Making Beef and Cheese Braciole like a Nonna!
Braciole is a classic Italian favourite that's sure to please the whole family. Tender slices of beef or pork are rolled up with savory fillings like Parmesan cheese, parsley and garlic before being braised in an irresistible tomato-based sauce. Serve it over pasta, or Polenta with a side of sauteed vegetables. Either way there'll be no leftovers!
Slices of the top round (topside) can be quite large so if they are, you'll want to cut them to make it the perfect size to accommodate two slices of prosciutto. It needs to be pounded to be thin and tenderised.
Braciole offers something special for any occasion; whether you're looking for a hearty weeknight dinner idea or prepping ahead of time for entertaining guests this traditional dish packs all sorts delicious flavours into one impressive main course.
???? Get this written recipe link here:
▶ Check out my favourite kitchen tools here (affiliate):
▶ Follow me on Instagram:
▶ Follow me on Facebook:
▶Music by Epidemic Sound:
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
Healthier baked porcupine meatballs
Porcupine meatballs are having a retro revival with Fresh Ideas magazine’s Food Director, Tamara Graffen. She shares her dad’s classic meatball recipe, but with a healthier spin. It’s the perfect fuss-free weeknight dinner.
Find the recipe here:
How to make healthier baked porcupine meatballs:
Step 1: Make meatballs 0:52
Step 2: Make sauce 2:46
Step 3: Pour sauce over meatballs and bake 2:58
Step 4: Garnish and serve 3:44
After more meatball recipes? Give these a try:
Classic meatballs:
Best one-pot baked meatballs:
Meatball stroganoff:
Spaghetti and lentil-packed meatballs:
Or, discover a range of tasty dinner recipes here:
Find more fresh ideas here:
If you haven't already subscribed, click here:
China's Bounciest Meatballs | Gastro Obscura
Making Chaoshan’s signature bouncy meatballs is a grueling process—maybe wait until you’ve finished your lunch to watch this video. For 25 minutes per cut of beef, a worker rhythmically executes a two-handed pounding and folding maneuver, steadily softening the meat until it reaches a paste-like consistency. Restaurants in the area stick to the hand-pounding technique not only to maintain tradition, but because automated meat tenderizers destroy the animal’s muscle fibers.
Old Fashioned Porcupine Meatballs
Old Fashioned Porcupine Meatballs in tomato sauce make a delicious and economical family meal. This recipe has been popular since the Great Depression when it was developed by using staple ingredients of ground beef and rice. These meatballs are super easy and hearty!
Porcupine Meatballs
Ingredients
1 pound ground beef
1/2 cup uncooked white rice
1/2 cup water
1/3 cup finely chopped onion
1/2 tsp garlic powder
2 (8 oz.) cans tomato sauce
2 Tbsp brown sugar
2 tsp worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
Instructions
In a mixing bowl combine ground beef, rice, water, onion, garlic powder, and salt. Mix until everything is well combined. Form into balls and place in a 9 x 13 baking dish. In a separate bowl combine tomato sauce, brown sugar, worcestershire sauce, pinch of salt, pepper, and stir. Pour over meatballs. Cover with aluminum foil and bake in a 350 degree oven for 1 hour.
#oldfashionedrecipes #porcupinemeatballs #meatballrecipes #thymetocook #chefkristi
Website
Facebook
Gino's Traditional Italian Meatballs | This Morning
Subscribe now for more!
Gino D'Acampo is in the kitchen once again and this time he is making his traditional Italian Meatballs which is something all the family can get involved with!
Broadcast on 11/11/19
Like, follow and subscribe to This Morning!
Website:
YouTube:
Facebook:
Twitter:
This Morning - every weekday on ITV and STV from 10:30am.
Join Holly Willoughby and Phillip Schofield, Ruth Langsford and Eamonn Holmes as we meet the people behind the stories that matter, chat to the hottest celebs and cook up a storm with your favourite chefs!
Dr Zoe and Dr Ranj answer all your health questions, stay stylish with Gok Wan's fabulous fashion, be beautiful with Bryony Blake's top make-up tips, and save money with Martin Lewis.
#thismorning #phillipandholly #eamonnandruth
???? Dad's Juicy Sweet and Sour Pork (咕噜肉)!
Watch Daddy Lau teach us how to make the perfect sweet + sour pork!
------
???????? JOIN THE CANTO COOKING CLUB ????????
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club:
------
???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
???? SUPPORT OUR CHANNEL ????
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
???? CONNECT WITH US ????
------
???? LINKS MENTIONED ????
On Wok Hei:
Chinese Cooking Demystified's Sweet & Sour Pork w/o Ketchup:
Ketchup origins:
------
???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:
- Pan Protector:
- Carbon Steel Seasoning Wax:
???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:
- Sharpening Stone Set:
???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
- Food Scale:
???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Soy Sauce:
- Tamari (Dark Soy Sauce substitute):
- Rice Cooking Wine:
- Oyster Sauce:
- Vegetarian Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
-
-
Options for Gluten Free Oyster Sauce
-
-
???? MY CAMERA GEAR! ????
- My Workhorse Camera:
- My Lens for Wide Shots:
- My Lens for Detail Shots:
- My Macro Lens:
- My Main Light:
- My Light Softbox:
- My Camera Slider:
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
------
⏲ CHAPTERS ⏲
00:00 - Intro
00:52 - Prepare pork
02:55 - Cut vegetables & pineapples
04:08 - Ketchup came from fish?!
06:08 - Create sweet and sour sauce
06:34 - Coat pork in flour, cornstarch
07:32 - Start heating oil
08:00 - A quick primer on oil & smoke points
09:12 - How to tell if oil is hot enough
09:45 - Fry pork #1
10:26 - Why we fry our pork twice
11:22 - Fry #2
12:00 - Cook veggies, sauce, pork
13:07 - Plate!
13:38 - Meal Time!
14:30 - Substitutes for pork?
14:50 - How do you keep the pork crispy?
16:02 - How to avoid tough pork texture?
16:30 - The most important thing to focus on for this dish?
17:22 - Alternatives to deep-frying?
18:24 - On sugars, honey
19:07 - How to get the red color?
------
???? OUR FAMILY ????
Learn more about the Lau family, and why we started this channel + blog:
-----
???? OTHER CREDITS ????
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -