"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Magnifico Meatball Pie Recipe

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This recipe for Magnifico Meatball Pie, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Duke-Haynes
Added: Tuesday, October 16, 2007


Homemade Meatballs

1 egg slightly beaten
¾ cup soft bread crumbs
½ cup finely chopped onion
¼ cup grated Parmesan Cheese
3 tbsp chopped toasted pine nuts
3 tbsp finely snipped golden raisins
3 tbsp snipped fresh basil or 1 tbsp dried basil crushed
¼ tsp salt
¼ tsp ground black pepper
1 pound sweet or mild Italian sausage
½ pound ground pork

Meatball Pie

2 eggs slightly beaten
2/3 cup grated Parmesan cheese
8 ounces dried pasta (bucatini)
2 large sweet onions, thinly sliced
2 tbsp butter
1 egg slightly beaten
1 cup ricotta cheese
2 tbsp snipped fresh basil or 2 tbsp dried
¼ tsp ground black pepper
1 26-oz jar of tomato and basil marinara sauce
Small basil leaves
Shaved parmesan cheese

Preheat oven to 350 degrees. In a large bowl, combine egg, bread crumbs, onion, parmesan cheese, raisins, pinenuts, basil, salt and pepper. Add sausage and pork; mix well. Shape into 24 meatballs. Place on a baking pan (I used a broiler pan so fat would drip away from meat). Bake 20 minutes or until internal temperature reaches 160 degrees. Drain on paper towels.
Grease a 10 inch springform pan. Line bottom with parchment paper or foil. Grease the paper and set pan aside. For pasta crust, in a small bowl, combine 2 eggs and parmesan cheese –set aside. Cook pasta in boiling water. Drain and add to egg mixture. Toss well to coat. Press pasta mixture onto bottom of pan and build upsides slightly. Set aside.

In a large skillet cook onions in covered pan in butter over medium low heat for 15 minutes or until lightly browned and tender. Stir occasionally. Uncover and increase heat to medium and cook 5 more minutes or until golden brown. Remove from heat.

Preheat oven to 350 degrees. In a small bowl, stir together one egg, ricotta cheese, snipped basil and pepper. Spread ricotta cheese mixture over pasta crust. Top with caramelized onions. Place springform pan on a large baking sheet and bake for 15 minutes. Spoon ¾ cup of sauce and ½ cup of mozzarella cheese on top.
Toss the meatballs with ¾ cup of sauce and ½ cup of mozzarella cheese. Arrange meatballs and sauce over layers in the pan, forming a mound. Top with ½ cup of the remaining sauce (reserve remaining sauce and cheese). Tent springform pan with foil and bake for 40-45 minutes more until heated through. Sprinkle with remaining ½ cup of mozzarella cheese. Let stand, uncovered on a wire rack for 15 minutes before cutting into wedges. Garnish with small basil leaves and shaved parmesan cheese before serving. Heat and pass remaining sauce.

Personal Notes:
Personal Notes:
Per serving: 655 calories, 40 grams of fat. 3 grams of fiber.




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