How To make Bev's Meatballs
Ingredients
225
grams
beef, ground
1/4
teaspoon
oregano
2
tablespoon
parmesan, or romano, cheese, grated
1/2
teaspoon
salt
1/4
teaspoon
pepper
1/4
teaspoon
garlic powder
1
each
egg
55
ml
milk
25
grams
bread, crumbs, seasoned
1/4
cup
onion, chopped
1
each
garlic, clove, minced
25
grams
butter
25
grams
cheese, grated
1
cup
mushrooms, sliced
2 1/2
each
tomatoes, italian, canned
1
each
tomato paste, 350 g can
1 1/2
teaspoon
salt
1
teaspoon
sugar
1/2
teaspoon
oregano
1/4
cup
parsley, fresh, chopped
1/2
teaspoon
baking soda
Directions:
Mix ingredients in given order one by one. After completely mixed by hand, let stand for at least 20 minutes. Form into meatballs (golf ball size) and fry slowly until golden brown. Do not turn until completely done on one side and do not crowd pan. If not using Teflon pan, cook in 30 ml oil.
tomato Sauce:
Saute onion and garlic in butter for 5 minutes. Crush tomatoes into medium pieces. Add all ingredients except baking soda, mushrooms, and meat balls. Simmer in covered saucepan for 1 hour. Stir sauce often and keep heat low. Add browned meatballs and simmer 30 minutes. During last 15 minutes add mushrooms. During last 10 minutes add baking soda. If sauce is too thick, add water. If sauce is too thin, cook uncovered for 15 minutes.
Variation: Simmer sauce and meatballs in a crockpot and serve from it also.
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Italian Meatball Recipe (Yields 22-24 1&1/2 meatballs):
1.5 lbs ground beef
1 lb Bob Evans Italian sausage, or Italian
sausage of choice
2 large eggs
1/2 cup Italian bread crumbs (or plain)
OR 1-1/2 pieces of no carb bread
1/2 cup grated parmesan-romano cheese
1/2 tsp salt
1/2 tsp black pepper
1 TBSP garlic powder (or to preference)
1 TBSP Minced garlic
1 tsp Italian seasoning
1 tsp dried parsley or 2 TBSP fresh chopped
**Refer to video for ingredients and step-by-step instructions**
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Tuna Meatballs (2)
218g Tuna(drained weight)
30g Parmesan
1 Egg
Handful Pine Nuts
Parsley
30g Breadcrumbs
Oregano
Lemon(Zest+Juice)
Salt+Pepper
New Dinner Recipe || Baked Sage Meatballs with Parmesan Orzo
When life gets a little chaotic, I tie my apron on and create something fabulous! Today I am cooking this recipe that I saw on Instagram for the first time recipe in new kitchen!
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How To Make Simple Chicken Curry
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Ingredients
1 Kg Chicken
1 Tablespoon Crushed Ginger and Garlic paste
1 Teaspoon Coriander Powder
1/2 Teaspoon Cumin Powder
1/4 Teaspoon Tumeric Powder
1 Teaspoon Salt
INGREDIENTS FOR THE CURRY
1 Medium Onion
2 Tomatoes
1 Tablespoon Tomato Paste
1/2 Teaspoon Cumin Powder
1/2 Teaspoon Garam Masala
1/2 Teaspoon Coriander powder
1/2 Teaspoon Turmeric Powder
Salt to taste
Music
Island by MBB soundcloud.com/mbbofficial
Creative Commons — Attribution-ShareAlike 3.0 Unported— CC BY-SA 3.0
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Fans say Ina's easy recipe is the best meatloaf ever!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Meat Loaf
Recipe courtesy of Ina Garten
Total: 1 hr 25 min
Cook: 1 hr 25 min
Yield: 6 servings
Level: Easy
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network