Joey Fatone-Balls Pt 2

7 Responses to Joey Fatone-Balls Pt 2

1. Dan Wilcox says:

   February 21, 2012 at 1:02 am

   Yummy.
2. Juan Ochoa says:

   February 21, 2012 at 1:04 am

   This, sir, requires a recipe writeup.
3. Heather Haywood says:

   February 21, 2012 at 1:19 am

   Those look delicious!
4. Scott Cramer says:

   February 21, 2012 at 3:18 am

   Tag +Juan Ochoa +Heather Haywood +Dan Wilcox +Caroline Evebetty

   The recipe was originally for Meatball Sliders! We just made the meatballs for our spaghetti!

   Recipe courtesy +Kristi Fahlsing:
   Joey Fatone's Meatballs

   Ingredients
   Sauce:
   4 tablespoons extra-virgin olive oil
   1 clove garlic, minced, plus 2 cloves garlic, thinly sliced
   1 onion, chopped
   Two 28-ounce cans peeled tomatoes
   Meatballs:
   4 tablespoons extra-virgin olive oil
   2 cloves garlic, minced
   1 onion, chopped
   1/2 cup milk, plus more if needed
   1/4 cup Italian seasoned breadcrumbs
   1/4 cup panko breadcrumbs
   1 cup ground beef
   1 cup ground pork
   1 cup ground turkey
   4 links Italian sausage (about 8 ounces), casings removed
   2 tablespoons chopped fresh parsley
   1 tablespoon chopped fresh basil
   2 eggs, beaten
   Salt and freshly ground black pepper
   To serve:
   12 slider rolls, or other small rolls
   12 thin slices provolone
   Directions
   For the sauce: Heat 2 tablespoons olive oil in a large skillet set over medium heat. Add the minced garlic and onions and saute until the onions are translucent, about 5 minutes. Remove the mixture from the heat and let cool. Transfer the mixture to a blender and add the tomato puree. Blend until smooth.

   Heat the remaining 2 tablespoons olive oil in a medium pot set over medium heat. Add the sliced garlic and cook until the garlic is golden brown, about 30 seconds. Remove the garlic with a slotted spoon, leaving the oil in the pot. Carefully pour the tomato sauce into the pot, reduce the heat to medium-low and let simmer while you prepare the meatballs.

   For the meatballs: In same skillet, heat 2 tablespoons olive oil over medium heat and add the garlic and onions. Saute 5 minutes, and then remove from the heat to cool.

   In a bowl, combine the milk and breadcrumbs and stir until the crumbs look like wet sand. Add a little more milk if it looks too dry.

   In a large bowl, combine the ground meats, sausage, parsley, basil, eggs, some salt and pepper, the cooked onion-garlic mixture and the breadcrumbs. Stir with your hands until just mixed, and then form 24 small meatballs. Place the meatballs on a baking sheet or plate.

   Reheat the large skillet over medium-high heat and add the remaining 2 tablespoons olive oil. When the oil is hot, add half the meatballs and cook until browned on all sides, turning a few times during cooking, about 5 minutes. Repeat with the remaining meatballs. Transfer all the meatballs to the simmering tomato sauce and cook for a few minutes, until cooked through.

   To serve, place 2 meatballs on each slider roll and spoon some sauce on top. Top the meatballs with a slice of cheese and serve. You may have leftover sauce.

   This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
5. Heather Haywood says:

   February 21, 2012 at 3:46 am

   Thanks Scott! Can't wait to make these! I remember watching Joey make these on celebrity cookoff! (I'm a Food Network junkie)
6. Dan Wilcox says:

   February 21, 2012 at 3:48 am

   Thanks for the recipe! I will definitely try these out. And yeah I'm the same as +Heather Haywood, total Food Network junkie as well.
7. Kristi Fahlsing says:

   February 21, 2012 at 5:17 am

   +Heather Haywood yes! that is where we got the recipe from. awesome show! you will have to let us know how you liked them.

   And you too +Dan Wilcox …

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