Tuesday, June 14, 2005

Italian style hamburger steaks, meat loaf or meatballs

This recipe is basically the recipe for meatballs; however this takes less time to shape and cook when you're in a hurry. You can skip the breading with any of these and you can skip the browning for the meatloaf. If you'd like to make meatballs to put into sauce or to freeze ahead I use a 1 tbl scoop to portion them. Then I bake them on cookie sheets about 12 minutes in a 350 oven. Remove, cool and freeze or add to sauce.
Serves 4-5

1 lb ground beef
1/2 small onion, chopped
1 large garlic clove, chopped
1/2 cup ground parmesean or asiago cheese
1/4 cup parsley, chopped
1/2 cup ham, pancetta, or prosciutto, chopped
1/2 tsp salt
black pepper
1 egg
1/2 cup Italian bread crumbs
milk to moisten, about 1/4-1/2 cup
grated rind of 1 lemon

Mix all together. Form into patties, or meat balls or meat loaf :

Olive oil
bread crumbs (optional)
1/2 cup white wine
1 large can Italian tomatoes, crushed with your hands
salt and pepper to taste

Heat olive oil over medium heat in non-stick pan with a clove of garlic. When garlic is browned, discard. If you'd like roll the patties in bread crumbs. Add patties. Let brown on one side (resist the temptation to turn too soon) about 5 minutes. Turn and brown 5 more minutes. Adjust time up or down if you're doing meatballs or meatloaf. Skim fat from pan. Add white wine and cook til reduced by half. Add tomatoes, salt, pepper to taste. Adjust heat to low and cook simmering about 15-20 minutes for meat balls, 30-45 minutes for patties. For meat loaf-cover and bake in a 350 oven for 40 minutes, then uncover and let bake another 20 minutes.

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