MEATBALLS A LA PIZZAIOLA
Provided by Giada De Laurentiis
Time 45m
Yield 35-38 meatballs
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Dice the smoked mozzarella into 1/2-inch cubes. Set aside. In a food processor, pulse the shallots, sun-dried tomatoes, basil, shredded mozzarella, parmesan, tomato paste, red pepper flakes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until combined. Form into 1 1/4-to-1 1/2-inch meatballs. Insert 1 cube smoked mozzarella into the center of each meatball and form the meat around it, enclosing the cheese. In a large heavy-bottomed saucepan, pour equal parts olive oil and vegetable oil to fill the pan halfway. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F. In batches, fry the meatballs until dark brown, 1 to 2 minutes. Remove and drain on a paper towel-lined plate. Place the fried meatballs on a foil-lined baking sheet. Put in the oven and bake until cooked through, 10 to 12 minutes. Cool slightly, then serve immediately with marinara sauce, if desired.
- Photograph by Joseph DeLeo
VEAL PIZZAIOLA
Steps:
- Beat veal slices until very thin - remove sinew from side if meat. Place 1/4 cup of olive oil into a heated pan, add the veal slices seasoned with salt and pepper and then lower heat under pan and lightly fry on both sides. Place 2 tablespoons of olive oil into a separate pan on the heat and add the garlic, fry gently and then add the tomatoes. Season with salt and pepper and add oregano. Reduce heat and cook slowly for a few minutes. Add the meat juices to the tomato sauce and the Worcestershire sauce. Place a slice of mozzarella cheese on each veal slice and using a perforated spoon place the tomatoes and some of the sauce over the veal. Cover and allow to simmer 5 minutes. Place the remaining sauce through a sieve. Add the parsley. Place the veal on a serving dish and powder heavily with Parmesan cheese and place under the broiler for 2 minutes to brown. Serve sauce separately in a sauceboat.
GIADA DE LAURENTIIS' MEATBALLS A LA PIZZAIOLA
I love Italian Food! I love Giada!
Provided by Brandy Bender
Categories Pizza
Time 45m
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350 degrees. Dice the smoked mozzarella into 1/2-inch cubes. Set side.
- 2. In a food processor, pulse the shallots, sun-dried tomatoes, basil, shredded mozzarella, parmesan cheese, tomato paste, red pepper flakes, 1 1/2 teaspoon of salt and 1/2 teaspoon of pepper until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until combined. Form into 1 1/4-to-1 1/2 inch meatballs. Insert 1 cube of smoked mozzarella into the center of each meatball and form meat around it, enclosing the cheese.
- 3. In a large heavy-bottomed saucepan, pour equal parts olive oil and vegetable oil to fill the pan halfway. Heat over medium-high heat until deep-fry thermometer reaches 350 degrees. In batches, fry the meatballs until dark brown, 1 to 2 minutes. Remove and drain on a paper towel-lined plate.
- 4. Place the fried meatballs on a foil-lined baking sheet. Put in the oven and bake until cooked through, 10 to 12 minutes. Cool slightly, then serve immediately with marinara sauce, if desired.
PIZZA MEATBALLS
Steps:
- Preheat oven to 350 degrees. Line a flat baking sheet with parchment paper. In a large bowl add ground beef, onion powder, egg, panko crumbs, garlic, Worcestershire, salt, pepper, couple dashes of Italian seasoning. Mix thoroughly. Shape into 1-inch balls. Push in to the mixture a cube of cheese. Reshape the meatball. Place on lined baking sheet. Do this until all of the meatballs have been formed. Bake in the oven until browned, about 15 to 20 minutes. If the cheese cube that was used is too big it will melt out of the meatball.
- In a slow cooker, on medium heat add the tomato sauce, crushed tomatoes, Italian seasonings (to taste) onion, and garlic. Keep hot while the meatballs cook. Add the meatballs once they are done cooking. Serve with toothpicks. The sauce can be heated on stove top.
STEAK PIZZAIOLA
Drawing inspiration from a Neapolitan classic, we simmer steak in a tomato-based sauce flavored with peppers and onions for a hearty one-pot meal.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate. Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes.
- Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes. Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley. Serve with focaccia.
BURGERS A LA PIZZAIOLA
Provided by Giada De Laurentiis
Time 26m
Yield 8 servings
Number Of Ingredients 26
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In a food processor, pulse together the garlic, sun-dried tomatoes, basil, cheeses, tomato paste, red pepper flakes, salt, and pepper. Process until blended. Transfer the mixture to a large bowl. Add the beef and, using a wooden spoon or clean hands, stir until combined. Form the mixture into 8 (4-inch diameter) patties, each about 3/4-inch thick. Grill each side until cooked through, about 5 minutes. Allow to rest for 5 minutes.
- Brush the cut side of the rolls with olive oil and grill until lightly toasted, about 1 minute.
- Place the burgers on the bottom half of the rolls and add desired toppings. Add the top half of the rolls and serve.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In a food processor, pulse together the garlic, sun-dried tomatoes, basil, cheeses, tomato paste, red pepper flakes, salt, and pepper. Process until blended. Transfer the mixture to a large bowl. Add the beef and, using a wooden spoon or clean hands, stir until combined. Form the mixture into 8 (4-inch diameter) patties, each about 3/4-inch thick. Grill each side until cooked through, about 5 minutes. Allow to rest for 5 minutes.
- Brush the cut side of the rolls with olive oil and grill until lightly toasted, about 1 minute.
- Place the burgers on the bottom half of the rolls and add desired toppings. Add the top half of the rolls and serve.
PIZZA MEATBALLS
With mozzarella cheese inside, these tender meatballs taste almost like pizza. Whether I make them for a church potluck or a family gathering, they're a hit with all ages. --Kim Kanatzar, Blue Springs, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 48 meatballs. , Stuff a cube of cheese into the center of each meatball, covering the cheese completely with meat. Roll lightly in flour. , In a large skillet, brown meatballs in oil; drain. Add pizza sauce; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meatballs are no longer pink. Serve with pasta, rice, in buns or as an appetizer.
Nutrition Facts : Calories 282 calories, Fat 16g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 734mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
MEATBALLS DE LA PIZZAIOLA
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
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