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Sunday
Aug252013

Homemade Meatballs

A couple of weeks ago I went on vacation to my favorite beach in the world. Normally my vacations consist of eating out for 2 meals a day, only going to locally owned places of course. When I dine out, I want it to be an event. I want to meet the Chef or the owner and I want to know the history of the place and their experiences. I started off saying “normally”, because this year we tried doing something different. Lucky me, I cooked lunch and dinner often. One of the nights I decided to do something I have never done at home: Make meatballs. I remember making meatballs with my Mema Ellie when I was a child, but not at home since I became a Chef. Since I was making it for my girlfriend, I did it a little different than Mema Ellie’s or I that do at my restaurant.

 

Meatballs: Serves 4

2 ½ lbs. Ground Chuck, preferably 80/20 or as close to as you can

½ Green Bell Pepper, Minced

½ Red Onion, Minced

4 Cloves Garlic, Minced

½ Portobello Mushroom, or Crimini (which is the adolescent form of the Portobello)

1 Tbsp Finely Minced Fresh Parsley

¼ tsp Ground Cayenne Pepper

1 tsp Kosher Salt

½ tsp Ground Black pepper

2-½ inch Slices Italian Bread, Pulled

1 Egg

½ Cup Grated Parmesan Cheese

1 Cup Extra Virgin Olive Oil

 

1 Jar Homemade or Store Bought Marinara or Spaghetti Sauce

 

1 1/2 lbs Egg Noodles, or whatever pasta you prefer

 

Mince up all of your vegetables and parsley and set aside. Place the pulled pieces of Italian bread in a medium sized bowl, splash with cold water and mash with your hands until mushy but not soaking wet.

Add the meat, vegetables, parsley, dry spices, egg and parmesan cheese and mix thoroughly with your hands. Be sure to stop mixing once all the ingredients are combined. In a medium size skillet heat the olive oil over medium heat.

Form the meatballs about 4oz each, or 2 ½ inches around and place in the hot oil. Cook the meatballs for about 1 minute each side or until golden brown on all sides.

In a medium pot, pour in your red sauce and lay the meatball inside to continue cooking over medium heat. Cook the meatballs in the sauce for another 10 minutes or until the inside reaches 165 degrees or all of the red is cooked out. Pour the meatballs and sauce over the cooked pasta and you have a classic home cooked Italian dinner! Buon Appetito!

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