Saturday, May 19, 2012

Genovese Meatballs a la Pizzaiola


1.25 lb. Ground Turkey
1.25 lb. Ground Beef
8 oz. Crimini Mushrooms
1 Cup Kale – stems removed (or basil or spinach)
1 Med Onion - cut in 1/4
5 Garlic Cloves
¼ Cup Sun dried Tomatoes
1 tbsp Extra Virgin Olive Oil (EVOO)
¼ Cup Grated Parmesan Cheese
½ Cup Shredded Mozzarella Cheese
½ tbsp Pepper
1 ½ tbsp Salt
1 tbsp Tomato Paste
1 Egg – Beaten
¼ - ½ Cup Italian Seasoned Bread Crumbs (+ 2 additional cups)
½ Cup Vegetable Oil
1 Large Garlic Clove – Smashed
4 tbsp Butter

In a food processor add mushrooms, kale, garlic, onion, sun dried tomatoes, EVOO.  Pulse until combined (not looking for a puree but also not looking for large chunks).  In a large bowl add turkey, beef, mushroom mixture, parmesan cheese, mozzarella cheese, pepper, salt, tomato paste and egg.  Mix together.  Add in ¼- ½ cup bread crumbs according to feel.  You don’t want the mixture too wet but you want the meatballs to form and stay together.

Scoop out mixture and roll around in the palm of your hands to form meatballs, about the size of a golf ball.  Place in fridge covered with plastic for about an hour.

In a bowl add the additional 2cups of bread crumbs.  Roll each meatball in the bread crumbs to coat.

In a large pan over med/high heat, add ½ cup vegetable oil and 1 smashed garlic clove.  Once the garlic has browned, remove it and throw it away.  Add in meatballs in batches, browning on each side.  Don’t crowd the pan, you don’t want them to steam.  When each meatball is browned on each side remove and set on a paper towel or draining rack.

When all meatballs are browned place in a dish or pan that can go in the oven.  Put in a 350 degree oven for about 10 minutes to finish cooking.  Let sit about 10 minutes for the juices to redistribute.

Serve by themselves or over pasta or add your favorite marinara for dipping.

Makes about 42 meatballs.

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