Watch Rach make a comfort food mash-up recipe of meatball patty melt pizzas.
RACHAEL RAY: Meatball patty melts! And we start with our simple tomato sauce. So in the pan, butter and olive oil. We swirl for a minute, and now we're adding just about a cup of tomato puree, tomato sauce, or tomato passata, and one 14-ounce can of diced or crushed tomato, and a little sprinkle of salt, your choice of fresh oregano, which we have on hand or a little dried. If you're using dried, use 1 teaspoon. One sprig is good if you're using fresh.
You can add a little red pepper. I've just sprinkled kosher salt over a pound and a half to 2 pounds, depending on how large you want to make your patties, of ground sirloin 80-20. If you want a fattier patty, you can use ground beef, pork, and veal in combination, about 3/4 of a cup packed, and then, I loosened it up with my fingers, of fresh bread crumb, that's what this is, or panko. You can use panko. Fine, if you have that new pantry, and we're going to get that moist.
So we're going to douse it with a good slow turn of milk. We dropped our egg into a dish to make sure we don't have shell, and our second source of moisture is our moistened breadcrumbs with milk, and our third is a good drizzle of good olive oil. Great. Grate in a little garlic. I think one fat clove is enough. We have garlic in our sauce too, so that's fine. About a 1/4 cup of chopped parsley.
And then my little added ingredient to basic meatballs is to sprinkle in a little fennel pollen or fennel, and I want a little onion flavor, but instead of cooking out and cooling an onion, I'm just going to use the luxury of a half a palm of granulated onion. Sauce is bubbling away. We're doing well. Always in meatballs, always, I put about the same amount of cheese as breadcrumb. This is Parmigiano. You can also do Parmigiano mixed with Pecorino Romano. Mix it around.
You don't want to over mix but you need it combined. You want every bite to be the same, of course. And then just like we do with making burgers, we're going to score the meat into patties so that we're sure that all the patties come out roughly the same size and shape. The oven is at 425, the rack is at center, and the baking sheet is lined with a little foil for easy clean up, and parchment.
And then we're going to make them really thin. And for burgers, we always make them a little thinner at the center than the edges. Same thing when we're cooking in the oven. Once we put that down, pat each Patty down a bit more because meat plumps when you cook it. We're going to put them in the oven for about 12 to 15 minutes.
So these are almost done. They're not quite totally browned. So it's been about 12 to 15 minutes at 425, and now I'm topping each one with a little extra sauce to pass at the table. And now we're going to have each one with about a half a cup, so two cups total, of shredded mozz. OK, now we're going to pop this back in the oven just for a minute or two under the broiler.
All right, come on. Put a little bit sweet basil, arugula, lemon juice, olive oil. The good stuff. The green, really good stuff. Sprinkle of fine sea salt, over the shoulder overlook. Toss, toss, toss. alley-oop. There you go guys. What?