Salt + pepper: to season the overall mixture.Parsley: I highly recommend using fresh herbs, but if you don’t have them on hand, using dried parsley will work as well (for 1 tbsp of fresh herbs, use 1 tsp of the dried alternative).Onion & garlic: Many recipes call for sautéing these ingredients, but I personally find that so long as these aromatics are finely chopped, they blend in just perfectly to the mixture.I like to use my handy box grater to get the job done quickly & seamlessly. I recommend using fresh Parmigiano-Reggiano for the best authentic flavor. Parmesan cheese: Adds heavenly, cheesy flavor to the meat mixture.Egg: Adds extra moisture to the meatballs, and acts as a core component to bind the mixture together.If you don’t have any milk on hand, you can also use beef broth to soak the breadcrumbs.This milk-and-bread paste is called a panade which is commonly incorporated into ground meats to keep them extra tender and moist during the cooking process. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |