrition Facts : Calories 710 calories, Carbohydrate 21.5 g, Cholesterol 211 mg, Fat 47.2 g, Fiber 1.3 g, Protein 47 g, SaturatedFat 16.9 g, Sodium 912.5 mg, Sugar 1.2 g
BON APPETIT'S MEATBALLS
Fry the meatballs in oil and butter--they're great just like that. Or if you are going to add them to a pot of sauce, leave them slightly undercooked so as to not overcook them in the sauce. If you're adding them to the Meat Gravy, put them in about 1 hour before serving.
Provided by Buon Appetito
Categories Italian Beef Main Dishes
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Combine ground pork, Italian sausage, ground sirloin, and ground chuck in a large bowl. Mix them with your hands until thoroughly combined.
- Soak bread chunks in chicken broth in a bowl until completely soft. Combine garlic and parsley in a mini chopper or food processor and grind to a fine paste. Squeeze the excess broth out of the bread, reserving the broth in a bowl, and add the bread to the meats along with the garlic and parsley paste. Gently mix in beaten eggs and grated Pecorino Romano cheese with your hands until fully incorporated into the meat mixture. If the mixture seems dry, pour in some of the reserved chicken broth.
- Pinch off golf ball-sized pieces of the meat mixture and roll them into meatballs, taking care not to pack them too tightly, and set them on a baking tray. Depending on how big you make them, you should end up with about 30 meatballs.
- Heat the olive oil and butter in a large skillet over medium-high heat. Working in two or three batches, brown the meatballs on all sides and drain on paper towels. If you're adding them to a pot of sauce, you may undercook them slightly, as they will finish cooking in the sauce.
Nutrition Facts : Calories 710 calories, Carbohydrate 21.5 g, Cholesterol 211 mg, Fat 47.2 g, Fiber 1.3 g, Protein 47 g, SaturatedFat 16.9 g, Sodium 912.5 mg, Sugar 1.2 g
BON APPETIT SPAGHETTI AND MEATBALLS
For the best texture, don't overwork the meat mixture and use parmesan that's ground to a fine powder (use the food processor or the rasp side of a box grater). For more heat, add 1/2 to 3/4 teaspoon dried crushed red pepper to the sauce. Breadcrumbs should come from a crustless French or country-style loaf of bread. The best ground beef to use is 85% lean and an immersion blender would be great to have for this recipe.
Provided by FeelinYummy
Categories One Dish Meal
Time 2h45m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Sauce.
- Combine tomatoes with juice, butter, onions, and salt in large wide pot.
- Bring to simmer over medium heat. Reduce heat; simmer uncovered 45 minutes, stirring occasionally. Discard onions.
- Using immersion blender, process sauce briefly to break up any large pieces of tomato (texture should be even but not completely smooth). Season sauce with more salt and freshly ground black pepper.
- Remove from heat.
- Meatballs.
- Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.
- Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper.
- Whisk eggs to blend in small bowl; whisk in garlic.
- Add to meat mixture.
- Using hands, squeeze milk from breadcrumbs, reserving milk. Add breadcrumbs to meat mixture.
- Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix).
- Chill mixture at least 15 minutes and up to 1 hour.
- Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf-ball-size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in sauce in pot.
- Bring to simmer. Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes.
- DO AHEAD Can be made 2 days ahead.
- Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
- Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.
- Using slotted spoon, transfer meatballs to platter. Add pasta to sauce in pot and toss to coat. Divide pasta among 6 plates. Top each serving with meatballs. Sprinkle meatballs with freshly grated Parmesan cheese and serve.
Nutrition Facts : Calories 836.7, Fat 38.4, SaturatedFat 19.1, Cholesterol 171.7, Sodium 1374.3, Carbohydrate 85.9, Fiber 6.7, Sugar 12, Protein 37.5
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