Easy recipe for a lazy me…
- 2 pounds ground beef
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese
- 1/4 panko bread crumbs
- 4 large eggs, lightly beaten
- 2 tablespoons minced fresh flat-leaf parsley
- 2 garlic cloves, minced
- 1 teaspoon red pepper flakes
- Kosher salt
- 1 large baguette
- 8 ounces thinly sliced provolone cheese
- olive oil
- Arugula pesto
- In a large bowl, combine the beef, ricotta, Parmesan, bread crumbs, eggs, parsley, garlic, red pepper flakes, and 2 teaspoons of salt. Mix gently just until combined; don’t overwork the meat.
- Form the mixture into 12 meatballs about the size of golf balls. Set aside at room temperature.
- Preheat over to 350 ํF. Place the oil in a large non-stick frying pan over medium heat. Add the meatballs and cook for 3-4 minutes or until browned. Place on a baking tray and cook for 10 minutes or until cooked through.
- Raise the oven temperature to 450 ํF. Cut the baguette crosswise into fourths, and split each piece horizontally. Warm the baguette in the oven for 4-5 minutes, turn off the oven. Lay the provolone slices on half of the baguette and leave it in the oven for another minute.
- Place 3-4 meatballs on top of the cheese-lined baguette slices. Garnish with Arugula pesto, and serve immediately.
- 1/2 cup walnut pieces
- 1 garlic clove
- 2 cups packed arugula leaves
- 1/2 cup Parmesan cheese
- Kosher salt
- 1 cup extra-virgin olive oil
In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 teaspoon of salt, and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow; steady stream, and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste, and adjust the seasonings.
This recipe is adapted from American Lifestyle; the magazine celebrating life in America, issue 58