SPICY SMOKED MEATBALLS
Someone from work brought these in for a group lunch. They are really delicious. It does make a big recipe, so you may want to cut it in half. It also freezes well.
Provided by codeblusqrl
Categories Meat
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Meatballs:.
- Mix all meatball ingredients and make into meatballs.
- Bake on cookie sheet at 350° for 20 minutes.
- Move balls to a baking pan or crock pot.
- Sauce:.
- Pour cold sauce over cooked meatballs. Cook until sauce cooks through, about 40 to 50 minutes.
Nutrition Facts : Calories 524.4, Fat 20.6, SaturatedFat 8, Cholesterol 143.5, Sodium 1165.2, Carbohydrate 50.5, Fiber 2.5, Sugar 33.3, Protein 35.5
BUCATINI ALL'AMATRICIANA WITH SPICY SMOKED MOZZARELLA MEATBALLS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the sauce: In a large heavy skillet, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and reserve. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked pancetta. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.
- For the meatballs: Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and Parmesan.
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- To make the Meatballs, in a large mixing bowl, combine the onion, parsley, Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, salt and pepper. Using your hands, combine all of the ingredients. Add the beef, veal, and pork; using your hands, mix the ingredients together. You don’t want to overwork the meat, but you do want a homogenous mixture and shouldn’t see any pockets of a single ingredient. Using a small ice cream scoop, shape the mixture into meatballs. Press a cube of the cheese into the center and reform the meatballs to cover completely. Place on a large baking sheet. Once formed, refrigerate for at least 30 minutes to firm up the mixture.
- When ready to cook, preheat the broiler on high. Drizzle or brush a little olive oil on the top of each meatball. Broil for 7 to 9 minutes per side, flipping once to brown the bottoms.
- Alternatively, you can bake in the oven; preheat to 400° and bake for 15 to 20 minutes, until cooked through. Preheat the broiler to high and broil the meatballs for 3 minutes per side, flipping once to brown the bottoms. Serve with your favorite tomato sauce!
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