Lamb Chops A La Pizzaiola Recipes

MEATBALLS A LA PIZZAIOLA

Meatballs a la Pizzaiola image

Provided by Giada De Laurentiis

Time 44m

Yield 36 meatballs

Number Of Ingredients 14

Ingredients

Vegetable oil cooking spray
2 large shallots, peeled and chopped
1/4 cup sun-dried tomatoes in oil, drained (5 or 6)
1/3 cup packed fresh basil leaves
1/3 cup shredded mozzarella
1/4 cup grated Parmesan
1 tablespoon tomato paste
2 teaspoons crushed red pepper flakes
1 1/2 teaspoons kosher salt
1 1/2 pounds 20-percent fat ground beef
1 pound ground pork
6 ounces smoked mozzarella, cut into 36 (1/2-inch) cubes
1/3 cup olive oil
3 cups marinara sauce, warmed

Steps:

Preheat the oven to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray. Set aside.
In a food processor, pulse together the shallots, sun-dried tomatoes, basil, shredded mozzarella, Parmesan, tomato paste, red pepper flakes, and salt. Process until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until well combined. Form the mixture into 36 equal-size meatballs (about 1 1/4 to 1 1/2 inches in diameter).
Insert 1 cube smoked mozzarella cheese into the center of each meatball and form the meat around it, completely enclosing the cheese.
In a large nonstick skillet, heat half the oil over medium heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 5 minutes. Drain on paper towels. Repeat with the remaining oil and meatballs.
Place the browned meatballs onto the prepared baking sheet. Bake for 8 to 10 minutes for medium doneness. Set aside to cool slightly, and serve with warm marinara sauce.

PIZZAIOLA CHOPS

Pizzaiola Chops image

My favorite cousin shared this recipe, and I tweaked it for our family. Taste as you go, and try the Italian trick of sprinkling on some oregano to give it that extra something. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil, divided
4 boneless pork loin chops (6 ounces each)
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
1-1/2 cups sliced baby portobello mushrooms
1 medium sweet yellow pepper, coarsely chopped
1 medium sweet red pepper, coarsely chopped
2 large tomatoes, chopped
1/2 cup white wine or chicken broth
1 tablespoon minced fresh oregano or 1/2 teaspoon dried oregano
2 garlic cloves, minced
Hot cooked rice, optional

Steps:

In a large skillet, heat 1 tablespoon oil over medium-high heat. Season pork chops with 1/2 teaspoon salt and 1/8 teaspoon pepper. Brown chops on both sides. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add mushrooms, yellow pepper and red pepper; cook and stir until mushrooms are tender, 3-4 minutes. Add tomatoes, wine, oregano, garlic and the remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes., Return chops to pan. Cook, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes. If desired, serve with rice.

Nutrition Facts : Calories 351 calories, Fat 17g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 647mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

LAMB SHOULDER CHOPS PIZZAIOLA

Lamb Shoulder Chops Pizzaiola image

From a booklet put out by Country Meadow Austral-Amercican Brand Lamb. Don't want to lose this and I want to get rid of all my clutter!

Provided by Oolala

Categories Lamb/Sheep

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

4 -6 shoulder lamb chops, one per person
1 cup flour
1/2 tablespoon paprika
1 pinch cayenne pepper
salt, to taste
1/4 teaspoon pepper
4 tablespoons olive oil
3 tablespoons tomato paste
1/2 cup onion, chopped
6 garlic cloves, chopped
1 cup white wine
1 (12 ounce) can tomatoes, crushed
1/4 teaspoon dried oregano
4 -6 slices mozzarella cheese, one slice per person

Steps:

Prepare seasoned flour by mixing all flour ingredients together in a bowl.
Cover chops with the seasoned flour.
Heat 3 of the tablespoons olive oil in a sillet and brown chops on both sides.
Remove browned chops to a plate and discard fat left in skillet.
To skillet, add the remaining 1 tablespoons oil and heat it.
Add tomato paste, onions, garlic and saute for 2-3 minutes.
Add white wine, crushed tomatoes and oregano.
Return chops to skillet, cover and braise over low heat for 45 minutes or until tender.
Remove chops, top with cheese and keep warm in oven until melted.
Serve immediateley.

Nutrition Facts : Calories 412.1, Fat 20.7, SaturatedFat 5.8, Cholesterol 22.8, Sodium 286.2, Carbohydrate 35.8, Fiber 3.2, Sugar 5.7, Protein 11.6

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