Meatballs A La Pizzaiola Recipes

MEATBALLS A LA PIZZAIOLA

Steps:

• Preheat the oven to 350 degrees F. Dice the smoked mozzarella into 1/2-inch cubes. Set aside. In a food processor, pulse the shallots, sun-dried tomatoes, basil, shredded mozzarella, parmesan, tomato paste, red pepper flakes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until combined. Form into 1 1/4-to-1 1/2-inch meatballs. Insert 1 cube smoked mozzarella into the center of each meatball and form the meat around it, enclosing the cheese. In a large heavy-bottomed saucepan, pour equal parts olive oil and vegetable oil to fill the pan halfway. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F. In batches, fry the meatballs until dark brown, 1 to 2 minutes. Remove and drain on a paper towel-lined plate. Place the fried meatballs on a foil-lined baking sheet. Put in the oven and bake until cooked through, 10 to 12 minutes. Cool slightly, then serve immediately with marinara sauce, if desired.
• Photograph by Joseph DeLeo

GIADA DE LAURENTIIS' MEATBALLS A LA PIZZAIOLA

Steps:

• 1. Preheat the oven to 350 degrees. Dice the smoked mozzarella into 1/2-inch cubes. Set side.
• 2. In a food processor, pulse the shallots, sun-dried tomatoes, basil, shredded mozzarella, parmesan cheese, tomato paste, red pepper flakes, 1 1/2 teaspoon of salt and 1/2 teaspoon of pepper until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until combined. Form into 1 1/4-to-1 1/2 inch meatballs. Insert 1 cube of smoked mozzarella into the center of each meatball and form meat around it, enclosing the cheese.
• 3. In a large heavy-bottomed saucepan, pour equal parts olive oil and vegetable oil to fill the pan halfway. Heat over medium-high heat until deep-fry thermometer reaches 350 degrees. In batches, fry the meatballs until dark brown, 1 to 2 minutes. Remove and drain on a paper towel-lined plate.
• 4. Place the fried meatballs on a foil-lined baking sheet. Put in the oven and bake until cooked through, 10 to 12 minutes. Cool slightly, then serve immediately with marinara sauce, if desired.

STEAK PIZZAIOLA

Steps:

• Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate. Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes.
• Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes. Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley. Serve with focaccia.

BURGERS A LA PIZZAIOLA

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a food processor, pulse together the garlic, sun-dried tomatoes, basil, cheeses, tomato paste, red pepper flakes, salt, and pepper. Process until blended. Transfer the mixture to a large bowl. Add the beef and, using a wooden spoon or clean hands, stir until combined. Form the mixture into 8 (4-inch diameter) patties, each about 3/4-inch thick. Grill each side until cooked through, about 5 minutes. Allow to rest for 5 minutes.
• Brush the cut side of the rolls with olive oil and grill until lightly toasted, about 1 minute.
• Place the burgers on the bottom half of the rolls and add desired toppings. Add the top half of the rolls and serve.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a food processor, pulse together the garlic, sun-dried tomatoes, basil, cheeses, tomato paste, red pepper flakes, salt, and pepper. Process until blended. Transfer the mixture to a large bowl. Add the beef and, using a wooden spoon or clean hands, stir until combined. Form the mixture into 8 (4-inch diameter) patties, each about 3/4-inch thick. Grill each side until cooked through, about 5 minutes. Allow to rest for 5 minutes.
• Brush the cut side of the rolls with olive oil and grill until lightly toasted, about 1 minute.
• Place the burgers on the bottom half of the rolls and add desired toppings. Add the top half of the rolls and serve.

MEATBALLS DE LA PIZZAIOLA

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