Giada De Laurentiis Meatballs A La Pizzaiola Food

MEATBALLS A LA PIZZAIOLA

Meatballs a la Pizzaiola image

Provided by Giada De Laurentiis

Time 44m

Yield 36 meatballs

Number Of Ingredients 14

Ingredients

Vegetable oil cooking spray
2 large shallots, peeled and chopped
1/4 cup sun-dried tomatoes in oil, drained (5 or 6)
1/3 cup packed fresh basil leaves
1/3 cup shredded mozzarella
1/4 cup grated Parmesan
1 tablespoon tomato paste
2 teaspoons crushed red pepper flakes
1 1/2 teaspoons kosher salt
1 1/2 pounds 20-percent fat ground beef
1 pound ground pork
6 ounces smoked mozzarella, cut into 36 (1/2-inch) cubes
1/3 cup olive oil
3 cups marinara sauce, warmed

Steps:

Preheat the oven to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray. Set aside.
In a food processor, pulse together the shallots, sun-dried tomatoes, basil, shredded mozzarella, Parmesan, tomato paste, red pepper flakes, and salt. Process until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until well combined. Form the mixture into 36 equal-size meatballs (about 1 1/4 to 1 1/2 inches in diameter).
Insert 1 cube smoked mozzarella cheese into the center of each meatball and form the meat around it, completely enclosing the cheese.
In a large nonstick skillet, heat half the oil over medium heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 5 minutes. Drain on paper towels. Repeat with the remaining oil and meatballs.
Place the browned meatballs onto the prepared baking sheet. Bake for 8 to 10 minutes for medium doneness. Set aside to cool slightly, and serve with warm marinara sauce.

GIADA'S BAKED ZITI WITH MEATBALLS

Giada's Baked Ziti With Meatballs image

Recipe courtesy Giada De Laurentiis Show: Food Network Specials Episode: An Italian Christmas With Mario and Giada

Provided by Phil Franco

Categories One Dish Meal

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup plain dried breadcrumbs
2 large eggs, lightly beaten
2 tablespoons milk
3/4 cup grated romano cheese
1/4 cup chopped flat leaf parsley
salt & freshly ground black pepper
1 lb ground beef
all-purpose flour, for dredging
1 lb ziti pasta
1/4 cup extra virgin olive oil
5 cups tomato sauce
3 cups whole milk ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
6 tablespoons unsalted butter, cut into 1/4-inch pieces

Steps:

Preheat oven to 350 degrees F.
In a large bowl, combine bread crumbs, eggs, milk, 1/2 cup of the Romano and the parsley, and mix well. Season with salt and pepper. Add beef and gently combine, being careful not to overwork the meat. Shape into bite-size meatballs. Roll each meatball in flour to coat, shaking off excess.
In a large pot, bring 6 quarts of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander and set aside. If not using immediately, cover top with plastic wrap so that pasta does not dry out. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the ziti.
In a large skillet heat the oil over medium-high heat. When almost smoking, add meatballs in batches and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown. Remove meatballs to a plate.
In a large bowl, combine the tomato sauce and ricotta and mix well. Add the cooked ziti and meatballs and toss gently.
In a large greased baking dish, pour in pasta mixture. Sprinkle the mozzarella, Parmesan, and remaining Romano all over the top. Dot with the butter. Place baking dish on top of baking sheet covered with aluminum foil to collect any drippings from the dish. Bake until top is golden brown and bubbly, about 30 to 40 minutes.

Nutrition Facts : Calories 1813.9, Fat 104.9, SaturatedFat 53, Cholesterol 423.3, Sodium 2985.7, Carbohydrate 122.2, Fiber 8.7, Sugar 17.2, Protein 96.1

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