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Category: Meatballs
Prep Time: Cook Time: Total Time:
1/2 cup dry Italian bread crumbs
3 hard cooked eggs, chopped
3 T. olive oil
1/2 cup Pecorino Romano, shredded
1/4 cup fresh Italian flat leaf parsley, chopped
8 thin slices capicola (Italian hot ham)
Italian Meatloaf mixture
3 slice of fresh bread, crumbled fine
2 eggs
1/4 cup milk
1/2 cup Pecorino Romano, shredded
1/4 cup Italian flat leaf parsley, chopped
3 cloves garlic, minced
1 T. fresh oregano, minced
1/2 tsp. Kosher salt, no more!
1/2 tsp. fresh ground black pepper
one pound raw ground chuck (80/20 lean)
1 pound linguini cooked al dente
28 ounces Marinara sauce of choice
Parmesan cheese
In a small bowl, mix the first five ingredients. Line a 9x13 inch baking sheet with sides with foil. Top the foil with plastic wrap.
Meatloaf: In a large bowl mix all the ingredients together except beef. Crumble small amounts of beef into the bread mixture, using a rubber spatula, gently fold meat into bread mix. Repeat until all the meat is incorporated. Press the meatball mixture evenly to the edges of the sheet and top with capicola. Pour egg mixture down the center of the meat.
Using the plastic wrap bring both sides of the long ends of meat together tightly and pinch seam together. Wrap tightly with plastic wrap then enclose with the foil. Chill for about 2 hours to set. To cook, remove from foil and plastic wrap. Use the same foil to reline the baking sheet. Spray foil with cooking spray. Bake seam side down at 400 degrees for 30 minutes or until internal temperature reads 160 degrees. Remove from oven and let rest for about 7 minutes before slicing. Gently slice into 12 pieces using a serrated knife. Serve hot over pasta topped with marinara sauce and Parmesan cheese. Serves 6-8.
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MEATBALL BRACIOLA
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Category: Meatballs
Prep Time: Cook Time: Total Time:
1/2 cup dry Italian bread crumbs
3 hard cooked eggs, chopped
3 T. olive oil
1/2 cup Pecorino Romano, shredded
1/4 cup fresh Italian flat leaf parsley, chopped
8 thin slices capicola (Italian hot ham)
Italian Meatloaf mixture
3 slice of fresh bread, crumbled fine
2 eggs
1/4 cup milk
1/2 cup Pecorino Romano, shredded
1/4 cup Italian flat leaf parsley, chopped
3 cloves garlic, minced
1 T. fresh oregano, minced
1/2 tsp. Kosher salt, no more!
1/2 tsp. fresh ground black pepper
one pound raw ground chuck (80/20 lean)
1 pound linguini cooked al dente
28 ounces Marinara sauce of choice
Parmesan cheese
In a small bowl, mix the first five ingredients. Line a 9x13 inch baking sheet with sides with foil. Top the foil with plastic wrap.
Meatloaf: In a large bowl mix all the ingredients together except beef. Crumble small amounts of beef into the bread mixture, using a rubber spatula, gently fold meat into bread mix. Repeat until all the meat is incorporated. Press the meatball mixture evenly to the edges of the sheet and top with capicola. Pour egg mixture down the center of the meat.
Using the plastic wrap bring both sides of the long ends of meat together tightly and pinch seam together. Wrap tightly with plastic wrap then enclose with the foil. Chill for about 2 hours to set. To cook, remove from foil and plastic wrap. Use the same foil to reline the baking sheet. Spray foil with cooking spray. Bake seam side down at 400 degrees for 30 minutes or until internal temperature reads 160 degrees. Remove from oven and let rest for about 7 minutes before slicing. Gently slice into 12 pieces using a serrated knife. Serve hot over pasta topped with marinara sauce and Parmesan cheese. Serves 6-8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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