I love Italian food! Have I mentioned that?
Today for dinner I'm making Italian Meatballs..now I just have to decide whether I want to serve it over pasta, rice, or....hotdog buns??? Mmhhhh...
Ingredients:
2/3 cup fresh bread crumbs
1/2 cup water
1 egg
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 lb lean ground pork
1 onion, finely chopped
28 oz diced tomatoes
1 cup chicken stock
1 zucchini, grated
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 cup water
1 egg
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 lb lean ground pork
1 onion, finely chopped
28 oz diced tomatoes
1 cup chicken stock
1 zucchini, grated
1/2 tsp dried basil
1/2 tsp dried oregano
Preparation:
In a bowl, combine fresh bread crumbs with water; let stand until absorbed, about 5 minutes. Beat in egg, 1 clove garlic, salt, pepper, cheese and parsley. Mix in pork. Roll into balls.
Brush large nonstick skillet with vegetable oil; heat over medium-high heat. Brown meatballs, in batches, about 5 minutes. Transfer to bowl.
Drain any fat from pan. Add onion and garlic; cook over medium heat, stirring often, for 3 minutes.
Add tomatoes, chicken stock, zucchini, basil and oregano; simmer, stirring occasionally, until slightly thickened, about 25 minutes. Puree in a blender until it's rather smooth then return to the pan with meatballs about 20 minutes.
Brush large nonstick skillet with vegetable oil; heat over medium-high heat. Brown meatballs, in batches, about 5 minutes. Transfer to bowl.
Drain any fat from pan. Add onion and garlic; cook over medium heat, stirring often, for 3 minutes.
Add tomatoes, chicken stock, zucchini, basil and oregano; simmer, stirring occasionally, until slightly thickened, about 25 minutes. Puree in a blender until it's rather smooth then return to the pan with meatballs about 20 minutes.
No comments:
Post a Comment