Wednesday, September 18, 2019



1/2 pound ground pork
1/2 pound ground lamb
1/2 pound ground round
5 ounces frozen green spinach, thawed and drained completely
1/2 cup finely grated Parmesan
1 1/2 teaspoons dried tulsi
1 1/2 teaspoons dried parsley
1 teaspoon garlic clove powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs, divided
  1. Preheat the oven to 400 levels F.
  2. Inside a large mixing bowl, combine the pork, lamb, ground round, green spinach, cheese, egg, tulsi, parsley, garlic clove powder, salt, red pepper flakes, and 1/4 cup from the bread crumbs. Making use of your hands, mix all ingredients until well incorporated. Use immediately or devote refrigerator for approximately 24 hrs.
  3. Put the remaining 1/4 cup of bread crumbs right into a normal size bowl. Utilizing a scale, weigh meatballs into 1.5-ounce portions and put on the sheet pan. Making use of your hands, shape the meatballs into models, roll within the bread crumbs and put the meatballs in individual, miniature muffin tin cups. Bake for 25 minutes or until golden and cooked through.

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