Homemade meatballs are a traditional Italian dish for a reason. Besides being delicious, they can be used as an appetizer, in sandwiches or with pasta. This version is great because everything is made in one NUCU 4.5 Quart Flat Saute’ Pan. Happy cooking!
- 1 ½ tsp. Kosher salt
- 1 Tbsp. Chopped parsley
- ½ cup Small fresh mozzarella balls
- ¼ cup Heavy cream
- ¼ cup Vodka
- 3 cups Prepared NUCU Ratatouille Sauce or marinara sauce
- 1 cup Vegetable oil
- ½ lbs. Ground pork
- 1 lbs. Ground chuck
- ½ tsp. Fresh ground pepper
- 2 tsp. Olive oil
- 2 tsp. Italian seasoning
- 4 cloves Garlic, minced
- ¼ cup Chopped parsley
- ½ cup Grated parmesan cheese
- 2 lg. Eggs, beaten
- ½ cup Milk
- 1 cup Fresh Tuscan bread cubes
- ½ tsp. Red pepper flakes
- 1 cup Finely chopped onion
Pre-heat a NUCU 4.5 Quart Flat Saute’ Pan over low heat. Add olive oil, onion and red pepper flakes. Stir until onion is coated with oil. Cook for 4-5 minutes stirring often until onion is softened, but not browned. Transfer onions to a small bowl and set aside. Don’t wash pan.
In a medium bowl, combine bread cubes and milk. Let sit for 15 min. Mash with a fork. Stir in egg, parmesan cheese, ¼ cup parsley, garlic, Italian seasoning and sautéed onion.
In a medium bowl, stir together ground chuck and pork until combined. Add to milk and egg mixture. Stir gently with a rubber spatula until mixture is blended. Cover with plastic wrap and refrigerate for 1 hour.
Form meatball mixture into 1 ½ - 2” balls. Set near stove. Add 1 cup of oil to the NUCU Saute’ Pan. Heat oil over medium heat. Add half of meatballs to pan and cook for 3-4 minutes per side until they are well browned.
Transfer meatballs to a plate lined with paper towels to remove excess grease. Repeat browning with remaining meatballs. Set meatballs aside while making sauce. Drain oil from pan. Discard oil.
For vodka sauce, add vodka to the same pan. Cook over low heat until vodka is almost evaporated, scraping up brown bits on bottom of pan as it reduces. Add ratatouille sauce or marinara sauce. Stir in cream.
Add browned meatballs. Cover and simmer for 30 minutes on low. Sprinkle mozzarella balls into pan around meatballs. When cheese has melted slightly, sprinkle 1 Tbsp. parsley over top and serve over pasta or on hoagie buns.