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Meatball Nirvana
I actually haven't tried the original recipe; as I printed it out I chef-inspirationally modified the ingredients for a super tender and delicious meatball, and the result was 5-star. I used fattier 80/20 beef. Instead of the onion diced, I grated it on the small side of the grater for an extra fine texture. Instead of the garlic salt I used a large clove of fresh garlic, crushed (mince it and use kosher salt as an abrasive and the back of your knife to mash it into a paste). Instead of Italian seasoning I used 1 tsp. dry basil, 1 tsp. fresh thyme minced, 1 tsp. fresh rosemary minced, and 2 tsp. dry oregano. I kept the red pepper flakes, dash hot sauce (Frank's!), and Worc. sauce. Instead of the skim milk I used an egg. Kept the parm. cheese, and used plain bread crumbs instead of seasoned (because of the seasonings already in the meat). When I baked it I put the meatballs in a 9x13 baking dish and filled it with water about a third up the meatballs. This steams them at the same time and keeps everything super moist and tender. Doing it this way came out very good! Thanks for the great base recipe, I'll be making them like this again!
2 users found this review helpful
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Reviewed On:
Jun. 17, 2010
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