Meatballs With Polenta Parmesan Brodo Recipe 55

Steps:

• Preheat the oven to 425 degrees F.
• For the polenta: Heat the butter in a large Dutch oven over medium-high heat. Add the oregano, garlic and onions. Cook until softened and fragrant, about 5 minutes. Pour in the chicken stock along with 1 cup of water and bring to a boil.
• Slowly add the cornmeal while whisking constantly to avoid clumping. Cook, stirring frequently, until thickened, about 20 minutes. Stir in the cream, ricotta and Parmesan. Season with salt and pepper. Cover and set aside off the heat.
• For the meatballs: Add the beef and pork to a large mixing bowl. Add the breadcrumbs, milk, parsley, eggs, 3/4 cup of the Parmesan, half the garlic, 1/2 teaspoon salt and some pepper. Using clean hands, mix together until well combined. Use a scoop or your hands to form 20 evenly sized meatballs. Set them aside on a plate or baking sheet.
• Add the tomatoes, olive oil, basil, oregano and remaining garlic to a 9-by-13-inch baking dish and give everything a quick stir. Transfer the meatballs to the baking dish and bake until browned, about 15 minutes. Transfer the meatballs and any pan juices to a large bowl.
• For the casserole: Transfer the reserved polenta to the baking dish you just used to bake the meatballs. Place the meatballs on top of the polenta, reserving any liquid or tomatoes in the bowl. Sprinkle the remaining 3/4 cup Parmesan over the top of the casserole and bake until bubbly and golden brown, about 40 minutes.
• When you are just about ready to serve, pour the pan juices into a saucepan and warm over medium heat.
• Sprinkle the casserole with more grated Parmesan and chopped parsley. Serve with the warmed pan sauce on the side.
• Freezer directions: Once the casserole is assembled, do not bake it. Allow the casserole to cool completely and allow the reserved sauce and tomatoes from cooking the meatballs to do the same in a separate container. This will take 45 minutes to 1 hour.
• Wrap the casserole in plastic wrap and then foil. Put the sauce in a separate freezer-safe container. Label, date and freeze both until ready to eat.
• To cook, allow both the casserole and sauce to thaw completely in the refrigerator, preferably overnight.
• Preheat the oven to 425 degrees F. Bake the unwrapped casserole until bubbly and golden brown, about 40 minutes. Reheat the sauce in a saucepan over medium heat until heated through.

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the meatballs: Combine the ground chicken, ricotta, Parmesan, breadcrumbs, parsley, nutmeg, garlic, egg and onion in a medium bowl until just mixed. Do not overwork. Season with salt and pepper. Divide the mixture into 8 portions and roll into balls.
• Heat a cast-iron pan on the hot side of the grill until nice and hot. Brush the pan with enough olive oil to liberally coat the surface, about 3 tablespoons.
• Place the meatballs in the pan and cook, flipping them, until all sides are caramelized, about 3 minutes. Move the pan to the indirect-heat side of the grill and cover the grill. Cook for 5 minutes.
• For the sauce: Add the garlic, oregano and onion to the pan with the meatballs and saute until the onions begin to soften, 2 to 3 minutes. Flip the meatballs, then add the tomato puree and 1/2 cup water. Season with salt and pepper. Cover the grill and continue to cook until the chicken is cooked through and the sauce is reduced slightly, 10 to 15 minutes.
• For topping and serving: Top the meatballs with the mozzarella, cover the grill and cook until the cheese is melted, about 3 minutes. Discard the oregano sprig. Spoon the meatballs on top of the Soft Polenta. Spoon any remaining sauce over top and serve topped with the Parmesan and basil if using.
• (Alternatively, you can cook the meatballs and the sauce as directed in a cast-iron skillet on the stovetop over medium heat, then transfer the skillet to a 400 degrees F oven for 10 to 15 minutes before melting the cheese.)
• Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth. Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes. Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl.

Steps:

• In a large pot, combine the Parmesan rind with the stock, garlic and a generous pinch of salt. Bring to a boil over high heat, then cover and let simmer over low heat.
• Meanwhile, in a large bowl, combine the pork with the breadcrumbs, egg, dill, 1/4 cup finely grated Parmesan, 1 1/2 teaspoons salt and 3/4 teaspoon pepper; mix well. Gradually mix in 1/4 cup of the Parmesan broth, then form the mixture into 16 meatballs.
• In a large skillet, melt the butter in 1 tablespoon of the olive oil over medium heat. Working over a bowl, break any long pasta into small pieces. Add all the pasta to the skillet and cook, stirring, until browned all over, about 5 minutes. Add the pasta to the Parmesan broth.
• Wipe out the skillet and heat the remaining 2 tablespoons olive oil over medium heat. Add the meatballs and cook, turning occasionally, until browned all over, 5 to 7 minutes. Add the meatballs to the Parmesan broth, cover and simmer until the meatballs are cooked through, 5 to 7 minutes. Stir in the spinach and peas and simmer until warm, 3 minutes. Serve in bowls, topped with grated Parmesan, dill sprigs and black pepper.

Steps:

• Preheat the oven to 350 degrees F.
• Break the baguette in pieces and soak in a bowl with milk for 10 minutes until the bread is soft. In a second bowl mix the beef and pork together. Twist up half the parsley and the basil into a little pile, roughly chop it and add to the meat. Add garlic and mix thoroughly with your hands. Squeeze the milk out of the bread and add it in small pieces. Add eggs, Parmesan, ground pinenuts, salt, and pepper and mix everything together thoroughly. Shape the meatballs into large patties then roll them in the bread crumbs.
• In a large skillet heat the olive oil over medium high heat until it begins to smoke slightly. Fry the meatballs to seal the crust, flip them over so both sides are done. Transfer to a large baking dish.
• Add a splash of oil to pan and fry the mushrooms on a low heat until they start to caramelize. Cut the tomatoes in 1/2 and hand-crush them into a separate bowl. Drizzle with olive oil. Add salt and a few cranks of fresh cracked pepper and mix. Add to the mushrooms. Let everything simmer together and reduce slightly for about 10 minutes. Pour the tomatoes and mushrooms over the meatballs. Shred the remaining basil and parsley and the mozzarella over it. Drizzle with olive oil and add a few cranks of pepper. Bake for 25 to 35 minutes.
• Serve with Creamy Polenta.
• In a large saucepan bring the chicken stock to a slow simmer. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering. Stir in the cream, Parmesan, butter, and salt. Turn off the heat and keep in a warm place until the meatballs are ready.
• Yield: 6 servings
• Cooking Time: 15 minutes

Steps:

• Preheat oven to 425 degrees. Make brodo: In a medium pot, combine Parmesan rinds, 1 cup grated Parmesan, bay leaves, shallot halves, 2 cups water, 2 tablespoons oil and a pinch each of salt and pepper. Set pot over high heat and bring to a boil. Reduce heat to medium and simmer until reduced by half, about 15 minutes. Strain, discard all solids and return brodo to pot. Set pot over a low flame and keep brodo at a low simmer until ready to serve. Meanwhile, in a large bowl mix ground beef with soy sauce, chopped parsley, egg and spices until well combined. Using wet hands, roll beef into golf-ball-size meatballs. Arrange meatballs on a large baking sheet and roast on center rack until just rosy, or 125 degrees, at center, about 10 minutes. Let rest at least 5 minutes before serving. Meanwhile Make Polenta: In a medium pot heat remaining oil. Add polenta and stir to coat. Pour in 6 cups water and bring to a simmer. Cook polenta, stirring often, until tender and creamy, about 10 minutes. If necessary, add splashes of water to keep polenta pourable. Stir in 4 tablespoons butter, remaining grated Parmesan and season to taste with salt. Distribute polenta among 4 bowls. Top with meatballs and pour ¼ cup brodo over top. Drizzle with olive oil and sprinkle with grated Parmesan.