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Doubly Cheesy Meatball Bake

INGREDIENTS

  • 2 c. packed torn crustless stale white bread
  • 1/2 c. crumbled feta cheese
  • 1/3 c. finely chopped fresh mint, plus more for garnish
  • 3 cloves garlic, crushed with press
  • 2 lb. ground lamb or beef chuck (80% lean)
  • 1 tbsp. extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 can (28 oz.) crushed tomatoes
  • 1 c. lower-sodium beef or chicken broth
  • 2 tbsp. fresh oregano leaves
  • 2 bay leaves
  • 1 1/2 c. shredded Mozzarella cheese

DIRECTIONS

1. Preheat oven to 375°F. In large bowl, soak bread in cold water 20 minutes. Squeeze out and discard excess water from bread.

2. To bowl with soaked bread, add feta, mint, garlic and 1/2 teaspoon each salt and pepper, tossing to combine. Add lamb and mix until just combined; form into twelve 2-inch meatballs.

3. In 12-inch cast-iron skillet, heat oil on medium-high. Add meatballs; cook 10 minutes, turning until browned on two sides. Transfer to large plate. Pour off excess fat from pan, leaving thin coating; scrape up any browned bits and reduce heat to med. To skillet, add onion; cook 5 minutes, stirring. Add tomatoes, broth, oregano, bay leaves and 1/4 teaspoon salt, stirring to combine. Heat to boiling on high. Reduce heat to simmer; cook 15 minutes or until reduced slightly, stirring often. Add meatballs to tomato sauce; top with mozzarella cheese. Transfer skillet to oven; bake 20 minutes. Reset oven to broil on high; broil 3 minutes or until cheese has browned. Garnish with mint.

SOURCE: https://www.goodhousekeeping.com/food-recipes/a42821/doubly-cheesy-meatball-bake-recipe/

Meatball Parmesan Bake

INGREDIENTS

  • 1/2 lb ground pork
  • 1/2 lb ground beef
  • 1/2 lb ground veal
  • 6 cloves garlic minced
  • 1 cup Italian breadcrumbs
  • 1/2 cup milk
  • 1/2 cup shredded Asiago cheese
  • 1/2 cup shredded Parmesan cheese
  • Handful of fresh parsley chopped
  • 2 eggs
  • salt and pepper to taste
  • 1-2 jars of marinara sauce of your choice
  • 1 – 1 1/2 cups shredded Italian blend cheese or shredded mozzarella
  • Drizzle of olive oil
  • 1/2 tsp Italian seasoning
  • Fresh basil minced (for garnish)
  • Fresh parsley minced (for garnish)

DIRECTIONS

1. Preheat oven to 400 degrees F. Line an oven-safe skillet with foil and set aside.

2 In a small mixing bowl, mix breadcrumbs and milk. Set aside.

3. Mix ground meats, garlic, breadcrumb mixture, Asiago and Parmesan cheese, parsley, eggs, salt, and pepper, by hand until just combined, being careful not to over-mix.

4. Use a small cookie scoop and form ping pong ball sized meatballs.

5. Spray prepared a foil-lined skillet with cooking spray and place formed meatballs on the foil.

6. Bake for 20 minutes.

7. Lower oven temperature to 375 degrees F.

8. Place meatballs on a plate and remove foil from skillet.

9. Pour about 1/2 cup marinara sauce in the bottom of the skillet and spread to cover.

10. Place meatballs in skillet in a single layer.

11. Pour remaining marinara sauce over the top of the meatballs, then sprinkle shredded Italian cheeses over the top, so all the meatballs are covered in cheese.

12. Drizzle a little bit of olive oil over the top of the cheese, then sprinkle with Italian seasoning.

13. Cover skillet with another piece of foil and bake for 20 minutes.

14. Remove foil and bake, uncovered, for another 20 minutes.

15. If desired, broil the dish for a minute or two after baking.

16. Garnish with fresh basil and parsley if desired.

SOURCE: https://www.thechunkychef.com/meatball-parmesan-bake/

Mini Meatball Heroes

INGREDIENTS

MEATBALLS

  • 1 small onion, grated
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1 large egg
  • 3 tablespoons ketchup
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2/3 cup grated Parmesan
  • 1/4 cup dried Italian-style bread crumbs
  • 6 ounces ground beef
  • 6 ounces ground veal
  • 6 ounces ground pork
  • 1/3 cup extra-virgin olive oil
  • Marinara Sauce, recipe follows, or 26-ounce jar, store-purchased

SANDWICHES

  • Twelve 3 to 3 1/2-inch diameter Italian rolls, split, warm
  • 1/3 cup freshly grated Parmesan
  • 3 ounces sliced provolone

MARINARA SAUCE

  • 1/2 cup extra-virgin olive oil
  • 2 small onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 stalks celery, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Two 32-ounce cans crushed tomatoes
  • 2 dried bay leaves

DIRECTIONS

SANDWICHES

1. To make the meatballs: Whisk the first 7 ingredients in a large bowl to blend. Stir in the cheese and breadcrumbs. Mix in the beef, veal, and pork. Using about 2 tablespoons of meat for each, shape the meat mixture into 1 1/4 to 1 1/2-inch-diameter meatballs. Place on a baking sheet.

2. Heat the oil in heavy large frying pan over medium-high heat. Working in 2 to 3 batches, add the meatballs and saute until browned on all sides, about 5 minutes. Using a slotted spoon, transfer the meatballs to a plate. Pour off any excess oil. Return all the meatballs to the pan. Add the Marinara Sauce. Simmer over medium-low until the sauce thickens slightly and the flavors blend about 10 minutes. Season the sauce, to taste, with salt and pepper. (The meatball mixture can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before continuing.)

3. To make the sandwiches: Spoon the hot meatballs with some sauce over the bottoms of the rolls. Place 1/2 slice provolone on top of meatballs and sprinkle with the Parmesan. Spread more sauce over the roll tops, then fold the tops of the rolls over and serve.

MARINARA SAUCE

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

SOURCE: https://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-meatball-heroes-recipe2-1943537

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