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Message
re: Non-tomato based meatballs
Posted on 2/17/14 at 1:29 pm to xXLSUXx
Posted on 2/17/14 at 1:29 pm to xXLSUXx
Check these guys out.
Cleaver & Co.
Cleaver & Co.
quote:
Meatballs - Pre-mixed and pre-browned orbs of beef, breadcrumbs, ricotta cheese, fresh parsley, and guanciale. That's right, face bacon in a meatball.
2
Posted on 2/17/14 at 1:53 pm to Oenophile Brah
I've made these before and they're very good.
HOT MEATBALLS
1 lb. ground beef
1 egg
3 tbsp. dry bread crumbs
1/2 tsp. garlic salt
1/2 tsp. Frank's red hot sauce
1 tbsp. butter
1 tbsp. corn starch
1/2 c. water
2 tbsp. catsup
1 1/2 tbsp. Frank's red hot sauce (or more to taste)
Combine first 5 ingredients. Mix thoroughly and shape into 3/4 inch meatballs. Bake at 375 degrees for 15 minutes.
In saucepan, melt butter and add corn starch; stir to blend. Add remaining ingredients. Simmer until thickened. Add meatballs and heat through. Yield: 50 to 60 meatballs.
HOT MEATBALLS
1 lb. ground beef
1 egg
3 tbsp. dry bread crumbs
1/2 tsp. garlic salt
1/2 tsp. Frank's red hot sauce
1 tbsp. butter
1 tbsp. corn starch
1/2 c. water
2 tbsp. catsup
1 1/2 tbsp. Frank's red hot sauce (or more to taste)
Combine first 5 ingredients. Mix thoroughly and shape into 3/4 inch meatballs. Bake at 375 degrees for 15 minutes.
In saucepan, melt butter and add corn starch; stir to blend. Add remaining ingredients. Simmer until thickened. Add meatballs and heat through. Yield: 50 to 60 meatballs.
Posted on 2/17/14 at 3:16 pm to Oenophile Brah
quote:
Check these guys out. Cleaver & Co.
Nice. And pre-browned too - I hate doing that part.
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