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Two meatball dinners! For the second night, I had spaghetti and meatballs. The green stuff mixed in with the spaghetti is wild garlic that I had to use up.
Got a nice note from Meatball's family. He is doing well and is happy, healthy and doing great! He's become a lapcat, imagine that! Love you, Meatball!
Meatball Subs is a recipe from The Weekly Meal Plan System by The Organized Cook is a family dinner meal planning guide making cooking simple and easy through organized menu planning for the weekly family dinner menu
The leftover meatballs and sauce were eaten the next day, first heated up in the oven, topped with parmesan, and grilled till golden on top.
Since it was so delicious the first time we were there, Sun and I both had the Meatball Platter at Tangierine Cafe in the Morocco Pavilion at Epcot again.
My girlfriend and I went to the 3rd Annual Philly Bacon & Beer Festival. Unlimited food and beer samples. Yessss.
Canon 6D
Canon 50mm STM
Bottom Tier: Onigiri, Edamame, Teriyaki Meatballs.
Top Toer: Water Crackers with Cream Cheese and Cavier, Red Grapes, Milk Chocolate Truffle.
08.07.09
Sometimes, I just crave these damn Swedish meatballs with a spoonful of Lingonberry preserves. =P~
IKEA Restaurant
1 Beard St
(between Dwight St & Halleck St)
Brooklyn, NY 11231
Roasted asparagus with lemon-mustard vinaigrette, meatballs with spaghetti and marinara, and a nice Tempranillo :-)
Baked the meatballs using "mini-muffin" pans. Worked out great -- not very messy, and they didn't dry out (ground chuck, ground pork, egg, onion, spinach, garlic, parsley, all rolled in bread crumbs and baked in the pan @ 400 deg F for 20 minutes).
For marinara, instead of canned tomatoes I used Paramalat's tomatoes (no additives, sodium etc and really fresh-tasting). I use one package of strained tomatoes and one of the chopped -- then add the usual tomato paste, onion, parsley etc.
March Madness means Meatball Madness!
Watch the video and get the recipe: www.averagebetty.com/recipes/classic-meatballs-recipe/
Meatballs
Makes 20 small meatballs
Ingredients
For the sauce
6 cups fresh tomato concassé or canned Italian plum tomatoes
¼ cup extra virgin olive oil
6 cloves garlic
½ bunch of fresh basil
salt and pepper
For the balls
3 Pounds ground beef or pork (or combine the two)
2 large eggs
1 cup grated Romano or Parmesan Cheese
1 cup Italian (non flavored) bread crumbs
1 tablespoon chopped oregano
2 tablespoons chopped parsley
4 cloves garlic, minced
1 white onion, chopped and sautéed with wine and herbs
Special Equipment
Large braising pan
Can opener
Bamboo Skewers
Instructions
Sauce
Poach the garlic cloves in the olive oil over low heat with a pinch of salt and pepper until the garlic begins to brown. Add the tomatoes and ½ of the basil. Simmer for about ½ an hour, adding a few tablespoons of water at a time to prevent the sauce from drying out. Continue to stir as the sauce simmers. Remove from heat and cool to room temperature. Process in blender until smooth. Chop the remaining basil and add to the sauce. Season with salt and pepper.
Balls
In a large bowl, mix meat with eggs. Then add bread crumbs, cheese and salt and pepper. Finally add minced garlic, onions and herbs.
Roll up the balls. Get the pan nice and hot. Add a squirt of vegetable oil. Cook meat balls until they are brown and crispy. Add the sauce and simmer for 30 minutes.
Serve
Serve on nice bamboo picks. Garnish with fresh grated cheese.