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Mozzarella is melted over a meatball patty sauced with marinara and served with a tangy antipasti salad.
Preheat oven to 500˚F with rack at center.
Line 2 baking sheets with parchment paper.
Place beef in large mixing bowl, season with salt and pepper, combine. Make a well in center of the meat and fill with breadcrumbs, moisten them with milk, add egg and cheese. Peel garlic and grate into bowl. Chop parsley and add to bowl. Add oregano and fennel, and drizzle in EVOO. Combine meat mixture, then score with hand and form 4 large thin patties and arrange on the parchment on two trays. Place in oven and roast about 10-12 minutes, remove.
Meanwhile, preheat a deep skillet or a saucepot over medium to medium-high heat, melt the butter into the oil. Peel and finely chop or grate the onion, and add once the butter foams. Soften a bit while you peel and chop or thinly slice the garlic, add garlic to onion, stir a minute, add paste then vermouth or wine and bring to a bubble. Add tomatoes to sauce and season with chili and oregano, then reduce heat and simmer to thicken a bit.
Grate the mozzarella on wide tooth side of grater.
Top the meatball patties with marinara sauce covering all the way to edges. Top the sauce with mozzarella and place the patties back in oven to melt the cheese, about 2-3 minutes.
Top the patties with basil and serve.
For the antipasti salad, for the dressing, combine granulated garlic and onion, oregano, parsley, sugar and crushed red pepper in a Mason jar or plastic container, add vinegar, Dijon and EVOO, salt and pepper, shake to combine.
Combine lettuce, marinated artichoke hearts, mushrooms, roasted pepper, salami, onion, cherry peppers. Toss the salad with dressing to serve.