Lidia S Kitchen Meatballs
Appetizer entree side dish.
Lidia s kitchen meatballs. Lidia s kitchen meatballs on the menu today she shares. Leftover meatball panini monkfish meatballs in tomato sauce a crispy fried monkfish meatball made in a tomato sauce that includes raisins and pine nuts. Lidia s meatballs from jan. Remove the meatballs and repeat if necessary with the remaining meatballs.
Be the first to rate and review this recipe. 6 servings plus about 3 quarts extra total of about 4 dozen meatballs and 3 quarts sauce course. Submitted by eg1680 updated. Add the browned meatballs to the tomato sauce and cook stirring gently with a wooden spoon until no trace of pink remains at the center of the meatballs about 30 minutes.
Scrape the pestata into a large bowl and add the three meats eggs oregano parsley bread crumbs and salt mixing with your hands to combine well. It also appears in the lidia s italy in america cookbook. Preheat oven to 425 degrees f. Combine the carrot celery and onion in a food processor pulsing to make a fine textured paste or pestata.
Add 1 cup of fine dry breadcrumbs 1 3 cup of freshly grated parmigiano reggiano cheese 1 4 cup of chopped italian parsley and 2 peeled and chopped garlic cloves.