Bon Appetit Weeknight Meatballs Food

BON APPETIT'S MEATBALLS

Bon Appetit's Meatballs image

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

Ingredients

1 ½ pounds coarsely ground pork
1 ½ pounds sweet Italian sausage without fennel, casings removed
1 ½ pounds ground beef sirloin
1 ½ pounds ground beef chuck
½ loaf day-old (hard) Italian bread, torn into chunks
1 (32 ounce) carton low-sodium chicken broth
1 whole head garlic, minced
1 cup packed fresh Italian parsley leaves
4 large eggs, beaten
8 ounces Pecorino Romano cheese (such as Locatelli®), grated
¼ cup extra-virgin olive oil
2 tablespoons unsalted butter

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

SPICY MEATBALL SKILLET

Spicy Meatball Skillet image

Make and share this Spicy Meatball Skillet recipe from Food.com.

Provided by norasingley

Categories Meatballs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb hot Italian sausage, loose, removed from casings
2 tablespoons olive oil, plus additional for serving
12 ounces linguine, broken in half
2 cups low sodium chicken broth
1 1/4 cups marinara sauce
fresh basil, for serving
freshly grated parmesan cheese, for serving
1/2 lb mozzarella cheese, thinly sliced (optional)

Steps:

Form sausage into sixteen 1 ½-inch meatballs.
Heat a large skillet over high heat. Add 2 tablespoons olive oil and swirl to coat. When smoking, add meatballs. Sear, flipping halfway through and only when meatballs release from skillet, about 2 minutes per side.
Add linguine, chicken broth, and marinara. Bring to a boil and cook, stirring constantly, for 7-8 minutes, until noodles are al dente. Drizzle skillet with olive oil and serve immediately, garnished with basil and parmesan. Optional: top with slices of mozzarella and transfer to broiler until cheese is bubbling and golden in spots, about 3-4 minutes.

Nutrition Facts : Calories 856.9, Fat 46.3, SaturatedFat 14.7, Cholesterol 87.5, Sodium 1196.6, Carbohydrate 77.1, Fiber 4.8, Sugar 9.5, Protein 31.1

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