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While the meatballs bake, make the sauce, or sauces. For the soy-ginger sauce: In a small saucepan, whisk together the soy sauce, mirin, brown sugar, ginger, and garlic. Bring to a low boil over ...
Transfer 2 cups of the sauce to a blender, give it a whiz until it's smooth and airy, and stir it back into the sauce in the pot. (I always freak out at this point, because the sauce seems so bland, but don’t worry--it’ll taste amazing after you're done.) Return the meatballs and their juices to the pot and stir gently to coat them in the ...
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.
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 ...
Tzatziki – cold yogurt and herb sauce from Greece and Turkey; Dovga – Azerbaijani yogurt soup; Tarator – Bulgarian cold yogurt soup with cucumbers and garlic; Toyga soup – Turkish yogurt soup; Shakriya – Levantine stew with lamb or beef. [2] Yayla çorbası – Turkish yogurt soup; Okroshka – Russian soup sometimes based on kefir
Giaourtlou lamp kebab or Yiaourtlou lamp kebab, [398] traditional recipe from Asia Minor and Constantinople made from spicy ground lamb kofta kebab, yogurt sauce, tomato sauce. Soutzoukakia , [ 399 ] oblong shaped meatballs made with beef ground meat or mixed (beef, pork, lamp) [ 400 ] or chicken.
Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices . The term is sometimes extended to meatless versions based on legumes, vegetables, mushrooms, fish (also commonly known as fish balls ) or other seafood.
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