Gemelli With Broccolini And Italian Style Meatballs Food

GEMELLI WITH BROCCOLINI AND ITALIAN STYLE MEATBALLS

Steps:

• Pre-heat oven to 375 degrees F.
• Spread the meatballs onto a baking sheet that has been prepared with cooking spray.
• Bring 3 quarts of water in a large sauce pot to a boil, blanch the broccolini for 3 - 4 minutes. Remove with a slotted spoon or spider, set aside.
• Meanwhile, coat a large non-stick skillet with the cooking spray and cook the chicken bacon until nicely browned on both sides. Remove and chop. Use this skillet for the final preparation.
• Simultaneously, cook the gemelli pasta in the same boiling water as the broccolini. Cook according to package instructions.
• Place the meatballs in the pre-heated oven, bake 10 - 12 minutes.
• Add the olive oil to skillet and sauté the blanched broccolini for 2 minutes. Add the garlic, stir well and cook for an additional 2 minutes. Add the sun-dried tomatoes, chili pepper flakes, chopped chicken bacon, salt, pepper, and roman beans. Stir ingredients to incorporate.
• Drain the gemelli, reserving 1/2 cup of the pasta water. Add the gemelli to the skillet immediately, toss ingredients to become well incorporated. Add 1/2 cup of the reserved pasta liquid.
• When meatballs are thoroughly heated, add to the skillet toss and serve immediately. Optional: Top with a tsp grated Parmesan or Romano cheese.

ITALIAN BROCCOLI

Steps:

• Place the broccoli in a steamer basket.
• Steam over boiling water in a large covered saucepan for 3-5 minutes until bright green and crisp-tender.
• Transfer to large bowl.
• Saute the garlic, red pepper and shallots in a large skillet with the olive oil for 3 minutes.
• Remove from heat.
• Add the broccoli and mix well.
• Add the salt, black pepper, red-pepper flakes and Asiago cheese.
• Toss lightly.

AUTHENTIC ITALIAN MEATBALLS

Steps:

• Mix all ingredients in a large bowl by hand.
• Use your bare hands for best results.
• Roll meatballs to about the size of a golf ball. (wet your hands to prevent the meat from sticking to them while rolling the meat balls).
• Drop raw meatballs into large (I use a stock pot) pot of sauce.
• (I have an incredible sauce recipe {#92096} I use for my meatballs).
• Simmer for about 3 hours.

ITALIAN MEATBALLS

Steps:

• Shape into meatballs a little bigger than a golf ball -- for some reason, Italian meatballs are always huge but they taste so great!
• Brown in oil or bake in a 350° oven until browned then add to a basil - tomato sauce (your own recipe) or mine when I post it.
• For a few good variations add: Italian sausage, ribs (mmm).
• This is not for the calorie-counting/cholesterol-watching crowd!

ITALIAN MEATBALLS

Steps:

• In large bowl, mix all dry ingredients.
• Add rest of ingredients and lightly mix, but mix well, with hands. Form into 20 meatballs.
• Place them on lightly oiled cookie sheet.
• Sprinkle tops lightly with coarse ground pepper.
• Bake in 400º over for 20-25 minutes. *Mine always take 22 minutes in my oven.
• If they are still just a little pink inside, it's ok if they are to simmer in a sauce, otherwise bake til done.
• Simmer in spaghetti sauce on low for 5-10 minutes.
• *You can omit the parmesan and use parsley instead if italian seasoning, and use these meatballs for other recipes.