• NYT E-Z Dinner - 63

    From Dave Drum@1:3634/12 to All on Wednesday, January 31, 2024 18:25:00
    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

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