Best Mario Batalis Big Turkey Meatballs Polpette Di Tacchino Recipes

Mario Batali's Big Turkey Meatballs - Polpette Di Tacchino image

Provided by Kerena

Categories Meatballs

Time 1h

Yield 24 meatballs, 4 serving(s)

Number Of Ingredients 14

2 cups panko breadcrumbs
2 lbs ground turkey
4 ounces prosciutto di Parma (cut into 1/8-inch dice)
8 ounces sweet Italian sausage, casing removed
3 large eggs, lightly beaten
1 1/2-2 cups milk (not called for in FoodNetwork.com version)
1/2 cup pecorino romano cheese, freshly grated
1/4 cup parmigiano-reggiano cheese, freshly grated
3/4 cup Italian parsley, finely chopped
3 gratings nutmeg
1/2 cup extra virgin olive oil
salt
fresh ground pepper
2 cups tomato sauce

Steps:

Soak the bread crumbs in water to cover for 5 minutes. Squeeze out the excess water.
In large bowl, combine turkey, prosciutto, sausage, bread crumbs, eggs, milk, 1/4 c of the pecorino, the Parmigiano, 1/2 c of the parsley, the nutmeg and 1/4 c of the olive oil. Mix very gently with your hands. Season with salt and pepper. Form into 1" balls. Place balls on a baking sheet, cover and refrigerate for 1 hour to allow flavors to blend.
Put the tomato sauce in a pan and bring to a boil. Place the meatballs in the sauce and return to a boil, then lower heat and simmer for 30 minutes.
Transfer to a platter and serve with the remaining 1/4 cup each of pecorino and parsley sprinkled over the top.

Nutrition Facts : Calories 1038.8, Fat 60.6, SaturatedFat 15, Cholesterol 329.6, Sodium 1681.8, Carbohydrate 52.1, Fiber 4.6, Sugar 8.8, Protein 72.5

Mario Batali's Italian-Style Corn on the Cob image

Provided by blucoat

Categories Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

6 ears corn, shucked
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 -1 1/2 cup parmigiano-reggiano cheese (freshly grated)
2 tablespoons of fresh mint, chopped
hot red pepper flakes

Steps:

Preheat a gas grill or prepare a fire in a gas grill.
Place the corn on the hottest part of the grill and cook for 3 minutes, or until grill marks appear on the first side. Roll each ear over a quarter turn and cook for 2 to 3 minutes, then repeat two more times.
Meanwhile, mix the oil and vinegar on a large flat plate. Spread the Parmigiano on another flat plate.
When the corn is cooked, roll each ear in the oil and vinegar mixture, shake off the extra oil, and dredge in the Parmigiano to coat lightly. Place on a platter, sprinkle with the mint and pepper flakes, and serve immediately.

Nutrition Facts : Calories 256.1, Fat 14.4, SaturatedFat 3.8, Cholesterol 9.6, Sodium 229.9, Carbohydrate 26.7, Fiber 3, Sugar 6.7, Protein 9.2

Big Beef Meatballs With Bucatini by Rachael Ray image

Provided by JackBauer

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 19

1 1/2 lbs ground sirloin
2 small yellow onions, 1 grated and 1 finely chopped
6 garlic cloves, chopped, divided
1 egg
1/2-2/3 cup Italian seasoned breadcrumbs, a couple of overflowing handfuls
1/2 cup grated parmigiano-reggiano cheese, plus some to pass at table
1/4 teaspoon ground allspice or 1/4 teaspoon ground nutmeg
3 tablespoons capers, drained and chopped
2 tablespoons chopped fresh sage leaves, 4 to 6 sprigs
1/2-2/3 cup flat leaf parsley, chopped, divided (couple of generous handfuls)
salt and pepper
3 tablespoons extra virgin olive oil, plus
extra virgin olive oil, for drizzling
1 lb bucatini pasta (thick, hollow spaghetti)
1/4 lb pancetta, chopped
12 cremini mushrooms (baby portobello mushroom caps)
1/2 cup dry red wine, eyeball it
1 cup beef stock
28 ounces crushed tomatoes, San Marzano if available

Steps:

Instructions.
Preheat 400 degrees F. Place a large pot of water over high heat and
bring to a boil.
Mix meat with the grated onion, 3 cloves chopped garlic, egg, bread crumbs, cheese, allspice,
capers, sage, a handful of the chopped parsley, salt and pepper and a healthy drizzle of
extra-virgin olive oil. Mix meat, score the meat into 4 sections and make 3 very large balls from
each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but
not hard.
Drop bucatini in salted boiling water to cook off. Drain.
Add another tablespoon of extra-virgin olive oil to the skillet and the pancetta. Cook 3 to 4
minutes then add the remaining garlic and mushrooms to the pan and cook 5 minutes. Season the
mushrooms with salt and pepper. Add remaining chopped onion and deglaze the pan with wine, cook off
1 minute, add in stock and whisk up remaining drippings. Stir in the tomatoes and season sauce with
salt and pepper, if necessary. Stir in parsley. Simmer 5 minutes.
Toss pasta with half the sauce. Remove balls from oven and add to remaining sauce and turn to coat.
Serve large balls, 3 per person, along side pasta. Spoon any remaining sauce over the pasta. Pass
extra cheese at the tables.