The MeatBall Shop's Classic Recipe

The Meatball Shop's Classic Beef Meatballs

Try This Delicious Italian Classic

Daniel Holzman and Michael Chernow put unique twists on the Italian favorite.

From the kitchen of The Meatball Shop

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Servings:6-8

Difficulty: Easy

Cook Time: 30-60 min

Use these classic meatballs in your favorite sandwich!

Ingredients

2 tablespoons olive oil

2 pounds 80% lean ground beef

1 cup ricotta cheese

2 large eggs

½ cup bread crumbs

½ cup chopped fresh parsley

1 tablespoon chopped fresh oregano or 1 teaspoon dried

2 teaspoons salt

¼ teaspoon crushed red pepper flakes

½ teaspoon ground flakes

½ teaspoon ground fennel

4 cups classic tomato sauce

For the sauce:

¼ cup olive oil

1 onion, finely diced

1 bay leaf

1 teaspoon chopped fresh oregano or ½ teaspoon dried

2 garlic cloves, roughly chopped

2 teaspoons salt or to taste

2 tablespoons tomato paste

Two 26-ounce boxes Pomi Chopped Tomatoes or two 28-ounch cans whole plum tomatoes, chopped with their liquid

Cooking Directions

Preheat the oven to 450°F. Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, golf ball-size meatballs 9about 1 ½ inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often.
When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour the tomato sauce over them. Return the meatballs to the oven and continue roasting for another 15 minutes.
For the sauce:
Heat the olive oil in a large pot over medium heat. Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes.
Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and stir constantly until the sauce begins to boil. Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning. Taste and season with additional salt, if desired. Remove the bay leaf before serving.
Recipe courtesy of "The Meatball Shop."
This recipe was styled by chef Karen Pickus for Good Morning America.
From the book,The MeatBall Shop by Daniel Holzman and Michael Chernow. Copyright (c) 2011 by Michael Holzman and Daniel Chernow. Reprinted by arrangement with Ballantine Books, an imprint of The Random House Publishing Group, a division of Random House, Inc. All rights reserved."

Recipe Summary

summer-squash-pancakes

Summer Squash Pancakes
These savory pancakes make a wonderful vegetarian summer meal. I have to admit that I don’t know the exact source of this recipe. I scribbled down the basics from a library book, but I’ve changed so many details that I’m not sure the original author would recognize his or her recipe anymore anyway. Use smaller squash for this recipe for the best result. These are very tasty served with maple-lime sweet potatoes!
From Weekly Greens

3 small yellow squash
3 small zucchini
1/2 yellow onion
1 teaspoon kosher salt
2 large eggs, lightly beaten
2 garlic cloves, pressed
2 tablespoons whole wheat flour
1 tablespoon chopped fresh oregano
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
Greek yogurt, for serving


Trim the ends from the squash and zucchini. I like to leave the peel intact because it provides a bit of extra fiber and gives the pancakes beautiful color. Using a food processor fitted with the shredding blade, run the zucchini through the machine. My machine required me to halve the squash and zucchini lengthwise to get it through the feed tube. Trim the onion, then run it through the machine as well.
Place the shredded squash, zucchini and onion in a large colander set over a bowl or in the sink. Sprinkle the kosher salt over the vegetables, then toss gently. Allow the vegetables to sit for about 15 minutes to release their water. You can help squeeze out some of the water with your hands. When the vegetable mixture is fairly dry, place it in a large bowl.
Add the eggs, garlic, flour, oregano and pepper to the vegetables, stirring to blend completely.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Drop a few tablespoons of the squash mixture onto the hot skillet. You will have to use a spoon or your fingers (careful not to burn) to gently shape the dollops into pancakes. Allow them to cook just long enough to brown one side, then carefully turn them over with a spatula. My first batch didn’t hold together very well, but each batch thereafter did a little better. You may have to reform the patties just a little after the flip. They push back together quite nicely. When both sides are nicely browned, transfer the pancakes to a plate and keep warm while you work with the rest of the vegetable mixture. Add the remaining tablespoon of oil if the pan seems dry.
Serve the pancakes hot with the Greek yogurt on the side.
Quick Tips
1. These pancakes are perfect for the lunch box! I enjoyed our leftovers the next day with a small salad and sweet potatoes.
2. If you are concerned that your kids won’t touch them with the colorful green flecks, try peeling the zucchini and see if they look more appealing to the little ones. All they need do to is taste! My 5-year-old snatched one from the counter while I was still working on the last batch and his exact words were, “These are delicious. Can we have these every day?” No kidding.

Preparation time: 30 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield) 4

Pasta Lentil Bolognese

Pasta Lentil Bolognese
Serves 4

Ingredients:
2 tsp olive oil
1 medium carrot, peeled and diced small, 1 cup
2 small celerly stalks, diced small, 1/2 cup
1 small fennel bulb, diced small, 1 1/2 cups
4 cloves garlic, minced
2 TBSP White Wine Vinegar
2 cups low-sodium vegetable broth
1 cup green lentils
2 1/2 cups crushed tomatoes – 28 oz can
2 tsp dried oregano
2 tsp dried parsley
1 tsp dried basil
8 oz wide whole wheat pasta noodles-linguine, fettucini, etc.
1/2 cup low fat milk
1/4 tsp sea salt
1/2 tsp fresh ground black pepper

Instructions:
1. In a large dutch oven or saucepot, heat oil on medium high. Add onion, carrot, celery, fellel and garlic. Cook, stirring often, until released water evaporates and brown bits begin to form on bottom of pot, about 15 minutes. Add vinegar and scrape any brown bits from bottom of pot as liquid evaporates. Stir in broth, 1 cup water, lentils, tomatoes, oregano, parsley and basil. Reduct heat to medium and simmer, partially covered, for 45 minutes, stirring occasionally.

2. Meanwhile, bring a large pot of water to a boil and prepare pasta according to package directions. Drain pasta and set aside.

3. Add milk to bolognese and continue to simmer for an additional 10 minutes. Season with salt and pepper. Divide pasta amont 4 bowls and top each with about 1 1/2 cups bolognese.

Nutirents per serving (4 oz pasta & 1 1/2 cups bolognese)

Calories: 337, Total Fat: 4 gm, Carbs: 68 g, Fiber: 15g, Sugars:
8g, Protein 13 g, Sodium: 484 mg, Cholesterol, 1mg

Homemade Shake & Bake

Homemade Shake and Bake Mixture
By: sal

"Various seasonings enhance this homemade crumb mixture for coating and baking chicken. Use this like you would use the store-bought stuff. This in just as good, to me and my family!"

Prep Time:5 Min
Ready In:5 Min
Servings: Original Recipe. Yield: 4 cups

Ingredients:
4 cups dry bread crumbs
1/3 cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
1/2 teaspoon minced garlic
1/4 teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano

Directions:
In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

Grilled Chicken With White Barbecue Sauce

Grilled Chicken With White Barbecue Sauce
From MyRecipes.com

Put a spin on barbecue chicken with spicy white sauce, a combination of mayonnaise and vinegar. The sauce is finger-licking good and ready in only 10 minutes.

Yields: 5 serving
Total Time: 35 min
Prep Time: 15 min
Cook Time: 20 min
Oven Temp: 350

Ingredients:
1 tablespoon(s) dried thyme
1 tablespoon(s) dried oregano
1 tablespoon(s) ground cumin
1 tablespoon(s) paprika
1 teaspoon(s) onion powder
1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
10 (about 3 pounds) chicken thighs
White Barbecue Sauce

Directions:

1.Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture evenly over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours. Remove chicken from bag, discarding bag.
2.Grill, covered with grill lid, over medium-high heat (350 degrees F to 400 degrees F) 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180 degrees F. Serve with White Barbecue Sauce.

Tips & Techniques:

Note: 4 chicken leg quarters (about 3 pounds) may be substituted for chicken thighs. Increase cooking time to 20 to 25 minutes on each side.

Grande Beef Nachos

From the book: 125 best Food Processor Recipes:

Serves 6

1 bag Tortilla chips
8oz Chedder cheese, cut into chuncks
8zo Monterey Jack cheese, cut into chunks
1 onion cut into quarters
1 can pinto or black beans, drained & rinsed
1 tsp chili powder
1 tsp paprika
3/4 tsp salt
3/4 tsp dried onion flakes
1/4 tsp cayenne pepper
1/4 tsp onion powder
1/8 tsp ground oregano
8oz lean ground beef
1/4 cup sour cream

Directions:

1. On a microwave-safe platter, place chips in a single layer. Set aside.

2. In work bowl (food processor) fitted with shredding blade, shred Cheddar & Monetary Jack cheese. Transfer to a bowl & set aside.

3. Replace shredding blade with metal blade. With the motor running, drop onion through feed tube & process until finely chopped. Into the work bowl, add beans, chili powder, paprika, salt, onion flakes, cayenne pepper, onion powder & oregano & process until smooth, 2-3 minutes.

4. In a large skillet over medium heat, cook ground beef until no longer pink, 10-15 minutes. Drain off fat. Add bean mixture & cook, stirring, until hot.

5. Spoon beef mixture over chips. Sprinkle cheese mixture over top. Microwave for 20 seconds or until cheese is bubbling. Garnish with sour cream.

TIP: Do not place the hot meat mixture over the corn chips until you are ready to microwave. It will make them soggy.

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If you eat 3 big bowls of spinach you could get the same benefits from = 1/2 Teaspoons of Oregano

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Carrots have copper to get the same benefits you can eat= 1 package of raisins.

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