Subj : Back 2 Skool Dinners - 17
To   : All
From : Dave Drum
Date : Wed Sep 11 2024 14:48:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Meatballs
Categories: Beef, Breads, Vegetables, Herbs, Sauces
     Yield: 5 servings

     1 lg Egg
   1/2 c  Panko bread crumbs
0.02273 c  Whole milk
     3 cl Garlic; minced
     1 ts Kosher salt
     1 ts Italian seasoning
     1 lb Ground beef; 20% or more
          - fat
     2 tb Extra-virgin olive oil
          Warm marinara sauce; for
          - dipping (opt)

 In a medium bowl, beat egg and add bread crumbs and
 milk; mix well and let stand until the bread crumbs
 soften, about 5 minutes. Add garlic, salt and Italian
 seasoning, and mix until well combined. Add beef and
 gently mix (hands work best here) until well blended.
 Form the mixture into 12 meatballs, about 2 inches in
 diameter.

 Set oven @ 375ºF/190ºC. On a large rimmed baking
 sheet, arrange the meatballs in a single layer and
 drizzle with oil; toss to evenly coat. Roast until
 golden and cooked through, turning meatballs halfway,
 about 20 minutes.

 To serve over pasta, cook meatballs using this method
 (or see Tips for cooking on the stovetop or in sauce),
 then distribute over bowls of sauce-covered noodles.
 (For 4 to 6 servings, toss 1 pound of spaghetti with 3
 cups of warm marinara.)

 STOVETOP METHOD: In a 12" nonstick skillet, heat 2 tb of
 extra-virgin olive oil over medium. Add meatballs and
 cook, turning occasionally, until lightly browned all
 over, 5 to 7 minutes. Cover, reduce heat to low and
 cook, stirring occasionally, until the meatballs are
 tender and cooked through, 8 to 10 minutes longer.

 SIMMERED IN SAUCE: In a 12" nonstick skillet, heat 2 tb
 of extra-virgin olive oil over medium. Add the meatballs
 and cook, turning occasionally, until lightly browned
 all over, 5 to 7 minutes. Add 2 cups of tomato sauce or
 marinara (be careful of sputtering) and stir to evenly
 coat the meatballs. Cover, reduce heat to low and cook,
 stirring occasionally, until the meatballs are cooked
 through and the sauce is slightly thickened, about 15
 minutes longer.

 By: Kay Chun

 Yield: 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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