How to make Mummified Meatballs in the PowerXL Air Fryer Pro with Eric Theiss
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Eric's culinary savoir-faire started in northern New Jersey. As a young adult, he worked at The Culinary Renaissance under the rigorous tutelage of acclaimed chef Frank Falcinelli where he trained with the best. He opened his own fine dining restaurant in West Chester, Pa called The Meritage Restaurant and Bar which received raving reviews from many critics, including specifically The Philadelphia Inquirer. A few years later Eric moved into the world of culinary broadcasting using his knowledge, and experience to advertise and design everything from cookware to fun gadgets and houseware. Chef Eric Theiss remains as a key industry talent, a loved kitchen personality, and is known today as “America’s Favorite TV Chef.”
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Not Your Mummy’s Meatballs
Serves 2–4
Ingredients
2 cups fresh basil leaves
½ cup Parmesan cheese
1 tbsp. pine nuts
1 clove garlic, minced
salt, to taste
ground black pepper, to taste
½ cup olive oil, plus more for searing meatballs
½ lb ground Italian sausage
½ lb ground pork
1 egg
¼ cup Italian breadcrumbs
1 tsp. onion powder
½ tsp. red pepper flakes
1 package crescent dough (find it in your refrigerated section of the grocery store)
1 tube black gel food coloring
1 bag candy eyeballs
marinara sauce, for serving
Directions
1. In a food processor, combine the basil, Parmesan, pine nuts, garlic, salt, and black pepper. Begin pulsing the pesto mixture while drizzling in the olive oil until the mixture forms a thick sauce.
2. In a large bowl, add the pesto, sausage, pork, egg, breadcrumbs, onion powder, and red pepper flakes. Use your hands to mix until combined. Form the mixture into meatballs.
3. Heat the olive oil in a large skillet on the stove top. When the oil is hot, sear the meatballs until browned on the outside but not cooked all the way through.
4. While the meatballs are cooking, roll out the crescent dough and cut into long strips.
5. When the meatballs are browned, remove from the skillet and pat dry with paper towels. Taking one meatball at a time, wrap the meatball completely in a crescent dough strip, layering the dough over itself haphazardly. Repeat until all the meatballs are covered in dough.
6. Preheat the PowerXL Air Fryer Pro to 325° F.
7. When the air fryer is preheated, place the meatballs on Crisper Trays. Bake at 325° F until the dough is golden-brown (10–15 minutes).
8. Remove the meatballs and let cool. When cooled, dab a bit of black food coloring on the back of the candy eyeballs. Place two candy eyeballs on each meatball.
9. Serve warm with marinara sauce for dipping.
How to make Mummy Meatballs in the PowerXL Air Fryer Pro with Eric Theiss LIVE
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Meatballs and Spaghetti | Meatballs Recipe | Homemade Spaghetti and Meatballs | Loaded Meatballs
How do loaded meatballs in a delicious homemade tomato sauce sound like? Prepare your spaghetti and get ready for a comfort food sauce like no other! This homemade spaghetti and meatball recipe is sure to please both the young and the old like. And wait, want to think out of the box? Well, try this delicious meatball sauce on a sub and tell us what you think!
Ingredients:
Meatballs
- 3 Slices White Bread (Crust removed)
- 2/3 cup or 167ml Heavy Cream
- 4 Cloves or 25g Garlic
- 1 Yellow Onion or 180g
- 1/4 cup or 13g Parmesan Reggiano
- 1lb or 453g Ground Beef
- 1lb or 453g Sweet Italian Sausage
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 cup Flat Leaf Parsley
- 1 egg
- Flour to dust the meatballs
- 2-3 tbsp Extra Virgin Olive Oil to sauté the meatballs
Tomato Sauce
- 1 Yellow Onion or 180g
- 1/3 Carrot or 35g
- 2 Cloves Garlic or 12g
- 1/4 tsp Red Pepper Flakes
- 1/4 tsp Celery Seed
- 56 oz or 1588g Crushed Tomatoes
- 2 Bay Leaves
- 1 Stem of Basil
- Basil Leaves – to taste
- Flat Leaf Parsley – to taste
- 2-3 tbsp of Extra Virgin Olive Oil
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- Maredash Mini Bowls 4 Inch Glass Bowls for Kitchen Prep -
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World's Best Meatballs | Tomato Gravy
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Meatballs Recipe | Crockpot Meals
Meatballs Recipe | Crockpot Meals
Meatballs Ingredients
1 - 2 lbs. Ground Beef 80/20
2 - 3 cups Pasta or Marinara Sauce
2 Eggs slightly beaten
2 tsp Worcestershire Sauce
1/2 of a large Onion, diced
1 tsp Italian seasoning
1/2 tsp Garlic Powder
1/2 cup Seasoned Breadcrumbs
1/4 cup Parmesan Cheese, grated
Salt and Pepper to taste
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I’ve Been Eating Spaghetti and Meatballs Wrong My Entire Life
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Today we learn why the Abruzzo style super tiny meatballs are better than the larger American ones.
Recipes:
Spaghetti and Super Tiny Meatballs
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