Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pappardelle With Chicken Sausage Meatballs

2015-05-18 17.03.54

2015-05-18-17-03-49

Thanks to my mom and grandmother, I’ve learned so much about the art of making great meatballs. The one important thing that they both told me was not to overwork the meat when adding in the flavorings. Well, keeping that in mind, I went one better. I came to the conclusion, that if you mix all the wet ingredients along with the spices first, then add in the meat, there was less likelihood of over mixing. This is my Pappardelle With Chicken Sausage Meatballs. 

Flat Leaf Italian Parsley

Sweet Basil (2)

fresh basil

2018-08-04-13.57.24

2015-02-09-16-18-29

2015-05-18 13.36.59

2015-05-18 13.38.34

2015-05-18 13.40.40

2015-06-26 06.49.18

2015-05-18 13.54.22

2015-05-18 14.21.51

2015-05-18 14.11.25

2015-05-18 14.12.04

Chicken Broth.jpg

2015-05-18 14.16.29

2015-05-18 14.17.08

 , 2015-05-18 14.21.01

2015-05-18 14.21.51

2015-05-18 14.26.45

2015-05-18 16.35.00

2015-05-18 16.39.23

2015-05-18 16.44.48

2015-05-18 16.49.15

2015-05-18 16.49.59

2015-05-18 16.51.24

2015-02-09-16-34-39 (1)

2015-05-18 17.03.49

 

Prep Time: 30 minutes (time includes making the meatballs and dicing the onions and garlic for the sauce)
Cook Time For Meatballs: 25 minutes
Cook Time For Tomato Sauce: 45 minutes
Yields: 22 golf-size meatballs
Equipment: 2 rimmed baking sheet pans lined with parchment paper, large 6-quart Dutch oven,6-quart saucepot,  2 large mixing bowls, colander, cookie-dough scoop, olive oil cooking spray

Ingredients For Meatballs:
olive oil cooking spray
1 pound of sweet Italian sausage, casings removed
1 pound of ground chicken
1/4 cup of fresh Italian flat-leaf parsley, finely chopped
1/4 cup of fresh basil pesto (store-bought fresh pesto can be found in the refrigerated section where you find the fresh pasta and sauces)
1/4 cup of  Parmigiano-Reggiano cheese, freshly grated
1 tablespoon of dried oregano
1 teaspoon of fennel seeds
1 tablespoon of Kosher salt
1 teaspoon of crushed red pepper flakes
1 teaspoon of black pepper
1 cup of plain Panko bread crumbs
1/2 a cup of seasoned Italian bread crumbs
3 cloves of garlic, freshly grated
2 large eggs, beaten
5 dashes of Worcestershire sauce
1/3 cup of Ricotta cheese, room temperature
1 cup of half-and-half (start with 3/4 cup until you get the consistency of wet sand)

Ingredients For Tomato Sauce:
2 tablespoons of olive oil
1 diced onion
3 cloves of minced garlic
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
1 teaspoon of crushed red pepper flakes
2 tablespoons of tomato paste
1 tablespoon of dried oregano
1 tablespoon of brown sugar
1 cup of unsalted chicken broth
1 28-ounce can of San Marzano whole tomatoes
1 28-ounce can of crushed tomatoes
1 cup of freshly grated Parmigiano-Reggiano cheese for the pasta (reserve some for garnish)
1/4 cup of fresh basil, julienned

Directions:
Preheat oven to 375-degrees F.
Start in a large mixing bowl, by adding all the ingredients that will flavor the meat, mix to combine. The mixture needs to have the consistency of wet sand as shown in the above picture.

In another large mixing bowl, containing the ground chicken (a mixture of dark and white meat) and sweet Italian sausage add the flavoring mixture. Use a fork to evenly distribute the flavoring mixture throughout the meat. It does take a minute, but it will ensure there’s no chance the meat will become compacted compared to if you were to use your hands to combine the ingredients.

To ensure the meatballs are the same size use a large cookie-dough scoop as seen in the above picture. This yielded about 22 golf-size ball meatballs. On two rimmed baking sheet pans lined with parchment paper lightly spray olive oil cooking spray. Scoop out the meatball mixture and roll them into golf-size meatballs. Arrange the meatballs at least 1 1/2 inches apart. Spray the tops of the meatballs with a little of the olive oil cooking spray to ensure they brown nicely. Bake for 25 minutes.

Tip: Use the cooking spray, (a light spritz) to lubricate the cookie-dough scoop every so often. This will ensure the easy release of the meat mixture.

In the meantime in a large saucepot over medium heat, add olive oil and diced onions. Cook, stirring frequently, until the onions become translucent, 3 to 5 minutes.  To the onions, add the minced garlic, tomato paste, dried oregano, crushed red pepper flakes, Kosher salt, and fresh ground black pepper. Continue stirring, cook for another 1 to 2 minutes

Next, add the chicken broth. Let that come up to a bubble and simmer for a couple of minutes before adding the crushed and whole tomatoes. Using the back of a wooden spoon break up the whole tomatoes. Next, add brown sugar, stir to combine. Bring the sauce up to a bubble, reduce the heat to medium-low and simmer, stirring occasionally.

Once the meatballs come out of the oven, transfer them to the sauce and let everything simmer together on medium-low heat for another 45 minutes. Remove from the heat add the fresh julienned basil, gently stir to combine. Cover to keep warm. After 45 minutes, start cooking the pasta.

In a large saucepot of boiling salted water drop the pasta.

I love to use Pappardelle for this dish. The wide ribbons of pasta have so much more surface area for the sauce to adhere to. Follow the cooking instructions. Drain the pasta really well.  Add a cup of freshly grated Parmigiano-Reggiano cheese into the bottom of a large mixing bowl tossing the cheese through the pasta, very gently, so all those ribbons get coated really well. Then add a couple of ladles full of the tomato sauce, using a pair of tongs toss to combine. What you are witnessing is the cheese sticking to the pasta and the sauce sticks to the cheese. Win-Win!

Finally, I finish with ladling the meatballs on top with a bit more sauce, and a little more cheese. Serve with some crusty cheese bread and garnish with fresh basil. This is my Pappardelle With Chicken Sausage Meatballs.

Advertisements
Leave a comment »

Ribollita With Chicken Sausage Meatballs

2015-04-16 12.37.46

I’m giving this traditional Italian vegetable soup a makeover. I’ve added chicken sausage meatballs to what was an already perfect soup. Now it’s even heartier. This is my Ribollita With Chicken Sausage Meatballs.

2015-04-16 09.07.47

2015-04-16 09.12.47

Cookie Dough Scoops

2015-04-16 09.16.42

2015-04-16 09.51.31

2015-04-16 09.51.33

2015-04-16 10.23.24

2015-04-16 10.23.46

2015-04-16 10.28.16

2015-04-16 10.29.04

2015-04-16 10.30.16

2015-04-16 10.44.01

2015-04-16 10.47.14

2015-04-16 10.53.20

2015-04-16 10.53.50

2015-04-16 10.55.44

2015-04-16 10.58.25

2015-04-16 10.58.56

2015-04-16 10.54.04

2015-04-16 11.06.24

2015-04-16 11.07.04

2015-04-16 11.07.57

2015-04-16 11.10.24

2015-04-16 11.11.40

2015-04-16 11.12.08

2015-04-16 11.16.01

2015-04-16 11.16.01

2015-04-16 12.12.49

2015-04-16 12.37.46

Prep Time: 20 minutes
Cooking Time 48 to 50 minutes minutes
Total Time: 1 hour 10 minutes
Yields: 6 servings
Equipment: Food Processor, 6-quart saucepot, cookie dough scoop, 2 rimmed baking sheet pans

Ingredients For Chicken Sausage Meatballs:
1 pound of ground chicken breasts
1 large egg
2 tablespoons of finely fresh chopped Italian parsley
1/2 cup of Italian bread crumbs
1/4 cup of heavy cream
5 dashes of Worcestershire sauce
1/4 cup of freshly ground Parmigiano- Reggiano cheese
1 tablespoon of Kosher salt
1 teaspoon of black pepper
2 tablespoons of dried oregano
1 tablespoon of fennel seeds

Ingredients For Ribollita:
3 tablespoons of olive oil
1/2 diced onion
1/4 pound of pancetta, diced
1 cup of carrots (2 medium-size carrots), diced
3 ribs of celery (1 cup), diced
3 cloves of garlic, minced
2 15-ounce cans of Cannellini beans drained and rinsed, 1 15-ounce can to be puréed
1 bay leaf,
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
1 teaspoon of crushed red pepper flakes
1 teaspoon of freshly grated nutmeg
1 28-ounce can of San Marzano whole tomatoes
2 quarts of unsalted chicken stock
1/2 cup of chopped fresh basil leaves
3 cups of chopped kale
3 cups of chopped Savoy cabbage
5 slices of good sourdough bread, crusts removed
1/2 a cup of Parmigiano-Reggiano cheese, freshly grated
*E.V.O.O for drizzling over the top of each bowl

Directions For Chicken Meatballs:
Preheat oven to 375-degrees F.
Line two rimmed baking sheet pans with parchment paper. Spray each one with non-stick cooking spray.

In al large mixing bowl add all the ingredients from the list above, except the ground chicken, mix to combine. Add the ground chicken last. Using a fork, combine all the ingredients (flavorings) throughout the ground chicken. Do not overmix.

Note: Every few scoops of the meat mixture spray the inside of the scoop with non-stick cooking spray for easy removal. After forming a few meatballs, lightly spritz your hands with warm tap water. This will give your meatballs a smoother texture.

Using a cookie dough scoop, scoop the meat mixture into your hands to form the meatballs. Lightly spray the tops of all the meatballs with non-stick cooking spray. Bake for 20 minutes.

While the meatballs are cooking, use this time to prep all the vegetables from the list above. Once you’ve prepped the veggies the meatballs should be ready to come out of the oven. Set the two trays of meatballs aside.

Start the Ribollita.
Over medium heat, add the olive oil and diced onions. Sauté until soft and translucent but not brown. Add crushed red pepper flakes and diced pancetta, cook for 3 to 5 minutes.

Next, add the diced carrots, celery, and bay leaf stir to combine. Add the minced garlic, Kosher salt, and freshly ground black pepper. Stirring occasionally, cook together for 10 minutes until the veggies start to soften. At this point, add the whole canned tomatoes with their juice. Use a wooden spoon, break up the tomatoes.

Next, add the chopped cabbage and kale, and freshly grated nutmeg, cook for another 5 to 7 minutes until the greens wilt down. Turn the heat down to medium-low, add the puréed Cannellini beans, stir to combine. Next, add the whole beans, again stir to combine.

Pour in the unsalted chicken stock. This is the point when you add the cooked meatballs. Still on medium-low heat simmer for another 15 minutes. At this point add in the cubed bread and continue simmering for another 10 minutes. The bread will dissolve and thicken the soup. The Ribollita With Chicken Sausage Meatballs is done at this point. Turn the heat off add the fresh basil leaves, stir to combine.

To Serve:
Ladle a good helping of the Ribollita into large porcelain soup or pasta bowl. Add a nice helping of the freshly grated Parmigiano-Reggiano cheese. Finally. lightly drizzle your best *E.V.O.O on top. I promise, if you love really good soup or a delicious stew, I would say try making my Ribollita With Chicken Sausage Meatballs.

*E.V.O.O. is extra virgin olive oil.

1 Comment »

Roasted Eggplant Vegetarian Meatballs In Marinara Sauce

2015-01-14 13.53.16

I’ve been working on some new recipes for, my daughter, Melissa to try. It’s my Roasted Eggplant Vegetarian Meatballs In Marinara Sauce. Melissa’s led a meat-free lifestyle for quite a few years. Now, as far as any gluten allergies, Melissa doesn’t have any but Tonya, a good friend of mine, believes she may. My Roasted Eggplant Vegetarian Meatballs In Marinara Sauce is gluten-free. I think it’s really helpful to have someone that’s happy to try a new recipe I’m testing and get their input.

I knew this recipe needed to have great flavor, this way, the lack of having any type of meat wouldn’t be missed at all. I’m not saying that this dish is for everyone, but if you choose a meat-free and gluten-free lifestyle, I can tell you this dish does not disappoint. Also for the meat lover who just wants to cut down on the amount of meat in your diet, this is a great alternative.

Roasted Eggplant Vegetarian Meatballs In Marinara Sauce

2015-01-12 11.37.35

2015-01-12 12.15.30

2015-01-12 11.40.55

2015-01-12 12.16.49

2015-01-12-12-22-26.jpg

2015-01-12-12-26-37

2015-01-12-12-28-34

2015-01-12 12.29.20

2015-01-12 12.37.42

2015-01-12-12-39-44

2015-01-12-12-53-23

ice cream soops.jpg

2015-01-12-13-01-48

2015-01-12 13.01.51

2015-01-12 13.19.09

2015-01-12 13.19.16

2015-01-12 12.00.15

2015-01-12 12.01.50

2015-01-12 12.04.36

2015-01-12 12.05.36

2015-01-12 12.07.31

2015-01-12 12.09.10

2015-01-12 12.17.35

2015-01-14 13.53.16

Prep Time: 40 minutes
Inactive Prep Time: 24 hours
Cook Time: 50 minutes
Total Time: 1 day plus 1 1/2 hours
Yields: 30 to 32 2-ounce meatballs
Equipment: 2 rimmed baking sheet pans, 10-cup food processor, large mixing bowl, 6-quart Dutch oven

Ingredients For Roasted Eggplant and Cremini Mushrooms:
1 whole eggplant, top removed and sliced in half
1/4 cup of olive oil, divided evenly between the halves, plus 2 tablespoons
1 tablespoon Kosher salt, divided evenly between the halves
1 teaspoon of freshly cracked black pepper, divided evenly between the halves

Ingredients For Roasted Eggplant Meatballs:
1 roasted eggplant, puréed
1 pint of roasted cremini mushrooms, puréed
1 8-ounce jar of Piquillo peppers, puréed
1 jar of marinated artichokes with their oil, puréed
1 15-ounce can of Cannellini beans, puréed
1 onion diced purèed
3 whole garlic cloves purèed
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 teaspoon of ground cumin
1 teaspoon of cayenne pepper
1 tablespoon of chopped fresh oregano leaves
3 tablespoon of chopped fresh Italian flat-leaf parsley (reserve 2 tablespoons for garnish)
3 dashes of Worcestershire sauce
1 large egg
3 1/2 cups of gluten-free bread crumbs

Ingredients For Marinara Sauce:
2 tablespoons of olive oil
1 diced onion
3 cloves of minced garlic
2 tablespoons of tomato paste
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 teaspoon of crushed red pepper flakes (optional)
1 tablespoon of dried oregano
1 tablespoon of dried basil leaves
2 tablespoons of light brown sugar
1/4 cup chicken broth, unsalted
2 28-ounce cans of San Marzano tomatoes
1 8-ounce jar of pureed Piquillo peppers, puréed
1 to 2 tablespoons of freshly torn basil leaves, (plus basil for garnish)

Directions For Roasting Eggplant:
The day before serving this dish you want to make the vegetarian meatballs.
Step 1: Roast the eggplant and cremini mushrooms.

Preheat oven to 425-degrees F.
Start by cutting the top off the eggplant then slicing a whole eggplant in half.  Drizzle each half with olive oil then sprinkle with Kosher salt and black pepper. Place the eggplant halves on a rimmed baking sheet pan, cut side down, roast for 20 to 25 minutes.

At the same time, spread sliced cremini mushrooms onto a sheet pan. Drizzle with 2 tablespoons of olive oil toss to coat then spread out into one even layer. Roast for 10 to 12 minutes. Remove from the oven and allow to cool.

This step needs to be done in two batches. Add half of the following ingredients to the food processor at a time. Start with the Cannellini beans, marinated artichokes with their oil, roasted Piquillo peppers, whole garlic cloves, diced onions, Kosher salt, and fresh ground pepper. Pulse until combined. Refer to the picture above. Transfer to a large mixing bowl. Repeat this process with the remaining half until all the ingredients are puréed.

Once the eggplant has finished cooking, remove the flesh from each half and place into a food processor with the cremini mushrooms. Process until combined. Refer to the picture above. Add the eggplant mixture to the rest of the processed vegetables. Refer to the picture above.

To the same bowl add a beaten egg, gluten-free bread crumbs, Worcestershire sauce, fresh oregano, fresh Italian flat-leaf parsley, cayenne pepper, ground cumin, Kosher salt, and fresh ground black pepper. Using your hands, mix to combine.

To ensure all of the vegetarian meatballs are the same size, use a 2-ounce cookie-dough scoop. Scoop and form the vegetable mixture into golf-size balls. Place them on baking sheet pans lined with parchment paper. Transfer the vegetarian balls to the refrigerator to set overnight.

Next-Day:
Preheat a large Dutch oven (or heavy bottom pot with a lid) over medium heat. Add olive oil and the diced onions. Sauté the onions until they become translucent, about 3 to 5 minutes. Next, add tomato paste, minced garlic, crushed red pepper flakes, dried oregano, dried basil, brown sugar, Kosher salt, and fresh ground black pepper, stirring all the ingredients as they cook for another 5 minutes.

For the liquids, add chicken broth allow to come up to a bubble then let reduce by half. Next, add the crushed tomatoes and puréed Piquillo peppers, stir to combine. Turn the heat down to low and let the sauce simmer for 40 minutes. Turn the heat off.

Remove the pot from the heat and add torn basil leaves, stir to combine. Cover to keep warm.

Preheat oven to 275-degrees F.
Remove the vegetarian meatballs from the refrigerator. Drizzle a little olive oil over the top of each of the veggie balls. Transfer the pans of the vegetarian meatballs on the middle rack for 15 to 20 minutes, just until they’re warmed through. Keep a close eye on them.

Note: Due to the fact that these are vegetarian balls, they may flatten slightly, on the bottom, during the warming process. Halfway through the cooking process, use two spoons to gently turn them over to keep the integrity of their shape.

To Serve: Ladle the hot Marinara sauce on the bottom of a serving dish. Arrange the Roasted Eggplant Vegetarian Meatballs on top, ladling a little of the Marinara Sauce over each one. Garnish with Italian flat-leaf parsley and fresh basil. Serve hot.

Tip: Roasted Eggplant Vegetarian Meatballs can be stored in airtight resealable bags and frozen.

Leave a comment »

%d bloggers like this: