Tuesday, February 3, 2009

Smoky Meatballs on an Icy Day

Last Wednesday we had a mildly icy day, for those of you who aren't from Austin, ice, any ice, shuts down this city and the surrounding areas. The ice wasn't too bad, it only created a late start day for most of the area schools and some businesses but I was lucky enough to work from home that day. I am one of those people who just doesn't deal well with the cold, and when it's icy my limestone house seems to retain the cold in a way that nothing else seems to!

So while I sat bundled up in my house trying to keep warm and work, I thought about what to make for dinner...what delicious comfort food was just itching to be made? Smoky Meatballs with a Tasty Tomato Sauce! As many of my latest posts attest, I am an avid Cooking Light reader, this recipe was inspired by a Smoky Meatball recipe in the December 08 issue, different because when you're stuck in the house all day it's hard to get out and buy ingredients...but still good.

1/2 Cup Plain Breadcrumbs
1 LB 80/20 Ground Beef
1/4 Cup Finely Chopped Onion
1/8 Cup Chopped Fresh Flat-Leaf Parsley
1/2 Tsp Kosher Salt
1/2 Tsp Smoked Paprika
1 Clove Minced Garlic
1/4 Tsp Ground Black Pepper
1 Large Egg

3 Tsp Olive Oil
2 oz Thickly sliced Prosciutto
2 Cups Chopped Onion
2 Large Red Bell Peppers, Chopped
1 Clove Minced Garlic
1/2 Cup Dry Sherry
1 28 oz can Whole Peeled Tomatoes, undrained, halved or quartered

Manchego Cheese, shredded for topping finished sauce/pasta with
Chopped, Fresh Flat-Leafed Parsley for topping

1. Mix meatball ingredients together in a bowl. Wet your hand, then form mixture into appx 20 meatballs (2tbsp each), depending on size you may have a different amount.
2. Heat 1 tsp oil in a large dutch oven over medium heat. Add prosciutto to pan and cook until well browned, stirring frequently. Remove from pan. Add 1 tsp oil to pan and then add meatballs. Cook until browned. Remove from pan and set aside with prosciutto.
3. Add remaining oil to pan, then put onion, bell pepper and garlic into the pan. Cook until tender, stirring often. Add sherry, cook until almost completely dissolved, scraping pan to remove any browned bits.
4. Add tomatoes and meatballs; bring to a boil. Cover, reduce heat and simmer for 30 minutes or until sauce is slightly thickened.
5. Pour sauce over individual servings of noodles, top with cheese and parsley.


Reeni♥ said...

Those look terrific!! I love the prosciutto in the sauce!! Comforting and so yummy!

Chef E said...

I do have meatballs on the brain now! A meat jump starter!

Anonymous said...

I am putting smoked paprika in my meatballs next time - excellent idea! I love the prosciutto and red peppers in the sauce too.

Gloria Chadwick said...

The smoky meatballs and the sauce sound really, really good. I'm definitely going to make these. :)
I know what you mean about the ice shutting everything down. The news people were asking everyone to stay home and off the streets because Texans don't know how to drive on ice. LOL.

Kaitlin said...

yumm they look awesome

Elra said...

Just reading the title is already make me drool!

Karen said...

These look good! I made meatballs last week and also put some smoked paprika in them... nice flavor, isn't it? :)

Joie de vivre said...

It looks like you managed quite fine. :)

Hornsfan said...

Reeni - Thanks, the prosciutto is delicious in the sauce!
Chef E - meatballs are such a great idea right now, may have to make another variation later this week!
5 Star - the paprika is great with this, a wonderful new flavor!
Gloria - Thanks, yea the news is part of the culprit for shutting down Austin for sure!
Kaitlin, Elra, Karen & Joie - thanks!

SoCal Pastry Chef said...

OMG... your meatballs look wonderful. Truly great stuff... I bet they taste just sa wonderful.