Meatballs Worth Making Recipe - Cooking Index
Meatballs Worth Making Recipe - Cooking Index
If you are using broth or water instead of tomato sauce, you may find it necessary to thicken the sauce. To do this, before returning the meatballs to the skillet, bring the sauce to a boil and boil until it is reduced enough to lightly coat a spoon. Or mix 1 tablespoon sour cream with 1 teaspoon all-purpose flour and whisk this mixture into the sauce after removing the skillet from the heat.
Type: Meat| 2 lbs | 908g / 32oz | Lean ground beef |
| 1 | Frozen chopped spinach - (10 oz) - thawed, drained | |
| 2 | Eggs - beaten well | |
| 2 tablespoons | 30ml | Dried bread crumbs |
| 1/4 cup | 36g / 1.3oz | Grated Parmesan or Romano cheese |
| 1 cup | 146g / 5.1oz | Garlic clove - finely chopped (small) |
| 1 1/2 tablespoons | 22ml | Kosher salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1 | Grated nutmeg | |
| 1/3 cup | 78ml | Vegetable oil |
| All-purpose flour - as needed | ||
| 2 cups | 474ml | Homemade or store-bought tomato sauce |
| (or use chicken broth, beef broth or | ||
| Water) |
Crumble the ground beef into a large bowl. Beat the spinach, eggs, bread crumbs, cheese, garlic, salt, pepper, and nutmeg in a small bowl until blended. Add the egg mixture to the meat and mix well with your hands until completely incorporated. Form the mixture into 12 equal size meatballs and set aside.
Heat the oil in a large skillet over medium heat. While the oil is heating, roll the meatballs in flour until well coated. Shake the excess flour from the meatballs and carefully place them in the skillet as you go. Brown the meatballs, turning them as necessary, on all sides, about 5 minutes. Remove them to paper towels to drain as they are done. Work in batches if necessary to prevent overcrowding the skillet.
When the meatballs are browned, pour off all the fat from the skillet. Add the tomato sauce and bring to a boil. Return the meatballs to the skillet, cover, and reduce the heat to a bare simmer. Cook until the meatballs are firm and the sauce is thick, about 50 minutes. Check the seasoning of the sauce, adjust if necessary, and serve the meatballs directly from the skillet. The meatballs may be made entirely in advance and refrigerated for 2 days. They may be frozen for up to 2 months.
This recipe yields 6 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Chris Styler, Blue Collar Food - From the TV FOOD NETWORK - (Show # CL-9145 broadcast 06-08-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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