Meatballs with Marinara Sauce

Prep Time
30 minutes

Total Time
90 minutes

Yield
Makes 10-12 servings

---

Meatball Ingredients

1 pound Ground Pork
2 pounds Ground Beef
2 Eggs, beaten
1/4 cup Red Wine
1 cup Breadcrumbs
1/2 cup grated Parmesan

2 tablespoons fresh chopped Parsley
2 tablespoons fresh chopped Basil
2 tablespoons fresh Oregano
6 big cloves minced Garlic
1 large White Onion

Meatball Directions

1. Sweat the garlic and onion with butter, salt and pepper. Deglaze this mixture with red wine, and reduce. Let cool completely in the refrigerator before adding to the raw meat.
2. Combine all ingredients. You want everything well-combined, but NOT over-mixed. Roll into the size of golf balls and put on a cookie sheet with space between them for even cooking. Bake at 425° until cooked thoroughly. 

---

Marinara Sauce Ingredients

1 large White Onion, minced
1/3 cup Carrot, minced
1 head Garlic, minced
1/2 cup Red Wine
36 ounce can Crushed or Stewed Tomatoes
6 ounce can Tomato Paste

2 cups Water
2 tablespoons dried Basil
2 tablespoons dried Oregano
Pinch of Red Pepper Flakes
Salt and Pepper

Marinara Sauce Directions

1. Sauté onion, carrot, and garlic. When the vegetables are translucent, deglaze with red wine and cook until au sec (almost dry). Add the rest of the ingredients with salt and pepper. Simmer for 45 minutes.
2. If you like your marinara chunky, leave as is. If you like a smooth marinara, blend. Check seasoning and serve. 

Parmesan Crusted Chicken with Lemon Cream Fettuccin

Prep Time
30 minutes

Total Time
45 minutes

Yield
Makes about 4 servings

---

Ingredients

4 Chicken Breasts, butterflied and pounded until 1/2" thick
2-3 Eggs; beaten
1 cup Flour
Freshly-grated Parmesan Cheese
1 1/2 cups Breadcrumbs
1 1/2 cups grated Parmesan Cheese
1 tablespoon Garlic Powder
2 Shallots, minced
4 cloves Garlic, minced
2 tablespoons fresh Basil, chiffonade

1 teaspoon dried Thyme
3 cups Chicken Stock
1 cup White Wine
1/2 cup Whipping Cream
1/2 cup Capers
3 cups sliced Mushrooms
1 can halved Artichokes
1 Lemon, juiced
1 pound Fettuccine, cooked
2 tablespoons Butter and 2 tablespoons Flour (for roux)

Directions

1. Combine breadcrumbs, Parmesan cheese and garlic powder.
2. Turn the oven to 300°. Start by breading the chicken. Place the eggs, flour, and breadcrumb mixture into three individual bowls. Season all with salt and pepper. Dredge the chicken into the flour, then egg, then bread crumb mixture. Set aside.
3. Sauté the chicken in extra virgin olive oil on medium-high heat a couple of minutes on each side to brown. You may have to do this in batches. Transfer to a baking sheet and finish the cooking in the oven.
4. For the sauce, start by sautéing the shallot and garlic in a little extra virgin olive oil. Once browned, add mushrooms and sauté for 1 minute. Add dried thyme, then deglaze with white wine. Once au sec, add the 2 tablespoons butter and 2 tablespoons flour for the roux. Continually stirring, cook for 3-4 minutes. Add the chicken stock slowly, still stirring. Let this cook down for about 10 minutes, or until desired consistency. Add the artichokes and capers, then the whipping cream. Cook this down again, until desired consistency. To finish the sauce, add the juice of one lemon. Garnish with the chiffonade of basil.