Marcus Samuelsson's Meatballs Pomodoro Recipe

Name: Marcus Samuelsson's Meatballs Pomodoro Recipe
Cuisine: Italian, Mediterranean, European
Ingredients: 1/2 pound ground beef; 1/2 pound dark meat chicken; 1/4 onion, minced; 1 clove garlic, minced; 2 tablespoons olive oil, divided; 1 pinch dried oregano; 1 pinch ground fennel seed; 1 pinch freshly ground black pepper; 1 tablespoon grated Parmesan; 1 egg; 1/4 cup milk; 1/4 cup breadcrumbs; 1/4 teaspoon salt; 1 tablespoon butter; 1 clove garlic, thinly sliced; 1 pinch crushed red pepper flakes; 2 tablespoons olive oil; 1 (28-ounce) can peeled tomatoes; salt, to taste; 2 tablespoons grated Parmesan; 5 basil leaves

7 steps

Marcus Samuelsson balances the deep, rich flavor of savory meatballs with a light, bright tomato sauce.

Updated at: Thu, 17 Aug 2023 04:41:46 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1901.9 kcal (95%)

Total Fat134 g (191%)

Carbs60.7 g (23%)

Sugars25.6 g (28%)

Protein106.9 g (214%)

Sodium3016.5 mg (151%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

For the meatballs:

Step 2

Mix all ingredients except butter and 1 tablespoon of the olive oil until well-combined. Roll mix into golf ball-sized balls.

Step 3

Heat a large sauté pan over medium heat. Add olive oil and butter; once melted, add in meatballs, making sure not to overcrowd. Cook stirring frequently until browned on all sides, about 10 to 12 minutes.

Step 4

For the pomodoro:

Step 5

In a small saucepan on low heat, add garlic, pepper flakes and olive oil. Cook until garlic is soft. Crush the tomatoes by hand and add into saucepan. Cover and cook for 45 minutes, stirring occasionally. Season to taste.

Step 6

To serve:

Step 7

Plate the meatballs topped with the pomodoro sauce, sprinkle with Parmesan and garnish with the basil leaves.

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