Nate makes guest Craig Richards' Pork and Beef Meatball recipe. They discuss their takes on culinary school, occasional brushes with celebrity, the illusion and benefit of cooking shows, and then break down the 2004 ROM-ZOM-COM..."Shaun of the Dead".
1 and 1/4 cup assorted mushrooms (stemmed, such as cremini, black trumpet, shiitakes)
3 tablespoons canola oil (divided)
3 cloves garlic (peeled, minced)
1/4 yellow onion (peeled, finely diced)
1/2 tablespoon fresh oregano (destemmed, finely chopped)
1/2 tablespoon fresh thyme (leaves removed, finely chopped)
1 and 1/2 tablespoons parsley (leaves removed, finely chopped, divided)
1/2 pound ground pork
1/2 pound ground beef
1/2 tablespoon tomato paste
2 large eggs
1 and 1/2 cups panko bread crumbs (divided)
2 jars tomato sauce or marinara (for serving)
Kosher salt and freshly ground pepper (to taste)
Preheat the oven to 450ºF.
In the carafe of a food processor add the mushrooms and pulse until finely chopped.
Heat a large saute pan over medium heat with canola oil. Add garlic, onions and mushrooms and cook until fragrant and mushrooms are tender, about 3 minutes. Stir in the oregano, thyme and 1/2 tablespoon of parsley into the onion mixture. Remove from heat and allow to cool.
In a medium-sized bowl add the mushroom mixture, ground pork, and ground beef and mix thoroughly until just combined. Add tomato paste and mix thoroughly to combine. Add eggs, 1 cup of bread crumbs, season with salt and pepper and mix to combine.
Using a 2-ounce ice cream scoop, form the meat into 1 1/2-inch balls. Place the meatballs on a baking sheet and roast until caramelized on top, about 8-10 minutes. Remove from the oven once cooked through.
In a large saute pan, add the tomato sauce and heat over medium heat. Add the meatballs to the sauce, bring to a simmer and cook for another 20 minutes.
Meanwhile, heat a small saute pan over medium-high heat and warm remaining tablespoon of canola oil. Add remaining 1/2 cup of bread crumbs and remaining tablespoon of chopped parsley. Toss continuously until bread crumbs are golden brown and toasted, about 3-4 minutes. Season with salt and pepper.
Divide the meatballs and sauce evenly amongst shallow bowls and top with toasted bread crumb mixture.
Tip: Make a large batch of meatballs and freeze for up to 1 month in a zip-top bag for an easy weeknight meal!
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