Ala Roma Meatball Cupcakes with Angel Hair Marinara Frosting
Get link
Facebook
X
Pinterest
Email
Other Apps
-
While watching the Today Show a few weeks back they showcased a really cool idea of Meatloaf Cupcakes. It looked absolutely yummy and very stylish. I checked out the website. You should check it out too.Look under their news section and you can see the link to the today show. Anyhow then did my version of their Ala Roma Meatballs. www.themeatloafbakery.com/
Ingredients 1# hamburg italian bread crumbs red wine parmesan cheese sundried tomatoes fontina cheese italian seasoning fennel seeds fresh basil angel hair spaghetti -**ok true confession time had bucatini so made that up initially-see note** marinara sauce ricotta fresh basil ,addtl for garnish
Mix up your meatloaf mixture with 1# hamburg italian bread crumbs red wine parmesan cheese sundried tomatoes fontina cheese italian seasoning fennel seeds fresh basil Then make a small mound and score it into 6 sections so that you can make equal sized meatballs
Place a 1" cube of fontina cheese in the center of each meatball and seal it inside
Place meatball in cupcake pan
Bake in 350 oven for 20 minutes. Meanwhile make up pasta per instructions and toss lightly with marinara sauce. OK so had open box of bucatini which I made up and discovered the reason they used angel hair was that it would swirl and stack onto on meatball cupcake--so opened a new box of pasta and just served the bucatini on the side!
Wrong pasta the bucatini above-used as side dish instead
When meatball cupcakes were done I moved them into the clean empty 6 cupcake spots to top them for the second baking
Ok here is the 2nd batch of pasta with sauce
Look this is Kevin doing the pasta swirl to top the meatball cupcakes
Here they are ready to pop into oven for another 5 minutes
Close up but a little blurry view -now here is the serving mine--Kevin has the plate above with the to meatloaf cupcakes --delish and very fun --did a little swirl of marinara on the plate and a dollop of ricotta and garnish with basil leaf. Definitely would do this again
Guest blog recipe by Katie for her friends party on New Years Eve. Siri demoed this on THE TODAY SHOW. She said they were a huge hit and did't last long! 1/2 cup (1 stick) unsalted butter 1 tablespoon dry mustard 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar 1 tablespoon poppy seeds 1 package small sweet Hawaiian buns 1 pound sliced ham 1 pound sliced Swiss cheese 1. In a medium saucepan, bring butter, dry mustard, Worcestershire, brown sugar and poppy seeds to a boil in a saucepan. Lower heat and let simmer for a few minutes. Set aside. 2. Slice buns in half and assemble sandwiches by adding desired amounts of ham and cheese. Place in a small baking dish (it helps if they fit snugly in there) and pour sauce all over, using a spatula to make sure they are all coated. Cover with foil and let marinate in fridge for at least one hour, or overnight. 3. When ready to bake, preheat oven to 325ºF. 4. Bake sandwiches for 10...
We made this for dinner tonight and Kevin kept raving about the smoky flavor to it and suddenly stated you need to blog this (which I already intended to). After he went back for his final last bite finally packed up the leftovers for his lunch tomorrow. We will be making this again ... and again! 6 slices Bacon 2 cloves Garlic (thinly sliced) 1 can Tomato Paste 1/4 cup Vodka 1/2 cup Heavy Cream Pinch Nutmeg 1 pound Penne 1 piece Parmigiano Reggiano (for grating) Bring a large pot of salted water to a boil and cook penne 1 minute short of the package instructions. Drain, reserving some pasta water for sauce. In a large saute pan, cook bacon over medium heat to render out fat. Cook for about 10 minutes until cooked but not too crispy. Add the garlic and tomato paste and cook until garlic is fragrant and tomato paste darkens Stir in the vodka and cook for a few minutes to meld the flavors. Add cream and season with nutmeg and salt to taste. ...
YUM YUM YUM !!! Michael made this back in May on the Today show and again finally getting around to making it! I made the full recipe - which made 22 meatballs. I prepared it to thru the browning meatball stage then saved 4 for meatball subs the next day and froze the rest in small b atches to have over pasta or his Mascarpone polenta in the future. We wished we had more than we did for the meatball sub lunch and Kevin kept commenting how good they were. We will definitely be defrosting for pasta this week!! I took a bite so you could see how fab the meatballs were. UPDATED PIC of meatball on fresh pasta! Pomodoro sauce 1/4 cup olive oil 1 small onion, finely diced (about 1 cup) 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes 1 small bundle fresh oregano 1 small bundle fresh thyme Two 15-ounce cans whole peeled tomatoes, crushed with your hands Basil, to garnish Meatballs Olive oil Kosher salt and freshly ground black pepper 1/2 cup mince...
Comments
Post a Comment