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meatballs:
ground beef, parsley, egg, bread, milk, garlic, onions, salt, and pepper.
roll'm up brown the sides and throw in the oven for a bit.
yum.
Megkértem Katalinkát, hogy borsozza meg a húsgombócot, erre teledarálta az egész asztalt borssal :@!
Néha vannak jó húzásai... :)
We all know Hainanese pork chop - this is essentially the same thing, but with pork patties rather than chops.
The recipe is from Penang Heritage Food: Yesterday's Recipes for Today's Cook. It is by Ong Jin Teong, who learnt how to cook from his mother and who in turn passed his recipes to his own children. Looking forward to trying out more recipes from this book.
I've generally followed the recipe, except that I substituted the frozen mixed veg for the peas and diced carrots. Sorry lah - a bit too lazy to chop up the carrots! Of course, whilst it is "Hainanese meatballs", you would prob not find this dish in Hainan itself; it was developed by the Hainanese cooks who came to Singapore/Malaysia and learnt how to adapt and blend Chinese and European cooking techniques and ingredients.
Today, I had the very special pleasure of visiting Meatball and Teddy at their home. I always tried to make the shelter feel like their home...giving the love and kindness that a family could give them. Now, they have the real thing! Meatball and Teddy and all their brothers and sisters are the kings of their castle! Meatball is on special diet food and has lost a few pounds, he looks soooo good and is sooo playful! He loves to chase balls and play with catnip toys. This is Meatball's mom, Teresa, giving Meatball a good brushing. It was so good seeing everyone and I gave them lots of kisses and I told them "hi" from all their Flickr pals!
Miss Scruffy will be back next Monday with her newest Diva Tip.
To make the meatballs:
With your hands, incorporate 1 lb. ground beef with 1 clove minced garlic, ½ cup chopped parsley, ½ cup grated Parmesan cheese, 1 finely chopped medium onion, ½ cup bread crumbs, 1 large beaten egg, 2 tbsp tomato paste, 1 tsp salt, ¼ tsp black pepper, and ½ tsp dried oregano. Scoop out mixture and roll into 2” diameter balls and set aside. Use ½ cup all purpose flour to dredge meatballs and set aside.
In a large skillet over medium heat, heat 2 tbsp olive oil and brown meatballs in batches. Place meatballs onto baking pan and bake at 375°F for 10 min. Serve over pasta.
To make the spaghetti with pecorino romana
Boil spaghetti until al dente. In a separate pan over low-medium heat, melt 2 tbsp unsalted butter with 2 tbsp extra virgin olive oil and 2 tbsp freshly ground pepper. Add some pasta liquid to butter/oil/pepper and decrease heat to low; then, add spaghetti to pan and toss. Add ½ cup freshly ground pecorino romano and ½ cup freshly ground parmigiano reggiano to pasta and toss. Plate and top with pepper and cheese.
On Thursday, April 22, 2010 at 0:30 AM The Los Angeles Fire Department responded to a Structure Fire at 6550 Van Nuys Blvd in Van Nuys. It took 106 firefighters well over two hours to call for a complete knock-down, there were no injuries reported. Photo by © Mike Meadows.
Additional info can be found by copying the below link:
lafd.blogspot.com/2010/04/fierce-blaze-devours-commercial...
Fry 1 diced onion in some butter oil until soft and translucent, mix well with minced beef.
Add 1-2 eggs and breadcrumbs (according to amount of meat), knead well until the meat has a soft and fluffy consistency.
Season with salt, pepper and chopped parsley.
Form balls and fry them in the same pan and fat you used for the onions.
✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏✏
1 gehackte Zwiebel in etwas Butterschmalz anbraten, bis die Würfel weich und durchscheinend sind; gut mit dem Rinderhack vermischen.
1 - 2 Eier und Paniermehl (je nach Menge des Fleisches) gut mit dem Fleisch durchkneten bis eine weiche und lockere Konsistenz erreicht ist.
Mit Salz, Pfeffer und gehackter Petersilie abschmecken.
Frikadellen formen und in der gleichen Pfanne und im gleichen Fett wie die Zwiebeln braten.
Battle Creek Yankees pitcher Jaime Saldana pitches to Demetrius "Meatball" Heath of the West Michigan Whitecaps on April 12, 2003, at Battle Creek's C.O. Brown Stadium. The obviously-alert second baseman is Gabe Lopez. Photograph taken from Box 20, from which I've watched many a ballgame.
I took hundreds of similar pictures this summer, documenting the way the BC Yanks looked on the field. Until yesterday, a sampling of those pictures was available on my other website, but I've taken them down because they were part of a failed experiment in--well, blogging. I've got a soft spot for this pic, and have saved it from the bit bucket.
1. Steamed rice
2. Steamed meatballs(minced pork, water chestnuts, bread, salt, soy sauce, starch)
Tongtong can eat 1.5 meatball per meal. So, I made eight, 2.5 for me, 2 for Michael...another 2 is for anyone who wants more.
Ingredients for "Gyro" Meatballs
1 lb. ground lamb
plain breadcrumbs
Greek seasoning mix (I used "Zeus" brand)
cumin
garlic powder
ground cinnamon
salt & pepper
Ingredients for Sauce:
yogurt
diced cucumber
minced garlic
and if you like it, some dill weed (I love it!)
Ingredients for Wrap
flour tortillas (I keep leftovers in the fridge)
shredded lettuce
sliced tomato (I didn't have any when I took the picture)
yogurt sauce
Can't give specific amounts as I cook by feel (e.g. enough breadcrumbs for meat mixture to feel slightly firm)...and small. Secret ingredients for making these taste like the gyros you get in Greek restaurants I think are the cumin and cinnamon. Go easy on the cinnamon.
For my son's 5th birthday. Chocolate cake w/ vanilla buttercream "pasta". Tomato sauce made from black cherry jam. Meatballs are rocher candies. white chocolate grated "cheese". vanilla cake baked in a loaf pan and sliced.
Chicken broth flavoured with thyme, bay leaf and celery cooked with potatoes,carrots and chicken meatballs.