Who doesn't love meatballs and sloppy Joe's. Plus you can freeze the cooked meatballs and sauce separately and freeze up to 2 months. Simply thaw in the fridge, then warm together in a saucepan for a quick lunch or dinner!! Welcome to any new readers! Editor's note: if I have placed an asterisk* by a word, it denotes changes I have made or suggestions.
(serves 4)
1 large egg
2 T. ketchup
2 T. Worcestershire sauce
2 T. balsamic vinegar
1 T. water
Kosher salt and freshly* ground pepper
1/4 cup Panko breadcrumbs
2 large cloves garlic, finely chopped
1&1/2 lbs. ground beef
1 T. EVOO
1 sweet* onion, finely chopped
1 14 oz. can crushed tomatoes in puree
2 T. brown sugar
12 small slider rolls, split, buttered* and toasted*, if desired
Wedge* salad, for serving
Heat broiler. Line a rimmed baking sheet with nonstick foil or a sheet of parchment paper*. In a large bowl, whisk together the egg, ketchup, 1 T. each Worcestershire, balsamic, and water, and 1/2 t. each S&P. Stir in the Panko. Let sit for 2 min.; toss with half the garlic. Add the ground beef and gently mix to combine. Shape the meat mixture into 12 meatballs and place on the prepared baking sheet. Broil until just cooked through, 8-10 min. They will continue to cook out of the oven. Meanwhile, heat the oil in a large skillet over med. heat. Add the onion and cook, covered, stirring occasionally, 6 min. Uncover and continue cooking until tender, 3 min. more. Stir in remaining garlic and cook for 1 min. Add the crushed tomatoes and sugar and gently simmer for 3 min. Stir in remaining Worcestershire, and vinegar. Toss the meatballs with the sauce. Serve in the rolls with a wedge salad, and Lay's Potato Chips*.
"God will make a way where there seems to be no way!!"
Love,
Chef Machete Milletti
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