Post by amarante on Oct 23, 2016 19:23:51 GMT -5
UNCLE T’S MEATBALLS
SERVES 4
Source: Marcus Samuelsson - The Red Rooster Cookbook
The staff first tasted these meatballs when we started to develop the recipe for Streetbird, my second Harlem restaurant, and they were a favorite right out of the gate. They’re tender, with an extra-crisp exterior, and served on a rich, thick ragu with a spoonful of ricotta and a shower of lemon zest.
Toasted sourdough bread means everyone can be a member of the clean-plate club.
Of course, I think of my Uncle T, who took me fishing when I was young. But the Uncle T here is universal, a tribute to every Italian-American uncle.
FOR THE MEAT SAUCE
⅓ cup chopped onion
¼ cup chopped carrot
¼ cup chopped celery
2 teaspoons olive oil
½ pound ground beef
½ pound ground pork
½ teaspoon hot red pepper flakes
2 tablespoons tomato paste
¾ cup chicken broth
¼ cup dry white wine
1 (14.5-ounce) can crushed tomatoes
½ teaspoon sugar
1 teaspoon grated lemon zest
1 teaspoon chopped fresh oregano
Coarse kosher salt
FOR THE MEATBALLS
1 pound boneless, skinless chicken thighs, cut into chunks
¼ pound chicken livers
½ cup dry bread crumbs
½ cup heavy cream
1 large egg
2 teaspoons fresh lemon juice
½ teaspoon chopped fresh oregano
½ teaspoon chopped fresh thyme leaves
½ teaspoon ancho chile powder
Coarse kosher salt
FOR SERVING
Peanut oil for frying
Ricotta cheese
Grated Parmesan cheese
Grated lemon zest
Freshly ground black pepper
Toasted country or sourdough bread
FOR THE MEAT SAUCE
1 Put the onion, carrot, and celery into a food processor and process until very finely minced.
2 Heat the oil in a saucepan over medium-high heat. Add the beef and pork and cook until browned, about 8 minutes.
Stir constantly at the beginning. Once the meat is in small crumbles and is no longer pink, you can stir occasionally.
3 Add the minced vegetables, the red pepper flakes, and tomato paste and cook, stirring, for 1 minute. Add the broth and wine and cook, stirring and scraping to deglaze the pan, for 2 minutes. Add the tomatoes and sugar and bring to a simmer. Turn the heat down to low and simmer until very thick, 50 minutes to 1 hour.
4 Stir in the lemon zest and oregano and taste for salt. You can make this a day ahead. Add the zest and salt after you reheat the sauce.
FOR THE MEATBALLS
5 Put the chicken thighs and livers through a meat grinder (start with the thighs) or grind them in batches in a food processor.
6 Mix the bread crumbs, cream, and egg together in a large bowl. Let sit for a few minutes so the bread crumbs can soften.
7 Add the ground chicken and livers, the lemon juice, oregano, thyme, ancho chile powder, and a big pinch of salt. Mix well. Cover and refrigerate for 30 minutes.
8 Preheat the oven to 350°F. Line a rimmed baking sheet with parchment.”
9 Roll out 16 golf ball–sized meatballs. Put them on the baking sheet and bake until cooked through, 30 minutes.
TO SERVE
10 Heat ⅓ inch of peanut oil in a cast-iron skillet over medium-high heat. Add the meatballs and fry until browned and crisp all over, about 3 minutes total.
11 Spoon a generous amount of the sauce into the bottom of four shallow bowls. Top each with 4 meatballs, a spoonful of ricotta, and some grated Parmesan. Finish with a sprinkling of lemon zest and a grind or two of pepper. The toast is for wiping up the sauce.
SERVES 4
Source: Marcus Samuelsson - The Red Rooster Cookbook
The staff first tasted these meatballs when we started to develop the recipe for Streetbird, my second Harlem restaurant, and they were a favorite right out of the gate. They’re tender, with an extra-crisp exterior, and served on a rich, thick ragu with a spoonful of ricotta and a shower of lemon zest.
Toasted sourdough bread means everyone can be a member of the clean-plate club.
Of course, I think of my Uncle T, who took me fishing when I was young. But the Uncle T here is universal, a tribute to every Italian-American uncle.
FOR THE MEAT SAUCE
⅓ cup chopped onion
¼ cup chopped carrot
¼ cup chopped celery
2 teaspoons olive oil
½ pound ground beef
½ pound ground pork
½ teaspoon hot red pepper flakes
2 tablespoons tomato paste
¾ cup chicken broth
¼ cup dry white wine
1 (14.5-ounce) can crushed tomatoes
½ teaspoon sugar
1 teaspoon grated lemon zest
1 teaspoon chopped fresh oregano
Coarse kosher salt
FOR THE MEATBALLS
1 pound boneless, skinless chicken thighs, cut into chunks
¼ pound chicken livers
½ cup dry bread crumbs
½ cup heavy cream
1 large egg
2 teaspoons fresh lemon juice
½ teaspoon chopped fresh oregano
½ teaspoon chopped fresh thyme leaves
½ teaspoon ancho chile powder
Coarse kosher salt
FOR SERVING
Peanut oil for frying
Ricotta cheese
Grated Parmesan cheese
Grated lemon zest
Freshly ground black pepper
Toasted country or sourdough bread
FOR THE MEAT SAUCE
1 Put the onion, carrot, and celery into a food processor and process until very finely minced.
2 Heat the oil in a saucepan over medium-high heat. Add the beef and pork and cook until browned, about 8 minutes.
Stir constantly at the beginning. Once the meat is in small crumbles and is no longer pink, you can stir occasionally.
3 Add the minced vegetables, the red pepper flakes, and tomato paste and cook, stirring, for 1 minute. Add the broth and wine and cook, stirring and scraping to deglaze the pan, for 2 minutes. Add the tomatoes and sugar and bring to a simmer. Turn the heat down to low and simmer until very thick, 50 minutes to 1 hour.
4 Stir in the lemon zest and oregano and taste for salt. You can make this a day ahead. Add the zest and salt after you reheat the sauce.
FOR THE MEATBALLS
5 Put the chicken thighs and livers through a meat grinder (start with the thighs) or grind them in batches in a food processor.
6 Mix the bread crumbs, cream, and egg together in a large bowl. Let sit for a few minutes so the bread crumbs can soften.
7 Add the ground chicken and livers, the lemon juice, oregano, thyme, ancho chile powder, and a big pinch of salt. Mix well. Cover and refrigerate for 30 minutes.
8 Preheat the oven to 350°F. Line a rimmed baking sheet with parchment.”
9 Roll out 16 golf ball–sized meatballs. Put them on the baking sheet and bake until cooked through, 30 minutes.
TO SERVE
10 Heat ⅓ inch of peanut oil in a cast-iron skillet over medium-high heat. Add the meatballs and fry until browned and crisp all over, about 3 minutes total.
11 Spoon a generous amount of the sauce into the bottom of four shallow bowls. Top each with 4 meatballs, a spoonful of ricotta, and some grated Parmesan. Finish with a sprinkling of lemon zest and a grind or two of pepper. The toast is for wiping up the sauce.