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They taste different every time, because I add herbs by free hand. But they allways taste great.
I also allways fry them before simmering in the sauce. That taste of the maillard-reaction is what I look for in my meatballs
If I were to bring the Sinibaldi's to IKEA, I can just imagine the not so friendly commentary about these Swedish so-called "meatballs"...
The tile is currently being redone in Special Needs Room#2 so all my Monday night shelter friends have been moved to Special Needs Room#3. They are settling in quite nicely, as you can tell by the Meatball Man here!
make mini chicken meatballs
sear in a pan with a little olive oil
plop them into a sauce, simmer
boil spaghetti and serve with parmesan
yum
blogged @ www.eatpretty.blogspot.com