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Ultimate Meatballs

Ultimate Meatballs

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Yield: 8 to 16 Meatballs
Tyler Florence / Food Network

This recipe makes wonderful meatballs.  They are big though.  Unless you want one per person, make 16 instead.

  • Extra-virgin olive oil
  • 1small to medium onion, chopped
  • 2small garlic cloves, chopped
  • 1½TBS finely chopped fresh parsley leaves
  • 3thick slices firm white bread, crust removed, cut into cubes (about 2 cups)
  • ¾cup milk
  • 1½lb ground beef
  • 1½lb ground pork
  • 1large egg
  • ¼cup freshly grated Parmigiano-Reggiano, plus more for serving
  • Kosher salt and freshly ground black pepper

Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but not colored, about 10 minutes. Take the pan off the heat and let the mixture cool.

Add the bread to a medium bowl and pour in the milk. Let the bread soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and cheese and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add it to the bowl along with the cooled onion mixture. Gently combine all the ingredients with your hands until just mixed together. Don’t overwork the mixture or the meatballs will be tough. Divide the mixture into 8 equal pieces and shape them into 8 nice looking meatballs. Refrigerate until ready to cook.

Baked Stuffed Green Peppers

Baked Stuffed Green Peppers

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Yield: 4 to 6 servings
Source Lost

Circa 2007:  I’ve lost track of where I found this recipe. It’s probably based on an Emeril Lagasse recipe.  Don’t discard the tops of the peppers when you remove them.  Instead, cut out the stem and mince the tops to add to the stuffing.

  • 4-6green bell peppers, tops cut away and seeds removed.
  • ½cup finely chopped green bell pepper tops
  • 2TBS vegetable oil
  • 1cup finely chopped yellow onions
  • ½lb ground beef
  • ½lb ground pork or mild sausage
  • 1TBS minced garlic
  • ¼cup finely chopped fresh parsley leaves
  • ¾tsp salt
  • ½tsp ground black pepper
  • pinch red pepper flakes
  • 2cups cooked long or medium-grain white rice
  • 8oz tomato sauce
  • water

Optional

  • bread crumbs, regular or panko


Preheat the oven to 350 °F.

Check to make sure your seeded peppers stand up good.  If not, trim a very thin slice off of the bottom to give them some stability.  Try not to cut through the bottom leaving a hole.

In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Peppers can also be steamed upside down for 2 to 3 minutes.

Remove with a slotted spoon and dry on paper towels.

In a large sauté pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and red pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.

Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish.

Optional: Top with breadcrumbs and/or cheese.

Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.

Remove from the oven and let rest for 10 minutes before serving.