THE ULTIMATE MEATBALLS AL FORNO WITH CREAMY POLENTA
Provided by Tyler Florence
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 23
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
LAMB MEATBALLS WITH CREAMY POLENTA
Lamb meatballs made with fresh basil, mint and oregano are delicious on their own. They're even tastier served with a side of creamy Parmesan polenta.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Mix meat, bread crumbs, eggs, dry seasonings and 1/4 cup cheese just until blended. Roll into 24 (1-inch) meatballs. Refrigerate 1 hour.
- Heat oil in large skillet on medium heat. Add half the meatballs; cook 8 to 10 min. or evenly browned, turning occasionally. Use slotted spoon to remove meatballs from skillet. Repeat with remaining meatballs. Discard any oil remaining in skillet.
- Return all meatballs to skillet. Add pasta sauce; stir. Cover; simmer on medium-low heat 30 min. or until meatballs are done (160ºF), stirring occasionally.
- Meanwhile, bring water to boil in medium saucepan. Slowly add polenta, stirring constantly with whisk. Cover; cook on low heat 30 min. or until polenta thickens and pulls away from side of pan, stirring frequently. Remove pan from heat. Add butter and remaining cheese; stir until butter is melted and mixture is well blended.
- Serve meatballs and sauce with the polenta.
Nutrition Facts : Calories 520, Fat 30 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 135 mg, Sodium 590 mg, Carbohydrate 33 g, Fiber 4 g, Sugar 4 g, Protein 28 g
MEATBALL AND POLENTA CASSEROLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 23
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.
POMEGRANATE-GLAZED LAMB MEATBALLS
Back in 2012, for her Good Appetite column, Melissa Clark took inspiration from the kinds of seasonal cocktails usually found at exclusive bars and restaurants and experimented with them at home. She created a selection of drinks, and let them inspire a group of snacks. Among them was this dish, lamb meatballs with a pomegranate glaze, which paired elegantly with the grenadine of an El Presidente cocktail. But they're just as nice without the cocktail. Have them alone, as a light snack or part of an evening of tapas, or pair them with some couscous and goat cheese for a larger meal.
Provided by Melissa Clark
Categories easy, appetizer
Time 20m
Yield About 2 dozen meatballs, or about 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl, knead together the lamb, garlic, salt, orange zest and pepper until combined. Form into 1-inch meatballs. Transfer to a foil-lined baking sheet and brush with oil.
- Heat the broiler. Run meatballs under the broiler until golden and just cooked through, about 5 minutes. Brush immediately with pomegranate molasses. Spear with toothpicks, sprinkle with mint and serve.
ROASTED LAMB MEATBALLS WITH RED SAUCE AND POLENTA
Comfort food at it's finest. Savory lamb with creamy, slightly sweet polenta. Perfect for cold winter evenings. Adapted from Rachael Ray's magazine.
Provided by KelBel
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°.
- In a bowl, moisten the bread with 1/3 cup chicken broth. Add the lamb, egg, garlic, 2 teaspoons salt and 1 teaspoon pepper.
- Form the mixture into 8 meatballs. Brush with oil and set 2 inches apart on a rimmed nonstick baking sheet. Roast for 15 minutes.
- Meanwhile, in a medium saucepan, heat 1 tablespoon oil over medium heat. Add the onion, season with salt and pepper and cook until softened, 8 to 10 minutes.
- Add the vinegar and cook it off, 1 minute. Stir in 2/3 cup chicken broth, then the tomatoes. Bring the sauce just to a boil, then lower the heat and simmer for 10 minutes.
- In a medium saucepan, bring the remaining 2 cups chicken broth and the milk to a boil. Whisk in the polenta, lower the heat and cook, whisking, until the polenta is thick but spoonable, 2 to 3 minutes.
- Stir in the honey, butter, rosemary and salt and pepper to taste. If it gets too thick, add water or more milk.
- Spoon the polenta evenly into 4 bowls; top with the 2 meatballs and sauce.
Nutrition Facts : Calories 864.2, Fat 52.7, SaturatedFat 22.1, Cholesterol 193.2, Sodium 890.7, Carbohydrate 56.5, Fiber 5.6, Sugar 16.7, Protein 41.5
LAMB MEATBALLS
This is a great alternative to regular meatballs. I have served these many times at cocktail parties, and they have always been a hit! The sauce adds a nice touch, but I have also served them with Greek marinade and plain.
Provided by Kathy Bezemes Walstrom
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h45m
Yield 24
Number Of Ingredients 16
Steps:
- Melt the 1 tablespoon butter in a skillet over medium heat. Cook and stir the shallots in the skillet until tender. Transfer to a large bowl.
- Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. Season with marjoram, salt, and pepper. Let stand 1 hour in the refrigerator.
- Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Do not drain skillet. Drain meatballs on paper towels, and place in a serving dish.
- Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish. Serve with toothpicks.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 3.1 g, Cholesterol 44.5 mg, Fat 10.3 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 5 g, Sodium 144.5 mg, Sugar 0.5 g
LAMB MEATBALLS WITH TOMATO-MINT CREAM
These lamb meatballs, a favorite of diners at chef John LaFemina's Apizz restaurant, are baked instead of fried for a more tender and juicy result.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Bring tomato sauce to a simmer over medium heat.
- Place lamb, bread, onion, cheese, egg, parsley, mint, salt, oregano, and pepper in a large bowl; using your hand, mix until well combined. Roll lamb mixture into 2-inch meatballs. Place meatballs in a 9-by-13-inch baking dish and add 4 cups simmering tomato sauce; meatballs should be covered about three-quarters of the way with sauce.
- Cover baking dish with parchment paper-lined aluminum foil and transfer to oven; bake for 20 minutes. Rotate baking dish and bake for 20 minutes more. Uncover and continue cooking for 10 minutes more.
- Meanwhile, add heavy cream, creme fraiche, and sugar to remaining tomato sauce; let cream sauce simmer for 5 minutes. Remove from heat.
- Transfer meatballs from baking dish to cream sauce; discard tomato sauce in baking dish. Gently warm meatballs in the cream sauce and serve garnished with remaining 1/4 cup mint.
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- In a large sauté pan, heat 2 tbsp olive oil. Season the lamb meatballs, add to the pan, and fry until browned all over. Pour off any excess fat and stir through the passata and sauce. Bring to a simmer and bubble for 5 minutes, until the meatballs are cooked through and the sauce has thickened.
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