Patsys Meatball Lasagna Recipes

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MEATBALLS FOR PATSY'S MEATBALL LASAGNA



Meatballs for Patsy's Meatball Lasagna image

An expert trick makes simple work of rolling these meatballs into shape. The meatballs are used in Patsy's Meatball Lasagna.

Provided by Martha Stewart

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

Number Of Ingredients 15

3/4 cup fresh breadcrumbs
6 tablespoons whole milk
2 tablespoons extra-virgin olive oil
2 medium onions, finely chopped
6 cloves garlic, finely chopped
1 1/2 pounds ground beef, preferably chuck
1 1/2 pounds ground pork
3 large, whole eggs, lightly beaten
3 large egg yolks, lightly beaten
3 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh oregano
1 1/2 cups freshly grated Parmesan cheese
Coarse salt and freshly ground pepper
Dried breadcrumbs, for work surface
Olive oil, for frying

Steps:

  • Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside.
  • Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. Using your hands, mix until just combined.
  • Sprinkle breadcrumbs over work surface. Roll 3/4 cup meatball mixture into a thin strip, about 12 inches long; repeat 3 more times. Line strips next to one another; sprinkle with breadcrumbs. Cut strips into 1-inch lengths. Repeat process with remaining meat mixture.
  • Working in batches, transfer 1-inch pieces to a large sieve; sprinkle lightly with breadcrumbs to prevent sticking. Toss until pieces become round and form meatballs.
  • Lightly coat the bottom of a large skillet with olive oil; set over medium-high heat. Working in batches, cook meatballs until browned and cooked through, 1 to 2 minutes. Transfer to a paper towel-lined baking sheet to drain. Repeat with additional oil and remaining meatballs.

PATSY'S MEATBALL LASAGNA



Patsy's Meatball Lasagna image

Fresh lasagna sheets are worth it for this specialty lasagna, which includes enrobing the layers of meatballs and sausage in a parcel of pasta sheets before the final step of baking.

Provided by Martha Stewart

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

Number Of Ingredients 10

2 1/4 pounds (4 inches by 8 inches) fresh lasagna sheets
Coarse salt
10 cups homemade or store-bought pasta sauce
1/2 recipe Meatballs for Patsy's Meatball Lasagna
1 1/3 cups freshly grated pecorino Romano cheese
1/4 cup chopped fresh basil leaves, plus more for garnish
2 pounds (about 8 links) sweet Italian sausage, broiled and thinly sliced
2 pounds fresh mozzarella, cut into 1/2-inch cubes (about 2 1/4 cups)
2 cups fresh ricotta cheese
1 large egg

Steps:

  • Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
  • Preheat oven to 450 degrees. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
  • Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.
  • In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
  • In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
  • In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
  • In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.
  • Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
  • Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.

PATSY'S MEATBALL LASAGNA



Patsy's Meatball Lasagna image

From the Chef at Patsy's on 56th Street, New York City. Patsy's Savory Meatballs #rz.137551 can be made ahead for use in this recipe.

Provided by Cucina Casalingo

Categories     European

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 10

2 1/4 lbs fresh lasagna sheets (4 by 8 inch )
coarse salt
10 cups pasta sauce (homemade or store-bought)
3 cups meatballs (1/2 recipe meatballs for Patsy)
1 1/3 cups freshly grated pecorino romano cheese
1/4 cup chopped fresh basil leaf, plus more for garnish
2 lbs sweet Italian sausage, broiled and thinly sliced
2 lbs fresh mozzarella cheese, cut into 1/2-inch cubes (about 2 1/4 cups)
2 cups fresh ricotta cheese
1 large egg

Steps:

  • Bring a large pot of water to a boil; season with salt. Add lasagna sheets and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
  • Preheat oven to 450 degrees.
  • Pour 1 cup sauce into a shallow baking dish; set aside.
  • Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
  • Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish.
  • Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge.
  • Repeat with remaining 3 cut sheets and corners.
  • Line edges of pan in the same manner using full-size sheets dipped lengthwise.
  • Finish lining the bottom of the pan with 2 full sheets.
  • In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish.
  • Pour over 1 cup sauce, and cover with 2 lasagna sheets.
  • In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish.
  • Pour over 1 cup sauce, and cover with 2 lasagna sheets.
  • In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish.
  • Pour over 1 cup sauce, and cover with 2 lasagna sheets.
  • In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish.
  • Top with 1 cup sauce.
  • Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
  • Cover lasagna with a clean, damp kitchen towel.
  • Double-wrap baking dish in aluminum foil.
  • Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water.
  • Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes.
  • Remove from oven; let stand 15 minutes before serving.
  • Garnish with remaining basil, and serve with remaining sauce, if desired.

Nutrition Facts : Calories 1066.3, Fat 42.3, SaturatedFat 20.2, Cholesterol 145.2, Sodium 2342.4, Carbohydrate 110.3, Fiber 4.3, Sugar 25.1, Protein 59.2

PATSY'S MEATBALLS



PATSY'S MEATBALLS image

Categories     Beef     Pork

Number Of Ingredients 15

3/8 cup fresh breadcrumbs
3 tablespoons whole milk
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
3/4 lbs ground beef, preferably chuck
3/4 lbs ground pork
2 large, whole eggs, lightly beaten
1 large egg yolks, lightly beaten
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 tablespoons finely chopped fresh oregano
3/4 cups freshly grated Parmesan cheese
Coarse salt and freshly ground pepper
Dried breadcrumbs, for work surface
Olive oil, for frying

Steps:

  • 1. Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed. 2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside. 3. Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. 4. Using your hands, mix until just combined. 5. Sprinkle breadcrumbs over work surface. Roll 3/4 cup meatball mixture into a thin strip, about 12 inches long; repeat 3 more times. 6. Line strips next to one another; sprinkle with breadcrumbs. 7. Cut strips into 1-inch lengths. Repeat process with remaining meat mixture. 8. Working in batches, transfer 1-inch pieces to a large sieve; sprinkle lightly with breadcrumbs to prevent sticking. Toss until pieces become round and form meatballs. 9. Lightly coat the bottom of a large skillet with olive oil; set over medium-high heat. Working in batches, cook meatballs until browned and cooked through, 1 to 2 minutes. Transfer to a paper towel-lined baking sheet to drain. 10. Repeat with additional oil and remaining meatballs.

PATSY'S SAVORY MEATBALLS



Patsy's Savory Meatballs image

Looking for a delicious, easy-to-make dish? Chef Salvatore (Sal) Scognamillo, co-owner and third-generation executive chef of the world-renowned Patsy's restaurant, shares his tasty take on an Italian staple.

Provided by Cucina Casalingo

Categories     European

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 1/2 lbs chopped veal
1 whole egg
1 egg yolk
1 garlic clove, minced
2 tablespoons grated romano cheese
salt and pepper
chopped fresh parsley
1/2 cup breadcrumbs
1 pinch oregano

Steps:

  • Mix thoroughly and form into 2½-inch meatballs.
  • Preheat olive oil in skillet to 350 degrees (oil should cover half the meatball when frying).
  • Fry meatballs in olive oil, 2 minutes on each side.
  • Take out of oil.
  • Place the meatballs in simmering tomato sauce and cook another 10-15 minutes.

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