MEATBALL SHOP REVIEWS RECIPES

THE MEATBALL SHOP'S CLASSIC BEEF MEATBALLS | RECIPE ...

The Meatball Shop's Classic Beef Meatballs | Recipe ... image

The Meatball Shop's Classic Beef Meatballs

Provided by The Rachael Ray Staff

Number Of Ingredients 22

Ingredients

2 tablespoons olive oil
2 pounds 80% lean ground beef
1 cup ricotta cheese
2 large eggs
1/2 cup bread crumbs
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh oregano or 1 teaspoon dried
2 teaspoons salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon ground fennel
4 cups classic tomato sauce
1/4 cup olive oil
1 onion
finely diced
1 bay leaf
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
2 garlic cloves
roughly chopped
2 teaspoons salt or to taste
2 tablespoons tomato paste
Two 26-ounce boxes Pomi Chopped Tomatoes or two 28-ounch cans whole plum tomatoes
chopped with their liquid

Steps:

For the Meatballs: Preheat the oven to 450F
Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface
Set aside
Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated
Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly
Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid
The meatballs should be touching one another
Roast for 20 minutes, or until the meatballs are firm and cooked through
A meat thermometer inserted into the center of a meatball should read 165F
While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often
When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan
Pour the tomato sauce over them
Return the meatballs to the oven and continue roasting for another 15 minutes
For the Classic Tomato Sauce: Heat the olive oil in a large pot over medium heat
Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes
Add the tomato paste and continue cooking for 5 minutes
Add the tomatoes and stir constantly until the sauce begins to boil
Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning
Taste and season with additional salt, if desired
Remove the bay leaf before serving

THE MEATBALL SHOP'S REUBEN BALLS RECIPE RECIPE - FOOD.COM

The Meatball Shop's Reuben Balls Recipe Recipe - Food.com image

Make and share this The Meatball Shop's Reuben Balls Recipe recipe from Food.com.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 30 meatballs

Number Of Ingredients 15

Ingredients

1 cup mayonnaise
1/3 cup ketchup
1/3 cup sweet pickle (Gherkin, chopped)
1/3 cup whole milk
2 teaspoons salt
2 teaspoons caraway seeds
1 lb corned beef, finely diced
1 lb ground pork
1/4 cup sauerkraut (chopped, squeezed to remove as much liquid as possible)
3/4 lb swiss cheese (grated with a large box grater)
1 teaspoon salt
1 teaspoon caraway seed
2 slices rye bread (, finely diced)
5 eggs
2 tablespoons olive oil

Steps:

Preheat oven to 450°. Combine all ingredients except olive oil in a large mixing bowl and mix by hand until thoroughly blended.
2. Drizzle olive oil into a large baking dish (9 by 13 inches), coating the entire surface evenly (use your hand to spread the oil).
3. Roll the mixture into round 1½-inch meatballs, making sure to pack the meat firmly.
4. Place meatballs into the oiled baking dish so they are lined up evenly in rows and each is touching its four neighbors in the grid.
5. Roast meatballs in oven until firm and cooked through, about 22 minutes.
6. Allow meatballs to cool for 5 minutes before removing from the tray.
7. Serve with Thousand Island dressing.
The Meatball Shop.

Nutrition Facts : Calories 183.7, FatContent 13.8, SaturatedFatContent 5, CholesterolContent 69.5, SodiumContent 562.9, CarbohydrateContent 5, FiberContent 0.3, SugarContent 1.9, ProteinContent 9.9

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