The Best Italian-American Meatballs

Ingredients 

• One 1/4-ounce (7g) packet unflavored gelatin (optional, see notes)
• 1/2 cup (120ml) homemade chicken stock or low-sodium broth (optional, see notes)
• 6 ounces (170g) crustless fresh white bread, cut into 1/2-inch cubes (about 2 1/2 unpacked cups)
• 1/3 cup (80ml) buttermilk, plus more as needed
• 2 cups finely minced yellow onion (9 ounces; 265g) from 1 large 10-ounce onion
• 3 ounces (85g) fatty pancetta, finely minced (about 3/4 cup), see notes
• 2 ounces (55g) Parmigiano-Reggiano, grated (about 1 1/4 cups), plus more for serving
• 8 medium cloves garlic (about 1 3/4 ounces; 50g), finely minced (about 2 1/2 tablespoons)
• 1/2 cup loosely packed fresh flat-leaf parsley leaves (1/2 ounce; 15g), minced (about 2 1/2 tablespoons)
• 4 large egg yolks
• 1 teaspoon dried oregano
• 1 teaspoon ground fennel seed
• 1 Tablespoon Diamond crystal kosher salt (9g); for table salt use half as much by volume or the same weight
• 1/2 teaspoon freshly ground black pepper
• 1 pound (455g) ground beef (at least 25% fat; see notes)
• 1 pound (455g) ground pork (at least 25% fat; see notes)
• 5 cups (1.2L) tomato sauce

Procedure

1. In a heatproof measuring cup, sprinkle gelatin all over surface of stock and let stand for 5 minutes. (If not using stock and gelatin, proceed to Step 2.) Microwave stock, stirring once or twice, until gelatin completely dissolves, 1 to 2 minutes. Pour stock into a wide heatproof bowl and refrigerate until fully set, about 30 minutes.
2. In the bowl of a stand mixer, combine bread with buttermilk, tossing to coat. Let stand, tossing occasionally, until bread is completely moist, about 10 minutes. Squeeze bread between your fingers or mash with a spoon to make sure there are no dry spots; if there are dry spots that refuse to moisten, add more buttermilk, 1 tablespoon at a time, until bread is moist throughout.
3. Add onion, pancetta, Parmigiano-Reggiano, garlic, parsley, egg yolks, oregano, fennel, salt, and pepper to bread/buttermilk mixture. Finely mince gelled stock, if using, and add.
4. Set mixer bowl in stand mixer and attach paddle. Starting at low speed and gradually increasing to medium-high speed, beat bread mixture until thoroughly blended, stopping to scrape down sides as necessary, 1 minute. Add 1/3 each of the beef and pork and beat at medium-high speed until thoroughly blended with bread mixture.
5. Remove bowl from stand mixer and add remaining beef and pork. Using a clean hand, gently mix meatball mixture, teasing apart ground meat with your fingers, just until ground beef and pork are thoroughly mixed in and no pockets of unincorporated meat remain; avoid mixing any more than is necessary for even distribution.
6. Preheat broiler and set oven rack in upper position. Line 2 rimmed baking sheets with aluminum foil. Form meatball mixture into tight handball-sized balls (about 2-inches wide and about 3- to 3 1/4-ounces each) and arrange on prepared baking sheet; you should be able to make about 20. Broil meatballs until browned on top, 7 to 10 minutes. (Browning times can vary dramatically, depending on oven broiler strength.)  Repeat with remaining meatballs.
7. Heat tomato sauce in a medium pot until simmering and add half of the meatballs. Simmer until meatballs are just cooked through and register about 145°F (63°C) on an instant-read thermometer, about 10 to 12 minutes. Transfer to a serving bowl or platter. Repeat with remaining meatballs.
8. Serve meatballs, spooning sauce all over and grating more cheese on top.

Notes 

• This recipe makes about 20 handball-sized meatballs; you can make them smaller or larger, as you prefer, but cooking times will change.
• The chicken stock and gelatin help make meatballs that are insanely juicy and tender, but these meatballs will still be incredibly moist even without them.
• The pancetta in this recipe adds juiciness and moisture, so the fattier the better; if you use pancetta that is too lean (more than 50% muscle), you won’t get the same benefit. Pancetta is easiest to mince when nearly frozen.
• It can be difficult to guarantee the fat percentage of pre-ground meat, but a higher-fat mix of about 25% is one of the keys to juicy and tender meatballs, so do your best to track down ground beef and pork from a meat counter or butcher that can get you the meat ground to your specifications. Similarly, the meat should be a fine or medium grind, not coarse, so make sure to confirm a proper grind when buying. Of course you can control all of this by grinding the meat yourself using cuts like beef chuck and pork shoulder, which both will get you in the ballpark of the fat percentage you need; if you do grind the meat yourself, you can save time by running the pancetta through the grinder too (just make sure it’s nice and cold before grinding).

Cocktail Sunflower Seeds

A simple way to roast your own sunflower seeds that pack a powerful punch of flavor.

Ingredients

• 1 lb. raw, shelled sunflower seeds
• 3 Tablespoons oil
• 3 Tablespoons soy sauce
• 1/4 teaspoon cayenne
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon ground cumin

Directions

1. Preheat oven to 325°F.
2. In a small bowl, whisk together oil, soy sauce, cayenne, paprika and cumin.
3. Pour over sunflower seeds in a large bowl and toss.
4. Spread sunflower seeds in a single layer on a large baking sheet.
5. Roast for 20 minutes, stirring every 5 minutes.
6. Store in airtight container.

How Long to Blanch

Use this chart as a guide for how long to cook vegetables in boiling water. Once their time is up, immediately transfer them to a large bowl of ice and water to let cool for 2 minutes. Season the boiling water to a light salinity; if using MSG, stir in 1 1/4 teaspoons MSG and 1 tablespoon kosher salt for every 1 quart water

Lemony Shrimp and Bean Stew

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.

Ingredients

• 1 teaspoon fresh lemon zest
• 2 Tablespoons lemon juice
• 1 teaspoon sweet or smoked paprika
• 2 garlic cloves, grated
• Kosher salt and black pepper
• 1 pound peeled, deveined large shrimp (tails removed)
• 4 Tablespoons unsalted butter (1/2 stick)
• 2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick (or 1 large onion, minced)
• 1 (15-ounce) can cannellini beans or other white beans, rinsed
• 2 cups chicken stock or vegetable stock
• 2 Tablespoons finely chopped fresh parsley (optional)
• Toasted bread, for serving (optional)

Procedure

1. Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 Recording teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
2. In a large pot, melt butter over medium-high heat.
3. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
4. Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally.
5. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper.
6. Serve with toasted bread.

Mashed Potato Cheese Puffs

Ingredients

• 2 cups leftover mashed potatoes
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped chives (optional)
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 2 large eggs
• 1/2 cup breadcrumbs
• Cooking spray or oil for greasing

Procedure

1. Preheat your oven to 400°F (200°C). Grease a baking sheet with cooking spray or oil.
2. In a large mixing bowl, combine leftover mashed potatoes, shredded cheddar cheese, grated Parmesan cheese, chopped chives (if using), garlic powder, salt, and pepper. Mix until well combined.
3. Beat the eggs in a separate bowl.
4. Scoop out spoonfuls of the mashed potato mixture and shape them into small balls or patties.
5. Dip each ball or patty into the beaten eggs, then roll them in breadcrumbs until coated evenly.
6. Place the coated potato balls or patties on the prepared baking sheet.
7. Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and crispy.
8. Serve hot as a tasty appetizer or side dish.

French Onion Soup

Ingredients

• 4 Tablespoons salted butter, cut into 4 pieces
• 1 1/2 pounds (3 medium) yellow onions, halved and cut crosswise into 1/8-inch slices
• 2 Tablespoons fresh thyme
• 4 bay leaves
• Kosher salt and ground black pepper
• 5 ounces Comté or Gruyère cheese, shredded (1 1/4 cups)
• All-purpose flour, for dusting
• 14 ounce package frozen puff pastry, thawed
• 2 Tablespoons cornstarch
• 1/3 cup dry vermouth
• 1 quart low-sodium chicken broth
• 1 large egg yolk, beaten

Procedure

1. In a large saucepan over medium, melt the butter.
2. Stir in the onions, thyme, bay and 3/4 teaspoon salt. Cover and cook, stirring only occasionally at the start then more often once browning begins, until the onions are lightly golden and deep browning has formed on the bottom of the pot, about 45 minutes.
3. Meanwhile, heat the oven to 375°F with a rack in the middle position.
4. Place four 12-ounce oven-safe bowls on a rimmed baking sheet and sprinkle 1/4 cup cheese in each; set aside.
5. Lightly flour a counter and unfold the thawed puff pastry onto it; dust the surface with flour. Using a paring knife, cut out four rounds from the pastry, each about 1/2 inch larger than the diameter of the bowls. Stack the pastry rounds on a large plate and refrigerate, uncovered, until ready to use.
6. Uncover the pot and stir in the cornstarch. Add the vermouth and cook, scraping up the browned bits, until the mixture is homogeneous and thickened, about 2 minutes.
7. Stir in the broth, 1 cup water and 1/4 teaspoon pepper. Bring to a simmer and cook, uncovered and stirring occasionally, until lightly thickened, about 15 minutes.
8. Off heat, remove and discard the bay. Taste and season with salt and pepper.
9. Divide the soup evenly among the bowls.
10. Working one at a time, brush a thin layer of egg yolk around the rim, then place a pastry round on top; gently press around the rim of the bowl to secure the pastry. Once all four bowls are lidded, brush the pastry rounds with the remaining yolk and sprinkle with the remaining cheese. Bake until the pastry is puffed and golden brown, 25 to 30 minutes.
11. Serve right away.

Coddled Eggs

Think of coddled eggs as poached eggs’ easier-to-prepare cousin. Since they’re cooked in ramekins, they take the shape of the dish, perfectly round and about 1/2″ thick. Traditionally, they’re simmered in a water bath on the stove. But the Instant Pot makes this process even easier.

Instant Pot coddled eggs come out with tender whites and just-cooked-through yolks after 3 minutes at low pressure with a 5-minute pressure release, or with jammy yolks with a quick pressure release.

You can always adjust the timing to tailor this method to your taste. After all, people are particular about their eggs like nothing else. If you want firmer yolks, you can add a minute to the cook time.

How to Make Coddled Eggs in the Instant Pot

• Pour 1 cup water into the Instant Pot and place a long-handled silicone steam rack into the pot.
• Grease four 4-oz. ramekins with some butter.
• Crack an egg into each ramekin.
• Place the ramekins on the steam rack in the pot.
• Secure the lid and set the Pressure Release to Sealing.
• Select the Steam setting and set the cooking time for 3 minutes at low pressure. (The pot will take about 5 minutes to come up to pressure.)

Ingredients

Dressing

• 1/2 cup rice vinegar
• 1 Tablespoon light brown sugar
• 2 Tablespoons olive oil
• 1 Tablespoon water
• 1/2 teaspoon kosher salt

Salad

• Cooking spray
• 2 cups raw almonds
• 1 teaspoon olive oil
• 3 Tablespoons honey
• 1/2 teaspoon coarse salt
• 1/4 cup sesame seeds
• 1 (11-oz) can mandarin oranges
• 2 heads butter or Bibb lettuce, torn into large pieces
• 1 cup canned chow mein noodles

Dressing

Procedure

1. Combine all ingredients in a screw-top jar; shake to combine.

Salad

1. Preheat oven to 375°F. Spray a sheet pan with cooking spray.
2. In a large bowl, toss almonds and olive oil.
3. Add honey and coarse salt; toss to combine.
4. Spread almonds evenly on sheet pan.
5. Roast 12 minutes or until toasted, stirring every 2–3 minutes.
6. Remove from oven. Sprinkle with sesame seeds; stir to coat. Let stand 10 minutes.
7. Break up any clumps of almonds.
8. Drain mandarins, reserving liquid. Spread mandarins on a paper towel to absorb excess moisture.
9. Add reserved liquid to dressing in jar; shake well.
10. In a large bowl, combine lettuce, mandarins, almonds and chow mein noodles.
11. Drizzle with 1/4 cup dressing; toss to coat.
12. Serve with remaining dressing on the side. (Refrigerate leftover dressing in an airtight container up to 5 days.)

Shortcut Garlic Knots

These shortcut garlic knots are buttery and savory, and best of all, you’ll use refrigerated biscuits for the dough to make things extra easy.

Ingredients

• 1/4 cup butter, melted
• 2 Tablespoons grated Parmesan
• 1/2 teaspoon garlic granules
• 1’/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1 (16-ounce) can refrigerated buttermilk biscuits
• Optional Ingredients
• fresh parsley, for garnish

Procedure

1. Preheat the oven to 400 F.
2. In a small bowl, whisk together melted butter, Parmesan, garlic granules, Italian seasoning, and salt, then set aside.
3. Open biscuit can and cut each biscuit in half. Roll each piece into a 8-inch rope and tie the dough in a loose knot.
4. Place the knots on a baking sheet with parchment paper and brush each one with the butter mixture, saving half of the mixture to add after baking.
5. Bake for 8 minutes, or until golden brown.
6. Brush the knots with remaining butter mixture and serve. Top with chopped parsley if desired.

Bang Bang Chicken Skewers

Ingredients

• Wooden skewers, soaked in water for 30 minutes
• 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 Tablespoon extra virgin olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 1/4 cups (290 g) mayonnaise
• 2/3 cup Thai sweet chili sauce
• 2 teaspoons Sriracha, or more to taste
• 2 Tablespoons honey

Procedure

1. In a large bowl, combine chicken cubes with olive oil, paprika, garlic powder, salt, and pepper. Toss to coat evenly.
2. Thread 4-5 chicken cubes onto each skewer.
3. In a separate bowl, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey to make the bang bang sauce.
4. Brush half of the sauce over the chicken skewers.
5. Air fry at 400°F for 11-12 minutes, flipping halfway, until the internal temperature of the chicken reaches 165°F.
6. Serve the skewers with the reserved bang bang sauce for dipping.
   
   

Enjoy these flavorful and spicy Bang Bang Chicken Skewers as appetizers or a main course!