No offense, but many people make the same common mistake and lumping together some ground beef that tastes like a McD's reject found in a dark alley and then slapping tomato sauce on it and calling it a meatball. Making them taste authentic is actually quick and painless.
Ingredients
1 1/4 lb. extra lean gr. beef
3/4 lb gr. turkey
1 egg
1/2 cup finely grated parmesean cheese
1/2 cup Italian style bread crumbs
1/4 cup finely minced, sauteed or dried onion
1/8 cup ground garlic
2 tbs. basil
2 tbs. fresh, finely chopped rosemary
1 tbs. parsley
1/4 cup olive oil
Directions
Mix all the ingredients into a bowl very thoroughly. Then form into cute little golf balls. Heat oil in large pan... Place the cute little golf balls in, turning them every 3 - 4 minutes so they don't flatten. After about 10 minutes, drain oil. Add a splash of cabernet, cook for 2 minutes more. Add sauce. Heat for just a couple minutes... Any longer than that will make your sauce thin out and you'll be kicking yourself for not making enough sauce. Remove from heat promptly. Voila! See? That wasn't so hard...
Ingredients
1 1/4 lb. extra lean gr. beef
3/4 lb gr. turkey
1 egg
1/2 cup finely grated parmesean cheese
1/2 cup Italian style bread crumbs
1/4 cup finely minced, sauteed or dried onion
1/8 cup ground garlic
2 tbs. basil
2 tbs. fresh, finely chopped rosemary
1 tbs. parsley
1/4 cup olive oil
Directions
Mix all the ingredients into a bowl very thoroughly. Then form into cute little golf balls. Heat oil in large pan... Place the cute little golf balls in, turning them every 3 - 4 minutes so they don't flatten. After about 10 minutes, drain oil. Add a splash of cabernet, cook for 2 minutes more. Add sauce. Heat for just a couple minutes... Any longer than that will make your sauce thin out and you'll be kicking yourself for not making enough sauce. Remove from heat promptly. Voila! See? That wasn't so hard...
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