| This recipe is liked by 0 person(s). |
MEATBALLS - GROUND BEEF & PORK - Meatballs and Penne / Salad / Sandwich :]>
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Recipe: Meatballs and penne Bobby Flay Ingredients Meatballs :]> 2 tablespoons, plus 1 cup pure olive oil or vegetable oil | |
| 4 cloves | garlic, finely chopped |
| 2 large | eggs |
| 1/4 cup | finely chopped fresh flat-leaf parsley |
| 1/2 cup | freshly grated Parmesan cheese |
| Salt | |
| freshly ground black pepper | |
| 3/4 lb | ground chuck |
| 1/2 lb | hot Italian sausage |
| 1/3 cup | dried bread crumbs,, (made from fresh white bread) |
| ~ ~ ~ | |
| Tomato sauce,, (I made adjustments to my taste) :]> | |
| 2 tablespoons | pure olive oil |
| 1 medium | Spanish onion, finely chopped |
| 4 cloves | garlic |
| 1/8 - 1/4 teaspoon | red chile flakes, depending on how spicy you like (the Cubano will add slight heat) |
| 2 tablespoons | tomato paste |
| Two 28-ounce cans | plum tomatoes and their juice, pureed in blender |
| 1 small | Cubano pepper, (or Cubanelle, banana pepper) |
| 8 sprigs | fresh flat-leaf parsley |
| 2 tablespoon | sugar |
| 2 tablespoons | balsamic vinegar |
| 1 teaspoon | Salt |
| freshly ground black pepper | |
| ~ ~ ~ | |
| 1 lb | penne, cooked al dente |
| 1/4 cup | chopped fresh basil |
| 1/2 pound | fresh mozzarella, cut into small cubes |
| 2 ounces | baby arugula |
| Wedge of Parmigiano-Reggiano | |
| Fresh basil sprigs, for garnish | |
| Fresh parsley sprigs, for garnish | |
| Preparation For meatballs Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and cook until soft, about 1½ minutes. Remove from heat and let cool slightly. * Whisk together the eggs, 3 tablespoons cold water, sautéed garlic, parsley, cheese and salt and pepper in a large bowl until combined. Add the chuck and gently mix together until combined. Begin adding bread crumbs a few tablespoons at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 8 hours. The longer you let them sit, the more the flavor develops. * Form the meat into 1½-inch balls. Heat the remaining 1 cup of oil in a large sauté pan over medium-high heat until it begins to shimmer. Add the meatballs and fry until golden brown on all sides. Carefully remove to a baking sheet lined with paper towels. ~ ~ ~ For tomato sauce Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and chile flakes and cook for 1 minute. Add the tomato paste and cook for 1 minute. Stir in the pureed tomatoes and ½ cup of wine. Make a slit in the side of the Cubano pepper with a paring knife and add it and the parsley sprigs to the sauce, bring to a boil and cook for 20 to 30 minutes, stirring occasionally, until slightly thickened. ~ ~ ~ Add the meatballs, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened more, about 15 minutes longer. Ladle some of the sauce into a large sauté pan, add the cooked penne and toss to coat the pasta in the sauce, season with salt and pepper. Stir in the basil, mozzarella, arugula and the Parmesan and transfer to a platter. Top with the meatballs (using a slotted spoon). Ladle some of the remaining sauce over the spaghetti and meatballs. Grate lots of Parmesan cheese over the top and garnish with fresh basil sprigs and parsley leaves. Makes 4 servings ============================================================ Recipe: Meatball Salad Bobby Flay Ingredients 8 meatballs (recipe above) | |
| 1 cup | tomato sauce,, (recipe above) |
| 1/2 pound | fresh mozzarella, thinly sliced |
| 1/4 cup | freshly grated Parmigiano-Reggiano |
| Fresh basil, chopped | |
| 1/4 cup | red wine vinegar |
| 2 tablespoons | Dijon mustard |
| 1 teaspoon | honey |
| Salt | |
| freshly ground black pepper | |
| 1/2 cup | canola, olive oil blend |
| 1/4 pound | baby arugula |
| 2 endive, thinly sliced | |
| 2 | radicchio, halved and thinly sliced |
| Preparation Preheat oven to 425 degrees F. Put the meatballs and sauce in a medium casserole dish. Top the meatballs with the mozzarella and Parmesan. Put in the oven until the meatballs are heated through, the sauce is bubbling and the cheese is melted and golden brown. Remove from the oven, top with chopped basil and let rest 5 minutes. Whisk together the vinegar, mustard, honey and salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula, endive and radicchio and toss to coat, then season with salt and pepper. Divide the greens among 4 large salad plates. Top each salad with 2 of the meatballs and garnish with more basil and grated Parmesan. Serving Size Makes 4 servings search for more recipes in TODAY Food Print Email Log in to save this recipe Go to my recipe box Advertise | AdChoices Recipe: Meatball sandwich Bobby Flay Ingredients 12 meatballs heated in tomato sauce, (recipe above) | |
| 1 loaf | good-quality Italian bread, sliced in eight 1/2-inch-thick slices and lightly toasted |
| Fresh mozzarella, thinly sliced | |
| Parmesan cheese | |
| Red Wine-Mustard Vinaigrette, (recipe above) | |
| 2 ounces | baby arugula |
| Basil leaves | |
| Salt | |
| freshly ground black pepper | |
Preparation
Preheat the broiler. Bring meatballs and sauce to a simmer in a saucepan. Place 4 slices of the bread on a baking sheet and top each slice with 2 or 3 meatballs and some of the sauce. Place a few slices of mozzarella over the meatballs and sprinkle with a few tablespoons of Parmesan. Place under broiler and broil until the cheese is melted and golden brown. Top each with a few basil leaves.
Toss the arugula in a bowl with ¼ cup of the vinaigrette and season with salt and pepper. Top the meatballs with some of the arugula and top each with the remaining slices of bread.
Serving Size
Makes 4 servings
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.