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Ingredients Jump to Instructions ↓

  1. 4 slices white bread

  2. 1/2 cup milk

  3. 1 onion, diced

  4. 8 cloves garlic, chopped

  5. 2 pounds ground beef (15 percent fat)

  6. 1 1/2 pounds ground pork

  7. 1/2 pound ground veal

  8. 1 1/2 tablespoons garlic powder

  9. 1 tablespoon dried Italian seasoning

  10. 1 cup grated Parmesan

  11. 3 eggs

  12. 1 tablespoon kosher salt Canola oil, for pan-frying

  13. 2 tablespoons olive oil

  14. 1 large onion , diced

  15. 3 cloves garlic, minced

  16. 1 ripe banana, chopped

  17. 2 teaspoons red pepper flakes, or to taste

  18. 3 (16-ounce) cans crushed tomatoes Kosher salt and freshly ground black pepper

  19. 2 heads garlic, top 1/4-inch sliced off Olive oil

  20. 1 stick butter , softened

  21. 1 teaspoon salt

  22. 1/4 cup chopped fresh parsley leaves

  23. 1 large, long loaf Italian bread , halved lengthwise

  24. 1 cup ricotta

  25. 1 tablespoons whole milk

  26. 1 tablespoon half-and-half Salt and freshly ground black pepper

  27. 1 pint cherry or grape tomatoes , halved

  28. 1 tablespoon extra-virgin olive oil

  29. 4 large basil leaves, thinly sliced Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Meatballs: In a small bowl, soak the bread slices in milk until completely soft. In a medium saucepan over medium heat, add the olive oil, onions and garlic and saute until translucent, about 8 minutes. Remove from the heat and allow to cool. In a large bowl, combine the ground meats with the dried seasonings, Parmesan , cooked onions, the eggs, salt and the bread mixture. Mix with your hands until well combined. Cover and refrigerate for 1 hour. Remove the chilled meat mixture from the refrigerator. Roll the mixture into 12 large meatballs. In a large skillet, add about 1/2-inch of canola oil . Heat the pan over medium-high heat. Fry the meatballs until browned on all sides. Cook them in batches, if they don't all fit in the pan at once. Set aside. Tomato Sauce: In a large pot, heat 2 tablespoons olive oil over medium heat and saute the onions and garlic until soft, about 6 minutes. Stir in the banana, red pepper flakes and crushed tomatoes. Add the meatballs, lower the heat and simmer the sauce until thickened and the meatballs are cooked through, about 1 hour. Taste and season with salt and pepper, if needed. Garlic Bread : Preheat the oven to 350 degrees F. Put the garlic heads on a large square of foil, cut side up. Drizzle them with olive oil and wrap them up tightly. Put the packet on a baking sheet and roast for 30 minutes. Remove the garlic from the wrap and let it cool. Squeeze the garlic out of the heads into a small bowl. Stir in the softened butter, salt and parsley and blend well. Generously spread the butter mixture on each half of the bread. Put the bread halves on a sheet pan and bake until toasty and brown, about 15 minutes. Slice each half of the bread into 12 slices. Whipped Ricotta : In a large bowl, combine the ricotta, milk, half-and-half and salt and pepper, to taste. Using a whisk , blend everything together until creamy and fluffy. Tomato Salad: Stir together the olive oil, salt and pepper and basil. Toss the tomatoes in the oil. To serve the meatball ' sundae ': put 3 meatballs and some sauce in each shallow bowl, top with some of the tomato salad, and the whipped ricotta. Arrange the bread slices on the sides of the meatballs to resemble a banana split and serve. Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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