#meatballs
Chicken Meatballs
1 pound freshly ground chicken breast*
- ½ large red onion finely chopped
- 3 ounces pancetta finely chopped (you can use bacon as well, finely chopped)
- 1 cup Panko breadcrumb
- 1 large egg
- 1/3 cup finely chopped flat-leaf parsley
- 2 tablespoons extra-virgin olive oil - divided
- 1 tablespoons tomato paste plus more for topping
http://pixelsandcrumbs.com/blog/2013/1/24/chicken-meatballs
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I’m only here for the food! The meatballs and the chicken breast was so good! #IKEA #covina #meatballs #yummy #dindin (at IKEA)
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Friendship❣
Vegan spaghetti and meatballs. Whole grain spaghetti, carrots, spinach, mushrooms, so many tomatoes, and Gardein meatballs which are one of my favorite products by them. Such a filling meal and all it’s plants!
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06.04.2020
Pretty okay lunch. Some hits and some misses. We’ve got cheesy potatoes and meatball soup. There’s also a bunch of little dried fish and beans. Maybe too many little fishes. White rice to finish us off.
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05.15.2020 + 05.18.2020
Salad repeats again. I tend to do this when making my own meals. Get a bunch and then eat the same thing for days in a row. Friday saw a repeat of the potato salad and lotus root salad. Though there was a new noodle salad along with it, glass noodles. Quite good. I also had cheese stuffed meatballs as well.
On Monday I had curry. I made a ridiculous amount of curry on Thursday. Enough for a week of lunches. So this will be the same lunch I have all week.
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Soutzoukakia - meatballs with cumin, Santorini cherry tomato sauce, rice with mixed with vegetables brinouaz.
Oia, Santorini, GR
#apsithiarestaurant
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Had a wonderful meal here with great service! The wine was also very good!
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#meatballs #dinner #greekfood #oia #santorini #soutzoukakia #food #foodie #foodporn #foodstagram #foodphotography #vittlemonster #feedme #instafood #eater #nomnom #foodgasm #yummy #tasty (at Apsithia)
https://www.instagram.com/p/CcqRLHrFSfD/?igshid=NGJjMDIxMWI=
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The Easiest Eggplant Meatball Recipe (Gluten free, Vegan)
Are you looking for an easy gluten free meatball recipe loaded with veggies? Or how about a delicious vegan appetizer to serve to a group of people! Well, can I suggest these super easy (veggie stuffed) eggplant meatballs! Not only are they super yummy but they have a great texture that would please any crowd (not just us vegans!).
I actually first made these a super long time ago before I…
Spaghetti and meatballs, all grown up.
Bucatini with Meatballs
Meatballs
Ingredients
1lb grass-fed beef 90% lean
2 oz [1 cup] white bread, diced with no crust
½ cup [2 oz] Parmigiano, grated
2 Tbsp. Italian parsley, chopped
1 organic egg
TT salt and black pepper
Instructions
1. Preheat oven to 425 degrees F.
2. Soak bread in water for a few minutes. Drain the excessive liquid and make a paste by smashing wet bread on the side of a stirring bowl.
3. Stir the remaining ingredients in the bowl and mix well.
4. Shape mixture to 1-inch meatballs and bake for 12 minutes
For the sauce
2 cloves garlic, thinly sliced
4 tbsp. extra-virgin olive oil
1 tsps. dry oregano
1 28 oz. can chopped Italian tomatoes
1 cup water
TT salt and black pepper
½ cup Parmigiano, grated
1 tbsp. Italian parsley, chopped
1. Sauté garlic in olive oil for one minute, add oregano and sauté for another minute
2. Then add chopped tomatoes, salt and pepper along with 1 cup water.
3. Bring sauce to a boil and add meatballs, simmer for five minutes.
4. Bring one large pot of water to a boil and cook pasta according to instructions.
5. Toss pasta with meatballs and sauce.
6. Serve topped with Parmigiano cheese and parsley.
Photo + Recipe Credit:Barilla Executive Chef Lorenzo Boni
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If you’re aiming to eat less meat and more plant-based foods in 2019, this flavorful pasta dish—which is essentially an elevated, vegetarian version of spaghetti and meatballs—is the perfect way to get started.
Bucatini with Eggplant “Meatballs”
Ingredients
1 box Bucatini
4 tbs. extra-virgin olive oil, divided
2 cloves garlic, sliced
½ tsp. red pepper flakes
28 oz. canned crushed tomatoes
Salt, to taste
2 tbs. fresh oregano
½ cup Romano cheese, grated
Ingredients for Eggplant “Meatballs”
2 eggplants (equivalent of 2 cups, once cooked)
1 cup bread crumbs
½ cup almond flour
1 egg
Salt and black pepper, to taste
Directions for Eggplant “Meatballs”
1. Roast whole eggplants in the oven at 400 degrees Fahrenheit, for about 30 minutes, until soft and thoroughly cooked.
2. Remove stems, peel the egglplants and place the pulp in a colander to drain for 15 minutes.
3. Lightly process the eggplant with a few pulses in a food processor and then mix in all the other ingredients.
4. With a small gelato/ice cream scooper, portion out the processed eggplant into small balls (about 1 oz. each) and place them on a large sheet plan. Allow them to refrigerate for several hours.
5. Then, bake in the oven at 450 degrees Fahrenheit for about 20 minutes, or until lightly browned and thoroughly cooked.
Directions
1. Bring a large pot of water to a boil. Cook pasta according to package directions.
2. Meanwhile, in a skillet, sauté garlic in olive oil for 1-2 minutes and then add tomatoes and 1 cup of water. Season with salt and red pepper flakes and simmer for 5 minutes.
3. Stir in eggplant “meatballs” and allow to simmer for 5 more minutes.
4. Drain pasta and toss with other ingredients.
5. Garnish with Romano cheese and fresh oregano before serving.
Recipe and Photo Credit: Barilla Executive Chef Lorenzo Boni
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A heavenly combination of hearty lamb meatballs soaked in tomato sauce, served on top of silky al dente bucatini.
Bucatini With Spicy Lamb Meatballs and Micro Arugula
Ingredients
1 box Barilla Collezione Bucatini
2 slices white bread
1lb ground lamb
1 cup pecorino romano cheese
1 yolk
TT Cayenne pepper
TT Sea salt
2 cloves garlic
4 tbs extra-virgin olive oil
1 can Italian San Marzano tomatoes, chopped
1 cup arugula
Directions
1. Soak 2 slices of white bread in water, then mix the bread (squeezing the excess water out first) with ground lamb, half cup pecorino romano cheese, egg yolk, cayenne pepper and salt to taste.
2. Form ½-inch balls and bake in the oven at 400F for 10 minutes.
3. Meanwhile, in a skillet, sauté 2 cloves of thinly sliced garlic with extra-virgin olive oil
4. Then, add Italian San Marzano tomatoes and season with sea salt.
5. Stir in meatballs and simmer for 5 minutes.
6. While sauce is simmering, bring one large pot of water to a boil and cook pasta according to package directions, draining 2 minutes early and reserving ½ cup of cooking water
7. Toss pasta in sauce and stir in the remaining cooking water.
8. Lastly, top with roughly chopped arugula and ½ cup romano cheese before serving.
Recipe and Photo Credit: Lorenzo Boni
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Very excited for tonight’s dinner.
I made a batch of marinara this weekend, trying to use up a box of tomatoes from Costco.
Zoodles, marinara, and chicken meatballs topped with fresh mozzarella and ricotta cheese.
#dinner #lowcarb #keto #lchf #ketodinner #ketofood #ketoaf #ketogenic #ketodiet #lowcarbdinner #lowcarbfood #lchfdinner #lchffood #meatballs #marinara #zoodles #ricotta
https://www.instagram.com/p/ByB0vFHAkkg/?igshid=1xq8x5lrlcpvi
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Four meatball recipes that are worth trying.
