New Jersey's Finest Baked Ziti and Meatballs | Cookin' Somethin' w/ Matty Matheson

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BAKE YOUR ZITIS AND BALL YOUR MEAT NO JOKIN AROUND BUT IT’S ALSO NOT THAT SERIOUS MY GABAGOOLIES STARE INTO THE EYE OF THE BAKED ZITI IN THE OVEN IT’S GONNA BE EVERYTHING YOU DIDN’T KNOW YOU NEEDED!

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INGREDIENTS:
Meatballs
1 1/2 slices day-old bread
¼ cup milk
½ pound ground pork
½ pound ground beef
½ pound ground veal
1 teaspoon crushed red pepper flakes
1 tablespoon kosher salt
½ cup plain bread crumbs
1 egg
½ cup powdered Parmesan
1 tablespoon tomato paste
3 garlic cloves, grated
¼ cup fresh parsley leaves, chopped

Tomato Sauce
1 large yellow onion, diced
6 garlic cloves, chopped
1 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1 (28-ounce) can tomato sauce
Fresh basil leaves
Kosher salt and pepper, to taste

Ziti and Filling
1 pound ziti
1 (16 ounce) container ricotta
4 ounces powdered Parmesan cheese
1 pound whole milk mozzarella, shredded
1 egg
½ teaspoon crushed red pepper flakes
Fresh basil, chopped
Fresh parsley, chopped
3 garlic cloves, grated
Kosher salt and pepper, to taste

COOKING METHOD:
MEATBALLS METHOD:
1. In a small mixing bowl, add torn bread and milk and stir to combine. Set aside to soak for 10 minutes.
2. In a large mixing bowl, add meat and mix to combine all three.
3. Make a well in the middle and add chili flakes, salt, olive oil, bread crumbs, eggs, parmesan cheese, black pepper, tomato paste, garlic and soaked bread and mix to fully combine. Spoon 1-2 tablespoons of meat mixture and roll into balls. Place on a sheet tray and set aside.
4. Add enough olive oil to generously cover the bottom of a cast iron skillet over medium-high heat.
5. Once the oil is lightly shimmering, add ⅓ of the meatballs and cook until deeply golden brown, 8-10 minutes. Using a slotted spoon, transfer the meatballs to a plate and repeat until all of the meatballs have been cooked.

SAUCE METHOD:
1. In a large Dutch oven add enough oil to cover the bottom of the pot. Then add chopped onion and cook until translucent and golden brown around the edges.
2. Add garlic and cook until fragrant. Add crushed red pepper flakes, fresh basil leaves and black pepper. Then add tomato paste and stir to combine.
3. Once tomato paste has darkened in color, add tomato sauce. Bring to a simmer, then add meatballs to sauce. Gently stir to combine, then partially cover and simmer until meatballs are fully cooked.

ZITI AND FILLING METHOD:
1. Bring a large pot of water to a boil and season with salt. Add ziti and cook 2-3 minutes less than the package instructions. Drain and add to Dutch oven.
2. In a large mixing bowl, add ricotta, mozzarella, parmesan, eggs, basil, parsley, garlic cloves, salt and pepper and stir to combine. Set aside.
3. To a 9x13 baking dish, add ziti, meatballs and sauce. Top with dollops of ricotta mixture and sprinkle with mozzarella cheese.

ASSEMBLY
1. Preheat oven to 375°F. Bake ziti for 25-30 minutes, or until everything is heated through and the top is brown and bubbly.