Tasty Tuesday: The Wooden Spoon Connection

Tyler Ryan got the authentic Gameday Italian spicy meatball slider hook-up

COLUMBIA SC (WOLO) – Tailgate season is in full swing, and with the Holidays right around the corner, nothing says “a great food time” than sliders.  Chef – food writer – recipe developer Daniela Savone joined The Manmade Gourmet, Tyler Ryan, and shared her Nonna’s Homemade Meatballs on a Tasty Tuesday.

Savone says she “grew up working in my father’s authentic Italian Deli in NY where meatballs were always simmering in marinara sauce on the hot steam table. There is nothing more messy & simply nothing more delicious than this iconic sandwich of homemade meatballs in a hearty homemade marinara sauce, topped with melted fresh mozzarella, grated Parmigiano-Reggiano & Pecorino Romano cheese on a crusty Italian bread.

Ingredients
2 pounds ground beef
1 pound ground pork
1 pound ground veal
2 large eggs, beaten
1⁄2 cup flat-leaf Italian parsley, chopped fine
5 cloves garlic, minced fine
1⁄2 cup grated Parmigiano-Reggiano cheese
1⁄2 cup grated Pecorino Romano cheese
1⁄4 cup Italian seasoned bread crumbs
1 cup day-old Italian bread, soaked in water, squeezed and torn into 1⁄2 inch pieces
Salt and pepper

Instructions
1. Combine ground beef, pork, and veal in a large mixing bowl.
2. In a separate bowl, soak day-old bread in water until water is absorbed. Squeeze out as much water as possible. Tear the bread into small chunks and add to the meat mixture.
3. Add the remaining ingredients and mix together thoroughly.
4. Use the palms of your hands to form meatballs, 2 to 3 inches in diameter.
5. Line the meatballs on a baking sheet, making sure they are not touching each other, and freeze. Once frozen, store in a Ziploc bag. When ready to cook the meatballs, carefully drop them in one at a time, frozen as is, into the simmering sauce. Cover the pot and simmer over low heat for 5 minutes. Once the meatballs have set, gently stir them, cover, and continue to simmer for 30 minutes. Remove the lid and simmer for 5 more minutes.

My Father’s Homemade Marinara Sauce
using D.O.P San Marzano canned Tomatoes

Time: 30 minutes
Yields: 3 cups of marinara sauce

Ingredients
1 28 ounce can of D.O.P San Marzano Tomato of Agro Sarnese-Narcino Area, crushed by hand
(pour 1⁄2 cup water into can slosh around to get any reminit tomato juices & reserve)
2 tablespoons extra virgin olive oil
1⁄2 medium yellow onion, finely chopped, about 1⁄2 cup
2-3 cloves of fresh garlic, finely minced
2-3 large fresh basil leaves, chopped or torn
1⁄2 teaspoon dried oregano
1 tablespoon of fresh chopped parsley
Salt and pepper to taste

Directions
1. In a large sauce pan (do not use a deep pot) heat oil over medium, once the oil is hot add the onion, stir often until soft and golden (about 5 minutes) add minced garlic and stir for about a minute until fragrant.

2. Once the garlic begins to sizzle (do not let it brown) add in the crushed tomatoes and reserved tomato water. Add the 1⁄2 tsp of dried oregano, about 1⁄2 tsp of salt and 1⁄2 tsp black pepper and stir well.
3. Place the torn or chopped fresh basil on the surface, let it wilt then submerge in the sauce.
Bring to a light boil then reduce heat and allow it to simmer partially covered for about
15-20 minutes, until thickened and the oil on the surface is a deep orange.
4. Stir in chopped parsley, taste, and add more salt and or pepper if needed.

To assemble your Spicy Meatball Parm Sliders

● For the mozzarella marinate I encourage you to use a generous amount of freshly minced garlic, freshly chopped parsley, and crushed red pepper flakes, a few pinches of salt, and plenty of extra virgin olive oil. Slice the mozzarella into thick slices, pour the marinate over the mozzarella in a sealed container and refrigerate. Allow it to marinate overnight
● For the sliders, use whatever slider bread to your liking (Dinner Rolls, Kings Hawaiian, Brioche Slider Buns, Soft White Slider Buns) cut the meatballs in half. Line the meatballs along the bottom half of the bread. Spoon marinara sauce over the meatballs and along the inside top half of the bread. Add slices of marinated mozzarella neatly and evenly over the top of the meatballs, & sprinkle a generous amount of grated Parmigiano-Reggiano & Pecorino Romano over the meatballs. Lay the top half of the bun over the now assembled meatball parm, brush a good helping of the spicy marinade over the top & sprinkle some more grated cheese over the top.
● Toast the sandwich in the oven for about 10 minutes on 300 until the mozzarella has melted, the sauce is bubbly and the bread is toasted evenly.

Savone also shared the secret to her perfect Porchetta Sliders.

Click HERE for the How-To on this perfect tailgate treat

ABOUT THE AUTHOR:

Tyler Ryan is an award winning television and radio personality, weather forecaster, writer, investigative journalist, and professional emcee.  He appears daily on ABC Columbia’s Good Morning Columbia, as well as hosting the syndicated radio program Carolina Cares on the South Carolina Radio Network, and the iHeart Radio Network.  Tyler also regularly appears as a criminal expert and journalist on regional and national crime based programs like Snapped and Killer Couples.  You can contact him directly via EMAIL Or on the socials: Tyler’s Instagram  // Tyler’s Facebook