Buddy Valastro’s
Christmas Meatballs Serves about 4 to 6 people
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Ingredients
Preparation
4 slices fresh white bread Water 8 ounces ground sirloin 8 ounces ground veal 8 ounces ground pork 8 large garlic cloves, chopped 2 large eggs, beaten 2 tablespoons minced parsley, plus ¼ cup chopped 1 tablespoon minced fresh basil ½ cup finely grated pecorino Romano ½ cup breadcrumbs ½ teaspoon red pepper flakes Kosher salt Ground black pepper 1 cup canola oil ¼ cup olive oil 1½ pounds mixed mushrooms of your choice, chopped ¼ cup crisp white wine 1 tablespoon unsalted butter ¼ cup, plus 1 tablespoon granulated sugar One 10-oz bag frozen cranberries, defrosted 2 tablespoons fresh orange juice 1-inch piece of fresh ginger, minced
1. R ip the bread into small pieces and place in a small bowl. Soak the pieces in ½ cup water for 5 minutes. 2. P ut the sirloin, veal, and pork in a large bowl. Combine the bread pieces with the meats after squeezing out the excess water from the bread. Chop 5 garlic cloves and add along with eggs, 2 tablespoons minced parsley, basil, pecorino Romano, breadcrumbs, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl and knead the ingredients together. Form about 15 meatballs with the mixture, about 2 inches in diameter. 3. Heat the canola oil in a wide, deep, sauté pan over medium-high heat. Without crowding, add the meatballs in batches, and shallow fry them with a slotted spoon until golden-brown, 6–8 minutes total cooking time. 4. Preheat the oven to 350°F. 5. P lace the meatballs side by side on a rimmed baking sheet and bake until cooked through, about 15–20 minutes. 6. While the meatballs are baking, heat a pan over high heat and add olive oil until shimmering.
7. Cook the remaining 3 chopped garlic cloves in the pan for 30 seconds, then add the chopped mushrooms, a pinch of salt and stir, cooking 10–12 minutes. 8. Add the white wine and bring to a boil. Let it reduce, about 3 minutes. 9. Remove the pan from heat and stir in the butter and remaining ¼ cup chopped parsley. 10. While the mushrooms cook, add ¾ cup water and sugar in a pan over medium-high heat and cook, stirring for about 3 minutes, 11. Add the cranberries, orange juice, ginger, and a pinch of salt and pepper and cook, stirring until the cranberries burst and sauce thickens, about 12 minutes. 12. Remove the cranberry sauce from heat and let cool, about 3 minutes. Transfer the sauce to a bowl and set aside. 13. Remove the meatballs from the baking sheet and add to the pan of mushrooms and stir to combine. Fill serving bowl with meatball and mushroom mixture. 14. Drizzle or spoon desired amount of cranberry sauce over the meatball and mushroom mixture, adding more to taste.
Buddy Valastro’s
Christmas Recipes