Thursday, January 27, 2011
Bite with Belkys: Oven-Baked Meatballs from Cecconi's (inside the Soho Beach House)
When friends and family come to visit, don't spend all your time in the kitchen cooking. One chef showing us how to whip up one of his most popular dishes that'll have you socializing with your guests in no time. Time to grab a Bite with Belkys.
The Chef: Sergio Sigala
The Restaurant: Cecconi's (inside the Soho Beach House)
The Dish: Oven-Baked Meatballs
1 lb. of ground pork
1 lb. of ground beef
1 tsp of sage, chopped
1 tsp of rosemary, chopped
1 tsp of thyme, chopped
1 lemon, zest only
2 oz. of parmesan cheese, grated
1 garlic clove, minced
1 pinch of salt
1 pinch of pepper
4 oz. of white bread soaked in milk and squeezed
1 pinch of nutmeg
2 Tbs of all purpose flour
3 Tbs of extra virgin olive oil
16 oz. jar of tomato sauce
3 basil leaves
Method of Preparation:
-Begin by combining ground pork with ground beef. If you don't like pork, you can use ground veil.
-Then, add sage, rosemary, thyme, lemon zest, grated parmesan cheese, minced garlic, salt, pepper and the bread soaked in milk. Chef Sergio soaked white bread in milk for five minutes.
-Next, add in one egg, a little nutmeg and mix it all together.
-Now, use your hands to form the meatballs. Chef Sergio likes to form them in the size of golf balls.
-Place the meatballs on a baking sheet and dust them with all purpose flour.
-Then, in a hot non-stick an sear the meatballs with a little extra virgin olive oil.
-Finish cooking them in a 450 degree oven for about seven minutes.
-After, warm up your favorite tomato sauce, add a couple basil leaves to it and transfer the meatballs to the pot one by one. Cover the pot and let cook on low heat for five to six minutes.
You can garnish with a few basil leaves.
Serving Suggestion: Chianti
FOR MORE INFORMATION:
Cecconi's (inside Soho Beach House)
4385 Collins Ave
Miami Beach, FL 33140