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Fast and Easy Meals with Cristina Ferrare
Learn how to make Cristina Ferrare's meatballs, meatloaf and hamburgers!
Learn how to make Cristina Ferrare's meatballs, meatloaf and hamburgers!
Poppi’s Meatballs
Ingredients
2 pounds ground chuck roast
2 to 3 ounces sweet sausages
1/2 white onion , cut into pieces
1 stalk celery , cut into pieces
1 small carrot , cut into pieces
1/4 cup Italian parsley , chopped
1 cup bread crumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup Romano cheese
2 slices white bread , crusts removed
1/2 cup whole milk
1 small garlic clove , pressed through a garlic press
1/2 tsp. table salt
1 egg , slightly beaten
1/4 cup ketchup
Directions
Place the ground chuck in a large mixing bowl.
Remove casing from the sweet Italian sausages and add into the mixing bowl with the ground chuck. Discard the casings.
In a food processor, chop onions, celery, carrot and parsley until small. Add to the meat in the bowl.
Add the next 9 ingredients to the bowl and using your hands, mix well until all of the ingredients are incorporated.
Form 12 meatballs, 4 ounces each. To help you gage the size, you can use a 1/4 cup dry measuring cup. Roll them in your hands to make smooth, round balls.
Heat a large frying pan until hot. Add 1/4 cup of olive oil and heat for 30 seconds. Add the prepared meatballs.
Using a metal spatula, gently turn the meatballs every 30 to 45 seconds until all sides are brown.
Meatloaf
Ingredients
See above.
Directions
Prepare the meat mixture as in the meatball recipe, but shape into a loaf. Place in a 9-by 5-inch loaf pan. Preheat oven to 350 F. Spread ¼ ketchup over the top of the loaf. Bake for 60 minutes.
Cheeseburgers
Ingredients
1 ½ pounds chuck roast (ask butcher to grind it for hamburger)
Healthy pinch of kosher salt
Cracked pepper
6 slices sharp cheddar cheese
6 hamburger buns, white or whole wheat
2 tablespoons canola oil or vegetable oil
Bread and butter
1 red onion, thinly sliced (optional)
Directions
Shape6 (4-ounce) hamburger patties, each ½ inch thick.
Be careful not to pack the meat tightly. You will have dry burgers if the meat is packed too tightly. Sprinkle a healthy pinch of kosher salt over the top of the burger. Crack some pepper over the top as well.
Another secret to great burgers is to get the grill or skillet super hot. Heat the grill pan or cast-iron skillet over high heat for 3 minutes. Place the seasoned side of the burgers on the grill pan. Sprinkle salt and pepper over the top of the burgers. Grill for 2 minutes, then flip the burgers over. Grill for 2 minutes, flip the burgers over again, and add the cheese on top. Grill fir 1 minute more. The burgers will be medium rare. Grill longer if you want your burgers cooked more (medium to well done). Using an instant meat thermometer, test your burgers. Rare beef should be 140 F; well done beef should be 170 F.
Remove the burgers to a warm plate by the stove (do not cover). Place the hamburger buns on the grill, and toast (on one side only). On a clean plate, assemble the burgers and buns.
Recipes courtesy of Cristina Ferrare.
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