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.
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Aunt Duddie Makes Porcupine Meatballs From Farm Journals Best Ever!
UPDATE~~~ HUNGRY HUBBY took a container of Porcupine Meatballs to work and proclaimed they were EXCELLENT with the thickened sauce/gravy~~~.
Well, I tried to improve on an old recipe and the original was much better. I'm posting the Original Farm Journal recipe and advise you not to use cling under your foil. Parchment with a few poke holes may have been better. I am just so stingy with my parchment.
PORKY-PINE MEATBALLS
There are so many recipes for Porcupine Meatballs so I thought I would throw in my 2 cents worth in. Porcupine Meatballs got their name because of using the proper rice. If you use long grain or instant or converted you won't get the 'Porcupine' surprise. I recommend a short grain rice and specifically I use Cal Rose brand. I think an Aborio would work as well. I give the rice a rinse in a mesh colander before mixing the meatballs. This is a recipe every kid loves, including DH, the biggest kid of all. Try both variations and then try your own combination to come up with what your family likes best.
Ingredients
1 lb ground beef
1/2 lb ground pork ( or sausage, or use all beef)
1/2 cup short-grain rice - short grain rice is what gives the porcupine effect
2/3 cup whole milk
OPTIONAL: 1 tablespoon parsley, chopped fine ( fresh or dried)
1 medium onions, chopped fine
1 teaspoon kosher salt
1 (10 ounce) cans tomato soup ( or use cream of mushroom for a change)
3/4 cup water
Directions
Pre heat oven to 350.
Mix meat, short grain rice, milk, parsley, onion, salt and pepper in a mixing bowl.
Spray a 13x9 pan with cooking spray.
Form meatballs into one ounce balls (I use a small cookie scoop). If you use the right size scoop you will fill the baking pan perfectly.
Mix soup and water together until well blended. Pour over meatballs.
Cover baking dish tightly with foil.
Bake for 1 hour until hot and bubbly.
This recipe works great for a buffet too. You can make them with barbeque sauce for a big yummy change. Have some frilled toothpicks standing by and watch them disappear!
Hope you and your family like this variation of 'Porky-Pine' meatballs.
Weeknight Pork Pizza Meatballs - LeGourmetTV Recipe
LeGourmetTV Is Now Glen & Friends Cooking!
Yield: Serves 4
Cooking Time: 10 minutes
Preparation Time: 10 minutes
Ingredients
1 lb (500 g) lean ground Canadian Pork
1/2 cup (125 mL) EACH chopped mushrooms and dry bread crumbs
1 tsp (5 mL) dried oregano leaves
7 fl oz (213 mL) prepared pizza sauce
1/2 cup (125 mL) part-skim mozzarella cheese, shredded
Method:
In a medium bowl, stir together lean ground Pork, mushrooms, bread crumbs, and oregano. Shape mixture into 12 meatballs. Fry meatballs in a skillet at medium-high until no longer pink inside. Drain excess fat if necessary.
Top meatballs with pizza sauce and shredded cheese; cover and reduce heat. Heat until sauce is warm and cheese is melted.
Serve over cooked pasta or on crusty rolls for a meatball 'sub'.
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Making Hong Kong Egg Tarts:
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Please watch: ???? How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking BEST LUNCH EVER!!!
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Porcupine Meatballs
Porcupine Meatballs w/ Gravy
1 1/2 pounds ground beef
1 box beef flavored rice-a-roni
1 small onion, diced
2 cups water
2 cups beef broth
1 egg
2 Tbsp olive oil
Optional: Worcestershire Sauce and garlic
Cook diced onions if desired. Mix the beef, onions, egg, and rice-a-roni (and optional ingredients if using) in a large bowl. Shape into meatballs. Cook meatballs 2-3 minutes per side in olive oil. Set meatballs aside and remove grease from pan. Add in water, beef broth and seasoning packet. Bring to a boil. Add meatballs back to pan and reduce heat. Cover and simmer gently for 20-30 minutes. Remove meatballs to add a cornstarch slurry to gravy to thicken. Add meatballs back to thickens gravy. Simmer about 5 minutes. Serve over rice.
Crispy Meatballs w/ Glass Noodles and Sweet Chili Sauce
Noodles might be the last thing you think about putting into meatballs, but it is a must-try! These meatballs are fried and the noodles become crispy on the outside, and give a fun texture inside. Served with a Thai sweet chili sauce and you've got a winning appetizer for the holidays! These are super kid friendly, and are indeed a popular kids menu in Thailand, even my toddler loves them!
They are gluten free except for the soy sauce and oyster sauce, which can be easily subbed with gluten-free versions (more on that in the blog post linked below).
A special thanks to Pine Brand Glass Noodles for sponsoring the video!
00:00 Intro
00:50 How to prep glass noodles
01:08 Making the pork meatballs
05:02 How to form the meatballs
05:39 Frying the meatballs
06:59 Plating and tasting
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Authentic Southern Italian Meatballs featuring Pine Nuts and Currants with Chef G.S. Argenti
One of the most beloved foods the whole world over is the meatball. In southern Italy the middle east influences on the cuisine can be seen a mile away. Nuts and dried fruits are an integral part of the cuisine which is the direct result of so many various invading cultures. The invaders may be gone but they left some seriously good food ideas which include meatballs. Southern Italians are masters of the vegetable and vegetable cookery but give them meat and they rise to the occasion. These meatballs are no different. Pork and beef are combined with breadcrumbs, Pecorino-Romano cheese, parsley and eggs along with pine nuts and currants to create a sublime meatball experience. The use of breadcrumbs may seem excessive but in this case the southern Italians got it right. Not only did they use the breadcrumbs to extend the meat because it was so expensive and hard to come by, they knew how to do it so that the panade in this case made the meatballs tender and moist without compromising on flavor. Join Chef G.S. Argenti as he makes these delicious and iconic meatballs and teaches you all the little tricks to make them delicious.