I saw this recipe for Artichoke and Fava Pappardelle in my new March issue of Sunset Magazine. I had just received artichokes in my Farm Fresh To You delivery that morning and was so excited to try something new, (I feel like I’ve been in […]
Tag: Bread Crumbs
I love lobster! So… if I ever see it on offer I always get it. I found a herb bread crumb recipe in one of Mario Baltali’s Cookbooks. The recipe called for shrimp but, I made it with Lobster instead ~Yum! Ingredients 2 Lobster tails […]
This meatball recipe comes from Giada De Laurentiis’s cookbook Everyday Pasta. I used a different sauce because I didn’t have all the ingredients she was asking for but, I thought that the sweet-ness from the sun-dried tomatoes complemented the meatballs just fine. I also served it over creamy polenta ~ yum!
Turkey Meatballs with Sun-dried Tomato Sauce
6 to 8 servings
3 tablespoons olive oil
2 ounces pancetta, finely diced
½ yellow onion, finely diced
1 pound ground turkey
½ cup freshly grated Romano cheese
¼ cup chopped flat-leaf parsley (I used basil instead)
¼ cup plain bread crumbs
¼ cup chopped sun-dried tomatoes
2 eggs, lightly beaten
¾ teaspoon salt
¾ teaspoon freshly ground pepper
Preheat oven to 450 degrees. Heat olive oil in a medium, heavy skillet over medium heat. Add the pancetta and cook for about 2 minutes. Add the onion and continue to cook until the pancetta is crisp and the onion is tender, about 4 minutes more. Remove from the heat and let cool.
In a large bowl, combine the pancetta-and-onion mixture with the remaining meatball ingredients and stir to combine. Form the turkey mixture into balls about 2 inches in diameter, using about 2 tablespoons for each, and place on a foil-lined and greased baking sheet. Bake for 20 minutes.
Sun-dried Tomato Sauce
¼ cup olive oil
1 chopped onion
1 carrot chopped
1 cup sun-dried tomatoes
2 garlic cloves
About 6 large basil leaves
Salt and pepper to taste
In a large saucepan heat the olive oil over medium-high heat, then and add the chopped onion and carrot. Cook until softened. Then add the sun-dried tomatoes, garlic, basil, salt, and pepper cook for about 3 minutes until all is incorporated. Add enough water to cover the ingredients. Turn up heat to bring to a boil, then cover and turn heat down to a simmer. Simmer about 15 minutes or until water has evaporated. Take off heat and let cool slightly before adding to food processor. Process until all is incorporated.
Use whatever starch you like: pasta, polenta, risotto…etc.
I used polenta. Put polenta on platter and arrange meatballs and sauce on top. Garnish with basil and Romano cheese!
Peter Wine Pick: Ravenswood Zinfandel