Meatballs 2 Ways

Meatball Recipe

Ingredients: 

2 slices of bacon

2 pounds ground veal

1 pound ground lamb

3 large eggs, lightly beaten

1/4 cup minced shallot

1/4 cup bread crumbs

1/4 cup fresh ricotta

1/4 cup freshly grated parmesan cheese

Salt

3 cups chicken stock or low-sodium broth

3 cups water

Directions: 

1.     Place the bacon in a skillet and cook over medium heat until crisp, place on a paper towel and crumble when cool enough to handle.

2.     In a large bowl, using your hands, mix the ground veal and lamb with the eggs, bacon, shallots, bread crumbs, ricotta, parmesan and 2 teaspoons of salt. Shape the mixture into 40 golf ball-size meatballs.

3.     Preheat the oven to 325.

4.     In a wide saucepan, bring the chicken stock and water to a simmer. Add half of the meatballs and simmer over moderately low heat until just cooked through, about 10 minutes. Using a slotted spoon, transfer the cooked meatballs to a rimmed baking sheet. Repeat the process with the remaining meatballs.

5.     Bake in the oven for 10 minutes or until cooked through.

Meatball Pizza

Ingredients: 

1 pizza dough (I used Emeril Lagasse’s Basic Pizza Dough recipe)

1 cup of your favorite marinara sauce

1 onion, sliced and sauteed

10 meatballs, sliced and warmed

2 cups shredded mozzarella

Directions: 

1.     Preheat the oven to 350 degrees.

2.     Top your pizza dough with the ingredients starting with the sauce, onions, meatballs, and then cheese.

3.     Bake the pizza for 10 to 15 minutes.

Meatball Parmesan

Ingredients: 

1 baguette, sliced but still leaving one side attached

1 cup of your favorite marinara sauce, with more for dipping

10 meatballs, sliced

2 cups shredded mozzarella

Fresh basil

Directions: 

1.     Preheat the oven to 350 degrees.

2.     Add sauce to the bottom of the bread; add the meatballs, cheese, and basil.

3.     Bake for 5 to 10 minutes until the cheese is melted and the bread is slightly crispy.