RECIPES WITH MEATBALLS AND POTATOES RECIPES

Steps:

• Preheat oven to 200 degrees F.
• Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
• In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
• In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
• Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
• Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
• Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Steps:

• Preheat your oven to 360 degrees F and grease a roasting tray.
• In a mixing bowl, combine all the ingredients together. Mix until well combined. You may need to add more breadcrumbs as needed. Fry a sample to taste, and adjust salt and pepper as necessary.
• Cover and transfer to a chilled area to marinate for an hour.
• When ready, shape your mixture into meatballs using your preferred method.
• Arrange neatly onto your greased roasting pan.
• Transfer to the oven, and roast until meatballs are cooked through, roughly 35 minutes. Drain any excess oil as necessary.
• When ready, ladle your warm marinara sauce on top of the meatballs. Garnish with parsley and parmesan cheese. Serve.