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Wednesday, August 31

Ricotta & sage fried meatballs with marinara

Ricotta, whole-milk
1/3 cup
Oil, vegetable
2 tablespoons +
Garlic, minced
3 cloves +
7 cloves
Fennel seeds, toasted, lightly crushed
2 teaspoons
Sage, dried
1 ¼ teaspoons
Red pepper flakes, crushed
1 teaspoon +
Salt, kosher
1 teaspoon +
1 teaspoon
Pepper, freshly ground
½ teaspoon
Pork, ground
½ pound
Sage, fresh
24 leaves
Flour, all-purpose
¾ cup
Egg, lightly beaten
1 large
2 cups
Tomatoes, whole San Marzano
28 ounces
1 cup
Oil, olive, extra-virgin
¼ cup
Oregano, dried
¼ teaspoon
  1. Line a rimmed baking sheet. 
  2. In a medium bowl, stir together the ricotta and 2-tablespoons oil until smooth. 
  3. Add the minced garlic, fennel seeds, dried sage, red pepper flakes, salt and pepper. 
  4. Add the pork, and gently fold until just combined. 
  5. Scoop out a tablespoonful, and with dampened hands, roll into 1-inch balls; transfer to the baking sheet. 
  6. Wrap one sage leaf around each ball; press gently to adhere. 
  7. Place the flour, egg, and panko in three separate medium bowls. 
  8. Working with one meatball at a time, dredge in flour, rolling between your hands to remove excess. 
  9. Dip in the egg; allow excess to drip back into the bowl. 
  10. Roll in the panko, pressing gently to coat; return to the baking sheet. 
  11. In a deep-fryer (or a large pot filled with 2-inches of oil), heat the oil to 350°F. 
  12. Line another baking sheet with parchment paper; set a wire rack inside. 
  13. Working in batches, fry the meatballs, turning often, until lightly golden and crisp, about 1 minute; transfer to the wire rack and let cool. 
  14. Preheat the oven to 275°F. 
  15. Bake the meatballs in batches on a wire rack in a baking sheet until cooked through, about 15 minutes. 
  16. In a large bowl, add the tomatoes, and crush with your hands. 
  17. Rinse the tomato can with the water to get the juices; reserve. 
  18. In a large skillet over medium heat, heat the olive oil, and then add the slivered garlic; stir for 30 seconds. 
  19. Add the tomatoes and reserved watery juice. 
  20. Stir in a pinch of red pepper flakes, oregano, and salt. 
  21. Simmer the sauce until thickened and oil on the surface is a deep orange, about 15 minutes. 
  22. Serve the meatballs immediately, or keep warm in the oven for up to 45 minutes, with the sauce on the side.

Ginger-chicken meatballs with sweet baby broccoli

Garlic, finely grated
1 clove
Chicken, ground
1 pound
Soy sauce, low-sodium
1 tablespoon
Ginger, finely grated
2 tablespoons
Scallions, thinly sliced
4 +
Broth, chicken, low-sodium
½ cup +
1 ½ cup
Oil, olive
2 tablespoons
Broccoli, sweet baby, chopped
1 bunch
Red pepper flakes, crushed
½ teaspoon
Salt, kosher

Pepper, freshly ground

  1. In a medium bowl, use your hands to gently mix the garlic, chicken, soy sauce, ginger, scallions, ½-cup broth until combined. 
  2. Scoop out by the tablespoonful, and form into 1-inch diameter meatballs. 
  3. Heat the oil in a large skillet over medium-high heat. 
  4. Add the meatballs and cook, turning occasionally, until brown all over, about 8 to 10 minutes; transfer to a plate. 
  5. Combine the broccoli and red pepper flakes in a skillet, season with salt and pepper, and cook over medium-high heat until the broccoli is bright green and crisp-tender, about 5 minutes. 
  6. Add the meatballs and remaining 1 ½-cups broth. 
  7. Bring to a boil, reduce heat, and simmer until the meatballs are cooked through and the broccoli is tender, about 5 to 8 minutes. 
  8. Serve with a sprinkling of scallions over the top.

Tuesday, August 30

Swedish meatballs

Breadcrumbs, fresh
1 cup
Stock, beef
1/3 cup +
2 cups
Butter, unsalted
1 tablespoon +
1 tablespoon +
1 tablespoon +
1 tablespoon
Onion, minced
1 cup
Bacon, minced
2 slices
Beef, ground chuck
1 pound
Pork, ground
¾ pound
Eggs, lightly beaten
3 large
Salt, kosher
1 tablespoon
Pepper, freshly ground
1 ½ teaspoons
1 ½ teaspoons
Allspice, ground
1 teaspoon
Nutmeg, freshly ground
½ teaspoon
Flour, all-purpose
2 tablespoons
Sour cream, whisked
2 tablespoons
  1. Mix the breadcrumbs and 1/3-cup stock in a small bowl; set aside. 
  2. Melt 1-tablespoon butter in a medium skillet over medium heat. 
  3. Add the onions, and sauté until browned, about 10 minutes; transfer to a large bowl. 
  4. Wipe out the pan, and return to medium heat. 
  5. Add the bacon, and cook until crispy; using a slotted spoon, transfer the bacon to the bowl with the onion; reserve the bacon fat. 
  6. Add the beef, pork, eggs, salt, pepper, sugar, allspice, and nutmeg to the bowl, and mix using your fingers. 
  7. Fold in the breadcrumb mixture. 
  8. Using a 1-tablepsoon scoop, roll the meat mixture into balls; transfer to a rimmed baking sheet. 
  9. Melt 1-tablespoon butter with the reserved bacon fat in a large heavy pot over medium-low heat. 
  10. Working in batches, and adding 1-tablespoon butter between batches, brown the meatballs on all sides, about 6 to 8 minutes per batch; transfer to a plate. 
  11. Drain all but 2-tablespoons drippings from the pot. 
  12. Whisk in the flour until a smooth paste forms. 
  13. Stir in 2-cups stock; bring to a simmer, whisking often. 
  14. Return the meatballs to the pot. 
  15. Cover; simmer until meatballs are cooked, about 5 to 6 minutes. 
  16. Remove from heat, whisk in the sour cream, and stir to coat the meatballs. 
  17. Serve with noodles and lingonberry sauce.