Subj : NYT E-Z Dinner - 63
To   : All
From : Dave Drum
Date : Wed Jan 31 2024 18:27:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Meatballs
 Categories: Beef, Breads, Vegetables, Herbs, Sauces
      Yield: 5 servings
 
      1 lg Egg
    1/2 c  Panko bread crumbs
    1/4 c  Whole milk
      3 cl Garlic; minced
      1 ts Kosher salt
      1 ts Italian seasoning
      1 lb Ground beef; 20% or more
           - fat
      2 tb Extra-virgin olive oil
           Warm marinara sauce; for
           - dipping (opt)
 
  In a medium bowl, beat egg and add bread crumbs and
  milk; mix well and let stand until the bread crumbs
  soften, about 5 minutes. Add garlic, salt and Italian
  seasoning, and mix until well combined. Add beef and
  gently mix (hands work best here) until well blended.
  Form the mixture into 12 meatballs, about 2 inches in
  diameter.
  
  Set oven @ 375ºF/190ºC. On a large rimmed baking
  sheet, arrange the meatballs in a single layer and
  drizzle with oil; toss to evenly coat. Roast until
  golden and cooked through, turning meatballs halfway,
  about 20 minutes.
  
  To serve over pasta, cook meatballs using this method
  (or see Tips for cooking on the stovetop or in sauce),
  then distribute over bowls of sauce-covered noodles.
  (For 4 to 6 servings, toss 1 pound of spaghetti with 3
  cups of warm marinara.)
  
  STOVETOP METHOD: In a 12" nonstick skillet, heat 2 tb of
  extra-virgin olive oil over medium. Add meatballs and
  cook, turning occasionally, until lightly browned all
  over, 5 to 7 minutes. Cover, reduce heat to low and
  cook, stirring occasionally, until the meatballs are
  tender and cooked through, 8 to 10 minutes longer.
  
  SIMMERED IN SAUCE: In a 12" nonstick skillet, heat 2 tb
  of extra-virgin olive oil over medium. Add the meatballs
  and cook, turning occasionally, until lightly browned
  all over, 5 to 7 minutes. Add 2 cups of tomato sauce or
  marinara (be careful of sputtering) and stir to evenly
  coat the meatballs. Cover, reduce heat to low and cook,
  stirring occasionally, until the meatballs are cooked
  through and the sauce is slightly thickened, about 15
  minutes longer.
  
  By: Kay Chun
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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