Meatball Subs and Cannoli

Sara Smith

May 2016

Meatball recipe adapted from Food Network Magazine; Sauce by Our Best Bites

Ingredients:

Sauce

1-2 tablespoons extra-virgin olive oil
1 large onion, chopped
5-6 cloves garlic, minced
2 28-ounce cans crushed tomatoes
1 8-ounce can tomato sauce
1/2 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
1/2 teaspoon Italian seasoning
1-2 tablespoons sugar (to taste)
1/4 teaspoon baking soda
1/4-1/2 teaspoon red pepper flakes
about 1″-2″ cube of hard, dry Parmesan cheese (optional)
kosher salt to taste

Meatballs

1 pound lean ground beef (I use 93/7)
1 pound spicy Italian pork sausage
2 1/2 tablespoons dehydrated onion
1/4 cup minced garlic
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh Italian parsley, plus more for garnish
1 large egg, beaten
1/2 cup grated fresh Parmesan cheese
12 ounces ricotta cheese
1 1/2 teaspoons kosher salt
3/4 cup Italian-seasoned panko bread crumbs
Provolone or mozzarella cheese
Slider rolls (sweet Hawaiian rolls are amazing), baguette, or hoagie rolls

Instructions:

To make the sauce, heat the olive oil a large saucepan or skillet over medium heat. When it’s hot, add the chopped garlic and onions and cook, stirring frequently, until the onions are translucent and the garlic is fragrant. Add the crushed tomatoes, fresh basil, parsley, thyme, Italian seasoning, sugar, baking soda, red pepper flakes, and the Parmesan cheese rind (if using). Bring to a simmer and then reduce heat to low and cover, stirring occasionally (you’ll just let it simmer until the meatballs are ready; if, for whatever reason, the meatballs are ready when you put the sauce together, you’ll want it to simmer for about 20-30 minutes before adding the meatballs).

Line a baking sheet with aluminum foil and spray lightly with non-stick cooking spray. Set aside. Heat your oven to 425.

To make the meatballs, combine all the ingredients except for the provolone/mozzarella and the rolls. Using a tablespoon measuring spoon or cookie scoop, scoop the meat mixture out by heaping tablespoons-full and form them into meatballs. Place the uncooked meatballs on the baking sheet. Bake for 10-15 minutes or until browned (they will not be cooked through). Remove from the oven and transfer the meatballs to the sauce. Simmer for 15-20 minutes or until the meatballs are cooked through.

To serve, place the meatballs on your bread of choice. Top with sauce, Parmesan (the powdery stuff in the green can is actually kind of amazing right here, right now), mozzarella or provolone, and chopped fresh Italian parsley. Makes…a lot. Probably in the neighborhood of 40 meatballs.

Cannoli 

2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
1 egg yolk
1/2 cup dry white wine

Filling:
2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips

For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Refrigerate for a half hour to an hour.
To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat.