Poulet Marengo (Chicken Marengo)
Meatballs with Tomato Mushroom Sauce
2015-01-12 23:41:38
Serves 6
Savory meatballs in a full bodied tomato sauce
Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
Nutrition Facts
Serving Size
628g
Servings
6
Amount Per Serving
Calories 1102
Calories from Fat 391
% Daily Value *
Total Fat 44g
68%
Saturated Fat 19g
94%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 18g
Cholesterol 228mg
76%
Sodium 1819mg
76%
Total Carbohydrates 110g
37%
Dietary Fiber 7g
27%
Sugars 11g
Protein 65g
Vitamin A
13%
Vitamin C
20%
Calcium
83%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 oz. dried porcini mushrooms
- 2 cups hot water
- 3 tablespoons olive oil
- 1 1/2 large onions, chopped
- 3 garlic cloves, chopped
- 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon dried crushed red peppers
- 1 28 oz cans crushed tomatoes with added puree (about 4 ½ cups)
Meatballs
- 4 slices English muffin toasting bread with crusts torn into pieces
- 2 cups milk
- 3/4 lb. ground chuck
- 3/4 lb. sweet Italian sausages, casing removed
- 1/4 lb. ground pork
- 3/4 lb. freshly grated Romano cheese
- 3 eggs
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- Olive oil for frying
- 1 1/4 lbs. spaghetti
Instructions
- Place mushrooms in small bowl. Pour 2 cups hot water over; soak 30 minutes to soften. Remove mushrooms from water squeeze liquid from mushrooms back into bowl. Chop mushrooms. Reserve liquid.
For Sauce
- Heat olive oil in heavy large Dutch oven over medium-high heat. Add onions and garlic, sauté until tender, about 8 minutes. Add rosemary and crushed red pepper, stir 30 seconds. Add tomatoes and 1 cup chopped porcini. Pour in mushroom liquid, leaving sediment in bowl. Bring to a boil. Reduce heat, stirring 20 minutes.
For Meatballs
- Meanwhile, prepare meatballs. Place the bread in medium bowl. Pour milk over let stand until bread is very soft, about 15 minutes. Squeeze milk from bread; place in large bowl. Add chuck, sausage, ground pork, ¾ cup cheese, eggs, rosemary, salt pepper and remaining porcini mushrooms. Using hands blend meat mixture thoroughly.
- Pour oil into heavy large skillet, heat over medium high heat. Working in batches, from meat mixture using an ice cream scoop, scoop meat into 1 ½ “balls, add to skillet. Cook until brown, about 4 minutes. Using slotted spoon transfer meatballs to paper towels to drain. Add meatballs to tomato sauce. Simmer until sauce thickens and meatballs are just cooked through about 15 minutes.
- Season to taste with salt and pepper
- Cook pasta in pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain, transfer to platter.
- Serve.
Silver Spoon Recipes https://recipes.bookoomedia.com/