Giada De Laurentiis Meatballs A La Pizzaiola Recipes

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20 MINUTE MEATBALLS



20 Minute Meatballs image

Provided by Giada De Laurentiis

Time 20m

Yield 20

Number Of Ingredients 8

1 24 ounce jar marinara sauce
cooking spray
1 egg (beaten)
1/4 cup ketchup
1 pound ground beef chuck or hamburger blend
1 cup freshly grated parmesan cheese (plus additional to serve if desired)
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt

Steps:

  • Preheat the oven to 500 degrees F.
  • Pour the sauce into a medium sized, shallow sauce pan. Place over low heat and warm gently to a simmer. Spray a straight sided baking sheet with cooking spray and set aside.
  • In a large bowl, mix together the egg, ketchup, beef, parmesan, oregano and salt. Using your hands mix everything together until evenly mixed.
  • Form 1 1/2 tablespoon sized balls and place on the prepared tray. Place the tray in the preheated oven and bake for 5 minutes or until the outside is cooked and beginning to brown. Remove from the oven and carefully place the balls into the hot sauce. Cover the pan and raise the heat to medium low. Simmer for 7 minutes or until the meat balls are cooked through. Serve with additional grated parmesan if desired.

Nutrition Facts : ServingSize 20

GIADA DE LAURENTIIS' MEATBALLS A LA PIZZAIOLA



Giada De Laurentiis' Meatballs A La Pizzaiola image

I love Italian Food! I love Giada!

Provided by Brandy Bender

Categories     Pizza

Time 45m

Number Of Ingredients 14

8 oz mozzarella cheese, smoked
2 large shallots, chopped
1/4 c (5 to 6) sun-dried tomatoes in oil, drained
1/3 c basil leaves, fresh
1/3 c mozzarella cheese, shredded
1/4 c parmesan cheese, grated
1 Tbsp tomato paste
3/4 tsp red pepper flakes
kosher salt and freshly ground pepper
1 1/2 lb ground beef chuck (80% lean)
1 lb ground pork
olive oil, for frying
vegetable oil, for frying
marinara sauce, warmed, for serving (optional)

Steps:

  • 1. Preheat the oven to 350 degrees. Dice the smoked mozzarella into 1/2-inch cubes. Set side.
  • 2. In a food processor, pulse the shallots, sun-dried tomatoes, basil, shredded mozzarella, parmesan cheese, tomato paste, red pepper flakes, 1 1/2 teaspoon of salt and 1/2 teaspoon of pepper until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until combined. Form into 1 1/4-to-1 1/2 inch meatballs. Insert 1 cube of smoked mozzarella into the center of each meatball and form meat around it, enclosing the cheese.
  • 3. In a large heavy-bottomed saucepan, pour equal parts olive oil and vegetable oil to fill the pan halfway. Heat over medium-high heat until deep-fry thermometer reaches 350 degrees. In batches, fry the meatballs until dark brown, 1 to 2 minutes. Remove and drain on a paper towel-lined plate.
  • 4. Place the fried meatballs on a foil-lined baking sheet. Put in the oven and bake until cooked through, 10 to 12 minutes. Cool slightly, then serve immediately with marinara sauce, if desired.

MEATBALLS A LA PIZZAIOLA



Meatballs a la Pizzaiola image

Provided by Giada De Laurentiis

Time 45m

Yield 35-38 meatballs

Number Of Ingredients 14

8 ounces smoked mozzarella cheese
2 large shallots, chopped
1/4 cup (5 to 6) sun-dried tomatoes in oil, drained
1/3 cup packed fresh basil leaves
1/3 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 tablespoon tomato paste
3/4 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 1/2 pounds ground beef chuck (80% lean)
1 pound ground pork
Olive oil, for frying
Vegetable oil, for frying
Marinara sauce, warmed, for serving (optional)

Steps:

  • Preheat the oven to 350 degrees F. Dice the smoked mozzarella into 1/2-inch cubes. Set aside. In a food processor, pulse the shallots, sun-dried tomatoes, basil, shredded mozzarella, parmesan, tomato paste, red pepper flakes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until combined. Form into 1 1/4-to-1 1/2-inch meatballs. Insert 1 cube smoked mozzarella into the center of each meatball and form the meat around it, enclosing the cheese. In a large heavy-bottomed saucepan, pour equal parts olive oil and vegetable oil to fill the pan halfway. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F. In batches, fry the meatballs until dark brown, 1 to 2 minutes. Remove and drain on a paper towel-lined plate. Place the fried meatballs on a foil-lined baking sheet. Put in the oven and bake until cooked through, 10 to 12 minutes. Cool slightly, then serve immediately with marinara sauce, if desired.
  • Photograph by Joseph DeLeo

MEATBALLS A LA PIZZAIOLA



Meatballs a la Pizzaiola image

Provided by Giada De Laurentiis

Time 44m

Yield 36 meatballs

Number Of Ingredients 14

Vegetable oil cooking spray
2 large shallots, peeled and chopped
1/4 cup sun-dried tomatoes in oil, drained (5 or 6)
1/3 cup packed fresh basil leaves
1/3 cup shredded mozzarella
1/4 cup grated Parmesan
1 tablespoon tomato paste
2 teaspoons crushed red pepper flakes
1 1/2 teaspoons kosher salt
1 1/2 pounds 20-percent fat ground beef
1 pound ground pork
6 ounces smoked mozzarella, cut into 36 (1/2-inch) cubes
1/3 cup olive oil
3 cups marinara sauce, warmed

Steps:

  • Preheat the oven to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray. Set aside.
  • In a food processor, pulse together the shallots, sun-dried tomatoes, basil, shredded mozzarella, Parmesan, tomato paste, red pepper flakes, and salt. Process until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until well combined. Form the mixture into 36 equal-size meatballs (about 1 1/4 to 1 1/2 inches in diameter).
  • Insert 1 cube smoked mozzarella cheese into the center of each meatball and form the meat around it, completely enclosing the cheese.
  • In a large nonstick skillet, heat half the oil over medium heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 5 minutes. Drain on paper towels. Repeat with the remaining oil and meatballs.
  • Place the browned meatballs onto the prepared baking sheet. Bake for 8 to 10 minutes for medium doneness. Set aside to cool slightly, and serve with warm marinara sauce.

BURGERS A LA PIZZAIOLA



Burgers a la Pizzaiola image

Provided by Giada De Laurentiis

Time 26m

Yield 8 servings

Number Of Ingredients 26

4 cloves garlic, peeled and smashed
1/4 cup (5 or 6) sun-dried tomatoes in oil, drained
1/3 cup fresh basil leaves, packed
1/3 cup shredded mozzarella
1/4 cup grated Parmesan
1 tablespoon tomato paste
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds ground sirloin beef
8 sourdough rolls, halved lengthwise
2 tablespoons extra-virgin olive oil
Topping suggestions: shredded cheese, fresh mozzarella cheese, fresh basil leaves, sliced tomatoes, marinara sauce, prosciutto, sliced olives, roasted red bell peppers, lettuce leaves, arugula, ketchup, pesto.
4 cloves garlic, peeled and smashed
1/4 cup (5 or 6) sun-dried tomatoes in oil, drained
1/3 cup fresh basil leaves, packed
1/3 cup shredded mozzarella
1/4 cup grated Parmesan
1 tablespoon tomato paste
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds ground sirloin beef
8 sourdough rolls, halved lengthwise
2 tablespoons extra-virgin olive oil
Topping suggestions: shredded cheese, fresh mozzarella cheese, fresh basil leaves, sliced tomatoes, marinara sauce, prosciutto, sliced olives, roasted red bell peppers, lettuce leaves, arugula, ketchup, pesto.

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • In a food processor, pulse together the garlic, sun-dried tomatoes, basil, cheeses, tomato paste, red pepper flakes, salt, and pepper. Process until blended. Transfer the mixture to a large bowl. Add the beef and, using a wooden spoon or clean hands, stir until combined. Form the mixture into 8 (4-inch diameter) patties, each about 3/4-inch thick. Grill each side until cooked through, about 5 minutes. Allow to rest for 5 minutes.
  • Brush the cut side of the rolls with olive oil and grill until lightly toasted, about 1 minute.
  • Place the burgers on the bottom half of the rolls and add desired toppings. Add the top half of the rolls and serve.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • In a food processor, pulse together the garlic, sun-dried tomatoes, basil, cheeses, tomato paste, red pepper flakes, salt, and pepper. Process until blended. Transfer the mixture to a large bowl. Add the beef and, using a wooden spoon or clean hands, stir until combined. Form the mixture into 8 (4-inch diameter) patties, each about 3/4-inch thick. Grill each side until cooked through, about 5 minutes. Allow to rest for 5 minutes.
  • Brush the cut side of the rolls with olive oil and grill until lightly toasted, about 1 minute.
  • Place the burgers on the bottom half of the rolls and add desired toppings. Add the top half of the rolls and serve.

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