Friday, March 7, 2014

Italian meatballs

The classic Italian meatball recipe, served with a delectably spiced tomato sauce, makes for a crowd pleasing starter or a mouth-watering accompaniment to any meal. You can use any ground meat you like or a combination of them. Chicken meatballs as always can be fried or baked. Both turn out delicious. This is a great make ahead recipe for a party. Just cook and sprinkle the cheese on top and refrigerate. Before serving, pop it in the oven at 350 F for 15-20 minutes till bubbly and hot.

Ingredients: (generously serves a crowd)
For Chicken balls (makes about 60)
2 lb Minced chicken
2 egg
1/2 red onion, finely chopped
5 cloves garlic, crushed
1/3 cup dry bread crumbs
1/2 tsp red pepper flakes
1 tsp dry Italian herb mix
2 tbsp grated Parmesan cheese
Handful fresh parsley, chopped fine
salt to taste
  1. Mix all the ingredients till well combined. Cover and refrigerate for half an hour. 
  2. With moist palms, shape into small one inch diameter meatballs and place on a greased baking sheet. Spray with olive oil and bake at 400 F for 15-20 minutes till browned and cooked through. 
For tomato sauce
1 tbsp Olive oil
1 Red Onions chopped
3 Cloves of Garlic chopped
2 Bay leaves
4 large tomatoes chopped
2 tbsp tomato paste
1/2 tsp Sugar
Salt to taste
1/2 tsp red pepper flakes
1/2 tsp each dry Basil and Oregano
  1. In a large pan heat olive oil and add onion, garlic and bay leaves. Cook till onions soften and turn pink. 
  2. Now add tomatoes, tomato paste, sugar and herbs, season with salt and pepper. Stir and bring to boil. 
  3. Boil for 2-3 minutes on high, then simmer covered for 20 minutes. 
  4. Add the cooked meatballs in the tomato sauce and bring to boil again. Simmer covered for 7-8 minutes till all the flavors of sauce are incorporated into the meatballs. 
  5. Sprinkle with grated Parmesan or sharp cheddar and serve hot. 

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