Cheesy Italian Meatballs

Cheesy Italian Meatballs

Cheesy Italian Meatballs

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Cheesy Italian Meatballs are tender flavourful beef meatballs nestled and baked in a rustic tomato sauce and topped with plenty of cheese for a delicious family-style meal. These meatballs are great over pasta, but my favourite is simply serving them with toasted bread to sop up the amazing sauce.

Let’s talk meatballs! Beef meatballs are great, but adding Italian sausage makes them fantastic. Adding ground Italian sausage adds all the wonderful flavours of the sausage like fennel, oregano and basil, plus it adds pork and a little bit of fat. The combination makes a superb meatball and the same theory applies to meat sauce.

Meatball tips: 
-Use a cookie scoop to portion the meatballs so they are the same size and cook evenly.
-Use a dab of water in the palm of your hand when rolling the meatballs. The water prevents the meatballs from sticking to your hands.
-Don’t over-mix the meat.
-Brown on all sides to get the most flavour.

The sauce couldn’t be more simple. Crushed canned tomatoes married with herbs, wine and broth. But what makes it great is the gentle simmering reduction of it with the meatballs while the dish is baking. The tomatoes reduce to just the right consistency and get flavoured from the juices from the meatballs. Top it all off with a generous handful of cheese and you’ve got a great meal the whole family will love.

Author:  Compelled to Cook

 

Cheesy Italian Meatballs
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Cheesy Italian Meatballs

Ingredients

Meatballs

  • 16 ounces lean ground beef
  • 6-8 ounces mild Italian sausage
  • 1 large egg
  • 1/2 cup finely diced onion
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 cup Panko bread crumbs
  • 2 tbsp milk
  • 1 tbsp finely chopped fresh oregano or 1 tsp dried
  • 1 tbsp finely chopped fresh Italian parsley or 1 tsp dried
  • 1 tsp dried basil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cloves garlic, minced
  • 1-2 tbsp olive oil

Sauce

  • 1/4 cup finely diced onion
  • 1 clove garlic, minced
  • 1/3 cup white wine
  • 1/3 cup chicken broth
  • 20 ounces crushed tomatoes
  • 1 tbsp finely chopped fresh oregano or 1 tsp dried
  • 1 tsp paprika
  • 1/4-1/2 tsp red chili flakes
  • 1/4 tsp black pepper
  • 1 cup grated mozzarella cheese
  • 1/3 cup freshly grated Parmesan cheese

Instructions

Meatballs

  • Add all ingredients except olive oil to a large bowl. Mix gently with a wooden spoon or clean hands until combined well. Scoop meatballs onto a clean tray using a 2 tbsp scoop. With lightly dampened hands roll meatballs smooth.
  • Heat oil in an oven-safe skillet and add meatballs in a single layer. Cook meatballs until browned on all sides, about 12 minutes. Remove to a clean plate and set aside.

Sauce

  • Preheat oven to 350°F.
  • Add diced onion to the same skillet as the meatballs and sauté for several minutes until starting to soften. Add minced garlic and continue to cook for an additional minute.
  • Add white wine to deglaze the pan, scraping up any cooked bits on the bottom of the pan. Add chicken broth and simmer liquid for about 2 minutes to reduce slightly.
  • Add tomatoes, oregano, paprika, and chili flakes. Stir to combine and bring to a simmer.
  • Add meatballs by tucking them into the sauce. Bake uncovered for 20 minutes, stir and bake for another 20 minutes.
  • Stir once more and top with mozzarella and Parmesan cheese. Return to the oven and bake until the cheese has melted, 5-10 minutes.
  • Garnish with chopped Italian parsley if desired and serve with pasta or crusty bread.

Beef and Gruyere Pinwheels

Beef and Gruyere Pinwheels

Beef and Gruyere Pinwheels

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It’s hard not to love the convenience of pre-made puff pastry. It allows you to quickly create sweet or savoury pastries with ease. Today’s Beef and Gruyere Pinwheels are a riff on the classic roast beef and horseradish dinner. Fresh dill, horseradish and deli beef pack in the flavour. It’s all nestled in crisp puff pastry with Gruyere cheese for a crisp, cheesy bite that’s hard to resist. There’s no special occasion required to enjoy these tasty pinwheels because they come together so easily using sliced deli roast beef and pre-made puff pastry dough. Nevertheless, they do make an amazing party snack that can be prepped in advance. So you don’t have to spend unnecessary time in the kitchen away from your guests.

Let’s have a look at pre-made puff pastry.  It’s generally available in pre-rolled sheets, which is super convenient or in block.  The blocks require more rolling but the benefit is that you have full control over the thickness of the pastry. Regardless of which you use it is important to thaw the pastry in the refrigerator.  The cooler pastry will roll out more evenly and the butter will retain more of its structure and layers within the dough.  It’s also more manageable to move around and manipulate.  Be sure to choose a pastry that is made with butter for best flavour.

If you love pre-made puff pastry as much as I do, here are a few more recipes to keep you baking.

Mushroom Gruyere Tart

Strawberry Rhubarb Danish

Banana Tart Tatin

Author:  Compelled to Cook

 

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Beef & Gruyere Pinwheels

Servings 18 slices

Ingredients

  • 1/4 cup mayonnaise
  • 1/4 cup creamed horseradish, well drained
  • 2` tbsp finely chopped fresh dill
  • as needed freshly cracked pepper
  • 1 large egg
  • 4 ounces Gruyere cheese, grated
  • 1 sheet pre-made puff pastry
  • 6 ounces thinly sliced roast beef

Instructions

  • Mix mayonnaise, horseradish, dill and pepper. Set aside.
  • Whisk one large egg and set aside.
  • Roll puff pastry sheet to a 12"x 12" square.
  • Spread the mayonnaise mixture evenly over the puff pastry, leaving an inch border at the back end.
  • Evenly layer the beef slices over the mayonnaise.
  • Sprinkle the grated cheese evenly over the beef slices.
  • Brush the back edge with egg wash.
  • Roll up evenly and tightly.
  • Wrap snuggly in plastic wrap and chill for a minimum of an hour but up to 24 hours in advance.
  • Preheat oven to 400°F and line a baking tray with parchment.
  • Remove the roll from the plastic wrap and trim the ends to clean up the edge.
  • Cut into approximate 1/2" slices and arrange them on your baking tray spacing an inch apart.
  • Brush the top and sides of each roll with the egg wash.
  • Bake in pre-heated oven for 20-22 minutes.
  • Remove from oven and allow to cool on the tray for a couple of minutes before moving to a serving plate. Serve warm.

Notes

-You can use 2 tsp of dried dill in place of fresh, however fresh is recommended.
-Be sure to drain the horseradish well.