Monster Meatballs
Sure, these giant meatballs call for two different types of ground meat – but the recipe makes 8-10 servings so you’ll be able to divide it in half and make two meals out of it. Dovetailing Tip: Make enough extra meatballs to have enough to make Meatball Subs on day 5.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 416
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 416
6 slices texas toast
1 cup milk
1 1/2 pounds ground turkey
1 1/2 pounds ground sausage
2 cups finely grated parmesan
1/4 cup minced fresh parsley, plus more for garnish
5 cloves garlic, minced
1 large onion, finely diced
kosher salt and freshly ground black pepper
olive oil, for frying
4 cups store-bought marinara
2 1/4 pounds bucatini, cooked, for serving
12 fresh basil leaves, chopped
Directions:
Soak the Texas toast in the milk in a shallow bowl for 10 minutes.
Add the turkey, sausage, Parmesan, parsley, garlic, onion and some salt and pepper to a bowl. Add the Texas toast and milk. Mix together (the bread will get broken up as it mixes) and form 3 oversized balls.
Heat some oil over medium heat in a small Dutch oven. Add the meatballs and carefully brown/sear the surface, moving them around to keep their shape. The meatballs should be somewhat crowded in the small pot.
Pour in the marinara and add water if needed to cover. Bring to a simmer, cover and simmer, carefully turning the meatballs halfway through, until cooked through, about an hour.
To serve: Plate up the bucatini and top with the sauce and meatballs. Garnish with parsley and basil.
Source: foodnetwork.com
Add the turkey, sausage, Parmesan, parsley, garlic, onion and some salt and pepper to a bowl. Add the Texas toast and milk. Mix together (the bread will get broken up as it mixes) and form 3 oversized balls.
Heat some oil over medium heat in a small Dutch oven. Add the meatballs and carefully brown/sear the surface, moving them around to keep their shape. The meatballs should be somewhat crowded in the small pot.
Pour in the marinara and add water if needed to cover. Bring to a simmer, cover and simmer, carefully turning the meatballs halfway through, until cooked through, about an hour.
To serve: Plate up the bucatini and top with the sauce and meatballs. Garnish with parsley and basil.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
