Italian Meatballs with Cremini Mushroom & Roma Tomato Ragout

Italian meatballs ingredients
yield 48 x 1.5 oz meatballs

0.75 kg lean ground beef
4 strips bacon, diced
½ yellow onion, diced
1 tablespoon smoked paprika
1 tablespoon Worcestershire sauce
1 teaspoon tabasco sauce
1 tablespoon garlic, minced
¼ cup parmesan cheese, shredded
1 egg, large
¼ cup bread crumbs
2 tablespoons fresh chives, chopped fine
4 tablespoons oregano, dried
2 tablespoons basil, dried
1 tablespoon thyme, dried
Salt and pepper to taste

Preheat oven to 375°F convection bake.

In a large pan over medium low heat, sweat together the bacon and onions until translucent. Add smoked paprika and sweat 1 more minute. Remove from heat and allow to cool to room temperature.

In a large mixing bowl, combine beef, Worcestershire, tabasco, garlic, parmesan, egg, bread crumbs, herbs, and spices. Once bacon and onion mix has cooled, add it into the mix.

Combine by hand until the mixture is evenly distributed.

Roll 1.5 oz meatballs by hand (or scoop), and place on a greased or parchment lined baking tray.

Bake at 375°F convection bake for 11-13 mins – until the internal temperature of the meatballs has reached 180°F.

Serve warm with accompanying sauce. Meatballs can be frozen and stored. For best results, freeze the uncooked meatballs and thaw in refrigerator the day before cooking.

 

Cremini mushroom & roma tomato ragout ingredients
yield 1 litre

1 tablespoon butter
12-14 cremini mushrooms, cored and sliced thinly
½ yellow onion, diced fine
6 Roma tomatoes, diced
1 tablespoon garlic, minced
2 tablespoons oregano
1 tablespoon basil
½ tablespoon thyme
Salt and pepper to taste

In a large saucepot, sweat the onions in the butter over low heat until translucent.

Add mushrooms and turn to medium heat. Allow to cook until mushrooms soften.

Add in tomatoes, garlic, and herbs. Allow to simmer over medium low heat 5 minutes before seasoning with salt and pepper. Serve hot with Italian meatballs.

Bon appetit!

italian meatballs with cremini mushroom and roma tomato ragout 2

 

Interested in a cooking class?

All Trail Appliances’ chefs are intimately familiar with the cooking appliances we sell. Not only do they train on them, they visit the factories to see how they’re built and how the engineers designed them to be used.

At our cooking classes, these professional chefs will share their tips and tricks, along with advice on what to avoid when it comes to convection cooking and baking. You’ll have a head start when it comes to working your own culinary magic.

And don’t worry… you won’t leave hungry!

Check out our website to learn which cooking classes are available in your city.

 

 

 

 

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