3 Delicious Meatball Recipes to Step Up Your Italian Food CookingFood The List
A blob of ground beef in red sauce? That ain't a meatball, and it ain't worth your time –especially when you can try these craft meatball recipes from chef Joey Maggiore!
1. Crab and Shrimp Meatballs
The first recipe on our list is crab and shrimp meatballs over creamy polenta. Scoop the shrimp and crab into a bowl. Add a handful of provolone cheese, caramelized onions, and a big pinch of lemon zest. Add garlic, an egg, and mascarpone cheese, and cook in an oven at 375F for 15 minutes. Voila! Place the meatballs on top of creamy polenta. The final touch? Crack an egg on top, and mix into the polenta.
Shrimp deveined shell off, 2 lbs. put through food processor
Lump crab, 2 lbs.; break meat by hand
Onions, diced and carnalized, 1 cup
Garlic, 8 cloves diced and caramelized
Shaved lemon skin, ½ cup
Milk, 2 cups
Auricchio provolone, small cubes, 1 cup
Ciabatta or other Italian bread, cubed and soaked
Boursin cheese, 1/2 cup
Parsley, chopped, ½ cup
2 eggs, beaten
Salt to taste
Pepper to taste
Make 4-ounce meat balls. Cook on
2. Lamb Meatballs Over Spinach & Ricotta Gnocchi
Next on our list is a recipe for lamb meatballs over spinach and ricotta gnocchi. Mix in some caramelized onions, provolone, aged parmesan, and feta. The sprinkle a handful of fresh mint and some garlic. To keep it light and fluffy, add the milk-soaked bread crumbs and an egg. Bake the lamb at 375F for about 20 minutes. Serve with a Bolognese sauce on a bed of spinach and ricotta gnocchi.
4lbs ground lamb
2 cups crumbled feta
1 cup grated esan
1 cup chopped mint
1 cup of diced white onion
1 shallot chopped fine
4 garlic cloves, crushed and chopped
2 cups of cubed ciabatta bread
4 cups of milk
Soak ciabatta bread in milk until spongy.
Caramelize onion, garlic, and shallot in olive oil on medium heat until tender.
Combine lamb, feta, parm, mint, bread, and caramelized mixture together. Mix lightly with fingers to keep meat tender. Season with salt and pepper.
Roll into 3-ounce balls or any other desired size.
Bake in a 375 F degree oven until golden brown (about 20 minutes).
Spinach & Ricotta Gnocchi Ingredients
1 1/2 starchy potatoes
3/4 cup all-purpose flour
1 tub of super fine ricotta
1 pound of spinach, wilted
Salt and pepper to taste
Spinach & Ricotta Gnocchi Directions
Bake potatoes in a 400 F degree oven until tender (about an hour).
Once potatoes have cooled, send through a ricer or food mill. Season with salt and pepper to taste.
Knead potato mixture with flour until a dough comes together (add more flour if needed).
Combine ricotta, wilted spinach, salt and pepper together, and place in a piping bag.
Roll out gnocchi dough into a long rope, creating a well in the rope with your thumb.
Fill well with a light filling of the ricotta mixture, roll rope to seal.
Cut rope into 1/2-inch pieces, scoring each piece with a fork.
Cook in a large boiling pot of salted water. Gnocchi will float when cooked.
3. Classic Spaghetti & Meatballs
Our final craft meatball recipe is for classic tomatoes meatballs and spaghetti. Like the other meatballs, you'll use provolone, parmesan, caramelized onions, garlic, and parsley. But the secret is to add raisins and pine nuts. Bake at 375F for 15 minutes, and serve with spaghetti marinara.
Pork, 2 lbs.
Beef, 2 lbs.
Veal, 2 lbs.
Onions diced carnalized, 1 cup
Garlic 8 cloves diced carnalized
Milk, two cups
Auricchio provolone small cubes, 1 cup
Ciabatta or other Italian bread cubed, soaked
Parmigiano cheese shaved,1/2 cup
Parsley chopped, ½ cup
Salt to taste
Pepper to taste
Spaghetti thick 2 lbs.
Make 4-ounce meat balls pan. Fry till golden, then finish cooking in the simmered sauce.
Are you salivating yet?! Now you’ve got three ways to get crafty with your meatballs.