Text 29970, 107 rader
Skriven 2015-08-14 04:43:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1857
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Meatball Garlic Bread Heroes
 Categories: Poultry, Breads, Meatballs, Sauces
      Yield: 8 servings
 
MMMMM------------------------TOMATO SAUCE-----------------------------
     28 oz Can whole tomatoes in purée
      2 tb Olive oil
      1 sm Onion; fine chopped
      3 cl Garlic; minced
      1 ts Sugar
    1/2 ts Salt

MMMMM-------------------------MEATBALLS------------------------------
      3 c  Coarse fresh bread crumbs
    2/3 c  Whole milk
      2 lg Eggs; lightly beaten
  1 1/4 c  Grated Pecorino Romano
      3 cl Garlic; minced
      3 tb Fine chopped flat-leaf
           - parsley
    1/2 ts Dried oregano
    1/2 ts Salt
      2 lb Ground turkey; (NOT breast
           - meat)

MMMMM------------------------GARLIC BREAD-----------------------------
      5 tb Unsalted butter; softened
      2 tb Olive oil
      1 tb Minced garlic
    1/4 ts Salt
      2 tb Grated Pecorino Romano
      2 tb Fine chopped flat-leaf
           - parsley
    1/4 ts Fresh ground black pepper
     12    Hot dog or long potato buns
           - or hoagie rolls
 
  SPECIAL EQUIPMENT: An instant-read thermometer
  
  MAKE TOMATO SAUCE: Purée tomatoes with their purée in a
  blender.
  
  Heat oil in a large heavy pot over medium-high heat until
  it shimmers, then sauté onion until golden, 5 to 6
  minutes. Add garlic and sauté 1 minute. Add tomato purée,
  sugar, and salt and simmer, uncovered, stirring
  occasionally, until thickened, 30 to 35 minutes.
  
  MAKE MEATBALLS WHILE SAUCE SIMMERS: Stir together bread
  crumbs and milk in a large bowl and let stand for 10
  minutes.
  
  Stir in eggs, cheese, garlic, parsley, oregano, and salt,
  then add turkey and blend with your hands until just
  combined well (do not overmix).
  
  Form 1 1/2-tablespoon portions into meatballs and arrange
  on 2 well-oiled large, heavy, rimmed baking sheets.
  
  MAKE GARLIC BREAD: Stir together butter, oil, garlic,
  salt, cheese, parsley, and pepper in a bowl. Spread about
  2 rounded teaspoons garlic butter onto both split sides of
  each bun. Arrange buns, buttered sides up, on a large
  baking sheet.
  
  BROIL MEATBALLS AND GARLIC BREAD: Preheat broiler.
  
  Broil meatballs 3 to 4 inches from heat, turning over
  once, until golden and just cooked through (165°F on
  instant-read thermometer), 5 to 8 minutes.
  
  Broil buns, buttered sides only, until golden, 30 seconds
  to 1 minute, watching closely (buns brown fast).
  
  ASSEMBLE HEROES: Spoon some sauce on each bun, then top
  with 4 meatballs (depending on size of buns), and drizzle
  with more sauce.
  
  COOKS' NOTES: * Tomato sauce can be made up to 2 days ahead
  and chilled in an airtight container. Reheat before using,
  thinning with water, if necessary, to desired consistency.
  
  * Garlic butter can be made up to 2 days ahead and chilled
  in an airtight container. Bring to room temperature before
  using.
  
  * Meatballs can be formed 1 day ahead. Put them on a wax
  paper-lined baking sheet, cover them tightly with plastic
  wrap, and chill.
  
  Makes 8 servings
  
  by Gina Marie Miraglia Eriquez
  
  Gourmet Live  | May 2012
  
  MM Format by Dave Drum - 13 July 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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