Giant Veal And Ricotta Meatballs Braised In Tomato Sauce Recipes

GIANT MEATBALLS AND MARINARA

Giant Meatballs and Marinara image

Provided by Trisha Yearwood

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

Extra-virgin olive oil, for the baking sheet
1/4 cup chopped fresh Italian parsley
3 cloves garlic, smashed and peeled
1 medium carrot, cut into chunks
1 stalk celery, cut into chunks
1 small onion, cut into chunks
2 large eggs, beaten
1/4 cup milk
Kosher salt and freshly ground black pepper
1/2 cup fine dried breadcrumbs
1/2 cup grated Parmesan
1 pound ground beef
1 pound ground pork
1/4 cup extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, sliced
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
Two 28-ounce cans whole San Marzano tomatoes, crushed by hand
Kosher salt
1 cup grated Parmesan, plus more for serving
1/2 cup loosely packed fresh basil leaves, chopped

Steps:

For the meatballs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment and brush with oil.
Combine the parsley, garlic, carrot, celery and onions in a food processor and pulse to make an almost-smooth vegetable paste. Transfer to a large bowl. Add the eggs to the milk and whisk together, then add to the vegetables. Sprinkle with salt and pepper. Add the breadcrumbs, Parmesan, beef and pork. Mix well with your hands. Form into 6 large meatballs and place, without touching, on the prepared baking sheet. Bake until the meatballs are just cooked through, about 40 minutes.
For the marinara: Heat a large Dutch oven over medium heat, add the oil and onions and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic begins to sizzle but doesn't color, about 1 minute. Add the oregano, tomatoes, 1 teaspoon salt and 1 cup water and smash the tomatoes with the back of a wooden spoon. Lower the heat to a simmer and cook until slightly thickened and flavorful, about 20 minutes. Toss with the meatballs, then top with Parmesan and basil to serve.

GIANT MEATBALLS WITH RICOTTA

Giant Meatballs with Ricotta image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Number Of Ingredients 15

Ingredients

Olive oil, for baking sheet
3 cups (1/2-inch pieces) crusty white Italian bread, crusts removed
1 cup whole milk
1 pound ground veal
1 pound ground beef (80 percent lean)
1 pound ground pork
1 large egg, lightly beaten
1/2 medium onion, minced (about 3/4 cup)
1/2 cup finely chopped flat-leaf parsley leaves
1 teaspoon finely chopped fresh oregano leaves
1 cup finely grated Parmigiano-Reggiano, plus more for serving
1 1/2 cups whole-milk fresh ricotta cheese
1 teaspoon coarse salt
3/4 teaspoon freshly ground black pepper
4 cups Marinara Sauce

Steps:

Preheat oven to 450 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
Place bread in a bowl and add milk to moisten. Chop bread into small pieces no larger than 1/4-inch and place in a large bowl. Add veal, beef, pork, egg, onion, parsley, oregano, cheeses, salt, and pepper. Using your hands, gently mix until well combined.
Divide the mixture into 8 equal portions and roll each portion into a large meatball. Transfer meatballs to prepared baking sheet. Bake until golden brown, 15 to 20 minutes.
Meanwhile, bring the marinara sauce to a simmer in a large saucepan. Transfer the meatballs to the marinara sauce and simmer, partially covered, until cooked through, about 30 minutes. Serve immediately with additional Parmigiano-Reggiano.

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