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SAVE my TWO POUND, ONE PAN MEATBALL DINNER, for a night when you don’t have the patience for washing multiple pan, pots, dishes and the time to roll a dozen meatballs! Ingredients: 1 lb ground beef 90/10 1 lb ground pork 1 cup breadcrumbs ½ cup grated Parmigiano Reggiano + ¼ cup for garnish ½ cup grated pecorino romano ¼ cup fresh chopped parsley + 2 tbsp for garnish 1½ tsp salt 1 tsp pepper ½ tsp Calabrian chili flakes 3 eggs 1 small onion grated or finely chopped 3 garlic cloves grated or finely minced 5 garlic cloves sliced thin 2, 28 ounce can crushed tomatoes ½ cup fresh basil 1½ cups mini elbow pasta or orzo Preheat oven to 350F To a large bowl add; ground beef, ground pork breadcrumbs, grated parm, grated pecorino Romano, parsley 1 tsp salt, ½ tsp pepper, ½ tsp Calabrian chili flakes, eggs, onion and minced garlic. Use your hands to mix well. Roll meat mixture into a large ball and place in the center of an 11 inch @staub cast iron skillet. Bake in oven for 40 minutes. Remove from oven, then remove the meatball from the skillet. Drain ½ the fat and place on a stove top over medium-low heat. Add thinly sliced garlic. Once the garlic is golden brown, add the canned tomatoes + 1 cup of water, remaining salt, pepper and basil. Stir to combine. Use a measuring cup to remove 1 cup of the sauce and set that aside. Add pasta and mix once again to combine. Add back the meatball and cover with the sauce you set aside. Carefully place the pan back into the oven and cook for another 30 minutes or until the meatball has an internal temperature of 160F. Remove from oven, let rest for 10 minute then garnish with remaining grated parm, pars and eat warm. #onepanmeal #meatballs #italianfood
Duration: 30 sPosted : Sat, 13 Apr 2024 14:22:33Views
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