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Ingredients:
1 pkg. Earth Family Spicy Fiesta Dip Mix & Seasoning
1 pkg. Earth Family Roasted Garlic Dip Mix & Seasoning
3lb. Chuck Roast, Boneless
4 Tbsp. Olive Oil
1 Tbsp. Ground Cumin
1 tsp. Dried Oregano
2 cups Chicken Broth
4 cloves Garlic
1 Lg. Onion, cut into 4 pieces
Sea Salt and Pepper to taste
Directions:
In large resealable bag pour 2 tablespoon of olive oil and1 package of Earth Family Spicy Fiesta Dip Mix & Seasoning. Place Chuck Roast in bag and coat well. Refrigerate for 30 minutes.
Preheat oven to 400° Place 5qt. Dutch Oven on stovetop, heat to medium-high. Add remainder of olive oil (2 tablespoons). Let oil heat until smoky and place roast into Dutch oven. Sear roast for 4 minutes per side. There should be a good brown crust on all sides of roast. Remove from Dutch Oven and set aside.
In Dutch Oven add 1 pack of Earth Family Roasted Garlic, cumin, dried oregano, garlic cloves and stir well. Add 2 cups of chicken broth and stir. Place roast with onion chunks back into Dutch Oven. With the lid, on place in oven for 2 hours.
Remove roast from oven. Cut up into smaller chunks, replace lid and let cool until the roast can be shredded by hand about 20 minutes. Shred meat discarding the connective tissues.
Add ½ cup of juices from the Dutch oven to the meat and discard the rest of juices. Reheat meat for tacos, burritos, enchiladas or salads. Beef can also be frozen for later meals. Serves 6.
Spaghetti, tomato sauce and parmesan cheese with meatballs.
Cooked by moi =D
Spaghetti com molho de tomate e almôndegas de carne.
Meatball BJD doll head is released from Jan. 25 to Feb. 25, 2019.
Head circumference: 19.5CM
Eyes: 12MM small iris
Neck circumference: 4CM
Recommended body: OB24; OB22; Maskcat Doll 26 CM line body
Preorder link: www.dollyplanet.com
Chicken Meatball Soup:
1 cup pearled barley
1 cup water
Soak Barley in 1 cup of water for 5-8 hours in a covered bowel (not refrigerated), until most of the water has been absorbed and barley has swelled to make roughly 2 cups of barley.
For Meatballs:
4 boneless chicken breasts
1 cup fresh chopped basil
1 medium onion, chopped
2 tablespoons worcestershire sauce
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon cummin
1 teaspoon chili powder
1 tablespoon garlic powder
1/2 teaspoon thyme
Cut and grind the chicken breasts, basil, and onion with medium to medium small grinder as if you were making sausage.
In leu of a grinder, you can use 1 1/2 lb of ground chicken, and use a food processor to make a paste of the basil and onion
Add to mixture all of the above dry ingredients and mix until completely combined, cover and refrigerate until mixture stiffens(about 1 hour)
The vegetables:
In a large stock pot (8quarts or larger:
3 tablespoons olive oil
1 cup cut mushrooms
1 cup red/or green bell pepper
2 cups chopped carrots
2 cups chopped green cabbage
Sautee until cabbage is softened, about 10 minutes.
Add to this
The soaked barley
1 cup frozen peas
1/4 cup sun dried tomatoes, Diced
1 tablespoon dried rosemary
2 tablespoons salt
3 tablespoons worcestershire sauce
4-5 cups chicken stock (Organic, Low Sodium recommended)
Juice from 1 lime
Turn the pot to medium heat until you see steam come from the stock.
By hand roll enough chicken to make a small to medium sized meatball, and carefully put into pot. You will do this until you've used all the chicken. Cover and cook for 1-2 hours on medium-low heat, or until carrots have softened.
Meatball:
- tomato, buffalo mozzarella, veal meatballs, caramelized
onions, olives, aged pecorino, oregano
Again, everything worked in balance. This was my second favorite, however.
Please take a look at the entire Co. picture set, as well as the same meal from the viewpoint of thewanderingeater.
Swedish Meatballs
Potato puree, pickles, gravy.
Upton 43
Minneapolis, Minnesota
(December 13, 2016)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Founder George Davison, along with some Davison employees present a client with her finished product, the Meatball Baker.
I made this the other night and it was awesome. Panko and Romano crusted meatballs. I took Ground beef seasoned it with thyme, oregano, paprika, onion powder, garlic powder, salt and pepper. coated them in egg wash and crusted them with panko bread crumbs and Romano cheese, and baked them at 350, then finished them off with some broiler action for browning. Served over spaghetti and tomato sauce.
These meatballs tasted better than this picture looks. Also they were many times better than a place in Kilmarnock that serves the same !
It's darkest before the dawn at the RAF boneyard at Long Marston airfield. This is an English Electric Canberra light bomber, rotting in soaking wet, hip-high weeds and thistles.
Night, 2 minute exposure. Full moon (though there was no moonlight filtering through the clouds), strong sodium vapor light, natural and blue-gelled flashlight.
Reprocessed and replaced, June 2023.
Probably not the most exciting bento I've ever made, but I'd still like to eat it! I think this bento illustrates how easy it can be to make a bento that looks fairly decent by just using a few ingredients - you just have to make sure you look closely at colours and don't end up with too much of the same colour. Red are always good.
Read my post about bento cups at distractedgourmet.wordpress.com/
Emblem on the lamphouse of an RCA Arc 400 Porto-Arc 16mm projector.
Enthusiasts dubbed this classic logo the “meatball” to distinguish it from the angular logo introduced in the late 1960s.
Mmmmmmm....swedish meatballs are awesome. This is the medium plate. If it was enough for me, it's enough for you. Then again my mum finished off her large plate.
The Meatball Shop
84 Stanton St
New York, NY 10002
Special meatball: Greek lamb with mint, feta, lemon oregano and kalamata olives
Turkey meatballs in a mildly spicy tomato sauce with Rotini pasta. The best part, One Serving: 350 cals.
Strobist info: DIY Beauty Dish using SB-600 on 1/4 power, camera left.
Taken with the VSCOcam LV03 preset.
Not sure I understand the hype around IKEA's Swedish Meatballs with lingonberry, gravy, and potatoes. Seemed like a pretty generic Western dish to me.
Another dish from reader Richard McCarthy. This one makes a tasty midweek supper.
Watch Peter Gordon's video recipe: thetim.es/1zGtiqi