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1 lb raw ground beef /chuck (15-20% fat) 1 lb mild Italian sausage 1/4 cup seasoned breadcrumbs 4 tbs chopped fresh parsley 4 tbs grated fresh Parmesan cheese 1 1/2 tsp dried Italian seasoning 2 eggs 2 tbs fresh chopped garlic 1/2 tsp red chilly powder or Cayenne pepper 1 cup beef or chicken stock


Preparation Breadcrumb mixture - In a large bowl, large enough to fit all the meat as well, mix together breadcrumbs, parsley, cheese, Italian seasoning, eggs, chopped garlic and red chilly powder. With a whisk, mix vigorously till the mixture is well blended. Meatballs - To the bowl now add the raw ground beef and mild Italian sausage. With clean hands, mix gently with a light hand ensuring that the mixture is loose but well mixed. Do not squeeze the meat together or it will result in a hard meatball once cooked. Pull out a hunk of meat between your fingers and roll loosely into a ball approx 2 inches round or weigh on a kitchen scale so each meatball weighs 2 oz. You should get about 21 meatballs. Cooking method - Preheat oven to 400 deg F. Spray some non-stick cooking spray on a large baking tray. Place the meatballs in a row not touching each other till you have used up all the meat. Now pour a cup of beef or chicken stock (which ever you have handy) in the tray. Place in the oven and set the timer to 30 minutes. Cooks Note - Collect congealed solids and pan juices. Remove pan drippings to a container and store in the refrigerator for later use to prepare Marinara sauce. Serve hot as is or with Marinara sauce over spaghetti. Enjoy!