Meatballs Al Forno Tyler Florence Recipes

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SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

Provided by Tyler Florence

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 23

Extra-virgin olive oil
1 onion, chopped
2 garlic cloves, smashed
2 tablespoons roughly chopped fresh parsley leaves
1 cup milk
4 thick slices firm white bread, crust removed
1 1/2 pounds ground beef
1 1/2 pounds ground pork
1 large egg
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
Kosher salt and freshly ground black pepper
4 cups heated Pomodoro Sauce, recipe follows, or good quality jarred tomato sauce
1/2 pound mozzarella cheese, cut into chunks
Leaves from 3 sprigs fresh basil
1 pound spaghetti
1/2 cup extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
Two 28-ounce cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved
Two 28-ounce cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup fresh basil leaves, torn into pieces

Steps:

  • Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
  • Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.
  • Preheat the oven to 350 degrees F.
  • Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.
  • Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.
  • Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

MEATBALLS AL FORNO



Meatballs al Forno image

Provided by Alex

Time 1h10m

Number Of Ingredients 26

1 [28-ounce] can whole peeled tomatoes (preferably san Marzano tomatoes)
2 tablespoons extra virgin olive oil
4 cloves garlic (minced)
1 tsp kosher salt (or more to taste)
1/2 tsp freshly cracked black pepper (or more to taste)
1/2 cup dry red wine
1 tsp freshly chopped thyme leaves (about 5 stems)
1 tsp freshly chopped oregano leaves (about 3 stems)
2 tbsp freshly chopped parsley leaves
1 pound ground beef (85% lean)
1/2 pound ground pork
1/2 pound ground veal (can sub for more pork)
1 strip of bacon (very finely diced)
2 cloves garlic (minced)
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1/2 tsp crushed chili flakes
3/4 cup ricotta cheese
1 tsp freshly chopped thyme leaves
1 tbsp freshly chopped parsley leaves
2 eggs
1/2 cup Italian style breadcrumbs
3 tbsp extra virgin olive oil
pasta, cooked according to package instructions (for serving)
freshly grated parmesan (for serving)
freshly chopped parsley (for serving)

Steps:

  • Preheat oven to 275 degrees F.

MEATBALLS AL FORNO - TYLER FLORENCE



Meatballs Al Forno - Tyler Florence image

Make and share this Meatballs Al Forno - Tyler Florence recipe from Food.com.

Provided by DrGaellon

Categories     Meat

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 18

4 ounces baguette, crust removed
1 1/4 cups milk
1 1/2 lbs ground sirloin
1 1/2 lbs ground lean pork
1/2 bunch fresh parsley
1/2 bunch fresh basil
2 garlic cloves, finely chopped
1/2 cup extra virgin olive oil, plus extra
extra virgin olive oil, for drizzling
4 eggs
1/2 cup freshly grated parmesan cheese
1/3 cup ground pine nuts
sea salt
fresh ground black pepper
1 cup dried breadcrumbs
1/2 lb chanterelle mushroom
2 pints vine-ripened cherry tomatoes
8 ounces fresh mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Tear the baguette in pieces and soak in a bowl with milk for 10 minutes until the bread is soft.
  • In a second bowl, mix the beef and pork together. Twist up half the parsley and the basil into a little pile, roughly chop it and add to the meat. Add garlic and mix thoroughly with your hands.
  • Squeeze the milk out of the bread and add it in small pieces. (Throw the milk away.).
  • Add eggs, Parmesan, ground pine nuts, salt, and pepper and mix everything together thoroughly. Shape the meatballs into large patties then roll them in the bread crumbs.
  • In a large skillet, heat the olive oil over medium high heat until it begins to smoke slightly. Fry the meatballs to seal the crust, flip them over so both sides are done. Transfer to a large baking dish.
  • Add a splash of oil to pan and fry the mushrooms on a low heat until they start to caramelize. Cut the tomatoes in half (quarters if large), and hand-crush them in a separate bowl. Drizzle with olive oil. Add salt and a few cranks of fresh cracked pepper and mix. Add to the mushrooms. Let everything simmer together and reduce slightly for about 10 minutes.
  • Pour the tomatoes and mushrooms over the meatballs. Shred the remaining basil and parsley and the mozzarella over it. Drizzle with olive oil and add a few cranks of pepper. Bake for 25 to 35 minutes.

Nutrition Facts : Calories 683, Fat 49.3, SaturatedFat 16.6, Cholesterol 205.8, Sodium 491.2, Carbohydrate 20.1, Fiber 2.1, Sugar 3.3, Protein 39.5

SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

Provided by Tyler Florence

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 23

6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons finely chopped fresh parsley leaves
1 cup milk
4 thick slices firm white bread, crust removed, cut into cubes, about 2 cups
2 pounds ground beef
2 pounds ground pork
1 egg
1/2 cup freshly grated Parmesan, plus more for serving
Kosher salt and freshly ground black pepper
1/2 pound mozzarella cheese, cut into 10 (1-inch) cubes
2 cups heated Sugo Sauce, recipe follows
1 pound dried spaghetti
8 fresh basil leaves
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1/2 bunch fresh basil leaves, hand torn
1 cup pitted Alfonso olives
2 tablespoons capers, drained
1 (28-ounce) can whole peeled tomatoes, drained and hand crushed, liquid reserved
Kosher salt and freshly ground black pepper

Steps:

  • Heat 3 tablespoons oil in an ovenproof skillet over medium heat; cook the onions, garlic, and parsley until softened, about 10 minutes. Scrape out onto a plate and allow the mixture to cool; set the pan aside. Pour the milk over the bread into a medium bowl and let it soak while the onions are cooling. Combine the meats in a large bowl and add the egg and Parmesan. Season with salt and pepper. Squeeze the excess milk from the bread and add the bread to the bowl along with the cooled onion mixture. Using your hands, gently combine all the ingredients until they are thoroughly mixed. Don't overmix or the meatballs will be tough. Divide this mixture into 10 pieces and form them into patties. Place a mozzarella cube onto each patty and bring up the sides around the cheese to form a ball completely enclosing the cube.
  • Preheat the oven to 350 degrees F.
  • Heat the remaining oil in the skillet over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into the oven and bake until the meatballs are cooked through, about 15 minutes.
  • Cook the spaghetti in a large pot of boiling salted water until al dente, about 6 to 8 minutes. Drain the pasta and put it onto a large serving platter. Pour on half the Sugo Sauce and mix well. Place the meatballs over the spaghetti and garnish with the basil leaves. Serve immediately along with the extra sauce and Parmesan.
  • Pour the olive oil into a large skillet over medium heat. Add the onion, garlic, and half the basil and cook until soft, about 10 minutes. Add the olives, capers, and remaining basil. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid; cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper.
  • Yield: 2 cups

CHICKEN MEATBALL AND TORTELLINI SOUP - TYLER FLORENCE



Chicken Meatball and Tortellini Soup - Tyler Florence image

From Dinner at My Place. I know the chicken and apple sausage sounds weird but try to find it. It makes unbelievably good meatballs!

Provided by Brookelynne26

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 22

4 links organic chicken-apple sausage (or equivalent ground chicken meat)
1/2 cup fresh bread, crumbs (2 slices fresh white bread ground up)
1/2 cup whole milk
1 egg
2 tablespoons chopped fresh flat-leaf Italian parsley
1/4 cup grated parmesan cheese, plus 2 tablespoons for sprinkling
kosher salt & freshly ground black pepper
extra-virgin olive oil
extra-virgin olive oil
3 garlic cloves, peeled and smashed
4 fresh thyme sprigs
2 large carrots, cut into circles
1 medium onion, diced
2 celery ribs, diced
kosher salt
2 quarts reduced- sodium chicken broth
4 black peppercorns
2 tablespoons chopped fresh flat-leaf Italian parsley
1 bay leaf
1 lb fresh refrigerated cheese tortellini
1/4 cup finely chopped fresh flat-leaf Italian parsley
grated parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F. Prepare meatballs by combining loose ground chicken meat (discard casings, if using sausages), bread crumbs, milk, egg, parsley, and the 1/4 cup Parmigiano-Reggiano in a large mixing bowl. Season with salt and pepper, then mix until fully combined. Using a small ice cream scoop, make balls and set on a roasting tray. Drizzle lightly with oil and sprinkle with 2 tablespoons Parmigiano-Reggiano. Roast in the preheated oven for 15 to 20 minutes, until golden brown and caramelized.
  • While the meatballs are roasting, prepare the soup. Set a large stockpot over medium heat. Add a 2-count of oil (about 2 tablespoons), the garlic, and thyme. Gently saute until fragrant, about 2 minutes. Add carrot, onion, and celery. Season with salt and cook for 5 to 7 minutes. Pour in chicken broth and add peppercorns, the 2 tablespoons parsley, and bay leaf. Bring to a boil and then reduce heat and simmer for 25 minutes.
  • Once meatballs are cooked, scrape them into the pot of chicken soup and add tortellini. Bring to a boil and cook for 2 to 3 minutes to allow the flavors to come together. Remove peppercorns and bay leaf. Season with salt and peppers and serve in shallow bowls. Sprinkle with parsley and grated Parmigiano-Reggiano. Garnish each bowl with a parsley sprig and serve with some torn pieces of crusty bread.

Nutrition Facts : Calories 293.7, Fat 19.3, SaturatedFat 6.9, Cholesterol 66, Sodium 1596.4, Carbohydrate 11.6, Fiber 1.9, Sugar 4.5, Protein 17.4

TYLER'S ULTIMATE SPAGHETTI AND MEATBALLS



Tyler's Ultimate Spaghetti and Meatballs image

From Tyler Florence's program, Tyler's Ultimate. This looks so good I just had to write it down so I can make it! Key points, he uses milk soaked fresh white bread. Dried breadcrumbs just don't make a nice meatball because they soak up moisture. He specifies San Marzano Plum/Italian Tomatoes for the sauce and uses a food mill to puree the tomatoes and seive the seeds out at the same time.

Provided by YnkyGrlDwndr

Categories     Pork

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

2 large onions
1 head garlic
3 tablespoons extra virgin olive oil
50 g fresh flat leaf parsley, approx 1 handful
2 (800 g) cans san marzano whole tomatoes
8 slices fresh white bread
1 cup whole milk
1 egg
2 tablespoons freshly grated parmesan cheese
1 1/2 lbs ground beef
1 1/2 lbs ground pork
salt
pepper
1 lb pasta
200 g fresh mozzarella cheese
fresh basil (to garnish)

Steps:

  • Preheat oven 350°F.
  • Dice onions & crush garlic by first peeling and flattening with knife and then roughly chopping. Keeping garlic on cutting board and drizzling some olive oil and a sprinkle of salt take knife and crush together to make a paste. (Oil keeps it together and the salt acts as an abrasive). Divide onions and crushed garlic between two pans with oil, one for the sauce and the other for the meatball base (and eventually to fry them in). Put both of them on moderate heat to sweat and slightly caramelize.
  • To the meatball base add a roughly chopped handful of flat leaf parsley.
  • Meanwhile (both onion mixes are still cooking) remove the crusts from the slices of bread and place in bowl with about 1 cup of milk. Put aside to allow the milk to soak into the bread.
  • Put water in large pot for cooking pasta on (bring to simmer and then salt it.).
  • Once you've put the water for the pasta on you should be able to turn the heat off the meatball base.
  • Allowing time for the meatball base to cool, put the tomatoes through a food mill and add to the onions and garlic which have sweated down and started to caramelize. This will then cook down and thicken.
  • To make the meatballs place all of the base in a bowl, (put pan back on heat with some olive oil for frying the meatballs) squeeze the soaked bread slightly and place in bowl with base along with egg, a good grating of parmesan cheese, stir and add ground meats and salt and pepper to taste. Incorporate together with hands. Shape into balls between golf ball and tennis ball in size.
  • Fry meatballs in 2 batches of about 8 (depending on pan size) to seal and caramelize them on both sides. You can place them straight from forming them into the pan, once you have made about 8 then the first one will be ready to turn.
  • Place them in an oven proof pan all together and place 1/2 the tomato sauce in with the meatballs and place torn bits of fresh mozzarella on top and place uncovered in oven for 15 minutes to finish of cooking.
  • Add salt to simmering water, cook pasta for 12 minutes, al dente and drain, add to pan with remaining tomato sauce drizzle extra virgin olive oil and a good amount of grated parmesan and stir to mix.
  • Plate up pasta with 2 meat balls and garnish with a couple of basil leaves and more grated parmesan.
  • Cooking times and yield are estimates, once I make this dish I will change them if necessary.

BAKED SWEDISH MEATBALLS (TYLER FLORENCE)



Baked Swedish Meatballs (Tyler Florence) image

I made these last week and loved their juicy texture. Despite the involved directions, I added a few timesavers and didn't find them any more difficult than regular meatballs (mixed in my Kitchen Aid). They freeze great. I put leftover frozen ones in crockpot with jarred gravy and cream of mushroom soup. Note: I've never made the lingonberry sauce but mix a can of cream of Mushroom soup with a half can milk for a creamy sauce.

Provided by Roxygirl in Colorado

Categories     Meat

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 18

1 cup fresh breadcrumb (I used french bread)
3/4 cup milk
6 tablespoons unsalted butter
4 shallots, minced (I used red onion)
2 garlic cloves, minced
1 teaspoon caraway seed, toasted and ground
kosher salt
fresh ground white pepper
1 lb ground beef (I used only beef)
1 lb ground pork
1 large egg
3 tablespoons fresh parsley, chopped, plus
extra fresh parsley, for garnishing dish
1 tablespoon fresh dill, chopped (I used dried) or 1/2 teaspoon dried dill (I used dried)
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
3/4 cup sour cream
1/4 cup lingonberry preserves or 1/4 cup red currant jam

Steps:

  • In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes.
  • Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat.
  • Add the shallots, garlic, and caraway; season with salt and pepper.
  • Saute until softened but not browned, about 2 minutes.
  • Put the ground beef and pork in a large bowl.
  • Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper.
  • Squeeze the milk out of the bread (I omitted this step) and add the bread to the meat mixture, and mix well using your hands.
  • Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball.
  • Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
  • (I formed my meatballs the night before and let rest in refrigerator to develop the flavor).
  • Melt 2 tablespoons of the butter in a large skillet over moderate heat.
  • When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan.
  • Saute the meatballs until well-browned on all sides, about 7 minutes total.
  • Remove the meatballs to a platter lined with paper towels as they are done.
  • (I baked mine on a foil-lined pan in my convection oven at 400 degrees until they were brown. They were so juicy that I'm always going to do it that way, and no mess!).
  • Discard most of the fat from the skillet and return it to the heat.
  • Add the remaining tablespoon of butter and swirl it around to coat the pan.
  • Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat.
  • Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan.
  • Simmer and stir until the liquid is reduced and a sauce starts to form;.
  • season with salt and pepper.
  • Lower the heat and stir in the sour cream.
  • Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined.
  • Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes.
  • Shower with chopped parsley and transfer to a serving bowl.
  • Serve the Swedish meatballs with additional lingonberry jam on the side.

Nutrition Facts : Calories 517.8, Fat 35.9, SaturatedFat 16.7, Cholesterol 140, Sodium 352, Carbohydrate 22.1, Fiber 0.9, Sugar 6.6, Protein 25.6

MEATBALL PASTA BAKE (PASTA AL FORNO)



Meatball pasta bake (pasta al forno) image

Make a comforting meatball pasta bake to feed the family. Inspired by Italian flavours and made with wholewheat pasta, it's a fabulous, filling meal

Provided by Good Food team

Categories     Dinner, Main course, Pasta, Supper

Time 1h

Yield Serves 4-6

Number Of Ingredients 11

1 large onion , ½ grated, ½ finely chopped
3 garlic cloves , crushed
400g beef mince
50g fresh breadcrumbs
3 tbsp milk
25g parmesan , finely grated
½ small bunch of parsley , finely chopped
3 tbsp olive oil
2 x 400g cans chopped tomatoes
350g undefined
2 x 125g balls mozzarella , drained and cut into cubes

Steps:

  • Mix the grated onion, 1 crushed garlic clove, mince, breadcrumbs, milk, parmesan and parsley in a large bowl. Season well with salt and pepper. Mash the mixture together with your hands until combined. Mould the mix into small balls (about walnut-sized) with damp hands. There will be about 20 meatballs.
  • Heat 2 tbsp olive oil in a deep frying pan and fry the meatballs for 6-8 mins until golden brown all over. Fry in batches if you need to - they don't need to be cooked through, just browned on the outside. Set aside on a plate.
  • Heat the remaining 1 tbsp olive oil in the pan and fry the chopped onion for 5 mins until softened. Add the remaining garlic, fry for another minute, then add the chopped tomatoes and simmer for 10 mins until thickened and the tomatoes have broken down. Season well with salt and pepper.
  • Meanwhile, cook the pasta for 5 mins less than the pack instructions state, in boiling salted water. Heat the oven to 200C/180C fan/gas 6.
  • Stir the meatballs into the tomato sauce, adding a splash of water if too thick, and bring to a simmer. Drain the pasta and tip into an ovenproof dish. Pour over the sauce and meatballs and mix well. Stir in most of the mozzarella, then scatter the remaining over the top. Bake for 15-20 mins until the cheese is golden and bubbling, and the top is slightly crisp.

Nutrition Facts : Calories 606 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium

TYLER FLORENCE'S ULTIMATE SPAGHETTI AND MEATBALLS



Tyler Florence's Ultimate Spaghetti and Meatballs image

Make and share this Tyler Florence's Ultimate Spaghetti and Meatballs recipe from Food.com.

Provided by Rljacdcjecl

Categories     Spaghetti

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

extra virgin olive oil
1 onion, chopped
2 garlic cloves, smashed
2 tablespoons roughly chopped fresh parsley leaves
1 cup milk
4 slices firm white bread, crust removed
1 1/2 lbs ground beef
1 1/2 lbs ground pork
1 large egg
1/2 cup freshly grated parmigiano-reggiano cheese, plus more for serving
kosher salt & freshly ground black pepper
4 cups good quality jarred tomato sauce
1/2 lb mozzarella cheese, cut into chunks
3 sprigs fresh basil
1 lb spaghetti

Steps:

  • Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
  • Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.
  • Preheat the oven to 350 degrees F.
  • Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.
  • Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.

Nutrition Facts : Calories 1722.8, Fat 82.9, SaturatedFat 34.7, Cholesterol 389.1, Sodium 2271, Carbohydrate 123.8, Fiber 8.4, Sugar 15.4, Protein 115.7

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