Margi Cintrano
Washing Up
With a long lazy August ahead, simplicity for lunch and dinner are always appreciated ...
How do you Meatball and/or Vegetable Fritter Ball it ?
*** For example, here are our faves:
1. Italian Meatballs are my favourite ( recipe and photo below )
2. Greek Meatballs called Keftades with orange zest flour to dredge
3. Swedish Meatballs
4. Zucchini Fritter Balls ( in Vegetable Section - D.C. Post by Margi )
Grandmom Margherite´s Italian Meatballs ...
Ingredients:
4 tablesp. Evoo ( extra virgin olive oil )
2 cloves minced garlic
1/4 tsp. dry oregano
500 grams ground beef or 250 grams ground pork & 250 grams ground beef or 250 grams ground veal and 250 grams of ground pork
Slightly stale, day old Italian Baguette, a bit of milk, white dry Italian wine and dry herbs: basil, thyme, salt and black freshly grinded pepper, parsley; the same ingredients I employ in my Meatloaf and Bolognese Sauce
1 egg slightly beaten
500 grams Barilla Number 5 Spaghetti
Aged Reggiano Parmesano Grated
A slightly aged Pecorino Sardo Grated
Tomato paste - 1 tblsp.
Tomatoes fresh deseeded and peeled
Evoo
French creamy butter
*** If anyone requires step to step instructions on how to make the Italian meatballs in this recipe, please drop me a reply with your request.
Have a lovely August Vacation,
Ciao, Margaux Cintrano.
How do you Meatball and/or Vegetable Fritter Ball it ?
*** For example, here are our faves:
1. Italian Meatballs are my favourite ( recipe and photo below )
2. Greek Meatballs called Keftades with orange zest flour to dredge
3. Swedish Meatballs
4. Zucchini Fritter Balls ( in Vegetable Section - D.C. Post by Margi )
Grandmom Margherite´s Italian Meatballs ...
Ingredients:
4 tablesp. Evoo ( extra virgin olive oil )
2 cloves minced garlic
1/4 tsp. dry oregano
500 grams ground beef or 250 grams ground pork & 250 grams ground beef or 250 grams ground veal and 250 grams of ground pork
Slightly stale, day old Italian Baguette, a bit of milk, white dry Italian wine and dry herbs: basil, thyme, salt and black freshly grinded pepper, parsley; the same ingredients I employ in my Meatloaf and Bolognese Sauce
1 egg slightly beaten
500 grams Barilla Number 5 Spaghetti
Aged Reggiano Parmesano Grated
A slightly aged Pecorino Sardo Grated
Tomato paste - 1 tblsp.
Tomatoes fresh deseeded and peeled
Evoo
French creamy butter
*** If anyone requires step to step instructions on how to make the Italian meatballs in this recipe, please drop me a reply with your request.
Have a lovely August Vacation,
Ciao, Margaux Cintrano.
Attachments
Last edited: