Urban Palate Spaghetti and Meatballs Meatball

Urban Palate Spaghetti and Meatballs

Meatball Ingredients:

• ½ lb Ground Beef
• ½ lb Ground Pork
• ½ lb Ground Veal
• 4 oz Finely grated Parmesan Cheese
• 2 Eggs
• ½ cup fresh Bread Crumbs
• ¼ cup whole Milk
• 2 cloves Garlic- finely minced
• 1 tablespoon Fresh Chopped Parsley
• 2 Garlic Cloves Crushed
• 1 teaspoon salt
• 1 finely Chopped Shallot, Sautéed

Directions:

• Add all ingredients into a large bowl except eggs.
• Whisk eggs in small bowl.
• Add the whisked egg

Cover the mixture with plastic wrap. Chill 20 minutes.

Filling Ingredients:

• 2 oz Angel Hair Pasta
• 4 Tbsp. Parmesan Cheese
• ¼ cup Marinara Sauce

Directions:

• Fill a stockpot about halfway with water.
• Generously season the water with salt and bring to rolling boil.
• Add pasta.
• Cook al dente.
• Drain and rinse.
• Put pasta in a bowl and cover with ice water for several minutes to chill.
• Drain again.
• Toss with Marinara, set aside.

Marinara Sauce Ingredients

• 1 large white onion diced
• ½ cup Extra Virgin Olive Oil
• 1tbsp. Sea Salt
• 2 16 oz cans of San Marzano Tomatoes Crushed
• Pepper to taste

Directions:

• Heat EVOO in pan for 2 minutes. Then add onion, cook until translucent, about 10 minutes.
• Then add the 2 16 oz cans of San Marzano Tomatoes Crushed.
• Salt and Pepper to taste.

Assembly:

1. Take a 2oz ball of meatball mixture into the palm of your hand. Flatten the meat.
2. Pick up 5 strands of angel hair and twirl into a ball, place it inside the meat patty along with a sprinkle of parmesan cheese.
3. Carefully roll sides of meat around the noodle filling to form a ball. Make sure that noodles are completely covered
4. Refrigerate for ½ hour.
5. Add meatballs to marinara sauce and simmer for at least 15 minutes or until the internal temperature reaches 140 degrees.
6. Remove meatballs and serve with marinara sauce.

Visit urbanpalate.com and @UrbanPalateLA for more from LA's premiere boutique catering company.