Sunday, September 23, 2018

· Squad Rules
· Server Rules
· Roster

Map Downloads
Our Map Database

Nova HQ Map Database

Click here

To vote for our site

· Bootcamp
· Match Results
· NovaWorld
· RP: Admin
· RP: CD
· RP: Rules
· RP: SetUp Guides


 Log in Problems?
 New User? Sign Up!
Inactive accounts will be deleted after 6 months of non usage.

Post new topic   Reply to topic
View previous topic Printable version View next topic
Author Message
Post subject: Italian-American Meatballs  PostPosted: Feb 20, 2009 - 08:09 AM

Italian-American Meatballs

Cook Time: 40 min


Yield: 18 meatballs

Prep: 30 min

Inactive Prep
Cook: 40 min
Total: 1 hr 10 min


2 slices white sandwich bread, stale and crusts removed (see note)
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef chuck
1/4 cup plus 2 tablespoons grated Parmesan
1/4 cup plus 2 tablespoons grated Pecorino Romano
1/4 cup chopped flat-leaf parsley
2 teaspoons kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 cloves garlic, minced
1 large egg, beaten
Freshly ground black pepper to taste
1/3 cup olive oil, divided
3 cups QUICK MARINARA SAUCE (see recipe)

Serving suggestions:

1 pound cooked spaghetti or linquini
On hero rolls for sandwiches


Grate the bread or pulse into crumbs in a food processor. In a small bowl toss the breadcrumbs with 1/3 cup cold water to re-hydrate.

In a large bowl, combine the breadcrumbs, pork, veal, beef, Parmesan, Pecorino, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.

Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least an hour or up to 24.

Heat half the oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.

Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meat balls will start to melt when the meatballs are ready. Serve immediately with spaghetti or on sandwiches. These meatballs can be stored, covered in the refrigerator for 3 days or frozen for up to 6 weeks.

Cook's Note: If your bread is fresh, dry it out in at 350 degree F for 10 to15 minutes.


2 tablespoons extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
Sprig of fresh thyme
Sprig of fresh basil
2 teaspoons kosher salt
Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.



"I'd rather regret something I did, than regret never doing it at all"
 Send private message 
Reply with quote Back to top
Post subject:   PostPosted: Feb 20, 2009 - 07:30 PM

Sounds great thank you.
 Send private message 
Reply with quote Back to top
Post subject:   PostPosted: Feb 21, 2009 - 12:14 AM

Are meatballs related to Cheeseball ? Just wondering . Off Topic Sign Doh!!

I Am Legend
 Send private message 
Reply with quote Back to top
Display posts from previous:     
Jump to:  
All times are GMT + 7 Hours
Post new topic   Reply to topic
View previous topic Printable version View next topic
Powered by PNphpBB2 © 2003-2004 The PNphpBB Group
Fallen Members