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Krista Marshall. Barbecue sauce and pineapple give these meatballs immense flavor. Perfect for a party app, or served over rice for a simple supper.
Even a brunch potluck recipe can be made in a Crock-Pot! This breakfast casserole cooks overnight so you can wake up to an easy morning filled with hash browns, sausage, and eggs. Get the Crock ...
Cocktail Meatballs. Cranberry sauce, BBQ sauce, sweet chili sauce, and Worcestershire sauce combine to make the incredible sauce for these meatballs. It's sweet, smoky, and salty, and your ...
Lion's Head is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs stewed with vegetables.. This is a list of notable meatball dishes.A meatball is ground or minced meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. [1]
Nem nướng can be eaten alone as an appetizer or snack, and dipped in nước chấm [2] ["dipping sauce"], or with a peanut dip. Nước chấm is fish sauce diluted with water and flavored with sugar, lime juice, chopped raw garlic, chopped fresh bird's eye chili (Thai chili)/cayenne pepper, [2] and sometimes with vinegar.
Gỏi tai heo (pig ear salad), made with lotus and shrimp puffs, phồng tôm. Gỏi đu đủ khô bò. Nộm or Gỏi (in Southern Vietnam) is the indigenous salad of Vietnamese cuisine. [1] It is to be distinguished from sa lát (from the French for salad), and sa lát Nga ("Russian salad") found in Western style restaurants. Nộm hoa chuối
Let cook like this, uncovered, for 20 minutes, until the sauce has thickened slightly and the meatballs are cooked through. Check the sauce for seasoning, adding some salt and pepper, if you like. During this time you can cook whatever you fancy to go with the meatballs, whether it be pasta, rice, whatever.
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.