Best Meatballs De La Pizzaiola Recipes

Meatballs a la Pizzaiola image

Provided by Giada De Laurentiis

Time 44m

Yield 36 meatballs

Number Of Ingredients 14

Vegetable oil cooking spray
2 large shallots, peeled and chopped
1/4 cup sun-dried tomatoes in oil, drained (5 or 6)
1/3 cup packed fresh basil leaves
1/3 cup shredded mozzarella
1/4 cup grated Parmesan
1 tablespoon tomato paste
2 teaspoons crushed red pepper flakes
1 1/2 teaspoons kosher salt
1 1/2 pounds 20-percent fat ground beef
1 pound ground pork
6 ounces smoked mozzarella, cut into 36 (1/2-inch) cubes
1/3 cup olive oil
3 cups marinara sauce, warmed

Steps:

Preheat the oven to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray. Set aside.
In a food processor, pulse together the shallots, sun-dried tomatoes, basil, shredded mozzarella, Parmesan, tomato paste, red pepper flakes, and salt. Process until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until well combined. Form the mixture into 36 equal-size meatballs (about 1 1/4 to 1 1/2 inches in diameter).
Insert 1 cube smoked mozzarella cheese into the center of each meatball and form the meat around it, completely enclosing the cheese.
In a large nonstick skillet, heat half the oil over medium heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 5 minutes. Drain on paper towels. Repeat with the remaining oil and meatballs.
Place the browned meatballs onto the prepared baking sheet. Bake for 8 to 10 minutes for medium doneness. Set aside to cool slightly, and serve with warm marinara sauce.

Giada De Laurentiis' Meatballs A La Pizzaiola image

Provided by Brandy Bender

Categories Pizza

Time 45m

Number Of Ingredients 14

8 oz mozzarella cheese, smoked
2 large shallots, chopped
1/4 c (5 to 6) sun-dried tomatoes in oil, drained
1/3 c basil leaves, fresh
1/3 c mozzarella cheese, shredded
1/4 c parmesan cheese, grated
1 Tbsp tomato paste
3/4 tsp red pepper flakes
kosher salt and freshly ground pepper
1 1/2 lb ground beef chuck (80% lean)
1 lb ground pork
olive oil, for frying
vegetable oil, for frying
marinara sauce, warmed, for serving (optional)

Steps:

1. Preheat the oven to 350 degrees. Dice the smoked mozzarella into 1/2-inch cubes. Set side.
2. In a food processor, pulse the shallots, sun-dried tomatoes, basil, shredded mozzarella, parmesan cheese, tomato paste, red pepper flakes, 1 1/2 teaspoon of salt and 1/2 teaspoon of pepper until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until combined. Form into 1 1/4-to-1 1/2 inch meatballs. Insert 1 cube of smoked mozzarella into the center of each meatball and form meat around it, enclosing the cheese.
3. In a large heavy-bottomed saucepan, pour equal parts olive oil and vegetable oil to fill the pan halfway. Heat over medium-high heat until deep-fry thermometer reaches 350 degrees. In batches, fry the meatballs until dark brown, 1 to 2 minutes. Remove and drain on a paper towel-lined plate.
4. Place the fried meatballs on a foil-lined baking sheet. Put in the oven and bake until cooked through, 10 to 12 minutes. Cool slightly, then serve immediately with marinara sauce, if desired.