adapted from Gordon Ramey's Home Cooking cookbook, page 182. There are four recipes that use these meatballs. All are delicious, quick, and easy. I always make a double batch of meatballs and freeze in serving sized bags for future use. To freeze, lay out formed (but not cooked) meatballs on a baking sheet on parchment paper. Freeze for a couple of hours until firm, then vacuum seal and throw back into the freezer. To use, thaw in fridge for up to 24 hours, then continue on with any of the recipes. In addition to this one, try Spicy Meatball Soup, Meatballs with Orecchiette, Kale, and Pine Nuts, and Meatball Sandwich with Melting Mozzarella and Tomato Salsa. All are also available on line. Video that includes all of the four recipes in on chef's youtube channel.
First prepare the meatballs. Sauté the onion and garlic with salt and pepper to taste in a hot oiled frying pan for about 5 minutes until soft and lightly colored, adding the red pepper flakes after a minute or two. Place the beef in a large bowl and add salt and pepper. Make a well in the center of the meat. Put the breadcrumbs in a separate bowl and moisten with the milk. Add salt and pepper, then stir the breadcrumbs and onion mixture into the beef and mix until just combined. With wet hands, shape the beef mixture into small balls slighly larger than a golf ball. Transfer to a lightly greased plate or baking sheet and chill for 30 minutes until firm.
Put a little olive oil in a frying pan and cook the meatballs over a medium-low heat for about 10 minutes until evenly colored on the outside and cooked all the way through. Set aside to rest.
SALSA: combine all the salsa ingredients and mix well. Set aside.
Heat a broiler (or grill) until medium hot. Slice the bread rolls in half and toast the insides for a couple of minutes until golden. Remove from the broiler (or grill) and sit the meatballs on half the sliced rolls, pressing them down into the bread. Spoon over any cooking juices from the meatball pan. Top the meatballs with the torn mozzarella and place under the grill to melt the cheese. Once melted, spoon the salsa on top and sandwich together with the remaining halves of the toasted rolls.
Serve while still warm with any extra salsa on the side.
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Serving Size: 1 Serving (175g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 480 | ||
Calories from Fat: 232 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.8g | 34 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 77.1mg | 24 % | |
Sodium 349.9mg | 12 % | |
Potassium 459mg | 12 % | |
Total Carbohydrate 33.9g | 10 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 31.7g | ||
Protein 26.5g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 480
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