Nana’s Meatballs as seen on George Hirsch Lifestyle TV Series

Chef George prepares Nana's Meatballs on George Hirsch Lifestyle TV series

George's Nana’s Meatballs

Makes 12 Jumbo, 24 large or 40 mini meatballs

chefgeorgehirsch.com | George Hirsch Lifestyle

3 pounds ground beef, 80 / 20 blend; can use a combo of beef, pork, and veal

4 cloves garlic, minced

1/2 sweet onion, chopped fine

2 eggs, cracked and beaten

1/4 cup Parmesan cheese

2 Tablespoons fresh Italian parsley, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

3 cups day-old Italian bread, pulsed into crumbs

1/2 cup chicken broth, to soften bread crumbs (variable amount may have to add more broth just to soften crumbs) 

Fresh ground black pepper

* Note all ingredients should be very cold before blending. 

In a mixer or by hand mix all ingredients until well blended. Dip hands in ice water before shaping into round balls.

Spray an oven-roasting pan with grease spray.

Use an ice cream and scoop up meatballs; roll by hand until they are shaped round. Do not over handle as to not over warm-up meat. Repeat until all meat is used up. Do not overcrowd meatballs to make it easier to move them while baking. 

Refrigerate meatballs for at least 30 minutes to chill. Prepare Tomato Sauce below.

Preheat a large heavy gauge sauté pan to high heat, or if making a large quantity of meatballs brown in a hot oven at 425 degrees F. 

Roast meatballs for five minutes in the oven or on the stovetop just until they begin to brown. If roasting gently shake the pan to move meatballs to turn over or use a spatula for meatballs if browning in sauté pan. Continue cooking for a few additional minutes (or less if mini) or until meatballs are brown on the outside. Meatballs will not be fully cooked and will continue to cook in tomato sauce. 

Remove meatballs with a spatula and add to gently simmering sauce and continue cooking for 20-30 minutes. 

For the Tomato Sauce:

2 Tablespoons Olive Oil 

1/2 cup minced sweet onion

6 cloves garlic, minced 

2 (28 ounces) cans crushed San Marzano Tomatoes

2 (6.5 ounce) cans tomato sauce

1 Tablespoon dried basil leaves

1/2 teaspoon oregano

Fresh ground black pepper

2 Tablespoons each fresh chopped parsley and basil

In a large saucepot sauté add olive oil, onion, and garlic over medium heat until light brown. Stir in crushed tomatoes and tomato sauce. Season with dried basil, oregano, Italian seasoning, pepper, and half of the parsley. Simmer, covered, for about 10 minutes, stirring occasionally. Add cooked browned meatballs and top with fresh chopped parsley and basil before serving. 

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Know Your Fire Fridays: Carne Asada

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Carne asada is more than just sliced grilled steak, it’s the equivalent to describing the social BBQ event. So when preparing a Carne Asada, you are really creating a social experience.

The Spanish name Carne Asada translates to roasted beef, meaning grilled marinated beefMexico is its origin, which lucky for us, this dish spread to America's bordering states Arizona, California and Texas. I've had some of the best carne asada while in San Antonio. Keep in mind, it's the marinade that really makes the difference here. 

The accompaniments are just as important as the beef itself. It must include a good pico de gallo (salsa) and naturally ripened avocados (when available); which will set it apart from just ordinary grilled steak. 

Serving Suggestions:

To improve on the juicy charred steak presentation, wrap in freshly made, warmed tortillas from the griddle.

The grilled sliced steak can be served simply as the main ingredient with fresh lemon or lime and chopped cilantro.

Other accompaniments; grilled sweet onions, quesso, and frijoles charros (cowboy beans).  

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Carne Asada 

recipe by Chef George Hirsch | Makes 10-12 servings

Adapted from Adventures in Grilling with George Hirsch

3 pounds flank or skirt steak, trimmed 

1 package corn or flour tortillas, 4-5 inch size

1/4 cup olive oil

1/4 cup parsley, washed, dried and chopped

1/4 cup cilantro, washed, dried and chopped

juice from 3 fresh limes, about 6 Tablespoons

1 Tablespoon red wine vinegar

4 cloves garlic, chopped

2 fresh jalapenos, seeded and chopped

2 teaspoons chili powder

1 teaspoon cumin seeds, toasted

pinch of sea salt 

Freshly ground black pepper

1 ounce of tequila

In a small food processor mix parsley, cilantro, lime juice, vinegar, garlic, jalapenos, chili powder, cumin seeds, salt, fresh ground pepper, and olive oil just until blended.  Add tequila and pour marinade over steak. Allow to marinate for at least 1 - 4 hours. 

Light a grill on high or use an iron grill pan on the stovetop. 

Grill until the meat is charred on the outside and rare within, about 4-5 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak across the grain. Warm tortillas on a griddle or pan, and serve with desired toppings and pico de gallo.

For Taco Toppings:

Use fresh chopped sweet onion, ripe avocados, tomatoes and queso fresco. 

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Chutney

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I’m up to my waist in tomatoes. Today's inspiration. Opting for a quick appetizer to serve with some cool rosé. 

Tomato chutney is a South Indian style condiment that goes well with savory foods such as roasted pork, ham, turkey or chicken. But it is also a spicy way to top Neufchâtel (lower in fat than cream cheese) or farmers cheese served with toasted naan flat bread as a hors d’ oeuvre. 

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Tomato Chutney

Makes about 1 cup 

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1 pound ripe roma tomatoes, chop & puree in food mill to remove skin and seeds

2 Tablespoons fresh ginger root, peeled and chopped

1 clove garlic, peeled and chopped

1/3 cup granulated sugar

1/4 cup red wine vinegar

1 sweet onion, chopped fine

2 Tablespoons golden raisins, plumped

1/4 teaspoon each: chili powder, paprika

3/4 teaspoon curry paste such as Bhuna or Pataks 

Pinch of cinnamon, nutmeg

1 Tablespoon fresh cilantro, chopped 

Puree tomatoes, ginger and garlic in a food processor or blender.

Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with chili powder, paprika, curry paste, cinnamon and nutmeg. Simmer over medium heat until thick. Cool. Add cilantro. Refrigerate until ready to use; keeps about one week. Serve chilled or at room temperature. Read Guide for any type of canning.

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