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Baked Meatballs
By Belly Buddy Alton Brown
Why do so many recipes call for cooking meatballs in liquid? Don't they know that they're just mini meatloaves? Cooking meatballs in a mini muffin pan ensures even browning and doneness--and excess fat drips down into the well where it can do no harm.
HARDWARE
Strainer
Large mixing bowl
Grater
Dry-measuring cups
Measuring spoons
#70 ice cream disher
Round-bottomed coffee
cup
Mini-muffin tins
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SOFTWARE
1 (10 ounce) package frozen spinach
1 pound ground pork
1 pound ground lamb
1 pound ground round
1 cup finely grated Parmesan cheese
2 large eggs
1 tablespoon dried basil
1 tablespoon dried parsley
2 teaspoons garlic powder
1 teaspoon red pepper flakes
2 teaspoons salt
1 1/2 cups dry breadcrumbs
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Preheat the oven to 400ºF. Place the spinach in a strainer and allow it to thaw, squeezing it to remove any remaining liquid. Place the spinach in a large mixing bowl and add the ground pork, ground lamb, ground round, Parmesan, eggs, basil, parsley, garlic powder, red pepper, salt, and 1/2 cup of the breadcrumbs. Use your hands to mix everything together.
Using a #70 ice cream disher (its bowl holds just under 1/2 ounce), scoop portions of the meat mixture and shape into balls. Place some breadcrumbs in the bottom of a coffee cup and roll the meatballs in the crumbs, 1 meatball at a time, to coat well. Replenish the breadcrumbs as needed.
Place the meatballs in the muffin tins--one per cup--and bake, shaking the tins a couple of times, for 15 minutes, or until golden and cooked through.
Yield: About 48 meatballs.
Grill-Friendly Pizza Dough
By Belly Buddy Alton Brown
Everybody loves pizza from a wood-fired oven, but not too many people have them. They do, however, have grills. Toppings could include pepperoni, grated Parmesan, tomato sauce, caramelized onions, artichoke hearts...
HARDWARE
Measuring spoons
Digital Scale
2 large, deep metal mixing bowls
Small mixing bowl
Wet-measuring cups
Large wooden spoon
Plastic wrap
Dough cutter
Rolling pin
Grill
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SOFTWARE
1 packet instant yeast
1 pound all-purpose flour, plus more for kneading and rolling out
1 tablespoon sugar
1 tablespoon kosher salt
1 cup hot water
2 tablespoons olive oil, plus more to oil the dough
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Combine the yeast, flour, sugar, and salt, in that order, in a large mixing bowl. In a small mixing bowl combine the water and olive oil and then stir into the flour mixture with a large wooden spoon until a dough starts to form. Turn the dough out onto a lightly floured surface and knead by hand for 10 minutes, or until the dough develops a silky texture.
Oil the surface of the dough and place it in another large metal mixing bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough in half and with a rolling pin roll the dough out onto a lightly floured surface.
Heat grill to medium-low, Cook the dough on one side until firm and lightly browned, then turn, add your favorite toppings, and cook until lightly browned on the other side.
Yield: Two 12-inch pizzas
Resources:
AltonBrown.com »» Good digital eats that include desktop images and a weblog updated by A.B.
"Good Eats" at Food Network »» Recent episode guide to help nab the recipes you missed.
"I'm Just Here For the Food: Food + Heat = Cooking" »» Alton's first book.
"Alton Brown's Gear For Your Kitchen" »» Alton's second book.
"I'm Just Here for More Food: Food x Mixing + Heat = Baking" »» Alton's third (Oct 2004) book.
Alton Brown Store at Food Network »» Featuring the "Good Eats" DVD boxed set, which seems to only be available through them.
Good Eats Fan Page »» The ultimate Alton afficionado.
Recipes courtesy Alton Brown and Stewart, Tabori & Chang.
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