↞ recipe box start page
Category: Meatballs
Prep Time: Cook Time: Total Time:
For pasta sauce
2-inch piece carrot, finely chopped
2-inch piece celery, finely chopped
2 teaspoons chopped shallot (about 1/2 medium)
1 bay leaf
1 garlic clove, thinly sliced
1 1/2-inch piece cinnamon stick
1 cup heavy cream
2 teaspoons unsalted butter
2 teaspoons all-purpose flour
Coarse salt and freshly ground black pepper
For meatballs
2 teaspoons extra-virgin olive oil
1 small shallot, minced
4 garlic cloves, minced
1 large egg, lightly beaten
2 tablespoons heavy cream
2 tablespoons freshly grated Parmigiano-Reggiano
4 teaspoons tomato paste
2 teaspoons port wine
1 teaspoon coarse salt
Freshly ground black pepper
1 pound 90-percent-lean ground beef
1/2 cup canned or homemade beef broth
For serving
1 teaspoon coarse salt
1 1/2 cups store-bought marinara, pureed
Freshly grated Parmigiano-Reggiano
2 tablespoons finely chopped fresh flat-leaf parsley
Cooked spaghetti
Make pasta sauce by placing carrot, celery, shallot, bay leaf, garlic and cinnamon stick in a small saucepan. Cover with cream. Bring to simmer over medium heat. Reduce heat to medium-low and simmer until reduced by one third, about 20 minutes. Strain sauce through a fine-mesh sieve (discard solids) into medium bowl, then pour back into saucepan. Set over low heat.
Melt butter in another small saucepan over medium heat. Whisk in flour and cook, stirring constantly, until paste is straw colored, about 30 seconds. Whisk in reduced pasta sauce in a slow, steady stream. Once a few bubbles burst at the surface, season with salt and pepper and remove from heat.
Make meatballs by heating olive oil in a medium nonstick skillet over medium heat. Add shallot and cook, stirring often, until translucent, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Turn off heat and scrape mixture into a large bowl to cool.
Once shallot mixture is cool, whisk in egg, heavy cream, parmesan cheese, tomato paste, port, salt and pepper to taste. Add ground beef and mix gently with hands until well combined. Shape mixture into tablespoon-sized balls and place in a baking dish.
Pour beef broth into baking dish, cover with foil and bake until meatballs are cooked through, 7 to 10 minutes. Remove dish from oven, discard foil and let meatballs cool to room temperature. Slice a small bit off the top and bottom of each meatball to create a flat surface, then place meatballs on a serving platter.
Reheat pasta sauce over medium-low heat until warm. Stick a fork into a pile of pasta and twirl to make a 3- or 4-strand nest. Dip the nest into warm pasta sauce and then carefully slide it off fork and onto meatball. Repeat with remaining meatballs. Finish each meatball with a dollop of pureed marinara sauce, some parmesan and chopped parsley. Transfer to a platter and serve.
Makes 2 dozen.
view more member recipes
COCKTAIL SPAGHETTI AND MEATBALLS
view my recipes
print
save
Category: Meatballs
Prep Time: Cook Time: Total Time:
For pasta sauce
2-inch piece carrot, finely chopped
2-inch piece celery, finely chopped
2 teaspoons chopped shallot (about 1/2 medium)
1 bay leaf
1 garlic clove, thinly sliced
1 1/2-inch piece cinnamon stick
1 cup heavy cream
2 teaspoons unsalted butter
2 teaspoons all-purpose flour
Coarse salt and freshly ground black pepper
For meatballs
2 teaspoons extra-virgin olive oil
1 small shallot, minced
4 garlic cloves, minced
1 large egg, lightly beaten
2 tablespoons heavy cream
2 tablespoons freshly grated Parmigiano-Reggiano
4 teaspoons tomato paste
2 teaspoons port wine
1 teaspoon coarse salt
Freshly ground black pepper
1 pound 90-percent-lean ground beef
1/2 cup canned or homemade beef broth
For serving
1 teaspoon coarse salt
1 1/2 cups store-bought marinara, pureed
Freshly grated Parmigiano-Reggiano
2 tablespoons finely chopped fresh flat-leaf parsley
Cooked spaghetti
Make pasta sauce by placing carrot, celery, shallot, bay leaf, garlic and cinnamon stick in a small saucepan. Cover with cream. Bring to simmer over medium heat. Reduce heat to medium-low and simmer until reduced by one third, about 20 minutes. Strain sauce through a fine-mesh sieve (discard solids) into medium bowl, then pour back into saucepan. Set over low heat.
Melt butter in another small saucepan over medium heat. Whisk in flour and cook, stirring constantly, until paste is straw colored, about 30 seconds. Whisk in reduced pasta sauce in a slow, steady stream. Once a few bubbles burst at the surface, season with salt and pepper and remove from heat.
Make meatballs by heating olive oil in a medium nonstick skillet over medium heat. Add shallot and cook, stirring often, until translucent, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Turn off heat and scrape mixture into a large bowl to cool.
Once shallot mixture is cool, whisk in egg, heavy cream, parmesan cheese, tomato paste, port, salt and pepper to taste. Add ground beef and mix gently with hands until well combined. Shape mixture into tablespoon-sized balls and place in a baking dish.
Pour beef broth into baking dish, cover with foil and bake until meatballs are cooked through, 7 to 10 minutes. Remove dish from oven, discard foil and let meatballs cool to room temperature. Slice a small bit off the top and bottom of each meatball to create a flat surface, then place meatballs on a serving platter.
Reheat pasta sauce over medium-low heat until warm. Stick a fork into a pile of pasta and twirl to make a 3- or 4-strand nest. Dip the nest into warm pasta sauce and then carefully slide it off fork and onto meatball. Repeat with remaining meatballs. Finish each meatball with a dollop of pureed marinara sauce, some parmesan and chopped parsley. Transfer to a platter and serve.
Makes 2 dozen.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Cocktail Meatballs I
by sgre52160
Meatballs 2 slices high-quality white sandwich bread 1/3 cup buttermilk 3/4 lb (80 percent lean) ground beef 1/4 lb ground pork 1/4 cup grated Parmesan cheese, plus extra for serving
by sgre52160
Meatballs 2 slices high-quality white sandwich bread 1/3 cup buttermilk 3/4 lb (80 percent lean) ground beef 1/4 lb ground pork 1/4 cup grated Parmesan cheese, plus extra for serving
Cocktail Meatballs
by sgre52160
Meatballs 2 lbs ground beef 1 tsp salt 1 /4 tsp pepper 1 small onion, minced 1 cup graham cracker crumbs 1 egg 1/2 cup milk Barbecue Sauce 1 cup chopped onion 2 tbsp butter 1/4 cup water
by sgre52160
Meatballs 2 lbs ground beef 1 tsp salt 1 /4 tsp pepper 1 small onion, minced 1 cup graham cracker crumbs 1 egg 1/2 cup milk Barbecue Sauce 1 cup chopped onion 2 tbsp butter 1/4 cup water
Sweet - Hot Cocktail Meatballs
by sgre52160
2 pounds extra lean ground beef or frozen meatballs 1/2 cup (1 4-ounce jar) 4 ounces red hot pepper or jalapeno pepper jelly 1 12-ounce bottle chili sauce 1 tablespoon lemon juice Combine pepper
by sgre52160
2 pounds extra lean ground beef or frozen meatballs 1/2 cup (1 4-ounce jar) 4 ounces red hot pepper or jalapeno pepper jelly 1 12-ounce bottle chili sauce 1 tablespoon lemon juice Combine pepper
Tangy Cocktail Meatballs
by sgre52160
1 egg, beaten 1 can condensed French onion soup 2 cups herb-seasoned stuffing mix 1/2 tsp salt 2 lbs ground beef 1 cup ketchup 1 (8 oz) can tomato sauce 1 cup water 1/3 cup packed brown sugar
by sgre52160
1 egg, beaten 1 can condensed French onion soup 2 cups herb-seasoned stuffing mix 1/2 tsp salt 2 lbs ground beef 1 cup ketchup 1 (8 oz) can tomato sauce 1 cup water 1/3 cup packed brown sugar
* Cocktail Meatballs* - Crock Pot
by sgre52160
1 pkg frozen meatballs Sauce 1 cup jellied cranberry sauce 6 oz Catalina or honey French salad dressing 1/2 cup ketchup, grape jelly and water Mix cranberry sauce and jelly together in a sauc
by sgre52160
1 pkg frozen meatballs Sauce 1 cup jellied cranberry sauce 6 oz Catalina or honey French salad dressing 1/2 cup ketchup, grape jelly and water Mix cranberry sauce and jelly together in a sauc
view more member recipes
related CDKitchen recipes
Easy Spaghetti And Meatballs
Meatball Sub Sandwich
Bourbon Cocktail Meatballs
Easy Meatball Sandwiches
Spaghetti And Meatballs Classico
Easy Oven Turkey Meatballs
Lightened Up Traditional Spaghetti & Meatballs
Cheese Stuffed Meatballs And Spaghetti
Three-Ingredient BBQ Meatballs
Spaghetti Sauce with Meatballs and Italian Sausage