View allAll Photos Tagged meatballs...
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.
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/
Found a copy of Now magazine on the Tube. Quite liked the look of these.
Bought some pork mince ad after blogging n stuff made midnight meatballs.
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.
Ikea's Swedish Meatballs. Was found to have horse meat in them last year so they removed it from the shelves but they're back in glory with a tag of 50% beef 50% pork ingredients. But somehow it doesn't taste the same. No worries, I'm still addicted...
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
Blogged here
I made these yummy meatballs for a party. photographed them on my new favorite platter which is so glossy and in primo shape. Oakleigh is definitely my favorite pattern in RW
In an effort to avoid staying up all night on Feb. 13, I ditched a plan for red velvet cake sandwich cookie things, and instead threw together a batch of white chocolate oatmeal cookies for Iris' daycare teachers.
My plan to make them Valentine's Day festive by tinting them pink had the effect of making the raw dough look like meatballs. Ew.
so many ask for this - thought I'd post up a picture of the well used recipe card... I have most often made the 3lb version, so it's sort of perfected. You can play around with the mix of pork to Italian sausage as you like.
MEATABALLAS!
(an authentic Italian recipe from my step-mom's friends in Des Moines)
mix in a large bowl:
- ground pork
- Italian Sausage (HOT if you like it so - I have never tried that though)
In a separate bowl, mix up this:
- saltine crackers (crushed to pieces fairly well)
- parsley (i use dried)
- grated parmesan
- ground garlic (skip the work and go for the ground garlic in the jar)
- 3 eggs, beaten first, then add to above mix
- salt and pepper to taste, or you can add it at the table
Also Have:
- a hell of a lot of tomato sauce (see below)
I used to mix this all up by hand - first to blend the meats, then in with the spice/cracker/egg mix. If you have a stand mixer, the work will be easier, though the finished texture changes a bit. Half the fun is squishing the meat around anyway, right? SO, after all that mixing, form the mix into balls. I use my ice cream scoop to portion them, because I like my balls really big. Like 2" round finished. Oh hell yeah.
Gently set a single layer of meatballs into a dutch oven or stock pot of boiling tomato sauce (enough sauce to submerge the meatballs in) and then cover the pot. Boil it all for 20 minutes, and for goodness sake, use a lid or that tomato sauce will be all over everything. I like to use the inexpensive Hunt's sauce (from the can), and usually go through at least two 29oz cans, and then some... it's nice to have extra on hand, but if you run out, add a little water. The sauce has a nice flavor after it all boils together, so use it with your meal/leftovers!
After the first batch, we like to eat a dinner serving with some pasta and Parmesan while the second batch boils. If you use 2 or more pounds of meat, DO plan on tending to the second pot while/after you eat. The nice thing about this recipe is that once you make a batch, you may have 4 or 5 meals-for-two left over that you can freeze for a later day.
Woot!
It is very cold tonight, Rick worked outside all day. I thought I would make him something warm and cozy. Homemade spagetti sauce and meatballs . That should help warm him up! Day #19
No styling done. Just threw it on a plate and took it out back to check out the natural light situation.
Meatballs are a symbolic Italian food outside of Italy. In Italy, meatballs are less common. Meatballs are served as main courses and often not with pasta. In any case, you can choose if you want to serve these with pasta or without. I prefer to steam them so that they stay juicy and soft.
For more information please visit