Turkey Meatballs Alex Guarnaschelli Recipes
PORK MEATBALLS
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h35m
Yield 20 to 25 meatballs, approximately
Number Of Ingredients 22
Steps:
- Add the meat to a large bowl, spread it out and season with salt, to taste. Add the remaining ingredients leaving the bread crumbs until last. Mix until all the ingredients are combined. Create a small patty and test it in a small saute pan in 1 tablespoon of oil. When browned on both sides, taste and re-season the meat mixture, if needed. Roll the mixture into about 20 to 25 or so balls that are about 2 inches in diameter.
- Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, add the meatballs in a single layer and spread them somewhat apart so they have a chance to brown instead of steam. You may need to do this in batches. Brown the meatballs, over high heat, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan to a tray and cook off the remaining balls, if needed.
- Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to rest for a few additional minutes before serving.
- Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and re-season with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 5 to 10 minutes. Add half of the water to prevent the veggies from getting too dry and continue cooking another 10 minutes. Taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Add remaining water, as needed, and cook for an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.
TURKEY MEATBALLS - ALEX GUARNASCHELLI.
Number Of Ingredients 23
Steps:
- Make the meatball mixture: Heat a medium skillet and add the olive oil. When the oil begins to smoke lightly, add the onions, garlic and a pinch of salt. Cook the onions over medium heat, stirring from time to time, until they soften and become translucent, 5-8 minutes. Remove from the heat and set aside to cool. In a large bowl, spread the ground turkey out and season with the 2 teaspoons salt and chili flakes. Mix with your hands to blend. Add the egg, milk, Parmesan, breadcrumbs and parsley. Add in the onions, garlic and cooking juices and mix thoroughly to combine all of the ingredients. Roll one meatball (about 11/2 inches in diameter) and roll in some of the cornmeal to lightly coat the exterior. Heat some of the canola oil in a small skillet over high heat. When the oil begins to smoke lightly, shut off the heat (to avoid splattering) add the meatball. Brown on all sides and cook for a few minutes until cooked but still pink in the middle. Taste for seasoning and texture. If too "wet", add some more breadcrumbs. If too dry, add another beaten egg or a splash water. Adjust the seasoning, if needed, as well. Roll the remaining meat into balls. Roll them lightly in the cornmeal. Heat a large skillet, heat the remaining canola oil until it smokes lightly and brown the meatballs over medium heat. Serve as is, with your own sauce or the tomato sauce suggested below. For the sauce: In a large skillet, heat the olive oil. Add the onion and garlic and season with salt and the red pepper flakes. Cook for 3-5 minutes until the onions become translucent. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10-15 minutes over medium heat, stirring from time to time. Taste for seasoning, The tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.
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