A Day Late, But Worth A Dollar: Meatballs
Dec. 22nd, 2009 04:46 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pantryslut1 pound ground beef
1 pound Italian sausage, removed from casing
1 cup breadcrumbs
1 onion, finely chopped
1/2 cup grated Parmesan cheese
1/3 cup minced fresh flat-leaf parsley
2 large eggs, lightly beaten
2 cloves fresh garlic, minced
1 teaspoon salt
3/4 teaspoon fresh ground black pepper
2 teaspoons chopped fresh herbs (basil, marjoram, and/or sage) or 1/2 teaspoon dried herbs (If you have a shaker of Italian herb mix sitting around, this is a good time to use it)
Combine everything but the meat and mix together. Add the meat and gently mix with your hands; do not overwork.
Roll the mixture into balls about 1 1/2 inch diameter.
In a large, heavy skillet with deep sides, heat two tablespoons or so of olive oil. Brown the meatballs in batches; do not crowd. Remove to a platter. The meatballs will not be cooked through. Finish by simmering in your favorite tomato sauce for 15-30 minutes, or make a quick pan sauce:
1 onion, chopped
2 cloves fresh garlic, minced
1 cup red wine
1 cup chicken stock
1 large can crushed tomatoes
1 tablespoon fresh chopped basil or 1 teaspoon dried (or, again, Italian herb mix works nicely here)
salt and pepper
After browning the meatballs, add the onions and garlic to the fat left in the skillet. Cover and cook over medium heat for 5 minutes, stirring occasionally. Pour in the red wine and bring to a bil, scraping any browned bits off the bottom of the skillet. Cook until the wine is reduced to about 1/4 cup. Add stock and tomatoes, bring to a boil, then reduce the heat to a simmer. Add herbs and salt and pepper to taste.
1 pound Italian sausage, removed from casing
1 cup breadcrumbs
1 onion, finely chopped
1/2 cup grated Parmesan cheese
1/3 cup minced fresh flat-leaf parsley
2 large eggs, lightly beaten
2 cloves fresh garlic, minced
1 teaspoon salt
3/4 teaspoon fresh ground black pepper
2 teaspoons chopped fresh herbs (basil, marjoram, and/or sage) or 1/2 teaspoon dried herbs (If you have a shaker of Italian herb mix sitting around, this is a good time to use it)
Combine everything but the meat and mix together. Add the meat and gently mix with your hands; do not overwork.
Roll the mixture into balls about 1 1/2 inch diameter.
In a large, heavy skillet with deep sides, heat two tablespoons or so of olive oil. Brown the meatballs in batches; do not crowd. Remove to a platter. The meatballs will not be cooked through. Finish by simmering in your favorite tomato sauce for 15-30 minutes, or make a quick pan sauce:
1 onion, chopped
2 cloves fresh garlic, minced
1 cup red wine
1 cup chicken stock
1 large can crushed tomatoes
1 tablespoon fresh chopped basil or 1 teaspoon dried (or, again, Italian herb mix works nicely here)
salt and pepper
After browning the meatballs, add the onions and garlic to the fat left in the skillet. Cover and cook over medium heat for 5 minutes, stirring occasionally. Pour in the red wine and bring to a bil, scraping any browned bits off the bottom of the skillet. Cook until the wine is reduced to about 1/4 cup. Add stock and tomatoes, bring to a boil, then reduce the heat to a simmer. Add herbs and salt and pepper to taste.
