When the weather's been so bitterly cold, meatballs seem so right ... so comforting. This recipe, a variation on one from America's Test Kitchen, combines lean ground beef and a little mild Italian sausage, milk-soaked bread, sauteed garlic and onions, parsley, and eggs. The meatballs are baked--my new favorite method, as it's easier and they don't get as crusty--and then finish cooking in a mixture of onions, garlic, and crushed tomatoes with basil.
Tuesday, January 20, 2009
Cold Weather Meatballs
When the weather's been so bitterly cold, meatballs seem so right ... so comforting. This recipe, a variation on one from America's Test Kitchen, combines lean ground beef and a little mild Italian sausage, milk-soaked bread, sauteed garlic and onions, parsley, and eggs. The meatballs are baked--my new favorite method, as it's easier and they don't get as crusty--and then finish cooking in a mixture of onions, garlic, and crushed tomatoes with basil.
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1 comment:
I like to boil my meatballs these days. It really reduces the fat and the cook up fast which is the goal these days. When the goal can be all about flavour though, I like them bakes best too.
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