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Meatball Alfredo with Parker House Rolls

Here I am cooking again. Every so often I’ll go through this phase where all I want to do is cook and baking sort of gets pushed to the back burner (hehe..catch my joke?). Tonight Kamil decided he wanted alfredo but not with just ANY pasta because he’s so picky when it comes to noodles. So he chose medium sized shells to go with the alfredo sauce and told me he wanted meatballs with it…odd, but okay. And I also made some delicious and yes, classic, Parker House dinner rolls.

Meatball Alfredo with Parker House Rolls

Alfredo Sauce

Giada De Laurentiis

  • 1 lb medium shells
  • 2 1/2 cups heavy cream
  • 1/2 cup fresh lemon juice
  • 12 tablespoons unsalted butter
  • 1 1/2 cups grated parmesan
  • 1 cup grated fontina
  • Salt and ground white pepper
  1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain
  2. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat
  3. Add the shells and toss. Add the remaining 1/2 cup of cream, parmesan, and fontina to the cream sauce in the skillet. Add the salt and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute

Meatballs

Adapted from The Noshery

  • 1 pound ground round
  • 1/4 cup milk
  • 1/2 cup panko bread crumbs
  • 2 cloved garlic, pressed
  • 1/3 cup freshly grated parmesan
  • 1/3 grated fontina
  • 1 egg
  • Salt
  • Black pepper
  • 1 cup flour, spread on a plate
  • Vegetable oil for frying
  1. Add the ground round, milk, panko, garlic, grated cheeses, egg, salt, and pepper. Combine all the ingredients with a fork until they are evenly mixed
  2. Dust a cookie sheet with flour . Pinch off a small lump of meat, and roll the lump into a ball in the palm of your hands.  When all the meatballs have been shaped, place them on baking sheet. Using a strainer dust the meatballs with flour. Shake the baking sheet back and forth, rolling the meatballs with the flour. Place a few meatballs at a time in the strainer and shake to remove excess flour
  3. Put enough vegetable oil in a skillet to rise 1/4-inch up the sides of the pan and turn on the heat to medium high. When the oil is hot, put as many meatballs in the skillet as will fit without overcrowding. Reduce heat to low, cover, and let simmer for 30-35 minutes, turning a few times to ensure an even brown crust

Parker House Rolls

Dave Lieberman

  • 1 cup warm water (about 110 degrees F)
  • 2 tablespoons sugar
  • 1 package active dry yeast
  • 2 cups all-purpose flour, plus more for kneading
  • 1 teaspoon salt
  • 2 large eggs
  • 1 large egg yolk
  • 2 tablespoons melted butter
  • 1 1/2 teaspoons kosher salt

  1. Combine the warm water, sugar and yeast together in a glass measuring cup and let yeast ferment until foamy, about 5 to 10 minutes. Whisk flour and salt together in a large bowl. Make a well in the flour, add 1 of the eggs and 1 yolk into the well and slightly beat Add the yeast mixture and stir with a wooden spoon until a rough dough forms. Turn out onto a lightly floured surface and knead, adding more flour as needed, until dough is smooth and elastic
  2. Place in a bowl, cover with a kitchen towel and let dough rest for 10 or 20 minutes. Remove dough from the bowl, divide the dough in half and roll each piece into a long 1 1/2-inch wide snake shape. Cut into 20 pieces and shape each into a ball
  3. Coat a 9-inch cake pan and pour in the melted butter, then toss the dough balls in the butter until coated. Cover with a kitchen towel and sit in a warm place, until dough doubles in size, about 1 hour
  4. Preheat oven to 400 degrees F
  5. Brush the tops of the rolls with the remaining egg and sprinkle with the coarse salt. Bake until golden brown, about 25 to 30 minutes. Let cool about 30 minutes but serve warm

First things first were the rolls. Here they are before rising

Pre-baked
Post-baked
To be honest, I wasn’t a big fan of these because I’m more of a soft potato roll kind of girl and the egg coating on top just made them too crunchy for my liking
Making the meat-a-balls! ;)
Here they are simmering in the pan
And of course the yummy shells in the rich and creamy alfredo sauce. Giada got it right again!
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One response »

  1. Ganhar Dinheiro na Internet

    Tudo Bem? fascinante este blogue parece bem estruturado………bom estilo:)
    Adorei Continua assim !

    Reply

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