Meatballs Two Ways

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meatball & marinara sauce Ingredients:

• 2 pounds Ground Beef (80% Lean or Leaner)
• 1 pound Ground Sirloin (90% Lean or Leaner)
• 3 slices sandwich white bread
• 1/2 to 1 cup milk
• 3 eggs, beaten
• 2 small onions, grated
• 3/4 cup Parmesan cheese
• 2 to 3 tablespoons Italian or pizza seasoning
• 2 tablespoons plus 1 teaspoon minced garlic
  
• Olive oil
• 1/2 cup red wine
• 3 cans (28 oz each) crushed tomatoes
• Handful of fresh basil

• Kosher salt, cooked pasta, Parmigiano Reggiano cheese, dollops of ricotta and baby arugula

1. Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.
2. Tear bread into large pieces into small bowl; pour milk over bread (just to barely cover). Let stand to soak up milk.
3. Meanwhile, combine eggs, half of onion, Parmesan cheese, Italian seasoning and 2 tablespoons minced garlic in large bowl.
4. Squeeze excess milk from bread; whisk soaked bread into egg mixture until combined. Add Ground Beef, mixing lightly but thoroughly. Shape into meatballs. Place on prepared pan. Bake in 350°F oven 20 to 30 minutes or until an instant-read thermometer inserted in center registers 160°F.
5. For marinara, heat stockpot over medium heat until hot. Add olive oil to coat the bottom of pan. 
6. Add remaining half of onion; cook 2 to 3 minutes or until softened. Add 1 teaspoon garlic; cook 1 minute or until fragrant and onion begins to caramelize. Add wine; cook 1 to 2 minutes until browned bits attached to skillet are dissolved and wine is reduced by half. 
7. Add tomatoes and all but three leaves of basil. Reduce heat and simmer to let flavors develop. Season with salt, if desired. Add meatballs to simmering sauce; heat through until warmed or until an instant-read thermometer inserted in center registers 160°F. Serve over cooked pasta, if desired. Top with remaining fresh basil, cheese, ricotta and arugula, if desired.
   

mushroom gravy with meatballs Ingredients:

• Olive or vegetable oil
  
• 2 tablespoons butter
• 1 to 1-1/2 pounds sliced fresh mushrooms
• 1 medium yellow onion, chopped
• 1 teaspoon minced garlic
• 1/4 to 1/2 cup all-purpose flour
• 4 cups beef stock or broth
• 1 teaspoon Dijon-style mustard
• 1/2 teaspoon dried thyme or 2 sprigs fresh thyme
• salt and pepper to taste
• 1/4 to 1/2 cup crème fraiche or sour cream
• 1/2 cup minced fresh parsley

1. Heat a large skillet over medium high heat; add oil to coat the bottom of skillet, then add 2 tablespoons butter.
2. When butter melts, add mushrooms to skillet; cook until they begin to caramelize and brown. Add onion and garlic; continue to cook until onion become golden brown color. 
3. Sprinkle vegetables with flour; stir with a wooden spoon. Cook and stir 2 to 3 minutes or until flour has a toasty fragrance.
4. Whisk in beef broth until smooth. Add mustard, thyme and a pinch of salt and pepper. Simmer 4 to 6 minutes or until sauce is thickened, stirring often.
5. Once thickened, remove from the heat. Stir in crème fraiche; add parsley. Season to taste. Add meatballs to skillet; cook 4 to 5 minutes or until an instant-read thermometer inserted in center registers 160°F.

Shopping List:

• 2 pounds Ground Beef (80% Lean or Leaner)
• 1 pound Ground Sirloin (90% Lean or Leaner)
• 3 cans (28 oz each) crushed tomatoes
• 3 slices sandwich white bread
• 3 eggs
• 3 small onions
• Parmesan cheese
• Parmigiano Reggiano cheese
• Ricotta cheese
  
• Italian or pizza seasoning
• milk (any percent)
• crème fraiche or sour cream 
• garlic
• all-purpose flour
• olive oil
• butter
• Dijon-style mustard
• fresh mushrooms
• fresh basil
• fresh parsley
  
• baby arugula
• dried thyme or 2 sprigs fresh thyme
• beef stock or broth
• red wine
• cooked pasta
• salt and pepper

Cooking Utensils & Appliances:

• baking sheets
• parchment paper
• mixing bowls 
• measuring cups/spoons
• paper towels 
• rubber spatula/wooden spoon
• tongs 
• microplane 
• cutting board 
• knife
• large stockpot
• large skillet