It's West Wednesday and Chef Brian West is showing you how to make delicious comfort food with a twist. He's giving you the secret to making your spaghetti and meatballs a flavorful dish.
Yield: 20 1 fl. oz
Using a food processor pulse bacon into a coarse paste.
Transfer to a mixing bowl. Mix in the remaining ingredients.
Fold together and allow to sit for 15 minutes
Mold into 1 fl. oz balls and place in cooler until needed.
You may pan fry or poach meatball. Back at 550 for 4 mins on each side
3 ounces apple wood smoked bacon
Diced 1 clove garlic
Crushed 1 pound ground beef
3 fluid ounces roasted red peppers diced
3 fluid ounces bread crumbs, panko
1 egg each
2 fluid ounces onion, grated
2 fluid ounces Parmesan cheese, grated
1 tablespoon marjoram, minced
1 teaspoon crushed red pepper, Sub dry herb
1 teaspoon salt 1 teaspoon black pepper
Per Serving (excluding unknown items): 886 Calories; 67 g Fat (68.9% calories from fat); 48 g Protein; 20 g Carbohydrate; 2 g Dietary Fiber; 307 mg Cholesterol; 1618 mg Sodium. Exchanges: 1 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 9 1/2 Fat.
Combine all of the ingredients in a cambro and puree with immersion blender
28 ounces canned tomatoes whole,
San marzno 1/4 each onion
2 diced cloves garlic
1/2 fluid ounce oregano
1 1/2 fresh fluid ounces basil
1 tablespoon salt
1/2 tablespoon pepper
1 fluid ounce EVOO
Per Serving (excluding unknown items): 75 Calories; 1 g Fat (10.8% calories from fat); 3 g Protein; 18 g Carbohydrate; 9 g Dietary Fiber; 0 mg Cholesterol; 6404 mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 0 Fat.