Tarbell's Mark's Sunday Meatballs - Restaurant Recipes - Recipes for Restaurant

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Recipe for Tarbell's Mark's Sunday Meatballs from the Restaurant section.

Tarbell's Mark's Sunday Meatballs

Source: Chef Mark Tarbell - Tarbell's, Phoenix, Arizona - azfamily.com

2 tablespoons Romano cheese, freshly grated
1/4 pound ground veal
1/4 pound ground pork or pork sausage
2 1/2 white onions, finely chopped
1/2 cup organic, whole-wheat bread crumbs
1 tablespoon kosher salt, plus more to taste
1 pinch ancho chili powder
1/2 egg yolk
1 whole egg
1 slice nitrate-free bacon, chopped
2 pinches black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon Italian parsley, chopped
3 cloves garlic, chopped
2 mushrooms, cleaned and finely chopped
1/2 teaspoon soy sauce
1/2 teaspoon aged balsamic vinegar
2 organic tomatoes, chopped
1 cup spring water
1 tablespoon chopped fresh oregano

Mix meats, eggs, bread crumbs, parsley, 1 clove garlic, ancho chili powder, 1 pinch black pepper, 1 tablespoon kosher salt, bacon and 2 onions in a large bowl; form into large meatballs.

Heat 1 tablespoon olive oil in a heavy, deep pan over medium heat. When the oil is hot, add the meatballs; sear, then reduce heat and saut? them as you prepare the sauce.

In a soup pot, saut? 1/2 onion in 2 tablespoons olive oil until transparent. Add 2 cloves garlic, mushrooms, 1 pinch black pepper, soy sauce, tomatoes, 1 pinch kosher salt, balsamic vinegar, water and oregano; mix to combine. Place seared meatballs in the sauce. Reduce heat; cook uncovered 1 1/2 hours or until the liquid has reduced by half.

Remove the meatballs; set aside.

Using a food processor or blender, puree the sauce in batches. Return sauce and meatballs to the pot.

Serve over freshly cooked pasta.



We hope you enjoy your freshly made Tarbell's Mark's Sunday Meatballs. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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