French Canadian Meatball Stew|Ragout De Boulettes|Quebec Meatballs| Tess Cordell Kitchen
#FrenchCanadianMeatballs#RagoutdeBoulettes#meatballs#ragoût#stew#quebecmeatballs#healthyrecipes#homecookingrecipes
INGREDIENTS:
1 Lb minced pork
1 lb minced beef
4 to 5 Tbsp roasted flour( caramel colour)
1 chopped onion
2 cloves crushed garlic
1/4 cup fresh parsley
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground pepper
1tsp salt
1/4 teaspoon nutmeg
1 egg
1 carton chicken or pork broth
INSTRUCTIONS
1. Place meat into a big bowl, Add onion, parsley, garlic, cinnamon, ground cloves, salt, ground pepper and nutmeg.
2. Blend together well with a spoon or your hands.
3.Shape and roll mixture into meatballs.
4. Bake at 400 for 20 minutes
5. Roast the flour in a pan until you get the caramel color
6. Pour the chicken broth into the pot, bring to a boil over medium heat, and carefully drop in the meatballs, a few at a time, stirring to keep them from sticking on the bottom.
Simmer the meatballs for 40 minutes
7.Mix roasted flour with cold water in a cup, and gradually whisk the flour mixture into the simmering broth to thicken. Bring the gravy to a full boil, and cook, stirring constantly, until the gravy thickens. All DONE!!
Serve with potatoes or noodles!
Bon Appetit❤❤❤
French Onion Meatballs
All the delicious flavors of French Onion soup but in a meatball. A rich meatball cooked over a caramelized onion and topped with a slice of crusty baguette bread and melted gruyere cheese. This is the perfect large appetizer or main dish if served with a side of salad or vegetables.
RECIPE: yabrispantry.com/french-onion-meatballs
French Onion Chicken Meatballs
French Onion Chicken Meatballs are a savory, flavorful little meaty morsel. Full of ooey gooey melty gruyere cheese and fresh herbs, these little twists on convention are about to become a family favorite – I guarantee it!
RECIPE ---
#frenchonion #chicken #meatballs
Swedish Meatballs : The Secret I Did NOT Expect...
Ep3. I went to Sweden to learn how to make Swedish Meatballs aka Köttbullar. Very different from Italian meatballs. Big thanks to Chef Niklas Ekstedt for having me ! SquareSpace 10% off your 1st order using
This episode is part of the Perfect Meatball Series. Other episodes :
- Ep1 : Can I make the Perfect Meatball ?
- Ep2 : The juiciest Italian Meatballs I have ever made !
- Ep3 : The Secret I Did Not Expect About Swedish Meatballs...
- Ep4 : My Initiation to True Turkish Meatballs...
- Ep5 : Can I Create a Perfectly Round Meatball ?
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Director, Author, Host & Camera : Alex
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MEATBALL with Cheese Recipe ???? | How to Make Delicious Meatballs? | With Alex (French Guy Cooking)
Who doesn't love a good meatball? Today, we're taking it up a notch with a cheese-stuffed meatball recipe that will blow your mind! ???? And guess what? We have a special guest, Alex from French Guy Cooking. So gather your ingredients and let's dive into this mouthwatering recipe that will have you and your loved ones craving for more! Don't miss out on this culinary treat!
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500 gr/1.1 lbs ground meat (plate, rib or brisket)
1,5 strips/150 gr/0,33 lbs, string cheese
1 egg
2 tablespoons bread crumbs
1 teaspoon black pepper
1/2 to 1 teaspoon sea or rock salt
1 tablespoon purple basil
4 handfuls of pistachio
½ teaspoon baking soda
2 pinches of coarse salt or salt flakes
1 teaspoon red pepper flakes
1 handful of roasted kadayif
2 tablespoons kaymak(double clothed cream)
- Set your oven to 200 0 C(400 0 F) on grill mode.
- First we are going to start with making the kofte mixture. Put 500 grams
of ground meat in a large bowl. You can use plate, rib or brisket but keep
in mind that the closer the meat to the bone, the tastier it will be.
- Add 1 egg, 2 tablespoons of bread crumbs, 1 teaspoon of black pepper, 1/2 teaspoon of baking soda and you can also add half a teaspoon of red pepper flakes if you like, but your kofte will a little bit hot if you do so. Baking soda is essential for a perfect kofte mixture. It will
tenderize the meat and give it a softer texture.
- Add half to1 teaspoon of salt. You can adjust to salt amount to your taste. Best way to do that; cook a small patty of kofte after kneading and taste. You can change salt, if it is too much or less.
- Crumble 1 heaping tablespoon dried purple basil and do not forget to
leave the stems out of your mixture.
- Last but not least, add 2 handful of chopped pistachios into your mixture.
- Knead around 7-8 minutes or until the meat, and spices are mixed very
well.
- Divide the kofte mixture into 2 balls, one must be slightly larger than the
other.
- In order to shape your kofte mixtures, you are going to need 2 clean
plastic bags. After making sure that both of your mixtures are well
rounded, place the larger ball between the plastic bags, then roll it into a
1-1,5 cm thick, and around 20 cm(8 in) circle. The diameter could vary
depending on the size of your pan. If you have a künefe pan like me, that
would be perfect to cook with.
- Butter your pan abundantly and place the kofte in it.
- Shape the smaller ball, and set it aside.
- Then you need to peel 1,5 strips off of your string cheese (you can also
use mozzarella cheese), then strip them into thinner strings to make it
easier to fill the kofte and to melt the cheese. After that, fill the kofte with
your cheese strips.
- Cover the bottom later with the smaller layer you set aside earlier, and
gently push it down to let out the air that is trapped inside. Don’t forget
this step as it’s going to prevent your kofte from bursting during cooking.
- Make sure to seal the edges of your kofte. You may wet your hands as it’s
going to prevent the meat from sticking to your fingers.
- Put your pan on low heat and cook the kofte about 4-5 minutes. If you
have a thicker pan, it is probably going to take more time to sear the kofte.
- Then place it into oven at fourth rack from the bottom. Roast it in the
oven for another 10 minutes.
- While it’s cooking, chop 2 handfuls of pistachio and mix it with a handful
of kadayif. If you don’t have roasted kadayif, you can roast them on a pan
for a couple of minutes.
- Warm the kadayif and pistachio in the pan to enhance the flavors, then
add 2 pinches of salt flakes and half a teaspoon of red pepper flakes. Turn
off the heat.
- Put 2 tablespoons of kaymak into pan and cover them with kadayıf,
pistachio mixture. You can shape into quenelles if you like to.
- When the kofte is ready take out from the oven and put the kaymak on
top of it, then sprinkle the rest of kadayif mixture on it.
- Your delicious kofte disguised as künefe is ready to fill your mouth with
all of its rich flavors and texture. I hope you enjoy, and share your kofte
with your loved ones.
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Spaghetti and Meatballs, Your New Favorite Recipe!
Watch the video and let me show you how to make the most delicious spaghetti meatballs you’ve tasted.
This homemade Spaghetti and Meatballs is quite simple to make. No lengthy cooking required, and the sauce is made from scratch.
In contrary to what a lot of people think, Spaghetti and Meatballs is not an Italian dish, but rather an Italian American invention. No matter where it’s from, this recipe will put a smile on your face, and maybe a little sauce too!
Make sure you buy equal quantities of good pork and beef mince. It needs to have a little fat in there, go for around 15-20%.
Enjoy a simple and delicious Spaghetti Meatballs meal.
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