Best 5 Patsys Meatball Lasagna Recipes
Patsy’s Meatball Lasagna is a legendary dish that has been tantalizing taste buds for decades. Its reputation precedes it, with stories of its cheesy, meaty goodness being passed down from generation to generation. This classic Italian-American dish combines layers of savory meatballs, rich tomato sauce, and gooey cheese, all enveloped in tender sheets of pasta. If you're looking for a recipe that'll transport you to culinary heaven, then this is the one for you. So get ready to embark on a taste adventure as we present the best recipe for Patsy's Meatball Lasagna, a dish that will leave you craving for more.
Here are our top 5 tried and tested recipes!
MEATBALLS FOR PATSY'S MEATBALL LASAGNA
An expert trick makes simple work of rolling these meatballs into shape. The meatballs are used in Patsy's Meatball Lasagna.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 15
Steps:
- Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside.
- Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. Using your hands, mix until just combined.
- Sprinkle breadcrumbs over work surface. Roll 3/4 cup meatball mixture into a thin strip, about 12 inches long; repeat 3 more times. Line strips next to one another; sprinkle with breadcrumbs. Cut strips into 1-inch lengths. Repeat process with remaining meat mixture.
- Working in batches, transfer 1-inch pieces to a large sieve; sprinkle lightly with breadcrumbs to prevent sticking. Toss until pieces become round and form meatballs.
- Lightly coat the bottom of a large skillet with olive oil; set over medium-high heat. Working in batches, cook meatballs until browned and cooked through, 1 to 2 minutes. Transfer to a paper towel-lined baking sheet to drain. Repeat with additional oil and remaining meatballs.
PATSY'S MEATBALL LASAGNA
Fresh lasagna sheets are worth it for this specialty lasagna, which includes enrobing the layers of meatballs and sausage in a parcel of pasta sheets before the final step of baking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
- Preheat oven to 450 degrees. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
- Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.
- In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
- In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
- In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
- In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.
- Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
- Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.
PATSY'S MEATBALL LASAGNA
From the Chef at Patsy's on 56th Street, New York City. Patsy's Savory Meatballs #rz.137551 can be made ahead for use in this recipe.
Provided by Cucina Casalingo
Categories European
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; season with salt. Add lasagna sheets and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
- Preheat oven to 450 degrees.
- Pour 1 cup sauce into a shallow baking dish; set aside.
- Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
- Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish.
- Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge.
- Repeat with remaining 3 cut sheets and corners.
- Line edges of pan in the same manner using full-size sheets dipped lengthwise.
- Finish lining the bottom of the pan with 2 full sheets.
- In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish.
- Pour over 1 cup sauce, and cover with 2 lasagna sheets.
- In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish.
- Pour over 1 cup sauce, and cover with 2 lasagna sheets.
- In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish.
- Pour over 1 cup sauce, and cover with 2 lasagna sheets.
- In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish.
- Top with 1 cup sauce.
- Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
- Cover lasagna with a clean, damp kitchen towel.
- Double-wrap baking dish in aluminum foil.
- Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water.
- Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes.
- Remove from oven; let stand 15 minutes before serving.
- Garnish with remaining basil, and serve with remaining sauce, if desired.
Nutrition Facts : Calories 1066.3, Fat 42.3, SaturatedFat 20.2, Cholesterol 145.2, Sodium 2342.4, Carbohydrate 110.3, Fiber 4.3, Sugar 25.1, Protein 59.2
PATSY'S MEATBALLS
Steps:
- 1. Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed. 2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside. 3. Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. 4. Using your hands, mix until just combined. 5. Sprinkle breadcrumbs over work surface. Roll 3/4 cup meatball mixture into a thin strip, about 12 inches long; repeat 3 more times. 6. Line strips next to one another; sprinkle with breadcrumbs. 7. Cut strips into 1-inch lengths. Repeat process with remaining meat mixture. 8. Working in batches, transfer 1-inch pieces to a large sieve; sprinkle lightly with breadcrumbs to prevent sticking. Toss until pieces become round and form meatballs. 9. Lightly coat the bottom of a large skillet with olive oil; set over medium-high heat. Working in batches, cook meatballs until browned and cooked through, 1 to 2 minutes. Transfer to a paper towel-lined baking sheet to drain. 10. Repeat with additional oil and remaining meatballs.
PATSY'S SAVORY MEATBALLS
Looking for a delicious, easy-to-make dish? Chef Salvatore (Sal) Scognamillo, co-owner and third-generation executive chef of the world-renowned Patsy's restaurant, shares his tasty take on an Italian staple.
Provided by Cucina Casalingo
Categories European
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix thoroughly and form into 2½-inch meatballs.
- Preheat olive oil in skillet to 350 degrees (oil should cover half the meatball when frying).
- Fry meatballs in olive oil, 2 minutes on each side.
- Take out of oil.
- Place the meatballs in simmering tomato sauce and cook another 10-15 minutes.
Tips:
- Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your lasagna. Use the best ground beef, Italian sausage, and ricotta cheese you can find.
- Brown the meat thoroughly: Browning the meat will help to develop its flavor and prevent it from becoming greasy. Make sure to brown the meat in a large skillet over medium-high heat until it is browned on all sides.
- Use a flavorful sauce: The sauce is one of the most important elements of lasagna. Use a sauce that is rich, flavorful, and has a good balance of acidity and sweetness. You can use a store-bought sauce or make your own.
- Don't overcook the noodles: Lasagna noodles should be cooked al dente, or slightly firm to the bite. Overcooked noodles will become mushy and ruin the texture of the lasagna.
- Layer the lasagna properly: When assembling the lasagna, layer the ingredients in the following order: sauce, noodles, cheese, meat, sauce, noodles, cheese, and so on. Repeat the layers until you have used up all of the ingredients.
- Bake the lasagna until it is bubbly and golden brown: Bake the lasagna in a preheated oven until it is bubbly and the cheese is golden brown. This usually takes about 30-40 minutes.
- Let the lasagna rest before serving: Before serving, let the lasagna rest for 10-15 minutes. This will allow the flavors to meld and the lasagna to firm up.
Conclusion:
Patsy's Meatball Lasagna is a delicious and hearty dish that is perfect for a family dinner or a special occasion. With its rich, flavorful sauce, tender meatballs, and gooey cheese, this lasagna is sure to be a hit. By following the tips above, you can make a Patsy's Meatball Lasagna that is even better than the original.
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