ITALIAN MEATBALLS GIADA RECIPES

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JUMBO CHEESY ITALIAN MEATBALLS RECIPE | FOOD NETWORK ...



Jumbo Cheesy Italian Meatballs Recipe | Food Network ... image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4 servings

Number Of Ingredients 18

Extra-virgin olive oil, for brushing
3 1/2 cups torn stale Italian bread (about 1/4 loaf)
1 cup whole milk
2 large eggs
2 pounds ground beef chuck
1 small bunch parsley, chopped(about 1 cup)
1/2 cup grated parmesan cheese
1 clove garlic, grated
Kosher salt
1/2 teaspoon red pepper flakes
4 mini mozzarella balls (bocconcini)
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
3 to 4 sprigs basil, plus chopped leaves for topping
Kosher salt
Ricotta cheese, for topping

Steps:

  • Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
  • Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
  • Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
  • Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
  • You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.

20 MINUTE MEATBALLS - GIADZY - GIADA DE LAURENTIIS
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From giadzy.com
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GIADA DE LAURENTIIS' ITALIAN TUNA SALAD - GIADZY
Feb 14, 2020 · Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network‚Äôs Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA…
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GIADA’S PORK MEATBALLS OVER ARUGULA | GIADZY
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GIADA DE LAURENTIIS
Giada De Laurentiis is an Italian chef, cookbook author, restauranteur and Food Network television personality. New Italian recipes weekly!
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ITALIAN AMERICANS - WIKIPEDIA
Italian Americans (Italian: italoamericani or italo-americani, pronounced [ˌitaloamerikaːni]) are Americans who are of Italian descent. The majority of Italian Americans reside in the urban …
From en.m.wikipedia.org
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