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Trail Appliances BC:quality(75))
Italian meatballs ingredientsyield 48 x 1.5 oz meatballs
0.75 kg lean ground beef4 strips bacon, diced½ yellow onion, diced1 tablespoon smoked paprika1 tablespoon Worcestershire sauce1 teaspoon tabasco sauce1 tablespoon garlic, minced¼ cup parmesan cheese, shredded1 egg, large¼ cup bread crumbs2 tablespoons fresh chives, chopped fine4 tablespoons oregano, dried2 tablespoons basil, dried1 tablespoon thyme, driedSalt and pepper to taste
Preheat oven to 375°F convection bake.
In a large pan over medium-low heat, sweat together the bacon and onions until translucent. Add smoked paprika and sweat 1 more minute. Remove from heat and allow to cool to room temperature.
In a large mixing bowl, combine beef, Worcestershire, tabasco, garlic, parmesan, egg, bread crumbs, herbs, and spices. Once bacon and onion mix has cooled, add it into the mix.
Combine by hand until the mixture is evenly distributed.
Roll 1.5 oz meatballs by hand (or scoop), and place on a greased or parchment-lined baking tray.
Bake at 375°F convection bake for 11-13 mins – until the internal temperature of the meatballs has reached 180°F.
Serve warm with the accompanying sauce. Meatballs can be frozen and stored. For best results, freeze the uncooked meatballs and thaw in the refrigerator the day before cooking.
Cremini mushroom & roma tomato ragout i****ngredientsyield 1 litre
1 tablespoon butter12-14 cremini mushrooms, cored and sliced thinly½ yellow onion diced fine6 Roma tomatoes, diced1 tablespoon garlic, minced2 tablespoons oregano1 tablespoon basil½ tablespoon thymeSalt and pepper to taste
In a large saucepot, sweat the onions in the butter over low heat until translucent.
Add mushrooms and turn to medium heat. Allow to cook until mushrooms soften.
Add in tomatoes, garlic, and herbs. Allow to simmer over medium-low heat 5 minutes before seasoning with salt and pepper. Serve hot with Italian meatballs.
Bon appetit!
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