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Ingredients:
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 egg
1/3 cup Progresso® plain bread crumbs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups Old El Paso® Thick 'n Chunky salsa (from 16-oz jar)
2 medium green onions, thinly sliced (2 tablespoons), if desired
Directions:
1. Heat oven to 400°F. In medium bowl, mix all ingredients except salsa and green onions. Shape into thirty 1-inch balls. Place in ungreased 13x9-inch pan.
2. Bake uncovered about 15 minutes or until no longer pink in center and thermometer inserted in center reads 160°F.
3. In 2-quart saucepan, heat salsa and meatballs to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes or until salsa and meatballs are hot. Sprinkle with green onions. Serve hot.
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
Another image from the way-back machine(Scanner). Continental Boeing 727, displaying it's older (meatball) tail logo. Likely taken at Newark, around 1987.
Menu today: mini meatball soup and beigli (Christmas leftovers)
Ingredients
2 tablespoons extra-virgin olive oil
2 carrots, peeled and chopped
2 ribs celery, chopped
1 root parsley, peeled and chopped
1 medium onion, chopped
2 bay leaves
1 cup (frozen) green peas
Salt and freshly ground black pepper
1 pound ground beef, pork and veal combined
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 cup plain bread crumbs, a couple of handfuls
1/2 teaspoon freshly grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta, rings, broken fettuccini or ditalini
1/4 cup fresh minced parsley
Directions
In a deep pot over medium heat add oil, chopped carrots, celery, parsley roots, onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender the soup is done and ready to serve. Adjust your seasonings. Serve soup with fresh parsely.
Morning prep time: 20 minutes. Full post with instructions for meatball & rice "bomb", lunch details and packing notes is here.
Minolta a-9 with Sigma EX DG 24mm f1.8 using Fomapan 400@1600 souped in D-76 (stock) for 20 minutes at 20 degrees
Occasionally, (in southern Italy,) these two are served together. Many folks in the north of Italy remark: "Testa Dura !" It's a gentle rebuke for the condition of their heads and the "mess" on the plate.
We enjoy this combination - hard headed we are.
Asian Chicken Meatballs is a sizzling dish made using minced chicken & various sauces. They can be eaten as a starter or can be relished with rice or noodles. Here is a simple recipe.
As a break in sculptures, part of a dinner preparations - meatballs ready for a pan! Then the rest will just "drop in" :-))
..with salad and croquettes. That's what I would call a real German dinner! And it was so easy to make. For the croquettes I only needed mashed potatoes. For the meatballs I mixed ground meat and curd cheese. That's it.
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