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Preheat oven to 350 degrees. In a large bowl, stir together sausage and moscato until combined. Using a medium cookie scoop, form meatballs and place on baking sheet, evenly spaced.
For the Lemon-Herb Yogurt Sauce: 1/4 c. Greek yogurt. ... Keep warm until ready to serve alongside the meatballs. For the lemon-herb yogurt sauce: In a small bowl, whisk together the Greek yogurt ...
Moroccan Meatballs with Herb Yogurt Sauce. ... Spicy Ramen With Pork Meatballs and Eggs. Photography by Mark Boughton/Food styling by Teresa Blackburn. Miso, chile paste, soy sauce, ginger and ...
Set a large ovenproof pan over medium heat. When the pan is hot, add the meatballs and sear on all sides, 3 to 5 minutes total. Transfer to the oven and cook the meatballs for 4 to 6 minutes, until the insides are pink and the outsides are golden brown. Transfer to a serving dish, drizzle yogurt sauce over the top, and serve.
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In this vegetarian version of the Chinese-American favorite, beef & broccoli, oven-baked tofu gets tossed in a savory, sweet, and slightly spicy sauce along with crisp-tender broccoli, then topped ...
Make the sauce: Lower the heat to medium-high, add the onion, garlic, and salt, and cook, stirring often, until the onion is soft and lightly browned and the garlic smells toasty and is a deep ...
Moroccan-inspired chicken meatball bowls with whipped feta yogurt sauce & couscous Serves: 4 Prep time: 20 minutes Cook time: 20 minutes Ingredients 1 pound 93% lean ground chicken (or sub ground ...