Friday, November 18, 2005
Old-Fashioned Meatballs in Red Sauce
I made this recipe last night for the first time. Terrific, and very easy! The meat turns out very tender. It's really great for weeknight meals, plus you have extra for lunch. I served it with egg noodles. This recipe comes from Leslie Revsin's cookbook, The Simpler the Better, and was published in the October 2005 issue of Gourmet. The dish serves 6.
Ingredients:
1 lb. ground beef (15 percent fat)
1/2 lb. sweet Italian sausage
1/3 c. plain dry bread crumbs
2 eggs, lightly beaten
2 large garlic cloves, minced
1/3 c. grated Pecorino Romano cheese
1-3/4 c. canned crushed tomatoes in heavy purée
1/3 c. + 1/4 c. water, divided
salt
pepper
Step-by-step:
1. Remove ground beef and sausage from refrigerator 30 to 60 minutes before cooking, if possible.
2. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup of the grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Preheat oven to 425°F.
4. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in one layer in 9-by-13-inch baking dish so each is separated by about 1 inch.
5. Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1-1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot.
Ingredients:
1 lb. ground beef (15 percent fat)
1/2 lb. sweet Italian sausage
1/3 c. plain dry bread crumbs
2 eggs, lightly beaten
2 large garlic cloves, minced
1/3 c. grated Pecorino Romano cheese
1-3/4 c. canned crushed tomatoes in heavy purée
1/3 c. + 1/4 c. water, divided
salt
pepper
Step-by-step:
1. Remove ground beef and sausage from refrigerator 30 to 60 minutes before cooking, if possible.
2. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup of the grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Preheat oven to 425°F.
4. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in one layer in 9-by-13-inch baking dish so each is separated by about 1 inch.
5. Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1-1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot.
Labels: main courses
