Dora Riccis Tiny Meatballs Recipes

DORA RICCI'S TINY MEATBALLS

Steps:

• Combine the meat, bread crumbs, cheese, parsley, garlic and egg in a bowl, but do not overmix.
• In a pan, heat all but two tablespoons of the oil to 370 degrees. Meanwhile, form the meat mixture into little balls, no more than about of an inch in diameter. When the oil is hot, fry a few at a time until they are brown on all sides and then drain them on paper towels.
• In a saute pan, soften the onion in the remaining oil for 5 minutes. Add the tomatoes and use a fork to smash them, continuing to cook until the sauce is thick, about 7 minutes. Season with salt and pepper to taste.
• Puree the sauce in a food processor. Return to the pan, add the meatballs and let them bubble gently over medium-low heat for 3 mintues. Just before serving, stir in the fresh herbs.

MINI MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
• Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.

MINI MEATBALLS

Steps:

• In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs.
• Arrange in a single layer on a baking sheet or on 2 large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
• To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.

TINY MEATBALLS

Steps:

• Heat 2 teaspoons olive oil in a medium saute pan or skillet over medium heat. Add the grated onion and a pinch of salt and cook until the onion begins to release some moisture and soften, about 2 minutes. Add the grated garlic and cook until softened. Remove from the heat and let cool.
• Soak the bread in the milk in a small bowl for 2 to 3 minutes.
• Combine the onion and garlic mixture with the ground meat in a large bowl. Add the egg. Squeeze out the bread, discarding the milk, and add the bread to the meat mixture along with the oregano, coriander, cumin, cinnamon and nutmeg. Sprinkle with salt and pepper. Mix the ingredients with your hands until they are evenly distributed. Form meatballs right away or cover and refrigerate until ready to use, up to 1 day.
• Put some flour in a bowl or pie plate. Form the meat mixture into balls a little bit smaller than golf balls. (This is easier to do with wet hands.) Roll them in the flour, shaking off any excess.
• Add enough canola oil to come up a third of the way in a large shallow saute pan or skillet and heat over medium-high heat. When the oil is hot, pan-fry the meatballs in batches, turning once, until cooked through but still moist inside, about 5 minutes. (Cut one open if you are unsure of doneness.) Remove to a plate lined with a paper towel to drain.
• Arrange the meatballs on a serving platter. Grind some fresh pepper over the top, then sprinkle on some torn mint leaves and the lemon zest. Drizzle with some olive oil and a sprinkle of salt. Serve the lemon wedges on the side.

ITALIAN MINI MEATBALLS

Steps:

• Heat oven to 350 degrees.
• In medium bowl, combine all ingredients; shape into 3/4 inch balls.
• Place meatballs in 15X10 inch jelly roll pan.
• Bake 20 minutes or until brown.

CHEF ROCCO DISPIRITO'S MAMA'S MEATBALLS

Steps:

• Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
• In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.
• Combine with hands until mixture is uniform, do not overmix.
• Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
• Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.
• Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.
• This should take about 10-15 minutes.
• While meatballs are browning, heat the marinara sauce in a large pot.
• Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
• Serve alone or over your favorite pasta.