Just in case you read the recipe and question the onion grating/bread soaking method:
“this recipe is better than my italian family’s .….. this is going to be my current family pass down to future generations.” - rosemary
“… we had a meatball cook off at work… and guess who won!!!! thank you nagi!!!!” – angie
this is a recipe i published years ago when i first started my blog, and i finally got around to making a video for it! it’s a firm favourite for both myself and readers.
i mean, let’s face it. all ball shaped food rocks and italian meatballs are the king of them all!! 😂 hope you had a great weekend everyone! - nagi x
1 lightly packed cup of diced white sandwich bread crusts removed, 1 small onion
14 oz / 400 g beef, 3 oz / 100g pork or sub with more beef
1 egg, 1/4 cup fresh parsley finely chopped, 2 garlic cloves minced
1/4 cup parmesan, 3/4 tsp salt, 1/4 tsp black pepper
cooking: 2.5 tbsp olive oil
sauce: 2 garlic cloves , minced, 3/4 cup onion finely chopped, 24 oz / 700 g tomato passata (tomato puree in us/can), 1/2 cup water, 1 tsp red pepper flakes (chili flakes), 3 tsp dried italian herb mix (parsley, basil, thyme, oregano), 1 tsp salt, black pepper
1. grate onion over bread, leave to soak 10 min so bread disintegrates. add remaining meatball ingredients, mix well, form balls.
2. heat 1 tbsp oil, brown meatballs in batches but don’t cook all the way through. remove from pan.
3. add remaining oil on medium high. cook garlic and onion until golden, add remaining sauce ingredients. bring to simmer, turn down to low so it’s bubbling very gently. add meatballs into sauce, cook 8 – 10 minutes. serve over pasta or with bread for mopping up all the sauce (that’s the italian way!) . #recipetineats#recipevideos ##ourplatesdaily#foodgawker#foodwinewomen#feedfeed#f52grams#thekitchn#thatsdarling#tastespotting#todayfoodclub#buzzfeast#bhgfood#huffposttaste#recipe#igfood#instayum#hautecuisines#huffpostgram#meatballs#meatballsand spaghetti #mondaymeatballmania
La comida ideal para tus músculos
pavo con puré de boniato y un cordón de miel
por qué te conviene: este plato único te aporta proteína (pollo) y carbohidratos ricos en glucosa (boniato) y fructosa (miel), ambos necesarios para reponer las reservas de glucógeno perdido tras el ejercicio. complétalo con un plátano de postre.
200 g de pavo a la plancha
50 g de boniato o patata
judía verde en juliana
una cucharadita de miel (puedes vertirla sobre el boniato o, si lo prefieres, sobre el plátano de postre)
Our 1st store in n. miami beach florida was well known for making the best jewish ruggalach in the area. people would stand in line and wait for this flaky fruit-filled pastry to come out of the oven - bringing our winning recipes home to el paso gives us great joy.
Learning to cook with the seasons is a big deal for those who grow their own food. last years garden was fruitful but i found myself giving so much of my homegrown produce away because i ran out of ways to use it and was getting tired of the same old stuff. this year i’ve got a much bigger garden yet i’ve given away very little. ive been able to use, preserve or store almost everything i’ve grown. 🙌🏼
i also just picked up a cookbook at @costco called #sixseasons by @jj__mc and it gives countless unique recipes for veggies of each season. tried my first recipe from it tonight and i’m in love! spaghetti with swiss chard was delicious and tasted like a legit restaurant dish. i cannot wait to utilize more of my garden veg in these recipes!
Big thanks from flavoria!
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