Nadines Meatballs Food

NONNA'S SAUCE AND MEATBALLS

Steps:

• Preheat the oven to 400 degrees F.
• Mix pork and beef in a bowl with your hands, then add garlic. Beat eggs and add to mixture. Add breadcrumbs, cheese and parsley and mix well. Scoop into meatballs and bake on a baking sheet for 30 minutes.
• Simmer meatballs in Meat Sauce for 2 hours.
• Brown beef short rib in olive oil in a saucepan on all sides until browned, about 2 minutes each side. Add garlic and onions and brown over low heat until translucent, about 5 minutes. Add tomato paste plus 1 paste can water, then the tomato sauce plus 1 sauce can water, and stir until blended. Add pepper flakes, sugar, salt, pepper and bay leaf and bring to bubbling. Turn temperature to low and simmer, covered, for 8 hours. Remove beef short rib and bay leaf before serving.

NADINES PORK MEATBALLS

Steps:

• Mix the eggs, milk, bread, ground pork, salt, onion, oregano, chili powder, pepper, garlic powder, and Worcestershire sauce together.
• Form golf ball size meatballs.
• Brown meatballs in a 400 degree Fahrenheit oven for 30 minutes.
• Drain excess fat.
• Reduce heat to 350 degrees Fahrenheit.
• Pour cream of onion soup over the meat balls.
• Cover with foil.
• Bake 10 more minutes until bubbly.

KOREAN MEATBALLS AND NOODLES

Steps:

• Heat oven to 450 degrees. Line a rimmed baking sheet with foil. Place beef in a bowl.
• Combine honey, black pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and half the garlic in a food processor or blender and whirl until well blended. Mix with beef. Add egg and bread crumbs and mix again. Form into 1 1/2-inch balls and arrange on the baking sheet with a bit of space between them. Place in the oven and bake 20 minutes.
• While meatballs bake, bring a large pot of water to a boil. Add noodles and boil 5 minutes for udon, about 8 minutes for linguine. Reserve 2/3 cup of the pasta water, then drain pasta.
• When meatballs are done, transfer them to a bowl and scrape pan juices into a sauté pan. Heat on medium, add remaining garlic and cook briefly until it starts to color. Whisk in gochujang, then pasta water. Simmer about 3 minutes, until sauce reduces and starts to thicken. Reduce heat to low, add noodles and toss in sauce. Add meatballs and mix gently. Transfer to a warm serving dish or individual bowls, scatter with scallions and serve.

NONNA'S TRADITIONAL MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground beef and ground pork in a large bowl. Set aside.
• In a food processor, combine the milk, eggs, garlic, basil, parsley, cayenne and salt. Process until pureed.
• Add the wet ingredients to the meat and mix to combine. Then add breadcrumbs and Romano, and gently combine; be careful not to overwork the meat.
• With the help of an ice cream scoop (for even sizing), shape the mixture into 2-ounce meatballs and place on a baking sheet.
• Transfer the baking sheet to the oven and bake the meatballs for 30 minutes.
• Add the meatballs to the Roasted Tomato Sauce and simmer for another 30 minutes.
• Preheat the oven to 425 degrees F.
• In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well.
• Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose.

TURKEY AND PORK MEATBALLS

Steps:

• Mix everything except olive oil together and shape into 36 equally sized meatballs. They will be loose and sticky. Fry in olive oil over medium heat 5-8 minutes, browning on all sides, until done. Serve with your favorite sauce.

QUICK AND YUMMY MEATBALL PANINI'S

Steps:

• Add olive oil, garlic and Italian seasoning to a small saucepan and heat over low heat, stirring occasionally.
• Add marinara sauce and meatballs to a medium sauce pan and heat over medium heat, stirring occasionally.
• When the sauce is hot and the meatballs are heated all the way through turn off the heat and remove meatballs from the sauce.
• Remove the olive oil from the heat and over a small bowl, pour the oil mixture through a small metal strainer.
• Using the back of a metal spoon, scrape the bottom of the strainer, pushing the garlic "paste" into the bowl.
• Brush a thin layer of the flavored oil onto the cut sides of the bread.
• Spread a thin layer of marinara sauce over one side of the bread.
• Cut each meatball in half and place them in an even layer over the marinara sauce.
• Place a slice of mozzarella cheese over the meatballs.
• Place the other slice of bread on top of the cheese covered meatballs.
• Heat an indoor grill pan over medium high heat.
• Place the sandwiches on the grill and cover with a bacon press or other heavy object and cook just until nice grill marks appear.
• Turn the sandwiches over and place the bacon press on top and cook just long enough to see grill marks.
• Serve.