The Perfect Meatball ...

The Meatballs
This is one of Steve's creations, served over italian sausage pasta sauce (see an earlier blog) and spaghetti, accompanied by a good (and cheap - $4.85 CAD, have I mentioned that I love this Island) Aussie Red.


Cook time: 25 Minutes
Yield: 8 meatballs
1 lb. ground beef
4 oz. whole milk ricotta cheese
1 oz. gorgonzola cheese
1 cup panko bread crumbs
1 egg
2 garlic cloves, minced
2 shallots, minced
extra-virgin olive oil
salt & fresh cracked pepper to taste
Place all above ingredients in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.
Served over Spaghetti and Italian Sausage Sauce

Coat your hands in olive oil, and using your hands form mixture into 3-4 oz. balls

Drop the meatballs into the Italian Sausage Pasta Sauce. Let cook for about 10 minutes on one side.
Turn them over, and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.
Let rest for 5 minutes before serving.
Garnish with salt and pepper and more shaved parmegiano reggiano.

Pod loved it too and so did our guest from Guyana







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