Joey Pots And Pans Famous Meatball Recipes

JOEY POTS AND PANS FAMOUS MEATBALL RECIPE

Steps:

• Remove Beef and Pork from fridge, bring to room temp in a large bowl or pot.
• In separate batches sauté Onion, Jalapeno and Garlic until soft, add to meat. Sauté Bacon until cooked, add to meat. Add Bread Crumbs, Parmesan Cheese and Cilantro to meat.
• Using your hand, combine all ingredients thoroughly.
• Beat eggs with water, add to meat mixture, and combine thoroughly.
• Cover and refrigerate until ready to use.
• In a 10-inch non stick frying pan add 2 tablespoons of olive oil. Portion meatballs to desired size and brown on all sides. Place meatballs in tomato sauce to finish cooking.
• Meatball mixture can also be cooked in a meat loaf pan.

SCALLOPS WITH CHIPOTLE-ORANGE SAUCE

Steps:

• Melt 1 tblsp. butter in large skillet over medium-high heat, add olive oil.
• Season scallops with paprika and 1/8 teaspoon salt.
• Add scallops to pan and cook quickly approximately 2 to 3 minutes on each side or until browned. Do not overcook scallops!
• Remove from pan and set aside, keep warm.
• Add orange juice, zest and chile to pan, scraping to loosen browned bits.
• Bring to a boil, cook about 2 minutes.
• Add remaining butter and salt, stirring with a whisk until sauce is smooth.
• Serve scallops with sauce, sprinkle with onions.
• Recommend serving with rice and steamed broccoli florets.

BRINED AND ROASTED WHOLE TURKEY

Steps:

• To Brine: Combine Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved.
• Place the whole turkey in the brine until completely submerged.
• Cover and refrigerate for 4 to 5 hours.
• Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
• To Roast: Mix the softened butter with the pepper.
• Place turkey on rack in roasting pan.
• Rub the seasoned butter under the skin.
• Brush the skin with the melted butter.
• Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning.
• Roast turkey at 450° F.
• ,for 25 minutes, baste and then rotate the roasting pan.
• Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again.
• Reduce oven temperature to 325° F; continue to roast, basting and rotating the pan once about halfway through cooking, until the*internal temperature reaches 170° F.
• ,for turkey breast meat and 180° F.
• ,for turkey thigh meat.
• Remove the turkey from the oven.
• Let stand 20 minutes before carving.
• Tips:*Internal temperature guidelines courtesy of USDA Food Safety Facts.
• Do NOT brine turkey if it includes?
• basting?
• liquids that contain salt.
• If pressed for time, use twice as much salt and sugar in the brine and cut soaking time to just 2 hours.
• If you purchase a turkey with a pop-up timer, leave it in place and ignore it.
• If removed, the timer will leave a gaping hole for juices to escape.
• Serves: 10 to 12.
• Preparation Time: 5 hours.
• Recipe by Morton Salt.

JAMAICAN JERK CHICKEN WINGS

Steps:

• Arrange the chicken wings in a single layer in a large baking pan.
• Combine remaining ingredients in a blender or a food processor; puree until very smooth. Pour sauce over the wings, coating evenly. Cover the pan with plastic wrap; refrigerate at least 2 hours.
• Heat oven to 350°. Bake until the wings are brown and crispy, about 1 hour.

SOUR CREAM ENCHILADAS

Steps:

• Cook beef and onion until beef is browned and onion is transparent.
• Drain and stir in garlic powder, cumin, salt, and chili powder and set aside.
• Combine soup and milk and cook until bubbly.
• Remove from heat and add sour cream, stirring until well combined. Set aside.
• Warm and soften tortillas in microwave or on grill.
• Lay each tortilla flat and place 2 tablespoons beef mixture down center of each.
• Sprinkle with 1 tablespoon of cheese and fold over, tucking ends inches.
• Place in a buttered glass baking dish that has a thin layer of sauce in bottom.
• Pour remaining sour cream mixture over all and bake at 350 for 25 minutes.
• Sprinkle with more shredded cheese and the olives slices and bake 5 minutes more.

ITALIAN STYLE MEATBALL RECIPE

Steps:

• In a large bowl, beat the eggs.
• Add the rest of the ingredients, blend with hands until combined.
• Shape into 1 inch balls.
• Brown in a skillet with just enough of the olive oil so that meat balls do not stick to the bottom of the pan.
• In 5-quart Dutch oven, over medium high heat, bring spaghetti sauce to a simmer.
• Add meatballs. Bring to boil. Partially cover and simmer 25 minutes or until meatballs are thoroughly cooked.