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In a large bowl, mix the ground meat with the soaked bread crumbs, the onion, garlic, parsley, oregano, egg, salt and pepper. Form the meat mixture into 4 large balls. In a deep nonstick skillet ...
Bake for 12 minutes. Meanwhile, bring the tomato sauce to a simmer in a medium-sized pot. After 12 minutes, remove the meatballs from the oven, drain off any fat and liquids, and add the tomato sauce.
Stir the picada into the sauce. Add the meatballs and simmer, covered, over very low heat, turning once, for about 20 minutes, until cooked through, adding a little water if necessary. Recipe from The Food of Spain by Claudia Roden/Ecco, an imprint of HarperCollins, 2011.
This easy, cheesy keto cabbage casserole combines cheddar cheese, bacon, ground beef and savory spices for a delicious one-dish dinner. Get the recipe: Easy Cheesy Keto Cabbage Casserole Chicken ...
A later recipe from 1969 for "Porcupine meatballs paprika" replaces tomato soup with cream of mushroom, and adds other ingredients like mustard, or sour cream and paprika. [ 6 ] [ 7 ] "Porcupine meatballs Chinois" was a variation influenced by Chinese cooking techniques and ingredients.
Sulu köfte Tabriz meatballs. Köfte is a family of meatball or meatloaf dishes found in South Asian, Middle Eastern, Balkan, and Central Asian cuisine. In the simplest form, koftas consist of balls of minced or ground meat—usually beef, chicken, lamb, or pork—mixed with spices or onions.
As with most regional recipes, each cook will have a slightly different variation on how to make the dish. Traditionally, boulet à la liégeoise consists of one or two big meatballs (the size of the ball allows one to differentiate a boulet from the smaller boulette), made from pork and veal or pork and beef minced meat, bread crumbs, onions and parsley.
Nothing says comfort food like a steamy crock of French onion soup. Sweet caramelized onions swim in a rich beef broth, which is topped with crostini and ooey-gooey cheese. Serve this as a starter ...
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